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CQUni Handbook
Previous Version
Version Effective: 27th of February, 2024
SIT30821 - Certificate III in Commercial Cookery
Course Details
Course Summary
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Entry Requirements
There are no entry requirements for this qualification. However, CQUniversity requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level 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, work within industry will need to be organised to meet the requirements of SITHCCC043 (48 services).
Course Details
| Course Type | Qualification | ||||||||||
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| 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
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Course Structures
In order to complete this course, you must:
- Complete 20 core units
- Complete 5 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
40 weeks full time
- On-campus
| Stage 1 Students to enrol into all units in stage |
||||
|---|---|---|---|---|
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| Stage 2 Students to enrol into all units in stage |
||||
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| Stage 3 Students to enrol into all units in stage |
||||
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | 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 | SITHCCC031 - Prepare vegetarian and vegan dishes |
| 1 | SITHCCC023 - Use food preparation equipment |
| 1 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC028 - Prepare appetisers and salads |
| 1 | SITHCCC029 - Prepare stocks, sauces and soups |
| 1 | SITHKOP009 - Clean kitchen premises and equipment |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITXINV006 - Receive, store and maintain stock |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITHCCC025 - Prepare and present sandwiches |
| 2 | SITHPAT016 - Produce desserts |
| 2 | SITHCCC026 - Package prepared foodstuffs |
| 2 | SITHCCC035 - Prepare poultry dishes |
| 2 | SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 2 | SITHCCC036 - Prepare meat dishes |
| 2 | SITHCCC037 - Prepare seafood dishes |
| 2 | SITHCCC040 - Prepare and serve cheese |
| 3 | SITHCCC042 - Prepare food to meet special dietary requirements |
| 3 | SITHCCC038 - Produce and serve food for buffets |
| 3 | SITHCCC041 - Produce cakes, pastries and breads |
| 3 | SITXCOM007 - Show social and cultural sensitivity |
| 3 | SITXHRM007 - Coach others in job skills |
| 3 | SITXFSA006 - Participate in safe food handling practices |
| 3 | SITHKOP010 - Plan and cost recipes |
| 3 | SITHCCC043 - Work effectively as a cook |
International
40 weeks
- On-campus
| Stage 1 Students to enrol into all units in stage |
||||
|---|---|---|---|---|
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| Stage 2 Students to enrol into all units in stage |
||||
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| Stage 3 Students to enrol into all units in stage |
||||
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | 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 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC023 - Use food preparation equipment |
| 1 | SITHCCC031 - Prepare vegetarian and vegan dishes |
| 1 | SITHCCC025 - Prepare and present sandwiches |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITXINV006 - Receive, store and maintain stock |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITHKOP009 - Clean kitchen premises and equipment |
| 1 | SITHCCC029 - Prepare stocks, sauces and soups |
| 1 | SITHCCC028 - Prepare appetisers and salads |
| 2 | SITHCCC026 - Package prepared foodstuffs |
| 2 | SITHCCC035 - Prepare poultry dishes |
| 2 | SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 2 | SITHCCC036 - Prepare meat dishes |
| 2 | SITHCCC037 - Prepare seafood dishes |
| 2 | SITHPAT016 - Produce desserts |
| 2 | SITHCCC040 - Prepare and serve cheese |
| 3 | SITHCCC042 - Prepare food to meet special dietary requirements |
| 3 | SITXCOM007 - Show social and cultural sensitivity |
| 3 | SITHCCC038 - Produce and serve food for buffets |
| 3 | SITHCCC041 - Produce cakes, pastries and breads |
| 3 | SITXHRM007 - Coach others in job skills |
| 3 | SITXFSA006 - Participate in safe food handling practices |
| 3 | SITHKOP010 - Plan and cost recipes |
| 3 | SITHCCC043 - Work effectively as a cook |
Apprenticeships and Traineeships
Apprentices only: 3 year period dependent on contract
- On-campus
- Mixed Mode
| Stage 1 Students to enrol into all units in stage |
||||
|---|---|---|---|---|
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
| Stage 2 Students to enrol into all units in stage |
||||
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| Stage 3 Students to enrol into all units in stage |
||||
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | 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 | SITXWHS005 - Participate in safe work practices |
| 1 | SITXINV006 - Receive, store and maintain stock |
| 1 | SITHCCC025 - Prepare and present sandwiches |
| 1 | SITHCCC023 - Use food preparation equipment |
| 1 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC028 - Prepare appetisers and salads |
| 1 | SITHCCC029 - Prepare stocks, sauces and soups |
| 1 | SITHKOP009 - Clean kitchen premises and equipment |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITHCCC031 - Prepare vegetarian and vegan dishes |
| 2 | SITHCCC040 - Prepare and serve cheese |
| 2 | SITHPAT016 - Produce desserts |
| 2 | SITHCCC026 - Package prepared foodstuffs |
| 2 | SITHCCC035 - Prepare poultry dishes |
| 2 | SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 2 | SITHCCC036 - Prepare meat dishes |
| 2 | SITHCCC037 - Prepare seafood dishes |
| 3 | SITXHRM007 - Coach others in job skills |
| 3 | SITHCCC041 - Produce cakes, pastries and breads |
| 3 | SITHCCC038 - Produce and serve food for buffets |
| 3 | SITHCCC042 - Prepare food to meet special dietary requirements |
| 3 | SITHCCC043 - Work effectively as a cook |
| 3 | SITHKOP010 - Plan and cost recipes |
| 3 | SITXFSA006 - Participate in safe food handling practices |
| 3 | SITXCOM007 - Show social and cultural sensitivity |
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 |
|---|
| Third Party Verification |
| Practical Task |
| Written/Electronic Assessment |
| RPL |
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.
Domestic 2023 Availabilities
On Campus
On-campus
Mackay City
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
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.
Apprenticeships and Traineeships
There are currently no intakes scheduled for this course structure.
Domestic 2024 Availabilities
On Campus
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
International
There are currently no intakes scheduled for this course structure.
Apprenticeships and Traineeships
There are currently no intakes scheduled for this course structure.
International 2023 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
International
On-campus
Mackay City
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
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
Apprenticeships and Traineeships
There are currently no intakes scheduled for this course structure.
International 2024 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
July: Full Time/Part Time
August: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Apprenticeships and Traineeships
There are currently no intakes scheduled for this course structure.
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
No additional details have been provided.