Didasko RTO Resources for Aspiring Kitchen Cooks
If your students aspire to become qualified trade cooks, our SIT30821 Certificate III in Commercial Cookery training materials are designed to help them achieve their goals. This comprehensive course equips learners with essential cookery skills and in-depth knowledge in food preparation, menu creation, and kitchen operations.
Our RTO resources are tailored to provide effective training, enabling you to prepare students for successful careers in various establishments, including hotels, restaurants, coffee shops, and pubs. With the support of your RTO and its facilities, students will learn to navigate key procedures and work activities that comply with industry standards and best practices.
Help your learners turn their culinary passions into a recognised qualification with Didasko’s industry-leading training materials.
Packaging Rules
25 units must be completed:
- 20 core units
- 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
- All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an (*) asterisk have one or more prerequisites.
Refer to the qualification page for details.
SITHCCC023* | Use food preparation equipment |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITHCCC028* | Prepare appetisers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031* | Prepare vegetarian and vegan dishes |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHCCC043* | Work effectively as a cook |
SITHKOP009* | Clean kitchen premises and equipment |
SITHKOP010 | Plan and cost recipes |
SITHPAT016* | Produce desserts |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXHRM007 | Coach others in job skills |
SITXINV006* | Receive, store and maintain stock |
SITXWHS005 | Participate in safe work practices |
SITHCCC025* | Prepare and present sandwiches |
SITHCCC026* | Package prepared foodstuffs |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC039* | Produce pates and terrines |
SITHCCC040* | Prepare and serve cheese |
SITHCCC044* | Prepare specialised food items |
SITHPAT014* | Produce yeast-based bakery products |
SITXFSA007* | Transport and store food |
SITXCCS014 | Provide service to customers |
SITXCOM006 | Source and present information |
SITXCOM007 | Show social and cultural sensitivity |
SITXINV007 | Purchase goods |
SITXWHS006 | Identify hazards, assess and control safety risks |
BSBSUS211 | Coming SoonParticipate in sustainable work practices |