Certificate III in Commercial Cookery
Course Overview
This qualification reflects the role of 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. Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Course Structure
Unit of Competency
- SITHCCC023 Use food preparation equipment
- SITHCCC027 Prepare dishes using basic methods of cookery
- SITHCCC028 Prepare appetisers and salads
- SITHCCC029 Prepare stocks, sauces and soups
- SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031 Prepare vegetarian and vegan dishes
- SITHCCC035 Prepare poultry dishes
- SITHCCC036 Prepare meat dishes
- SITHCCC037 Prepare seafood dishes
- SITHCCC041 Produce cakes, pastries and breads
- SITHCCC042 Prepare food to meet special dietary requirements
- SITHCCC043 Work effectively as a cook
- SITHKOP009 Clean kitchen premises and equipment
- SITHKOP010 Plan and cost recipes
- SITHPAT016 Produce desserts
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
- SITXHRM007 Coach others in job skills
- SITXINV006 Receive, store and maintain stock
- SITXWHS005 Participate in safe work practices
- SITHCCC026 Package prepared foodstuffs
- SITHCCC038 Produce and serve food for buffets
- SITHCCC040 Prepare and serve cheese
- SITXWHS006 Identify hazards, assess and control safety risks
- SITXCOM007 Show social and cultural sensitivity
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Applicants must have successfully completed Australian Year 12 or its equivalent. |
| Minimum Age to Apply | Applicants must be at least 18 years old at the time of enrolment. |
| Language Requirement | |
|---|---|
| IELTS Score (Minimum) | IELTS (International English Language Testing System): Minimum overall band score of 6.0, with no individual band score below 5.5. |
| PTE Score (Minimum) | Pearson Test of English Academic (PTE Academic): Minimum overall score of 50, with at least 42 in each of the four skills. |
Career Opportunities
Graduates of our Certificate III in Commercial Cookery will gain the skills needed to become a recognised trade cook. They are mostly employed in the industries below:
- Accommodation and Food Services
- Health Care and Social Assistance
- Manufacturing