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CQUni Handbook
Previous Version
Version Effective: 22nd of July, 2022
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
Completion of the bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher level course.
There are no other 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 |
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| Fees |
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| Application Mode |
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| How to Apply | Please Enquire or Apply Now | ||||||
| Study Area |
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| Skill Area |
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| AQF Level | Level 3: Certificate III |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
|---|---|
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International Students CRICOS Codes |
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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:
- Complete 21 core units
- 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
- 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 | |
| Module 14 - First Aid | ||||
| HLTAID011 | Provide First Aid | 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.
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 | HLTAID011 - Provide First Aid |
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 | |
| SITHCCC014 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC012 | Prepare poultry 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 | ||||
| SITHCCC018 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| Module 14 - First Aid | ||||
| HLTAID011 | Provide First Aid | 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.
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 | SITHCCC012 - Prepare poultry dishes |
| 2 | SITHPAT006 - Produce desserts |
| 2 | SITHCCC004 - Package prepared foodstuffs |
| 2 | SITHCCC017 - Handle and serve cheese |
| 2 | SITHCCC014 - Prepare meat 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 | SITHCCC018 - Prepare food to meet special dietary requirements |
| 3 | HLTAID011 - Provide First Aid |
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.
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
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