Certificate III in Commercial Cookery

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.


QUALIFICATION RULES 

To achieve a Certificate III in Hospitality (Commercial Cookery), 29 units must be completed: 

• all 26 core units
• 3 elective units

Core Competency Units (Compulsory)

• HLTFA301B    Apply first aid      
• SITHCCC001B    Organise and prepare food      
• SITHCCC002A    Present food      
• SITHCCC003B    Receive and store kitchen supplies      
• SITHCCC004B    Clean and maintain kitchen premises      
• SITHCCC005A    Use basic methods of cookery      
• SITHCCC006A    Prepare appetisers and salads      
• SITHCCC008A    Prepare stocks, sauces and soups      
• SITHCCC009A    Prepare vegetables, fruit, eggs and farinaceous dishes     
  
• SITHCCC010A    Select, prepare and cook poultry      
• SITHCCC011A    Select, prepare and cook seafood      
• SITHCCC012A    Select, prepare and cook meat      
• SITHCCC013A    Prepare hot and cold desserts      
• SITHCCC014A    Prepare pastries, cakes and yeast goods      
• SITHCCC016A    Develop cost-effective menus      
• SITHCCC027A    Prepare cook and serve food for food service      
• SITHCCC028A    Prepare, cook and serve food for menus      
• SITHCCC029A    Prepare foods according to dietary and cultural needs      
• SITHIND001B    Develop and update hospitality industry knowledge      
• SITXCOM001A    Work with colleagues and customers      
• SITXCOM002A    Work in a socially diverse environment      
• SITXCOM003A    Deal with conflict situations      
• SITXHRM001A    Coach others in job skills      
• SITXOHS001B    Follow health, safety and security procedures      
• SITXOHS002A    Follow workplace hygiene procedures      
• SITXFSA001A    Implement food safety procedures      

Elective Competency Units (Choose 3)

• SITHCCC007A    Prepare sandwiches    
• SITHCCC015A    Plan and prepare food for buffets    
• SITHCCC025A    Monitor catering revenue and costs    
• SITHCCC026A    Establish and maintain quality control of food    
• SITHCCC033B    Apply catering control principles    
• SITXINV001A    Receive and store stock    
• SITXINV002A    Control and order stock    
• SITXCCS002A    Provide quality customer service    
• SITXFIN003A    Interpret financial information    
• SITXCOM004A    Communicate on the telephone    
• SITXOHS004B    Implement and monitor workplace health, safety and security practices    
• SITXFSA003A    Transport and store food in a safe and hygienic manner    
• SIRXCCS001A    Apply point-of-sale handling procedures    

NOTE

Please refer to unit requirements document for pre-requisites:

Unit Requirements SIT20207 Cert II in Hospitality - SIT60307 Adv Dip of Hospitality (189.83 Kb)


Job roles and outcomes
Individuals with this qualification are able to perform roles such as: 

• preparing appetisers, salads, stocks, sauces and soups
• preparing vegetables, fruit, eggs and farinaceous dishes
• selecting, preparing and cooking poultry, seafood and meat
• preparing hot and cold desserts, pastries, cakes and yeast goods
• planning and preparing food for buffets
  

Possible job titles include: 

• cook  

Employability Skills

Communication
Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome 
     
Teamwork
Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals 
 
Problem solving 
Anticipating problems that may arise with kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen 
 
Initiative and enterprise
Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers 
 
Planning and organising 
Collecting, analysing and organising customer and product information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations 
 
Self-management 
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers 
 
Learning 
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues 
 
Technology 
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items 
 

Prerequisite requirements
There are no prerequisites for entry to this qualification 

 
Assessments
Any combination of assessments may be used including third-party reports, observation reports, verbal questioning, written questions, case studies, projects, assignments, research & evidence gathering portfolios.


Course Duration
Up to 36 months


Recognition of Prior Learning (RPL)
A formal process for recognising skills and knowledge, RPL takes into account previous studies you may have completed as well as life and work experiences. You may be granted credits or exemptions for some units in this course.


Certificate III in Commercial Cookery is delivered ONLINE

Identification and requirements

You will be required to provide a photocopy of a photo ID certified by a JP as well as a Statutory Declaration signed by a witness.

 

Course Fees: $2,930.00 (members) or $$4,395.00 (non members)