Certificate III in Commercial Cookery

Course Overview

The SIT30821 Certificate III in Commercial Cookery is your gateway to a dynamic and rewarding career in the culinary industry. This qualification equips you with the essential skills and knowledge required to work as a qualified cook in a variety of commercial kitchen environments, including restaurants, hotels, cafés, and catering companies.

Through a blend of theoretical learning and practical, hands-on experience, you’ll gain expertise in preparing and presenting dishes to industry standards, mastering a wide range of cooking techniques, and understanding food safety and hygiene practices. Whether you’re looking to start your journey as a professional cook or further develop your culinary skills, this course is designed to provide a solid foundation for success in the hospitality industry.

About The Course

Course Name: Certificate III in Commercial Cookery

Nationally Recognised: Yes

National Code: SIT30821

CRICOS Code: 109791C

Delivery Mode: Face-to-face delivery + Practical

Course Duration: 52 Weeks (includes 10 weeks term break)

(Click here for the Intake dates)

Career Opportunities: Cook, Commis Chef, Kitchen Hand, Catering Assistant

Pathways to Further Studies:
Upon successful completion of this course, students may continue to:

SIT40521 Certificate IV in Kitchen Management
SIT50422 Diploma of Hospitality Management

Entry Requirements:
Minimum 18 years of age, with Year 10 equivalent.
English levels at minimum IELTS 6 or equivalent.
*some units of competency (UoC) within this package hold pre-requisites that will need to be completed prior to completing that UoC.

Assessment Methodology:
Written tasks, examination, observation (real and/or simulated environments), vocational placement.

Unit Details

+ SITHCCC023 Use Food Preparation Equipment

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC027 Prepare Dishes Using Basic Methods of Cookery

This unit focuses on the skills and knowledge required to prepare, cook, and serve a range of menu items in various hospitality settings, such as restaurants, cafes, and catering operations.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC028 Prepare Appetisers and Salad

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC029 Prepare Stocks, Sauces and Soup

This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces, and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC030 Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg, and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery, and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC031 Prepare Vegetarian and Vegan Dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery, and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC035 Prepare Poultry Dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare, and portion poultry, and to use relevant equipment, cookery, and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC036 Prepare Meat Dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare, and portion meat, and to use relevant equipment, cookery, and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC037 Prepare Seafood Dishes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare, and portion seafood, and to use relevant equipment, cookery, and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC041 Produce Cakes, Pastries and Bread

This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries, and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare, and portion ingredients; and to use relevant equipment and a range of cookery methods to make and decorate cakes, pastries, and breads, and food storage methods.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC042 Prepare Food to Meet Special Dietary Requirements

This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical, or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients, and produce food to satisfy special requirements.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC043 Work Effectively as a Cook

This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing, and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety & SITHCCC027 Prepare dishes using basic methods of cookery

+ SITHKOP009 Clean Kitchen Premises and Equipment

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHKOP010 Plan and Cost Recipes

This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes, and evaluate their success.

+ SITHPAT016 Produce Desserts

This unit describes the performance outcomes, skills and knowledge required to produce hot, cold, and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare, and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITXFSA005 Use Hygienic Practices for Food Safety

This unit aims to provide individuals with the skills and knowledge required to develop, implement, and maintain a food safety program in a food business. This is crucial for ensuring that food is handled and prepared in a safe and hygienic manner, minimizing the risk of foodborne illnesses.

+ SITXFSA006 Participate in Safe Food Handling Practices

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service, and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

+ SITXHRM007 Coach Others in Job Skills

This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge, and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

+ SITXINV006 Receive, Store and Maintain Stock

This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate, and maintain the quality of stock items. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITXWHS005 Participate in Safe Work Practices

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety, and security procedures and to participate in organisational work health and safety (WHS) management practices.

+ SITHCCC040 Prepare and Serve Cheese

This unit describes the performance outcomes, skills and knowledge required to prepare and serve cheese and cheese dishes. This requires a comprehensive knowledge of cheese varieties.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC038 Produce and Serve Food for Buffets

This unit describes the performance outcomes, skills and knowledge required to produce and present foods for buffets. It requires the ability to cook buffet foods and to present, serve, and replenish them throughout the service period.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITHCCC025 Prepare and Present Sandwiches

This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens, and cafeterias, or to organisations where catering forms only a small part of the business.

Pre-requisite Unit: SITXFSA005 Use hygienic practices for food safety

+ SITXINV007 Purchase Goods

This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.

+ HLTAID011 Provide First Aid

This unit describes the skills and knowledge required to provide a first aid response to a casualty in line with first aid guidelines determined by the Australian Resuscitation Council (ARC) and other Australian national peak clinical bodies.

Vocational Placement

To complete the Certificate III in Commercial Cookery, students are required to undertake a minimum of 200 to 360 hours of vocational placement in a real- world kitchen environment. This ensures that they gain hands-on experience in a commercial kitchen, applying the skills and knowledge they've learned throughout the course.

During placement, students will

Work under the supervision of qualified chefs
Practice food preparation, cooking, and kitchen operations
Complete various assessment tasks to demonstrate competency

Placements are usually flexible, allowing students to accumulate hours through a combination of part-time shifts, with specific schedules coordinated between the training provider and the host employer.

Career Outcomes

Graduates of the SIT30821 Certificate III in Commercial Cookery can pursue roles such as:

Cook
Commis Chef
Kitchen Hand
Catering Assistant

This qualification also opens the door to further studies, including the SIT40521 Certificate IV in Kitchen Management, allowing you to move into more senior roles within the culinary industry.

Assessment

Your allocated trainer and assessor will formally assess your skills, knowledge, and understanding. Assessment is competency-based, meaning you will be required to show/demonstrate the required competencies for the units of competency you are studying.

In order to ensure that your assessment is valid, reliable, flexible, and fair, our trainers will conduct assessment as per the assessment conditions for each unit of competency you are studying.

Assessments have the following sections: Activities, Questioning, Project, and Observation, which span across different tasks. Some of the assessment tasks are ‘stand-alone’ or they may be a combination of these methods of assessment.

There may be:

Written Tasks: Written assessments include case studies, question-answer type tasks, written reports and assignments, including reflective evaluations, self-evaluations, project work, demonstrations, and class presentations.

Observation: Your trainer will observe your performance of tasks in real or simulated workplace environments. This includes participation in role-plays, group discussions, and demonstrations of practical skills and knowledge. Students on vocational placement will be observed by a qualified professional.

Vocational Placement: Vocational placement provides the opportunity to observe professionals in your vocation, gain skills specific to your vocation, engage and interact with your community, and most importantly, to apply what you have learned in the classroom to the ‘real-world’ vocational environment. You will be mentored and supported by an industry professional and have a valuable opportunity to learn in a structured workplace environment. Your teacher as well as the industry professional will both observe your ability to apply the skills, knowledge, and attitudes required in workplace situations and environments.

Examination: This includes written or spoken ‘question-answer’ type tasks in an examination.

RPL (Recognition of Prior Learning): You may already have the skills and knowledge. For more information about Recognition of Prior Learning, please discuss with one of our team.

Mode of Learning

Mixed / Blended

The formal learning takes place through a structured program of instruction through face-to-face delivery with your trainer at our campus.

You will be able to learn from your trainer and classmates as you study together through a combination of formal classroom-based learning and independent study/research.

– Further support is provided at the weekly Class Tutorial Support sessions with your teacher.
– Face-to-face classroom delivery (20 hours of scheduled contact per week) and Placement.

This includes real-world experience through vocational placement for students enrolled in Hospitality qualifications.