This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés and coffee shops.
STUDY PATHWAY
After completing the qualification, students may progress to study SIT40516 - Certificate IV in Commercial Cookery.
Units Of Competency:
UNIT CODE CORE UNITS
SITXFSA001 Use hygienic practices for food safety
SITXWHS001 Participate in safe work practices
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC014 Prepare meat dishes
SITHCCC013 Prepare seafood dishes
BSBSUS201 Participate in environmentally sustainable work practices
SITHKOP001 Clean kitchen premises and equipment
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITXINV002 Maintain the quality of perishable items
SITXFSA002 Participate in safe food handling practices
BSBWOR203 Work effectively with others
SITHCCC020 Work effectively as a cook
SITXHRM001 Coach others in job skills
SITHCCC018 Prepare food to meet special dietary requirements
SITHKOP002 Plan and cost basic menus
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
CAREER PROSPECTS
This qualification provides a pathway to work as a cook