Qualification Outline

Date retreived
22/07/2026 9:12 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

Qualification
National Code:
SIT30816
State Code:
AZU5
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
03/03/2016
Approved Date
30/05/2022
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
843
Duration
2 Semesters
Current Release Number
2.00
Current Release Date
08/04/2022
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 08/04/2022 Current Transition (Replaced)
1.00 03/03/2016 Replaced Approved
Description

This qualification reflects the role of commercial 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.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Schedule
Packaging Rules
Twenty five (25) units must be completed:
- twenty one (21) core units
- four (4) elective units, consisting of:
- four (4) units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
1. Core Units

All twenty one (21) units must be completed.

State Code National Code Title Hours Type
AWR41 SITHKOP001 Clean kitchen premises and equipment 10 Unit of competency
AWQ45 SITXHRM001 Coach others in job skills 30 Unit of competency
AWQ38 SITXINV002 Maintain the quality of perishable items 10 Unit of competency
AUK77 BSBSUS201 Participate in environmentally sustainable work practices 10 Unit of competency
AWQ48 SITXFSA002 Participate in safe food handling practices 35 Unit of competency
AWQ17 SITXWHS001 Participate in safe work practices 15 Unit of competency
AWR44 SITHKOP002 Plan and cost basic menus 25 Unit of competency
AWS06 SITHCCC006 Prepare appetisers and salads 26 Unit of competency
AWS07 SITHCCC005 Prepare dishes using basic methods of cookery 50 Unit of competency
AWR94 SITHCCC018 Prepare food to meet special dietary requirements 55 Unit of competency
AWS01 SITHCCC014 Prepare meat dishes 50 Unit of competency
AWS00 SITHCCC012 Prepare poultry dishes 32 Unit of competency
AWR99 SITHCCC013 Prepare seafood dishes 32 Unit of competency
AWS05 SITHCCC007 Prepare stocks, sauces and soups 32 Unit of competency
AWS03 SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 40 Unit of competency
AWR93 SITHCCC019 Produce cakes, pastries and breads 60 Unit of competency
AWR33 SITHPAT006 Produce desserts 80 Unit of competency
AWS11 SITHCCC001 Use food preparation equipment 20 Unit of competency
AWQ50 SITXFSA001 Use hygienic practices for food safety 15 Unit of competency
AWR90 SITHCCC020 Work effectively as a cook 96 Unit of competency
AUH64 BSBWOR203 Work effectively with others 20 Unit of competency
2. Elective Units

Four (4) electives must be completed.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
AVA93 HLTAHA019 Assist with the monitoring and modification of meals and menus according to individualised plans 40 Unit of competency
AVJ68 TLIE1005 Carry out basic workplace calculations 20 Unit of competency
AUL22 BSBCMM201 Communicate in the workplace 30 Unit of competency
AUI28 BSBITU301 Create and use databases 20 Unit of competency
AUI53 BSBITU202 Create and use spreadsheets 20 Unit of competency
AUJ88 BSBITU306 Design and produce business documents 60 Unit of competency
AWR95 SITHCCC017 Handle and serve cheese 5 Unit of competency
AWQ16 SITXWHS002 Identify hazards, assess and control safety risks 15 Unit of competency
AWS10 SITHCCC004 Package prepared foodstuffs 6 Unit of competency
AWS08 SITHCCC003 Prepare and present sandwiches 6 Unit of competency
AWS29 SITHASC002 Prepare Asian appetisers and snacks 60 Unit of competency
AWS23 SITHASC008 Prepare Asian cooked dishes 80 Unit of competency
AWS22 SITHASC009 Prepare Asian desserts 50 Unit of competency
AWS25 SITHASC006 Prepare Asian rice and noodles 40 Unit of competency
AWS26 SITHASC005 Prepare Asian salads 40 Unit of competency
AWS27 SITHASC004 Prepare Asian sauces, dips and accompaniments 20 Unit of competency
AWS28 SITHASC003 Prepare Asian stocks and soups 25 Unit of competency
AWS16 SITHASC015 Prepare Chinese roast meat and poultry dishes 30 Unit of competency
AWS24 SITHASC007 Prepare curry pastes and powders 25 Unit of competency
AWS17 SITHASC014 Prepare dim sum 30 Unit of competency
AWS30 SITHASC001 Prepare dishes using basic methods of Asian cookery 70 Unit of competency
AWS14 SITHASC017 Prepare Indian breads 35 Unit of competency
AWS12 SITHASC019 Prepare Indian pickles and chutneys 20 Unit of competency
AWS13 SITHASC018 Prepare Indian sweetmeats 25 Unit of competency
AWS21 SITHASC010 Prepare Japanese cooked dishes 50 Unit of competency
AWS20 SITHASC011 Prepare sashimi 20 Unit of competency
AWR92 SITHCCC021 Prepare specialised food items 60 Unit of competency
AWS19 SITHASC012 Prepare sushi 25 Unit of competency
AWS15 SITHASC016 Prepare tandoori dishes 25 Unit of competency
AWR97 SITHCCC015 Produce and serve food for buffets 24 Unit of competency
AWS04 SITHCCC009 Produce cook-chill and cook-freeze foods 40 Unit of competency
AWS18 SITHASC013 Produce Japanese desserts 20 Unit of competency
AWR96 SITHCCC016 Produce pates and terrines 30 Unit of competency
OCD30 HLTAID011 Provide First Aid 18 Unit of competency
AWQ68 SITXCCS006 Provide service to customers 25 Unit of competency
AWQ36 SITXINV003 Purchase goods 10 Unit of competency
AWQ39 SITXINV001 Receive and store stock 10 Unit of competency
AWR98 SITHCCC010 Re-thermalise chilled and frozen foods 20 Unit of competency
AWQ66 SITXCOM002 Show social and cultural sensitivity 20 Unit of competency
AWQ65 SITXCOM001 Source and present information 10 Unit of competency
AWR47 SITHIND002 Source and use information on the hospitality industry 15 Unit of competency
AWQ49 SITXFSA003 Transport and store food 12 Unit of competency
Replaces
State Code National Code Title Type
J619 SIT30813 Certificate III in Commercial Cookery Qualification
Replaced By
State Code National Code Title Type
BHR9 SIT30821 Certificate III in Commercial Cookery Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

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