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Certificate III in Commercial Cookery (SIT30816)

Course summary

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

For those students undertaking the Certificate III in Commercial Cookery who also wish to qualify for the Trade Certification the process of qualifying with trade equivalence may take up to 3 years, however students who are employed throughout this time in the industry may be able to fast track.

Course details

Course Type Qualification
Student Availability
  • - International
  • - Domestic
Fees www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire
Study Area
  • - Hospitality and Beauty
Skill Area
  • - Cookery
AQF Level Level 3: Certificate III

Entry Requirements

There are no entry requirements for this course.

CRICOS: 094904D

Mackay City and Rockhampton City

Student Outcomes, Career Opportunities and Occupations

Upon completion of the program this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.

Course Structures

Please select a Course Structure from the options below:

Standard Course Structure

Summary
To successfully complete this course, students must complete 25 units, consisting of:
21 core units and 4 elective units.
Core Units
BSBSUS201 Participate in Environmentally Sustainable Work Practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare Seafood Dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
Elective Units
SITHCCC003 Prepare and present sandwiches
SITHCCC004 Package prepared foodstuffs
SITHCCC016 Produce pates and terrines
SITHCCC017 Handle and serve cheese
Study Sequence
For students commencing their course in February 2018, enrol into the following units:

SITXFSA001, SITXINV002, SITHCCC001, SITHCCC005, SITHCCC006, SITHCCC007, BSBSUS201, BSBWOR203, SITXWHS001, SITHCCC003, SITHKOP001 (Feb 2018)
SITHCCC008, SITHCCC012, SITHCCC013, SITHCCC014, SITHCCC019, SITHPAT006, SITHCCC017 (Jun 2018)
SITHCCC020, SITHKOP002, SITHCCC018, SITXFSA002, SITXHRM001, SITHCCC016, SITHKOP004 (Sep 2018)


For students commencing their course in June 2018, enrol into the following units:

SITHCCC008, SITHCCC012, SITHCCC013, SITHCCC014, SITHCCC019, SITHPAT006, SITHCCC017 (Jun 2018)
SITHCCC020, SITHKOP002, SITHCCC018, SITXFSA002, SITXHRM001, SITHCCC016, SITHKOP004 (Sep 2018)
SITXFSA001, SITXINV002, SITHCCC001, SITHCCC005, SITHCCC006, SITHCCC007, BSBSUS201, BSBWOR203, SITXWHS001, SITHCCC003, SITHKOP001 (Feb 2019)


For students commencing their course in September 2018, enrol into the following units:

SITHCCC020, SITHKOP002, SITHCCC018, SITXFSA002, SITXHRM001, SITHCCC016, SITHKOP004 (Sep 2018)
SITXFSA001, SITXINV002, SITHCCC001, SITHCCC005, SITHCCC006, SITHCCC007, BSBSUS201, BSBWOR203, SITXWHS001, SITHCCC003, SITHKOP001 (Feb 2019)
SITHCCC008, SITHCCC012, SITHCCC013, SITHCCC014, SITHCCC019, SITHPAT006, SITHCCC017 (Jun 2019)

Course Assessment Information

Assessment Types
Written/Electronic Assessment
Practical Task
Third Party Verification
Project
RPL

Course Intakes

On-campus

Timing
There are three course intakes for 2018, available February, June and September.

Duration and dates
12 months full-time


Summary

This course is available to study on-campus at the following locations:

CQUniversity Mackay City

Classes will commence from 5 March 2018, and will be held from Mondays to Fridays each week from 8 am – 5 pm at the Fifth Floor Training Kitchen. 

CQUniversity Rockhampton City

Classes will be held on Monday, Tuesday, Wednesday and Thursday each week from 8.00am – 5.00pm at the Willby’s Training Kitchen. 


For individual class days and times for each intake please check the TAFE Timetable located here

Related Courses

No related course found.

Work Experience requirements

Students will be required to participate in 48 compulsory restaurant service shifts to demonstrate practical competency requirements for SITHCCC020 Work Effectively as a Cook.

Teaching staff will organise work placement with students if they aren’t already working in the industry

Resource Requirements

Students will be required to purchase a Student Uniform Kit which includes

  • a chef jacket
  • chef pants
  • an apron
  • a neckerchief 
  • chef hat 
  • closed in shoes