What’s Included: Certificate III in Commercial Cookery

Didasko Online’s Certificate III in Commercial Cookery requires students to undertake 25 units, consisting of 21 core units and four elective units. 

A full list of elective units can be found below.

Students who successfully complete the Certificate III in Commercial Cookery can apply for roles in commercial kitchens, including Cook, Commercial Cook, Banquet Cook, Cafe Cook, Bistro Cook and more.

There are no entry requirements or prerequisites for Certificate III in Commercial Cookery. Upon successful completion of Certificate III in Commercial Cookery, students may pursue the following qualifications:

Qualifications list

Requirements for SIT30816 – Certificate III in Commercial Cookery
  • 21 cores
  • 4 electives
Qualification units
Code Unit name Type
BSBSUS201 Participate in environmentally sustainable work practices Core
BSBWOR203 Work effectively with others Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook Core
SITHKOP001 Clean kitchen premises and equipment Core
SITHKOP002 Plan and cost basic menus Core
SITHPAT006 Produce desserts Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXINV002 Maintain the quality of perishable items Core
SITXWHS001 Participate in safe work practices Core
BSBCMM201 Communicate in the workplace Elective
SITHCCC003 Prepare and present sandwiches Elective
HLTAID003 Provide first aid Elective
SITHCCC004 Package prepared foodstuffs Elective
SITHCCC015 Produce and serve food for buffets Elective
SITHCCC017 Handle and serve cheese Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITXCCS006 Provide service to customers Elective
SITXCOM002 Show social and cultural sensitivity Elective
SITXFSA003 Transport and store food Elective
SITXINV001 Receive and store stock Elective
SITXINV003 Purchase goods Elective
SITXWHS002 Identify hazards, assess and control safety risks Elective

Qualifications list

Choose Didasko for Certificate III in Commercial Cookery

Didasko Online’s Learning Management System (LMS) gives TAFE, VET and RTOs throughout Australia access to world-class elearning resources. We offer resources to help educators deliver the Certificate III in Commercial Cookery online, as well as other qualifications in hospitality and event management. With high quality media content, interactive assessments and engaging digital challenges, find out why Didasko Online is the top choice for the Certificate III in Commercial Cookery online. Call us on 1300 554 100 or request a demo.

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