Cert III Commercial Cookery

Certificate III in Commercial Cookery SIT30816

CRICOS Code: 092930G

Duration: 56 Weeks

 

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.

 

Students need to complete 25 units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

 

UNIT CODE - UNIT TITLE

BSBSUS201 - Participate in environmentally sustainable work practices

BSBWOR203- Work effectively with others

HLTAID003 - Provide first aid

SITHCCC001 - Use food preparation equipment

SITXINV001 - Receive and store stock

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

SITHCCC017 - Handle and serve cheese

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

SITXWHS002 - Identify hazards, assess and control safety risks

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


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