Certificate III in Commercial Cookery

Course Structure and Content

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

On successful completion of this course the students would be awarded the SIT30816 Certificate III in Commercial Cookery which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality (Commercial Cookery).

Core Units

• Clean kitchen premises and equipment *
• Coach others in job skills
• Maintain the quality of perishable items *
• Participate in environmentally sustainable work practices
• Participate in safe food handling practices
• Participate in safe work practices
• Plan and cost basic menus
• Prepare appetisers and salads *
• Prepare dishes using basic methods of cookery *
• Prepare food to meet special dietary requirements *
• Prepare meat dishes *
• Prepare poultry dishes *
• Prepare seafood dishes *
• Prepare stocks, sauces and soups *
• Prepare vegetable, fruit, eggs and farinaceous dishes *
• Produce cakes, pastries and breads *
• Produce desserts *
• Use food preparation equipment *
• Use hygienic practices for food safety
• Work effectively as a cook *
• Work effectively with others

Elective Units

• Apply knowledge of WHS legislation in the workplace
• Control Stock
• Produce and serve food for buffets *
• Receive and store stock

*Prerequisite is Use hygienic practices for food safety