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 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*