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Certificate III in Commercial Cookery SIT30816

Overview

With this qualification you will be able to work as a commercial cook who uses a wide range of cookery skills. You will have a sound knowledge of kitchen operations and be able to use discretion and judgement. You will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

Qualification: Certificate III in Commercial Cookery SIT30816
Program No: C3-TS04
Campus: CIT Reid 
Duration: Apprentice pathway - 2.5 years/5 semesters part-time one day per week, or a negotiated blend of on-the-job, off-the-job delivery.

Non-apprentice pathway and intensive pathway - either 2.5 years/5 semesters part-time one day per week or 18 months full time 3 days per week including compulsory commercial kitchen placement.
Trade papers may be issued for non-apprentices once sufficient workplace experience is gained (minimum 700 hours) and skills and knowledge equivalent to the level achieved by an apprentice are verified by a qualified chef in the workplace.
Likely Job Outcome: This qualification provides a pathway to work as a commercial cook in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Application Type: Public; Australian Apprentice-Trainee
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Additional Information

You must provide your own cook's uniform and trade tools for practical classes and purchase the recommended text. This program includes a work placement in a commercial kitchen, which can be provided by CIT.

Successful completion of this qualification provides entry into the Certificate IV in Commercial Cookery SIT40516.
Some subjects may count towards the Certificate III in Patisserie SIT31016. A recognition process may need to apply.

Entry Requirements / How to Apply

Open Entry
If you are entering these programs as an apprentice under the Australian Apprenticeships arrangements you must be employed in the industry and you must register with an Apprentice Network Provider (ANP).

WarningIMPORTANT
Before you apply/enrol

To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI). This includes new students and re-enrolling students.

If you don't have a USI that's ok, you can apply right now. It only takes two minutes, just go to usi.gov.au

Already have one? Great! Verify it in our student administration system now so your enrolment or graduation isn't delayed. (New CIT students will not be able to do this until they have been given their CIT number which will be given to you when you apply to study most CIT courses).

  1. Login to CIT Self Service
  2. Click on the link for USI
  3. Verify your USI

It's important that your first name, surname and date of birth in our student system match the ID you use to create your USI (eg if you are Christopher in USI database and Chris at CIT your USI will not verify).

If you need assistance you can go to Unique Student Identifier (USI), drop in to any CIT Library or CITSA office or contact CIT Student Services on 6207 3188.

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. See below to check your literacy skills. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with a lower level program, or enrol in the Certificate I in Skills for Vocational Pathways (FSK10213) to develop your literacy skills. Please visit Education and Community or phone (02) 6207 4872 to have a chat to one of our teachers.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Core - complete all 21 subjects

  • BSBSUS201  Participate in environmentally sustainable work practices
    • CIT Code: ADMN199
      Cost: $40.00
      Description:

      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. This unit requires the ability to access industry information, and applicable legislative and occupational health and safety (OHS) guidelines. While no licensing, legislative, regulatory or certification requirements apply holistically to this unit at the time of publication, relevant national, state and territory legislation, regulations and codes of practice impact upon this unit.

      Prerequisites: Nil
  • SITHCCC001  Use food preparation equipment
    • CIT Code: COOK241
      Cost: $75.00
      Description:

      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.
      It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC005  Prepare dishes using basic methods of cookery
    • CIT Code: COOK163
      Cost: $115.00
      Description:

      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. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC006  Prepare appetisers and salads
    • CIT Code: COOK139
      Cost: $75.00
      Description:

      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. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC007  Prepare stocks, sauces and soups
    • CIT Code: COOK171
      Cost: $95.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups 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. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC012  Prepare poultry dishes
    • CIT Code: COOK199
      Cost: $75.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC013  Prepare seafood dishes
    • CIT Code: COOK134
      Cost: $85.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC014  Prepare meat dishes
    • CIT Code: COOK172
      Cost: $125.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC018  Prepare food to meet special dietary requirements
    • CIT Code: COOK202
      Cost: $175.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.
      This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.
      The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC019  Produce cakes, pastries and breads
    • CIT Code: COOK146
      Cost: $105.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.
      It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’.
      The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC020  Work effectively as a cook
    • CIT Code: COOK174
      Cost: $185.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal.
      It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHKOP001  Clean kitchen premises and equipment
    • CIT Code: COOK242
      Cost: $55.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
      This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities.
      The unit applies to kitchen personnel who work with very little independence and under close supervision, including kitchen attendants and stewards. It can also apply to cooks and chefs in small organisations.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHKOP002  Plan and cost basic menus
    • CIT Code: COOK246
      Cost: $85.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success.
      It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.
      The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products.
      It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.

