SIT30821 – Certificate III in Commercial Cookery

To achieve a SIT30821 – Certificate III in Commercial Cookery, 25 units must be completed including 20 core units and 5 elective units.

Core Units

• SITHCCC023 Use food preparation equipment *
• SITHCCC027 Prepare dishes using basic methods of cookery *
• SITHCCC028 Prepare appetisers and salads *
• SITHCCC029 Prepare stocks, sauces and soups *
• SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes **
• SITHCCC031 Prepare vegetarian and vegan dishes **
• SITHCCC035 Prepare poultry dishes **
• SITHCCC036 Prepare meat dishes **
• SITHCCC037 Prepare seafood dishes **
• SITHCCC041 Produce cakes, pastries and breads *
• SITHCCC042 Prepare food to meet special dietary requirements **
• SITHCCC043 Work effectively as a cook ** #
• SITHKOP009 Clean kitchen premises and equipment *
• SITHKOP010 Plan and cost recipes
• SITHPAT016 Produce desserts *
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXHRM007 Coach others in job skills
• SITXINV006 Receive, store and maintain stock *
• SITXWHS005 Participate in safe work practices

Mandatory Elective Units (3 Units)

• SITHCCC025 Prepare and present sandwiches *
• SITHCCC026 Package prepared foodstuffs *
• SITHCCC040 Prepare and serve cheese *

Elective Units (2 Units)

• SITXCCS014 Provide service to customers
• SITXINV007 Purchase goods

* Prerequisite is SITXFSA005 – Use hygienic practices for food safety

** Prerequisites are SITXFSA005 – Use hygienic practices for food safety and SITHCCC027 – Prepare dishes using basic methods of cookery

# Students are required to complete 48 service periods