Previous Version Version Effective: 4th of February, 2019
Version Effective: 4th of February, 2019

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.

Course Details

Course Type Qualification
Student Availability
  • Domestic
  • International
Fees
Full Fee $11275 (2019)
$11975 (2020)
Fee for service per unit $451 (2019)
$479 (2020)
Fee for service (International) $14405 (2019)
$11975 (2020)
Fee for service per unit (International) $576.2 (2019)
$479 (2020)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Online
Study Area
  • Hospitality and Beauty
Skill Area
  • Cookery
AQF Level Level 3: Certificate III

Admission Codes

International Students
CRICOS Codes
  • ROC - 094904D
  • MKC - 094904D

Entry Requirements

There are no entry requirements for this course.

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
Standard Course Structure

12 months full-time

  • Mixed Mode
  • On-campus
  • RPL/RCC/Credit
Core

There is no additional information.

SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
BSBWOR203 Work effectively with others More Information Training.gov Details
SITXWHS001 Participate in safe work practices More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety 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
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
SITHCCC020 Work effectively as a cook More Information Training.gov Details
SITHKOP002 Plan and cost basic menus 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
SITHCCC018 Prepare food to meet special dietary requirements 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
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 SITXINV002 - Maintain the quality of perishable items
1 SITHCCC003 - Prepare and present sandwiches
1 SITHCCC006 - Prepare appetisers and salads
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHKOP001 - Clean kitchen premises and equipment
1 BSBWOR203 - Work effectively with others
1 SITXWHS001 - Participate in safe work practices
1 SITHCCC001 - Use food preparation equipment
1 SITXFSA001 - Use hygienic practices for food safety
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
2 SITHCCC004 - Package prepared foodstuffs
2 SITHCCC017 - Handle and serve cheese
2 SITHCCC014 - Prepare meat dishes
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
2 SITHCCC013 - Prepare Seafood Dishes
2 SITHPAT006 - Produce desserts
2 SITHCCC012 - Prepare poultry dishes
3 SITHCCC020 - Work effectively as a cook
3 SITHKOP002 - Plan and cost basic menus
3 SITXFSA002 - Participate in safe food handling practices
3 SITXHRM001 - Coach others in job skills
3 SITHCCC018 - Prepare food to meet special dietary requirements
3 SITHCCC019 - Produce cakes, pastries and breads
3 SITHCCC021 - Prepare specialised food items


Course Assessment Information

Assessment Types
Written/Electronic Assessment
Practical Task
RPL
Third Party Verification
Course Learning Outcomes
Where and when can I start?
The availabilities listed here are for 2019 and beyond.
Please view the more details information for any additional information related to the intakes

Domestic 2019 Availabilities

Mainstream

Mixed Mode
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Mackay City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Rockhampton City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
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

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 2019 Availabilities

Mainstream

Mixed Mode
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Mackay City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Rockhampton City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
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

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