Commercial Cookery

The skills, knowledge, and qualification to step up.

GET IN TOUCHFREE SAMPLE

SIT20416 Certificate II in Kitchen Operations

13 Units 8 Core Units 5 Electives

Core Units

BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices

Elective Units

Any 5 of the following:

SITXFSA001 Use hygienic practices for food safety

Any 5 of the following:

SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITXFSA002 Participate in safe food handling practices
SITXCOM002 Show social and cultural sensitivity
SITHIND002 Source and use information on the hospitality industry
BSBCMM201 Communicate in the workplace
BSBSUS201 Participate in environmentally sustainable work practices

SIT30916 Certificate III in Catering Operations

21 Units 12 Core Units 9 Electives

Core Units

BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC002 Prepare and present simple dishes
SITHCCC005 Prepare dishes using basic methods of cookery
SITHKOP001 Clean kitchen premises and equipment
SITXCOM002 Show social and cultural sensitivity
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices

Elective Units

1 unit from Group A:

SITHCCC011 Use cookery skills effectively
SITHIND004 Work effectively in hospitality service

3 units from Group A or Group B
5 units from Group B, Group C or elsewhere

Group B

SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHFAB002 Provide responsible service of alcohol
SITHPAT006 Produce desserts
SITHKOP002 Plan and cost basic menus
SITHIND002 Source and use information on the hospitality industry

Group C

BSBCMM201 Communicate in the workplace
SITXCCS006 Provide service to customers
BSBITU306 Design and produce business documents
BSBITU212 Create and use spreadsheets
SITXWHS002 Identify hazards, assess and control safety risks

SIT30816 Certificate III in Commercial Cookery

25 Units 21 Core Unit 4 Electives

Core Unit

BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment*
SITHCCC005 Prepare dishes using basic methods of cookery*
SITHCCC006 Prepare appetisers and salads*
SITHCCC007 Prepare stocks, sauces and soups*
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC012 Prepare poultry dishes*
SITHCCC013 Prepare seafood dishes*
SITHCCC014 Prepare meat dishes*
SITHCCC018 Prepare food to meet special dietary requirements*
SITHCCC019 Produce cakes, pastries and breads*
SITHCCC020 Work effectively as a cook*
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts*
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items*

Elective Units

Choose any 4 of the following:

SITXWHS001 Participate in safe working practices
BSBITU306 Design and produce business documents
SITXCCS006 Provide service to customers
SITXWHS002 Identify hazards, assess and control safety risks
SITHIND002 Source and use information on the hospitality industry

SIT40516 Certificate IV in Commercial Cookery

33 Units 26 Core Unit 7 Electives

Core Unit

BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment*
SITHCCC005 Prepare dishes using basic methods of cookery*
SITHCCC006 Prepare appetisers and salads*
SITHCCC007 Prepare stocks, sauces and soups*
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC012 Prepare poultry dishes*
SITHCCC013 Prepare seafood dishes*
SITHCCC014 Prepare meat dishes*
SITHCCC018 Prepare food to meet special dietary requirements*
SITHCCC019 Produce cakes, pastries and breads*
SITHCCC020 Work effectively as a cook*
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations*
SITHPAT006 Produce desserts*
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items*
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices

Elective Units

Choose any 7 of the following:

BSBITU306 Design and produce business documents
BSBFIA401 Prepare financial reports
SITXFIN002 Interpret financial information
SITXWHS002 Identify hazards, assess and control safety risks
SITXFIN004 Prepare and monitor budgets
BSBWOR203 Work effectively with others
SITXCCS006 Provide service to customers
SITHIND002 Source and use information on the hospitality industry
SITHFAB002 Provide responsible service of alcohol
SITXHRM002 Roster staff
TAEDEL404 Mentor in the workplace