Program Overview

Certificate III in Commercial Cookery

National Code

SIT30821

CRICOS Code

C

Course Duration

• Project Based: 40 Weeks
• School Based: 50 Weeks

Course Units

• Total Units: 25

Course Information

Course Units

Core Units

• 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
• SITHKOP010: Plan and cost recipes
• SITHPAT016: Produce desserts
• SITXFSA005: Use hygienic practices for food safety
• SITXFSA006: Participate in safe food handling practices
• SITXINV006: Receive, store and maintain stock
• SITXHRM007: Coach others in job skills
• SITHKOP009: Clean kitchen premises and equipment
• SITXWHS005: Participate in safe work practices

Elective Units

• SITHCCC025: Prepare and present sandwiches
• SITHCCC026: Package prepared foodstuffs
• SITHCCC038: Produce and serve food for buffets
• SITHCCC044: Prepare specialised food items
• BSBSUS211: Participate in sustainable work practices

Career Outcomes

Completion of this qualification contributes to recognition as a trade cook.

Program Description

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.

Envirotech offers this unique triple certificate program via an on-the-job training and traineeship mode giving learners the opportunity to study and apply their skills directly in a real workplace environment. By immersing themselves in the actual work environment, students can understand the dynamics of the industry, learn industry-specific skills and become familiar with workplace practices, expectations, and professional etiquette.

In addition, students undergo vocational work placements, where they gain valuable hands-on experience while receiving supervision and guidance from industry professionals facilitating easier adaptation to the workplace environment and expanding future employment prospects.

Sustainable Cuisine

Sustainable cuisine is an environmentally sustainable food system that uses food products grown, harvested, processed, packaged and shipped or distributed with minimal environmental impact. Typically, food products are fresh, local and organic.

Community Benefits

Sustainable cuisine has promising benefits. Patronizing local food supplies contributes to a strong economy. This promotes a sense of community and protects family-run farms as well. By encouraging local supply of foods, this contributes to a strong local economy, promotes a sense of community, plus it protects local farms and farming families.