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
SITXWHS005Participate in safe work practices
Group A – Cookery and Catering
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
Group C – General electives
SITXCCS014Provide service to customers
SITXCOM006Source and present information
SITXCOM007Show social and cultural sensitivity
SITXINV007Purchase goods
SITXWHS006Identify hazards, assess and control safety risks
BSBSUS211Coming SoonParticipate in sustainable work practices