SIT30821 Certificate III in Commercial Cookery

Program Overview

This program provides comprehensive training in culinary arts, covering essential cooking techniques, food preparation, and kitchen operations. Students will develop skills in preparing a wide range of dishes, including appetizers, salads, soups, poultry, meat, seafood, and desserts. The program also emphasizes food safety, hygiene, and customer service, preparing graduates for employment as cooks in various hospitality settings.

Program Outline

Outline:

Course Content:

• SITHCCC023 Use food preparation equipment
• SITHCCC027 Prepare dishes using basic methods of cookery
• SITHCCC028 Prepare appetisers 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
• SITHCCC025 Prepare and present sandwiches
• SITHCCC038 Produce and serve food for buffets
• SITHCCC040 Prepare and serve cheese
• SITXCCS014 Provide service to customers
• SITXINV007 Purchase goods

Assessment:

Assessment Methods:

• Reports
• Exams
• Role playing
• Case studies
• Group projects
• Observations
• Presentations
• Problem solving
• Work-based training
• Verbal interactions
• Practical demonstrations

Careers:

Employment Opportunities:

• Cook in organizations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops

Further Education:

• SIT40521 Certificate IV in Kitchen Management (109654A)