CRICOS Course Code: 109858M
SIT30821 Certificate III in Commercial Cookery
This qualification of Certificate III in Commercial Cookery reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgment 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. This qualification provides a pathway to working as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.
25 Units
Recognition of Prior Learning
RPL is available (on GCA application) to students with prior skills, knowledge, experience or qualifications obtained from formal studies or training, in a related area. RPL may reduce the duration or time needed for your course completion.
GCA International Student Admission Requirements
| Units Code | Unit Description | Type |
|---|---|---|
| SITHCCC023* | Use food preparation equipment | CORE |
| SITHCCC027* | Prepare dishes using basic methods of cookery | CORE |
| SITHCCC028* | Prepare appetisers and salads | CORE |
| SITHCCC029* | Prepare stocks, sauces and soups | CORE |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | CORE |
| SITHCCC031* | Prepare vegetarian and vegan dishes | CORE |
| SITHCCC035* | Prepare poultry dishes | CORE |
| SITHCCC036* | Prepare meat dishes | CORE |
| SITHCCC037* | Prepare seafood dishes | CORE |
| SITHCCC041* | Produce cakes, pastries and breads | CORE |
| SITHCCC042* | Prepare food to meet special dietary requirements | CORE |
| SITHCCC043* | Work effectively as a cook | CORE |
| SITHKOP009* | Clean kitchen premises and equipment | CORE |
| SITHKOP010 | Plan and cost recipes | CORE |
| SITHPAT016* | Produce desserts | CORE |
| SITXFSA005 | Use hygienic practices for food safety | CORE |
| SITXFSA006 | Participate in safe food handling practices | CORE |
| SITXHRM007 | Coach others in job skills | CORE |
| SITXINV006* | Receive, store and maintain stock | CORE |
| SITXWHS005 | Participate in safe work practices | CORE |
| SITHCCC026* | Package prepared foodstuffs | ELECTIVE |
| SITHCCC032* | Produce cook-chill and cook-freeze foods | ELECTIVE |
| SITHCCC038* | Produce and serve food for buffets | ELECTIVE |
| SITXCCS014 | Provide service to customers | ELECTIVE |
| BSBSUS211 | Participate in sustainable work practices | ELECTIVE |
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Electives are subject to change to meet client and industry requirements.
DELIVERY METHOD
All enrolled students are required to attend classes for 20 scheduled course contact hours per week over 2.5 days.
Students will also be required access to computer and internet in order to complete reading modules and assessments.”
Course language: English