      Prerequisites: Nil
  • SITHPAT006  Produce desserts
    • CIT Code: COOK249
      Cost: $225.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
      The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.
      It applies to patissiers who usually work under the guidance of more senior chefs.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002  Participate in safe food handling practices
    • CIT Code: OHSS456
      Cost: $80.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary work health and safety (WHS) management practices. It requires the ability to establish and review systems, policies and procedures designed to ensure a safe workplace.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      It applies to those senior managers who operate with significant autonomy and are responsible for making a range of strategic management decisions.
      This unit incorporates the requirement, under state and territory WHS legislation, for businesses to take a systematic approach to managing the safety of their workers and others in the workplace.

      Prerequisites: Nil
  • SITXINV002  Maintain the quality of perishable items
    • CIT Code: COOK243
      Cost: $45.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
      It does not include general stock control processes which are covered by SITXINV001 Receive and store stock.
      The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers.
      Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • BSBWOR203  Work effectively with others
    • CIT Code: CLER161
      Cost: $30.00
      Description:

      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.

      Prerequisites: Nil
  • SITHCCC008  Prepare vegetable, fruit, eggs and farinaceous dishes
    • CIT Code: COOK153
      Cost: $115.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITXFSA001  Use hygienic practices for food safety
    • CIT Code: OHSS457
      Cost: $30.00
      Description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
      The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
      This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
      It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
      Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
      In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
      Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
      Prerequisites: Nil
  • SITXHRM001  Coach others in job skills
    • CIT Code: TRNG339
      Cost: $40.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
      The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures.
      It applies to all tourism, hospitality and event sectors.

      Prerequisites: Nil
  • SITXWHS001  Participate in safe work practices
    • CIT Code: OHSS115
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
      The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.
      All personnel at all levels use this skill in the workplace during the course of their daily activities.
      The unit incorporates the requirement for all employees under state and territory WHS legislation, to participate in the management of their own health and safety, that of their colleagues and anyone else in the workplace. They must cooperate with their employer and follow practices to ensure safety at work.

      Prerequisites: Nil

Electives - complete 4 of 5 subjects

  • SITHASC002  Prepare Asian appetisers and snacks
    • CIT Code: COOK211
      Cost: $90.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and cook Asian appetisers and snacks following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
      The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC003  Prepare and present sandwiches
    • CIT Code: COOK149
      Cost: $45.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.
      The unit applies to operational personnel who make pre-prepared and on demand sandwiches according to customer requests. Sandwiches may be classical or modern, hot or cold, of varying cultural and ethnic origins and use a variety of fillings and types of bread.
      It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC021  Prepare specialised food items
    • CIT Code: COOK250
      Cost: $145.00
      Description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.
      The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
      Because the nature of food items prepared is specialised, it may apply to chefs and cooks with advanced skills or with skills in very particular styles of cooking.
      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHASC004  Prepare Asian sauces, dips and accompaniments
    • CIT Code: COOK213
      Cost: $30.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and present sauces, dips and accompaniments for Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods. The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety
  • SITHCCC017  Handle and serve cheese
    • CIT Code: COOK248
      Cost: $45.00
      Description:

      This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties.The unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants.Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.

      Prerequisites: OHSS457 SITXFSA001 Use hygienic practices for food safety

Related Courses

Diploma Hospitality Management SIT50416
Certificate IV Commercial Cookery SIT40516
Statement Attainment training Basic Food Hygiene [extract from SIT40516]
Statement Attainment training Supervising Food Safety [extract from SIT40516]

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au