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.
20 core units, plus
5 elective units, consisting of:
- 3 units from Group A or Group B below
- 2 units from Group A, Group B or Group C 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
