To achieve SIT30821 Certificate III in Commercial Cookery, a total of twenty-five (25) units of competency must be completed comprising twenty (20) Core and five (5) Elective units as detailed in the packaging rules and listed below.
The total nominal hours for the sequence listed below is 970.
Code | Module/Unit of Competency | Hours |
Core units of competency |
SITHCCC023* | Use food preparation equipment | 25 |
SITHCCC027* | Prepare dishes using basic methods of cookery | 45 |
SITHCCC028* | Prepare appetisers and salads | 25 |
SITHCCC029* | Prepare stocks, sauces and soups | 35 |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes | 50 |
SITHCCC031* | Prepare vegetarian and vegan dishes | 40 |
SITHCCC035* | Prepare poultry dishes | 35 |
SITHCCC036* | Prepare meat dishes | 55 |
SITHCCC037* | Prepare seafood dishes | 35 |
SITHCCC041* | Produce cakes, pastries and breads | 55 |
SITHCCC042* | Prepare food to meet special dietary requirements | 75 |
SITHCCC043* | Work effectively as a cook | 100 |
SITHKOP009* | Clean kitchen premises and equipment | 13 |
SITHKOP010 | Plan and cost recipes | 40 |
SITHPAT016* | Produce desserts | 100 |
SITXFSA005 | Use hygienic practices for food safety | 15 |
SITXFSA006 | Participate in safe food handling practices | 40 |
SITXHRM007 | Coach others in job skills | 20 |
SITXINV006* | Receive, store and maintain stock | 20 |
SITXWHS005 | Participate in safe work practices | 12 |
| Total nominal hours for core units | 835 |
Elective units of competency (Select 5 only) |
BSBSUS211 | Participate in sustainable work practices | 20 |
SITHCCC025* | Prepare and present sandwiches | 10 |
SITHCCC038* | Produce and serve food for buffets | 25 |
SITHCCC040* | Prepare and serve cheese | 20 |
SITHCCC044* | Prepare specialised food items | 60 |
| Total nominal hours for elective units | 135 |
| Total nominal hours for the qualification | 970 |
Prerequisite units:
*SITXFSA005 Use hygienic practices for food safety
*SITHCCC027 Prepare dishes using basic methods of cookery