Certificate III in Commercial Cookery

Students must complete the following units of competency to complete this course:

Core Units:

1. SITHCCC023 Use food preparation equipment*
2. SITHCCC027 Prepare dishes using basic methods of cookery*
3. SITHCCC028 Prepare appetisers and salads*
4. SITHCCC029 Prepare stocks, sauces and soups*
5. SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes*
6. SITHCCC031* Prepare vegetarian and vegan dishes
7. SITHCCC035 Prepare poultry dishes*
8. SITHCCC036 Prepare meat dishes*
9. SITHCCC037 Prepare seafood dishes*
   
10. SITHCCC041 Produce cakes, pastries and Breads*
11. SITHCCC042 Prepare food to meet special dietary requirements*
12. SITHCCC043 Work effectively as a cook*
13. SITHKOP009 Clean kitchen premises and equipment*
14. SITHKOP010 Plan and cost recipes
15. SITHPAT016 Produce desserts*
16. SITXFSA005 Use hygienic practices for food safety
17. SITXFSA006 Participate in safe food handling practices
18. SITXHRM007 Coach others in job skills
19. SITXINV006 Receive, store and maintain stock*
20. SITXWHS005 Participate in safe work practices
21. SITHCCC025* Prepare and present sandwiches

Electives:

1. SITHCCC040* Prepare and serve cheese
2. SITXWHS006 Identify hazards, assess and control safety risks
3. SITXCCS014 Provide service to customers
   
4. SITHCCC038* Produce and serve food for buffets