Certificate III in Commercial Cookery – Units of Competency

1. SITHCCC023 – Use food preparation equipment
   Core | Pre-requisite: SITXFSA005

2. SITHCCC027 – Prepare dishes using basic methods of cookery
   Core | Pre-requisite: SITXFSA005

3. SITHCCC028 – Prepare appetisers and salads
   Core | Pre-requisite: SITXFSA005

4. SITHCCC029 – Prepare stocks, sauces and soups
   Core | Pre-requisite: SITXFSA005

5. SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes
   Core | Pre-requisite: SITXFSA005, SITHCCC027

6. SITHCCC031 – Prepare vegetarian and vegan dishes
   Core | Pre-requisite: SITXFSA005, SITHCCC027

7. SITHCCC035 – Prepare poultry dishes
   Core | Pre-requisite: SITXFSA005, SITHCCC027

8. SITHCCC036 – Prepare meat dishes
   Core | Pre-requisite: SITXFSA005, SITHCCC027

9. SITHCCC037 – Prepare seafood dishes
   Core | Pre-requisite: SITXFSA005, SITHCCC027

10. SITHCCC041 – Produce cakes, pastries and breads
    Core | Pre-requisite: SITXFSA005

11. SITHCCC042 – Prepare food to meet special dietary requirements
    Core | Pre-requisite: SITXFSA005, SITHCCC027

12. SITHCCC043 – Work effectively as a cook
    Core | Pre-requisite: SITXFSA005, SITHCCC027

13. SITHKOP009 – Clean kitchen premises and equipment
    Core | Pre-requisite: SITXFSA005

14. SITHKOP010 – Plan and cost recipes
    Core | No pre-requisite

15. SITHPAT016 – Produce desserts
    Core | Pre-requisite: SITXFSA005

16. SITXFSA005 – Use hygienic practices for food safety
    Core | No pre-requisite

17. SITXFSA006 – Participate in safe food handling practices
    Core | No pre-requisite

18. SITXHRM007 – Coach others in job skills
    Core | No pre-requisite

19. SITXINV006 – Receive, store and maintain stock
    Core | Pre-requisite: SITXFSA005

20. SITXWHS005 – Participate in safe work practices
    Core | No pre-requisite

21. SITHCCC040 – Prepare and serve cheese
    Elective (Group A) | Pre-requisite: SITXFSA005

22. SITHCCC038 – Produce and serve food for buffets
    Elective (Group A) | Pre-requisite: SITXFSA005, SITHCCC027

23. SITHCCC025 – Prepare and present sandwiches
    Elective (Group A) | Pre-requisite: SITXFSA005

24. SITXCOM007 – Show social and cultural sensitivity
    Elective (Group C) | No pre-requisite

25. SITXINV007 – Purchase goods
    Elective (Group C) | No pre-requisite

• Work under the supervision of qualified chefs
• Practice food preparation, cooking, and kitchen operations
• Complete various assessment tasks to demonstrate competency

Placements are usually flexible, allowing students to accumulate hours through a combination of part-time shifts, with specific schedules coordinated between the training provider and the host employer.

Graduates of the SIT30821 Certificate III in Commercial Cookery can pursue roles such as:

• Cook
• Commis Chef
• Kitchen Hand
• Catering Assistant

This qualification also opens the door to further studies, including the SIT40521 Certificate IV in Kitchen Management, allowing you to move into more senior roles within the culinary industry.

Your allocated trainer and assessor will formally assess your skills, knowledge, and understanding. Assessment is competency-based, meaning you will be required to show/demonstrate the required competencies for the units of competency you are studying.

In order to ensure that your assessment is valid, reliable, flexible, and fair, our trainers will conduct assessment as per the assessment conditions for each unit of competency you are studying.

Assessments have the following sections: Activities, Questioning, Project, and Observation, which span across different tasks. Some of the assessment tasks are ‘stand-alone’ or they may be a combination of these methods of assessment.

There may be:

• Written Tasks: Written assessments include case studies, question-answer type tasks, written reports and assignments, including reflective evaluations, self-evaluations, project work, demonstrations, and class presentations.


• Observation: Your trainer will observe your performance of tasks in real or simulated workplace environments. This includes participation in role-plays, group discussions, and demonstrations of practical skills and knowledge. Students on vocational placement will be observed by a qualified professional.


• Vocational Placement: Vocational placement provides the opportunity to observe professionals in your vocation, gain skills specific to your vocation, engage and interact with your community, and most importantly, to apply what you have learned in the classroom to the ‘real-world’ vocational environment. You will be mentored and supported by an industry professional and have a valuable opportunity to learn in a structured workplace environment. Your teacher as well as the industry professional will both observe your ability to apply the skills, knowledge, and attitudes required in workplace situations and environments.


• Examination: This includes written or spoken ‘question-answer’ type tasks in an examination.


• RPL (Recognition of Prior Learning): You may already have the skills and knowledge. For more information about Recognition of Prior Learning, please discuss with one of our team.

The formal learning takes place through a structured program of instruction through face-to-face delivery with your trainer at our campus.

You will be able to learn from your trainer and classmates as you study together through a combination of formal classroom-based learning and independent study/research.

– Further support is provided at the weekly Class Tutorial Support sessions with your teacher.
– Face-to-face classroom delivery (20 hours of scheduled contact per week) and Placement.

This includes real-world experience through vocational placement for students enrolled in Hospitality qualifications.