Course History

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SIT30816 - Certificate III in Commercial Cookery

Course Details

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. Students 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.

Entry Requirements

There are no entry requirements for this course.

Vocational Placement and Work Integrated Learning

Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.

Additional information

Where student is not employed, vocational employment if organised to cover SITHCCC002 work effectively as a cook

Course Details

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

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes 		Not Applicable
International Students
CRICOS Codes
  • MKC - 094904D
  • ROC - 094904D

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

In order to complete this course, you must:

  1. Complete 21 core units
  2. Complete 4 elective units

Study Mode Definitions

  • Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
  • On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
  • Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.

*All study modes may include Vocational placement and/or work integrated learning.

Select a course structure below to view the delivery details, including the different study modes offered for each structure.

Please select a course structure from the options below:
On Campus

12 months full-time

  • RPL/RCC/Credit
  • On-campus
Core

There is no additional information.
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITXWHS001 Participate in safe work practices More Information Training.gov Details
BSBWOR203 Work effectively with others More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHCCC012 Prepare poultry dishes More Information Training.gov Details
SITHPAT006 Produce desserts More Information Training.gov Details
SITHCCC014 Prepare meat dishes More Information Training.gov Details
SITHCCC013 Prepare Seafood Dishes More Information Training.gov Details
SITHCCC019 Produce cakes, pastries and breads More Information Training.gov Details
SITHCCC018 Prepare food to meet special dietary requirements More Information Training.gov Details
SITXHRM001 Coach others in job skills More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
SITHKOP002 Plan and cost basic menus More Information Training.gov Details
SITHCCC020 Work effectively as a cook More Information Training.gov Details
Elective

There is no additional information.
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC017 Handle and serve cheese More Information Training.gov Details
SITHCCC004 Package prepared foodstuffs More Information Training.gov Details
SITHCCC021 Prepare specialised food items More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXFSA001 - Use hygienic practices for food safety
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHCCC006 - Prepare appetisers and salads
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITXINV002 - Maintain the quality of perishable items
1 SITHCCC001 - Use food preparation equipment
1 SITXWHS001 - Participate in safe work practices
1 BSBWOR203 - Work effectively with others
1 SITHKOP001 - Clean kitchen premises and equipment
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC003 - Prepare and present sandwiches
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITHCCC012 - Prepare poultry dishes
2 SITHPAT006 - Produce desserts
2 SITHCCC014 - Prepare meat dishes
2 SITHCCC013 - Prepare Seafood Dishes
2 SITHCCC017 - Handle and serve cheese
2 SITHCCC004 - Package prepared foodstuffs
3 SITHCCC019 - Produce cakes, pastries and breads
3 SITHCCC018 - Prepare food to meet special dietary requirements
3 SITXHRM001 - Coach others in job skills
3 SITXFSA002 - Participate in safe food handling practices
3 SITHKOP002 - Plan and cost basic menus
3 SITHCCC020 - Work effectively as a cook
3 SITHCCC021 - Prepare specialised food items


International

52 weeks
  • RPL/RCC/Credit
  • On-campus
Core

There is no additional information.
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
SITXHRM001 Coach others in job skills More Information Training.gov Details
SITXWHS001 Participate in safe work practices More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
BSBWOR203 Work effectively with others More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC012 Prepare poultry dishes More Information Training.gov Details
SITHPAT006 Produce desserts More Information Training.gov Details
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHCCC013 Prepare Seafood Dishes More Information Training.gov Details
SITHCCC014 Prepare meat dishes More Information Training.gov Details
SITHCCC018 Prepare food to meet special dietary requirements More Information Training.gov Details
SITHCCC020 Work effectively as a cook More Information Training.gov Details
SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
SITHKOP002 Plan and cost basic menus More Information Training.gov Details
SITHCCC019 Produce cakes, pastries and breads More Information Training.gov Details
Elective

There is no additional information.
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC004 Package prepared foodstuffs More Information Training.gov Details
SITHCCC017 Handle and serve cheese More Information Training.gov Details
SITHCCC021 Prepare specialised food items More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHKOP001 - Clean kitchen premises and equipment
1 SITXFSA001 - Use hygienic practices for food safety
1 SITXFSA002 - Participate in safe food handling practices
1 SITXHRM001 - Coach others in job skills
1 SITXWHS001 - Participate in safe work practices
1 SITHCCC006 - Prepare appetisers and salads
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 BSBWOR203 - Work effectively with others
1 SITHCCC001 - Use food preparation equipment
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC003 - Prepare and present sandwiches
2 SITHCCC012 - Prepare poultry dishes
2 SITHPAT006 - Produce desserts
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITHCCC013 - Prepare Seafood Dishes
2 SITHCCC014 - Prepare meat dishes
2 SITHCCC004 - Package prepared foodstuffs
2 SITHCCC017 - Handle and serve cheese
3 SITHCCC018 - Prepare food to meet special dietary requirements
3 SITHCCC020 - Work effectively as a cook
3 SITXINV002 - Maintain the quality of perishable items
3 SITHKOP002 - Plan and cost basic menus
3 SITHCCC019 - Produce cakes, pastries and breads
3 SITHCCC021 - Prepare specialised food items


Course Assessment Information

RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Assessment Types
Written/Electronic Assessment
Practical Task
RPL
Third Party Verification
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.

Domestic 2019 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

International

There are currently no intakes scheduled for this course structure.

Domestic 2020 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

International

There are currently no intakes scheduled for this course structure.

Domestic 2021 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

International

There are currently no intakes scheduled for this course structure.

Domestic 2022 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

International

There are currently no intakes scheduled for this course structure.

Domestic 2023 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time

International

There are currently no intakes scheduled for this course structure.

International 2019 Availabilities

On Campus

There are currently no intakes scheduled for this course structure.

International

On-campus

Mackay City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time

Rockhampton City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time

International 2020 Availabilities

On Campus

There are currently no intakes scheduled for this course structure.

International

On-campus

Mackay City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time

Rockhampton City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time

International 2021 Availabilities

On Campus

There are currently no intakes scheduled for this course structure.

International

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

International 2022 Availabilities

On Campus

There are currently no intakes scheduled for this course structure.

International

On-campus

Mackay City

February: Full Time/Part Time
July: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
July: Full Time/Part Time

International 2023 Availabilities

On Campus

There are currently no intakes scheduled for this course structure.

International

On-campus

Mackay City

February: Full Time/Part Time
July: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
July: Full Time/Part Time
For individual class days and times for each intake please check the TAFE Timetable located here
The availabilities shown above are for the current and future years. To view any historic availabilities please press "Show Historic Availabilities" below:

Show Historic Availabilities
More Details

More Details

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