The Certificate III in Commercial Cookery is designed for those who want to turn their passion for food into a professional career. This nationally recognised qualification equips you with the skills and practical experience needed to work as a qualified cook in restaurants, hotels, cafés, and catering businesses.
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This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Total number of units = 25
20 core units
5 elective units
No | Code | Title | Core/ Elective | Pre-requisites (Item/s)[1] | Work placement[2] |
1 | SITXFSA005 | Use hygienic practices for food safety | Core | – | – |
2 | SITXFSA006 | Participate in safe food handling practices | Core | – | – |
3 | SITXWHS005 | Participate in safe work practices | Core | – | – |
4 | SITHCCC027 | Prepare dishes using basic methods of cookery | Core | A | – |
5 | SITHCCC023 | Use food preparation equipment | Core | A | – |
6 | SITHCCC041 | Produce cakes, pastries and breads | Core | A | – |
7 | SITHCCC043 | Work effectively as a cook | Core | A, B | 48 shifts |
8 | SITHKOP009 | Clean kitchen premises and equipment | Core | A | – |
9 | SITXHRM007 | Coach others in job skills | Core | – | – |
10 | SITHCCC031 | Prepare vegetarian and vegan dishes | Core | A, B | – |
11 | SITHCCC035 | Prepare poultry dishes | Core | A, B | – |
12 | SITHCCC036 | Prepare meat dishes | Core | A, B | – |
13 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core | A, B | – |
14 | SITHKOP010 | Plan and cost recipes | Core | – | – |
15 | SITHCCC029 | Prepare stocks, sauces and soups | Core | A | – |
16 | SITHCCC042 | Prepare food to meet special dietary requirements | Core | A, B | – |
17 | SITHCCC028 | Prepare appetisers and salads | Core | A | – |
18 | SITHCCC037 | Prepare seafood dishes | Core | A, B | – |
19 | SITHPAT016 | Produce desserts | Core | A | – |
20 | SITXINV006 | Receive, store and maintain stock | Core | A | – |
21 | SITHCCC025 | Prepare and present sandwiches | Elective | A | – |
22 | SITHCCC040 | Prepare and serve cheese | Elective | A | – |
23 | SITXFSA007 | Transport and store food | Elective | A, C | – |
24 | BSBSUS211 | Participate in sustainable work practices | Elective | – | – |
25 | HLTAID011 | Provide First Aid | Elective | – | – |
[1] Pre-requisites (Item/s)
A
SITXFSA005 Use hygienic practices for food safety
B
SITHCCC027 Prepare dishes using basic methods of cookery
C
SITXFSA006 Practice in safe food handling practices
[2] Work placement
Work placement (work-based learning) will consist of 48 shifts of paid or unpaid work for the unit of SITHCCC043 Work effectively as a cook, which are run concurrently. Student must have a current workplace at their arrangement, where they can collect documents related to all the unit-relevant evidence as part of the enrolment condition. SITHCCC043 Work effectively as a cook will be undertaken in and from Term 2 and requires students to spend approximately 288 hours (48 shifts x 6 hours) of practical placement in a commercial kitchen or in a simulated kitchen. The unit requires demonstrating integrated skills multiple times during service periods (shifts). A total of 48 shifts or 288 hours will be divided into four different divisions: Breakfast (12 shifts), lunch (12 shifts), dinner (12 shifts) and special function (12 shifts). This time will be scheduled by the college and is reflected in the course duration outlined above. ALIT Education Group will arrange for a trainer to visit placements for students in their commercial enterprises’ kitchen facilities. If students are already working in an appropriate venue, it may be permitted for their work experience following approval by their trainer and assessor. The unit completed as part of work placement is designed to assess the student’s ability to perform consistently over time and deal with multiple sales, service, or operational tasks simultaneously.
[3] HLTAID011 – Provide First Aid is a general elective unit as prescribed by the training package: https://training.gov.au/Training/Details/SIT30821. However, ALIT Education Group does not offer this unit as part of this course. Learners must hold a valid HLTAID011 – Provide First Aid from a national provider to obtain workplace access and credit granted.
Total Duration: 78 weeks
Academic: 66 weeks
Non-Academic (term breaks): 12 weeks
Delivery Period: Commencing the first Tuesday of each month (From – TBA, subject to ASQA approval)
🎓 Delivery Mode
Location
ALIT Education Group
500 Spencer Street, West Melbourne, VIC 3003
Training Kitchen:
207 Springvale Road, Springvale, VIC 3171
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