SIT30821 Certificate III in Commercial Cookery

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Learning Outcomes

What you will learn

Knowledge that students will gain through this course include:

• Substantial knowledge about commercial cooking methods and the use and maintenance  of a wide range of cooking equipment
• Knowledge about how to prepare and cook a wide range of dishes using a wide range of ingredients and for special diets
• Ordering stock, stock rotation, menus and costings and very importantly hygiene and infection control

Technical skills that students will gain through this course include:

• Examining foodstuffs to ensure quality
• Regulating temperatures of ovens, grills and other cooking equipment
• Preparing and cooking food
• Seasoning food during cooking
• Portioning food, placing it on plates, and adding gravies, sauces and garnishes
• Storing food in temperature-controlled facilities
• Preparing food to meet special dietary requirements
• May plan menus and estimate food requirements

Other skills that students will gain during this course include:

• Give attention productivity of the kitchen such as speed and food quality
• Complete order forms, take orders, create receipts
• Ensure adherence to all relevant health, safety and hygiene standards
• Interpersonal skills i.e. work with the executive chef as much as with the other staff
• Fill out all kitchen and stock forms accurately
• Work effectively with others in a production team

Core units 

● SITHCCC023 -Use food preparation equipment

● SITHCCC027 - Prepare dishes using basic methods of cookery

● SITHCCC028 - Prepare appetizers 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

Elective units

● BSBSUS211 - Participate in sustainable work practices

● HLTAID011 - Provide First Aid

● SIRXOSM002 - Maintain ethical and professional standards when using social media and online platforms

● SIRXOSM003 - Use social media and online tools

● SITXCCS014 - Provide service to customers

● SITXCOM006 - Source and present information

● SITXCOM007 - Show social and cultural sensitivity

● SITXINV007 - Purchase goods

● SITXWHS006 - Identify hazards, assess and control safety risks