SIT30816 Certificate III in Commercial Cookery

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Course Description

A Certificate III in Commercial Cookery SIT30816 is the standard qualification for chefs and commercial cooks working in Australian hospitality venues. The training is hands-on and students graduate knowing the basic methods of preparing and cooking chicken, seafood, meat, fruit and vegetables, eggs, appetisers, salads, desserts, cakes and pastries.

The Certificate III in Commercial Cookery SIT30816 is a nationally recognised training qualification and part of the official Tourism, Travel and Hospitality Training Package.

Recognition of Prior Learning

The skills and knowledge that you bring to your studies through previous education or employment experience may be credited towards specific units in this course, which can help to shorten your course duration. Please enquire with a course provider to find out more.

Tafe

The SIT30816 Certificate III in Commercial Cookery is not available from any Tafe institutions on our database but may be available from other registered training organisations with Government Funding available in your area. See Course Providers.

Average Course Fee

Unknown

Average Duration

6 months

Online providers

On-campus providers

Nationally Recognised Training

Suitable For

This course is ideal for people who have the following knowledge, skills or abilities:

Arm-Hand Steadiness

Keep your hand or arm steady.

Manual Dexterity

Quickly move your hand to grasp, manipulate, or assemble objects.

Multilimb Coordination

Use your arms and/or legs at the same time while sitting, standing, or lying down.

Time Management

Managing your own and other peoples' time to get work done.

Outcomes

This course can help you get a job as:

Job TitleAvg Salary
Kitchen Attendant$865 weekly pay
Apprentice Chef$865 weekly pay
Catering Assistant$865 weekly pay

Subjects

You will be required to complete a number of units of competencey for this qualifiation. Example units have been provided below but may vary for each provider.

BSBSUS201
Participate in environmentally sustainable work practices

This unit describes the performance outcomes, skills and knowledge required to effectively measure current resource use and to carry out improvements including reducing the negative environmental impact of work practices.

BSBWOR203
Work effectively with others

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

SITHCCC001
Use food preparation equipment

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.

SITHCCC005
Prepare dishes using basic methods of cookery

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. The unit applies to cooks working in hospitality and catering organisations.

SITHCCC006
Prepare appetisers and salads

This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations.

Enquire now for a full list of subjects

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Government Funding

Enquire with a provider for more details.

Course Providers

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Government Funding
Online
On Campus