SIT30816 – Certificate iii in Commercial Cookery
YOUR COURSE CHOICE
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Is superseded by and equivalent to SIT30821 – Certificate III in Commercial Cookery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.
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.
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
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
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