Cert III in Commercial Cookery - SIT30821
Qualification Overview:
Qualification Name:
Cert III in Commercial Cookery
Qualification Code and Units of Competency:
SIT30821
Processing time:
You can get your desired qualification through RPL pathways within four weeks of getting the sufficient information and evidence of the supporting documents.
Why study Cert III in Commercial Cookery ?
This certification reflects the job of commercial cooks, who create food and menu items using a variety of well-honed cooking techniques and solid knowledge of kitchen procedures. They operate with some independence, little supervision, and use discretion and judgement. Plans, policies, and procedures are used to direct work operations.
This degree offers a route to employment as a commercial cook in establishments including eateries, hotels, clubs, bars, cafés, and coffee shops.
At the time of release, this qualification did not have any explicit legislation requirements, occupational licencing, or certification requirements.
How RPL ADVISOR assist you?
We can give you a FREE RPL Quote today !
RPL ADVISOR recognises the need to convert an overseas qualification into an Australian national qualification, and we offer a variety of fast and simple RPL distance training programs through our partner RTOs to meet any relevant requirements for Australia.
RPL ADVISOR can turn your expertise, talents, knowledge, or overseas credentials into a nationally recognised Australian certification through a comprehensive partner network of Registered Training Organisations (RTOs). The RPL evaluation process can often be done with established proof of your skills and does not necessitate further review.
- Photo (latest)
- Passport
- Resume / CV
- Payslips/work contract/ABN if self-employed
- Letter of Employment (onshore / offshore)
- Current employment contracts
- Evidence of overseas qualifications (if available)
- Transcripts or assessments from related previous qualifications.
- Videos or photos at your work (at least 2 from each task)
- Apprenticeship papers (if available)
- OHS/WHS policies and procedures
- Safe work method statements
- Job safety analysis (if available)
- Evaluation: One of experienced RPL ADVISOR consultants can conduct a free, no-obligation RPL skills check.
- Your Experience: Compiling and submitting your ‘Experience Portfolio’, which includes photographs and videos of you on the job, references, past credentials, and your latest resume, among other things.
- RTO Reviews the Evidence: Using an RPL assessment, a certified assessor from one of our collaborating RTOs can review the evidence and decide whether you are competent in the units for that certification.
- Interview: If all supporting documents meet the requirement of the desired qualification, then the RTO may take your interview.
- Your Certificate: If the RTO determines that you are qualified in all relevant units of competency, the Registered Training Organisation will grant you a certificate.
Cert III in Commercial Cookery
25 units must be completed:
- 21 core units
- 4 elective units, consisting of:
- 4 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
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 appetizers 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
| Administration | |
| BSBCMM201 | Communicate in the workplace |
| TLIE1005 | Carry out basic workplace calculations |
| Asian Cookery | |
| SITHASC001 | Prepare dishes using basic methods of Asian cookery |
| SITHASC002 | Prepare Asian appetisers and snacks |
| SITHASC003 | Prepare Asian stocks and soups |
| SITHASC004 | Prepare Asian sauces, dips and accompaniments |
| SITHASC005 | Prepare Asian salads |
| SITHASC006 | Prepare Asian rice and noodles |
| SITHASC007 | Prepare curry pastes and powders |
| SITHASC008 | Prepare Asian cooked dishes |
| SITHASC009 | Prepare Asian desserts |
| SITHASC010 | Prepare Japanese cooked dishes |
| SITHASC011 | Prepare sashimi |
| SITHASC012 | Prepare sushi |
| SITHASC013 | Produce Japanese desserts |
| SITHASC014 | Prepare dim sum |
| SITHASC015 | Prepare Chinese roast meat and poultry dishes |
| SITHASC016 | Prepare tandoori dishes |
| SITHASC017 | Prepare Indian breads |
| SITHASC018 | Prepare Indian sweetmeats |
| SITHASC019 | Prepare Indian pickles and chutneys |
| Client and Customer Service | |
| SITXCCS006 | Provide service to customers |
| Commercial Cookery and Catering | |
| HLTAHA019 | Assist with the monitoring and modification of meals and menus according to individualised plans |
| SITHCCC003 | Prepare and present sandwiches |
| SITHCCC004 | Package prepared foodstuffs |
| SITHCCC009 | Produce cook-chill and cook-freeze foods |
| SITHCCC010 | Re-thermalise chilled and frozen foods |
| SITHCCC015 | Produce and serve food for buffets |
| SITHCCC016 | Produce pates and terrines |
| SITHCCC017 | Handle and serve cheese |
| SITHCCC021 | Prepare specialised food items |
| Communication and Teamwork | |
| SITXCOM001 | Source and present information |
| SITXCOM002 | Show social and cultural sensitivity |
| Computer Operations and ICT Management | |
| BSBITU202 | Create and use spreadsheets |
| BSBITU301 | Create and use databases |
| BSBITU306 | Design and produce business documents |
| First Aid | |
| HLTAID011 | Provide first aid |
| Food Safety | |
| SITXFSA003 | Transport and store food |
| Inventory | |
| SITXINV001 | Receive and store stock |
| SITXINV003 | Purchase goods |
| Work Health and Safety | |
| SITXWHS002 | Identify hazards, assess and control safety risks |
| Working in Industry | |
| SITHIND002 | Source and use information on the hospitality industry |
