This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement 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 work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job title includes:
This qualification is suitable for an Australian Apprenticeship pathway.
Pathways into the qualification
Individuals may enter SIT30812 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.
Pathways from the qualification
After achieving SIT30812 Certificate III in Commercial Cookery, individuals could progress to SIT40412 Certificate IV in Commercial Cookery, SIT40612 Certificate IV in Catering Operations or SIT40712 Certificate IV in Patisserie.
104 Weeks equating to 94 study weeks plus 10 weeks for holidays
Traineeship – full-time, part-time, or school-based.
School-based apprenticeships and traineeships (SATs) allow school students to work for an employer, as paid employees, and undertake training towards a qualification, whilst studying towards their Queensland Certificate of Education and/or Overall Position (OP) score. Trainees complete this qualification and learn skills at work.
Please contact us for course fees.
There are no formal entry requirements for this qualification, as per the training package, but they must meet English and academic entry requirements.
However, domestic students will need to have access to a suitable workplace for traineeship, which will need to be approved by the RTO prior to accepting enrolment.
Learners should be aged 14 years or over, demonstrate a LLN Proficiency or equivalent and have a minimum of 10 – 12 years of education (AQF Level 2 Graduate).
Reasonable computer skills and access to email and internet are strongly recommended
- 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 appetisers 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
- SITHCCC019 Work effectively as a cook
- SITHKOP001 Clean kitchen premises and equipment
- SITHKOP002 Plan and cost basic menus
- SITHKOP006 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
- SITXCOM002 Show social and cultural sensitivity
- SITXINV001 Receive and store stock
- SITXINV003 Purchase goods
- SITXWHS002 Identify hazards, assess and control safety risks
Please contact us for a copy of Training and Assessment Strategy
The format for delivery/assessment is blended delivery which will include classroom and workplace-based delivery.
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