SIT30816 Certificate III in Commercial Cookery

Do you have a passion for food and a knack for cooking with a bit of creative flair? Taking steps to becoming a chef in our modern world of dining is not only a way to express your passion through food, but is an enjoyable and dynamic career path. Australia is a leisure destination, and where the tourism industry is strong, so too is the demand for Cooks. The Certificate III in Commercial Cookery introduces you to planning, preparing, cooking and presenting a wide variety of food styles.

25 units are required for award of this qualification including:
21 core unit & 4 elective units.

Course Duration & Method of Delivery​

This course is delivered through an Australian Apprenticeship program. Content is delivered through a blended delivery of classroom, On and off the Job assessment.

Entry Requirements

There are no prerequisites for entry into this course. Talk to a SERO Institute representative today and discuss your pathway to this exciting qualification.

Course Features

Units

25

Language

English

Skill Level

All levels

Assessments

Yes

Units

Units marked with * should have SITXFSA001 completed prior to the start of the unit.

Unit 1.1: BSBSUS201 Participate in environmentally sustainable work practices

Unit 1.2: BSBWOR203 Work effectively with others

Unit 1.3:   SITHCCC001 Use food preparation equipment*

Unit 1.4: SITHCCC005 Prepare dishes using basic methods of cookery*

Unit 1.5: SITHCCC006 Prepare appetisers and salads*

Unit 1.6:  SITHCCC007 Prepare stocks, sauces and soups*

Unit 1.7: SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*

Unit 1.8: SITHCCC012 Prepare poultry dishes*

Unit 1.9: SITHCCC013 Prepare seafood dishes*

Unit 1.10: SITHCCC014 Prepare meat dishes*

Unit 1.11: SITHCCC018 Prepare food to meet special dietary requirements*

Unit 1.12: SITHCCC019 Produce cakes, pastries and breads*

Unit 1.13: SITHCCC020 Work effectively as a cook*

Unit 1.14: SITHKOP001 Clean kitchen premises and equipment

Unit 1.15: SITHKOP002 Plan and cost basic menus

Unit 1.16: SITHPAT006 Produce desserts*

Unit 1.17: SITXFSA001 Use Hygienic practices for food safety

Unit 1.18: SITXFSA002 Participate is safe food handling practices

Unit 1.19: SITXHRM001 Coach others in job skills

Unit 1.20: SITXINV002 Maintain the quality of perishable items*

 Unit 1.21: SITXWHS001 Participate in Safe work practices

Unit 2.1: SITXCCS006 Provide service to customers

Unit 2.2: HLTAID003 Provide First Aid

Unit 2.3: BSBCMM201 Communicate in the workplace

Unit 2.4: SITHASC001 Prepare dishes using basic methods of Asian Cookery*

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