SIT30816 Certificate III in Commercial Cookery
If you want to be the next Chef of the year, this qualification will teach you the skills, techniques and knowledge to be a commercial cook/chef working in a range of organisations.
25 units are required for award of this qualification including: 21 core units & 4 elective units.
Entry Requirements
- Age 18+
- IELTS 4.5 or equivalent English proficiency
- Completed Year 10, or equivalent
Course Features
Units
25
Language
English
Skill Level
Year 10
Assessments
Yes
Units
Units marked with * should have SITXFSA001 completed prior to the start of the unit.
Unit 1.1: BSBWOR203 Work effectively with others
Unit 1.2: SITXWHS101 Participate in Safe work practices
Unit 1.3: BSBSUS201 Participate in environmentally sustainable work practices
Unit 1.4: SITXFSA001 Use Hygienic practices for food safety
Unit 1.5: SITXFSA002 Participate is safe food handling practices
Unit 1.6: SITHCCC001 Use Food preparation equipment
Unit 1.7: SITHKOP001 Clean kitchen premises and equipment
Unit 1.8: SITHCCC005 Produce dishes using basic methods of cookery
Unit 1.9: SITHKOP002 Plan and cost basic menus
Unit 1.10: SITXINV002 Maintain the quality of perishable items
Unit 1.11: SITHCCC007 Prepare stocks, sauces and soups
Unit 1.12: SITHCCC006 Prepare appetisers and salads
Unit 1.13: SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
Unit 1.14: SITHCCC012 Prepare Poultry dishes
Unit 1.15: SITHCCC013 Prepare seafood dishes
Unit 1.16: SITHCCC014 Prepare meat dishes
Unit 1.17: SITHCCC018 Prepare food to meet special dietary requirements
Unit 1.18: SITHCCC019 Produce cakes, pastries and breads
Unit 2.1: BSBCMM201 Communicate in the workplace
Unit 2.2: HLTAID003 Provide First Aid
Unit 2.3: TLIE1005 Carry out basic workplace calculations
Unit 2.4: SITXCCS006 Provide service to customers