Previous Version Version Effective: 25th of June, 2020
Version Effective: 25th of June, 2020

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 placement will need to be organised to meet the requirements of SITHCCC002 Work effectively as a cook.

Course Details

Course Type Qualification
Student Availability
  • Domestic
  • International
Fees
Full Fee $11,975.00 (2020)
Fee for service per unit $479.00 (2020)
Fee for service (International) $15,270.00 (2020)
Fee for service per unit (International) $610.80 (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 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
  • ROC - 094904D
  • MKC - 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

  • Mixed Mode courses are delivered online and require compulsory attendance of site-specific learning activities such as on-campus residential schools and/or workshops.
  • Online courses are delivered using online resources only.
  • On-campus courses are delivered using a combination of face-to-face and video conferencing style teaching at CQUniversity campuses.

*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

  • On-campus
  • RPL/RCC/Credit
Module 1 - Hygiene and Safe Food Handling Practices
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
Module 2 - Work Safely in the Kitchen
SITXWHS001 Participate in safe work practices More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
Module 3 - Work Effectively and use Cookery Skills Effectively
BSBWOR203 Work effectively with others More Information Training.gov Details
Module 4 - Use Equipment to Prepare and Cook Food
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
Module 5 - Participate and Maintain the Quality of Perishable Food and Practice Sustainability
SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
Module 6 - Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
Module 7 - Prepare and Present Fruit, Vegetable, Pasta Dishes and Cheese
SITHCCC017 Handle and serve cheese More Information Training.gov Details
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
Module 8 - Prepare and Present Poultry, Seafood and Meat Dishes
SITHCCC014 Prepare meat dishes More Information Training.gov Details
SITHCCC012 Prepare poultry dishes More Information Training.gov Details
SITHCCC013 Prepare Seafood Dishes More Information Training.gov Details
Module 9 - Package Prepared Foodstuffs
SITHPAT006 Produce desserts More Information Training.gov Details
SITHCCC004 Package prepared foodstuffs More Information Training.gov Details
Module 10 - Coaching and Developing Skills as a Cook
SITXHRM001 Coach others in job skills More Information Training.gov Details
SITHCCC020 Work effectively as a cook More Information Training.gov Details
Module 11 - Produce Cakes, Pastries and Breads
SITHCCC019 Produce cakes, pastries and breads More Information Training.gov Details
Module 12 - Menu Planning and Costing
SITHKOP002 Plan and cost basic menus More Information Training.gov Details
Module 13 - Dietary and Specialised Food Items
SITHCCC018 Prepare food to meet special dietary requirements 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 SITXFSA002 - Participate in safe food handling practices
1 SITXWHS001 - Participate in safe work practices
1 SITHKOP001 - Clean kitchen premises and equipment
1 BSBWOR203 - Work effectively with others
1 SITHCCC001 - Use food preparation equipment
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITXINV002 - Maintain the quality of perishable items
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITHCCC003 - Prepare and present sandwiches
1 SITHCCC006 - Prepare appetisers and salads
1 SITXFSA001 - Use hygienic practices for food safety
2 SITHCCC013 - Prepare Seafood Dishes
2 SITHCCC004 - Package prepared foodstuffs
2 SITHPAT006 - Produce desserts
2 SITHCCC017 - Handle and serve cheese
2 SITHCCC012 - Prepare poultry dishes
2 SITHCCC014 - Prepare meat dishes
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
3 SITXHRM001 - Coach others in job skills
3 SITHCCC020 - Work effectively as a cook
3 SITHCCC019 - Produce cakes, pastries and breads
3 SITHKOP002 - Plan and cost basic menus
3 SITHCCC018 - Prepare food to meet special dietary requirements
3 SITHCCC021 - Prepare specialised food items


International

52 weeks

  • RPL/RCC/Credit
  • On-campus
Module 1 - Hygiene and Safe Food Handling Practices
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
Module 2 - Work Safely in the Kitchen
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITXWHS001 Participate in safe work practices More Information Training.gov Details
Module 3 - Work Effectively and use Cookery Skills Effectively
BSBWOR203 Work effectively with others More Information Training.gov Details
Module 4 - Use Equipment to Prepare and Cook Food
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
Module 5 - Participate and Maintain the Quality of Perishable Food and Practice Sustainability
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
Module 6 - Prepare and Present Appetisers, Salads and Sandwiches
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
Module 7 - Prepare and Present Fruit, Vegetable, Pasta Dishes and Cheese
SITHCCC017 Handle and serve cheese More Information Training.gov Details
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes More Information Training.gov Details
Module 8 - Prepare and Present Poultry, Seafood and Meat Dishes
SITHCCC013 Prepare Seafood Dishes More Information Training.gov Details
SITHCCC012 Prepare poultry dishes More Information Training.gov Details
SITHCCC014 Prepare meat dishes More Information Training.gov Details
Module 9 - Package Prepared Foodstuffs
SITHCCC004 Package prepared foodstuffs More Information Training.gov Details
SITHPAT006 Produce desserts More Information Training.gov Details
Module 10 - Coaching and Developing Skills as a Cook
SITHCCC020 Work effectively as a cook More Information Training.gov Details
SITXHRM001 Coach others in job skills More Information Training.gov Details
Module 11 - Produce Cakes, Pastries and Breads
SITHCCC019 Produce cakes, pastries and breads More Information Training.gov Details
Module 12 - Menu Planning and Costing
SITHKOP002 Plan and cost basic menus More Information Training.gov Details
Module 13 - Dietary and Specialised Food Items
SITHCCC021 Prepare specialised food items More Information Training.gov Details
SITHCCC018 Prepare food to meet special dietary requirements 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 SITHKOP001 - Clean kitchen premises and equipment
1 SITXWHS001 - Participate in safe work practices
1 BSBWOR203 - Work effectively with others
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC001 - Use food preparation equipment
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITXINV002 - Maintain the quality of perishable items
1 SITHCCC006 - Prepare appetisers and salads
1 SITHCCC003 - Prepare and present sandwiches
1 SITXFSA002 - Participate in safe food handling practices
2 SITHCCC014 - Prepare meat dishes
2 SITHPAT006 - Produce desserts
2 SITHCCC004 - Package prepared foodstuffs
2 SITHCCC017 - Handle and serve cheese
2 SITHCCC012 - Prepare poultry dishes
2 SITHCCC013 - Prepare Seafood Dishes
2 SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
3 SITHCCC020 - Work effectively as a cook
3 SITXHRM001 - Coach others in job skills
3 SITHCCC019 - Produce cakes, pastries and breads
3 SITHKOP002 - Plan and cost basic menus
3 SITHCCC021 - Prepare specialised food items
3 SITHCCC018 - Prepare food to meet special dietary requirements


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.

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
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