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SIT30816 – Certificate iii in Commercial Cookery

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Certificate iii in Commercial Cookery

Mapping

Is superseded by and equivalent to SIT30821 – Certificate III in Commercial Cookery

Notes

Equivalent. Minor changes to packaging rules. Changes to core and elective units but skills and knowledge within qualifications map to each other and the job outcome of the qualification has not changed.

Qualification Description

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Packaging Rules

Total number of units 25

22 core units
4 elective units, consisting of:

  • 4 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

Core units

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR203B Work effectively with others

HLTFA311A Apply first aid

SITHCCC101 Use food preparation equipment *

SITHCCC201 Produce dishes using basic methods of cookery *

SITHCCC202 Produce appetisers and salads *

SITHCCC203 Produce stocks, sauces and soups *

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *

SITHCCC301 Produce poultry dishes *

SITHCCC302 Produce seafood dishes *

SITHCCC303 Produce meat dishes *

SITHCCC307 Prepare food to meet special dietary requirements *

SITHCCC308 Produce cakes, pastries and breads *

SITHCCC309 Work effectively as a cook *

SITHKOP101 Clean kitchen premises and equipment *

SITHKOP302 Plan and cost basic menus

SITHPAT306 Produce desserts *

SITXFSA101 Use hygienic practices for food safety

SITXFSA201 Participate in safe food handling practices

SITXHRM301 Coach others in job skills

SITXINV202 Maintain the quality of perishable items*

SITXWHS101 Participate in safe work practices

*Prerequisite unit is SITXFSA101 Use hygienic practices for food safety

Elective units

Administration

BSBCMM201A Communicate in the workplace

TLIE1005A Carry out basic workplace calculations

Asian Cookery

SITHASC201 Produce dishes using basic methods of Asian cookery *

SITHASC202 Produce Asian appetisers and snacks *

SITHASC203 Produce Asian stocks and soups *

SITHASC204 Produce Asian sauces, dips and accompaniments *

SITHASC205 Produce Asian salads *

SITHASC206 Produce Asian rice and noodles *

SITHASC207 Produce curry pastes and powders *

SITHASC301 Produce Asian cooked dishes *

SITHASC302 Produce Asian desserts *

SITHASC303 Produce Japanese cooked dishes *

SITHASC304 Produce sashimi *

SITHASC305 Produce sushi *

SITHASC306 Produce Japanese desserts *

SITHASC307 Produce dim sum *

SITHASC308 Produce Chinese roast meat and poultry dishes *

SITHASC309 Produce tandoori dishes *

SITHASC310 Produce Indian breads *

SITHASC311 Produce Indian sweetmeats *

SITHASC312 Produce Indian pickles and chutneys *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Client and Customer Service

SITXCCS303 Provide service to customers

Commercial Cookery and Catering

SITHCCC103 Prepare sandwiches *

SITHCCC104 Package prepared foodstuffs *

SITHCCC205 Produce cook-chill and cook-freeze foods *

SITHCCC206 Rethermalise chilled and frozen foods *

SITHCCC304 Produce and serve food for buffets *

SITHCCC305 Produce pates and terrines *

SITHCCC306 Handle and serve cheese *

SITHCCC401 Produce specialised food items *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Communication and Teamwork

SITXCOM101 Source and present information

SITXCOM201 Show social and cultural sensitivity

Computer Operations and ICT Management

BSBITU102A Develop keyboard skills

BSBITU201A Produce simple word processed documents

BSBITU202A Create and use spreadsheets

BSBITU306A Design and produce business documents

BSBWOR204A Use business technology

Environmental Sustainability

BSBSUS301A Implement and monitor environmentally sustainable work practices

Food Safety

SITXFSA202 Transport and store food

Inventory

SITXINV201 Receive and store stock

SITXINV301 Purchase goods

Kitchen Operations

HLTNA303D Plan and modify meals and menus according to nutrition care plans

Quality and Innovation

BSBINN201A Contribute to workplace innovation

Work Health and Safety

SITXWHS301 Identify hazards, assess and control safety risks

Working in Industry

SITHIND201 Source and use information on the hospitality industry

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Qualified cook in a cafe or small restaurant serving some Asian dishes

SITHASC201 Produce dishes using basic methods of Asian cookery

SITHASC206 Produce Asian rice and noodles

SITHASC301 Produce Asian cooked dishes

Qualified cook in large restaurant

SITHCCC304 Produce and serve food for buffets

SITHCCC305 Produce pates and terrines

SITHCCC306 Handle and serve cheese

Qualified cook working in a hospital or aged care facility

HLTNA303D Plan and modify meals and menus according to nutrition care plans

SITHCCC205A Produce cook-chill and cook-freeze foods

SITHCCC206A Rethermalise chilled and frozen foods