SIT30821 Certificate III in Commercial Cookery

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SIT30821 Certificate III in Commercial Cookery

SIT30821 Certificate III in Commercial Cookery course represents the role of cooks who possess a wide range of well-developed cookery skills and thorough knowledge of kitchen operations to prepare food and menu items.After completion of certificate 3 in commercial cookery, you can become a trade cook. You will be able to work in various organizations including:

  • Restaurants
  • Hotels
  • Clubs
  • Pubs
  • Cafes
  • Coffee Shops

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About SIT30821 Certificate III in Commercial Cookery

SIT30821 Certificate III in Commercial Cookery

Are you a student who is pursuing SIT30821 Certificate III in Commercial Cookery? Being a student you understand the importance of submitting assignments on time for obtaining higher grades. You might be in need of Cookery Assignment help. Look no further than "Cookery Assignments". Cookery Assignments is a renowned Assignment Helper working for over 7 years with extensive knowledge in this field.


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