SIT30816 – Certificate III in Commercial Cookery

To achieve a SIT30816 – Certificate III in Commercial Cookery, 25 units must be completed including all 21 core units and 4 elective units.

Core Units

• BSBSUS201 Participate in environmentally sustainable work practices
• BSBWOR203 Work effectively with others
• SITHCCC001 Use food preparation equipment *
• SITHCCC005 Prepare dishes using basic methods of cookery *
• SITHCCC006 Prepare appetisers and salads *
• SITHCCC007 Prepare stocks, sauces and soups *
• SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes *
• SITHCCC012 Prepare poultry dishes *
• SITHCCC013 Prepare seafood dishes *
• SITHCCC014 Prepare meat dishes *
• SITHCCC018 Prepare food to meet special dietary requirements *
• SITHCCC019 Produce cakes, pastries and breads *
• SITHCCC020 Work effectively as a cook *
• SITHKOP001 Clean kitchen premises and equipment *
• SITHKOP002 Plan and cost basic menus
• SITHPAT006 Produce desserts *
• SITXFSA001 Use hygienic practices for food safety
• SITXFSA002 Participate in safe food handling practices
• SITXHRM001 Coach others in job skills
• SITXINV002 Maintain the quality of perishable items *
• SITXWHS001 Participate in safe work practices

Elective Units

• BSBCMM201 Communicate in the workplace
• BSBITU306 Design and produce business documents
• SITHCCC002 Prepare and present simple dishes *
• SITHCCC003 Prepare and present sandwiches *
• SITHIND002 Source and use information on the hospitality industry
• SITXCCS003 Interact with customers
• SITXCOM002 Show social and cultural sensitivity
• SITXCCS006 Provide service to customers
• SITXINV001 Receive and store stock

To successfully complete SITHCCC020 – Work effectively as a cook*, 48 complete food service periods must be completed.

* Prerequisite is SITXFSA001 – Use hygienic practices for food safety