SIT30816 - Certificate III in Commercial Cookery
(CRICOS-094633M)

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.

Course

overview

STUDENT

Domestic and International students

ACADEMIC REQUIREMENT

Completion of the equivalent level Australian certificate/ qualification. Completion of year 10 high school or equivalent

CAREER PROSPECTS

This qualification provides a pathway to work as a cook

ASSESSMENT

Mixture of theory and practical – All practical assessments will be conducted in the Kitchen environment where students will be observed completing set tasks, using equipment, preparing dishes and cooking methods. Full uniform ands tool kits are required to complete practical assessments. Attendance to all practical sessions is necessary to successfully complete this course.

industry placement

This course includes 10 weeks of mandatory work placement with one or more of our industry partners. Locations, days and shift times may vary during this period of the course.

DURATION

52 weeks (1 year/4 terms)

STUDY MODE

Face to face classroom and practical environment – 2 contact days per plus 4 hours directed self-study per week.

ENGLISH REQUIREMENT

English equivalence to 5.5 IELTS or similar (Additional LLN testing to the relevant AQF level may be requested)

STUDY PATHWAY

After completing the qualification, students may progress to study SIT40516 - Certificate IV in Commercial Cookery (CRICOS-094634K)

MANDATORY REQUIREMENT

• Chef’s uniform and a cookery kit
• Laptop, tablet or similar
• Internet Access
• Please see Empyrean Stationary &
Equipment list on our website

Units of competency

UNIT CODE CORE UNITS
SITXFSA001
Use hygienic practices for food safety
SITXWHS001
Participate in safe work practices
SITHCCC006
Prepare appetisers and salads
SITHCCC007
Prepare stocks, sauces and soups
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012
Prepare poultry dishes
SITHCCC014
Prepare meat dishes
SITHCCC013
Prepare seafood dishes
BSBSUS201
Participate in environmentally sustainable work practices
SITHKOP001
Clean kitchen premises and equipment
SITHCCC001
Use food preparation equipment
SITHCCC005
Prepare dishes using basic methods of cookery
SITXINV002
Maintain the quality of perishable items
SITXFSA002
Participate in safe food handling practices
BSBWOR203
Work effectively with others
SITHCCC020
Work effectively as a cook
SITXHRM001
Coach others in job skills
SITHCCC018
Prepare food to meet special dietary requirements
SITHKOP002
Plan and cost basic menus
SITHCCC019
Produce cakes, pastries and breads
SITHPAT006
Produce desserts
UNIT CODE ELECTIVE UNITS
SITHCCC003
Prepare and present sandwiches
SITHCCC004
Package prepared foodstuffs
SITHCCC017
Handle and serve cheese
SITHCCC011
Use cookery skills effectively

Empyrean is your pathway
to a long lasting career

testimonial-paul-cert3-commercial-cookery

The mandatory industry placement was an excellent experience for me. To work with long term industry professional in a five-star kitchen was amazing and showed me just how much more I had to learn.

Paul McMurrich
SIT30816 - Certificate III in Commercial Cookery (CRICOS-094633M)