Qualification Outline

Date retreived
22/07/2026 1:01 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

Qualification
National Code:
SIT30813
State Code:
J619
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
11/10/2013
Approved Date
06/02/2014
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
850
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
11/10/2013
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 11/10/2013 Current Approved
Description

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

This qualification is suitable for an Australian Apprenticeship pathway.

Job roles
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Possible job title includes:
cook.

Schedule
Packaging Rules
Twenty five (25) units must be completed:
- twenty two (22) core units
- three (3) elective units, consisting of:
- three (3) units from the elective units list, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
1. Core Units

All twenty two (22) units must be completed.

State Code National Code Title Hours Type
WF670 SITHKOP101 Clean kitchen premises and equipment 10 Unit of competency
WF784 SITXHRM301 Coach others in job skills 30 Unit of competency
WF792 SITXINV202 Maintain the quality of perishable items 10 Unit of competency
D1021 BSBSUS201A Participate in environmentally sustainable work practices 10 Unit of competency
WF780 SITXFSA201 Participate in safe food handling practices 35 Unit of competency
WF812 SITXWHS101 Participate in safe work practices 15 Unit of competency
WF671 SITHKOP302 Plan and cost basic menus 25 Unit of competency
WF627 SITHCCC307 Prepare food to meet special dietary requirements 55 Unit of competency
WF615 SITHCCC202 Produce appetisers and salads 26 Unit of competency
WF628 SITHCCC308 Produce cakes, pastries and breads 50 Unit of competency
WF683 SITHPAT306 Produce desserts 80 Unit of competency
WF614 SITHCCC201 Produce dishes using basic methods of cookery 50 Unit of competency
WF623 SITHCCC303 Produce meat dishes 50 Unit of competency
WF621 SITHCCC301 Produce poultry dishes 32 Unit of competency
WF622 SITHCCC302 Produce seafood dishes 32 Unit of competency
WF616 SITHCCC203 Produce stocks, sauces and soups 32 Unit of competency
WF617 SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes 40 Unit of competency
WG732 HLTAID003 Provide first aid 20 Unit of competency
WF610 SITHCCC101 Use food preparation equipment 20 Unit of competency
WF779 SITXFSA101 Use hygienic practices for food safety 15 Unit of competency
WF629 SITHCCC309 Work effectively as a cook 96 Unit of competency
S8083 BSBWOR203B Work effectively with others 20 Unit of competency
2. Elective Units

Three (3) units may be chosen from the elective units listed.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
D5097 TLIE1005A Carry out basic workplace calculations 20 Unit of competency
D0629 BSBCMM201A Communicate in the workplace 30 Unit of competency
D0757 BSBINN201A Contribute to workplace innovation 20 Unit of competency
D0782 BSBITU202A Create and use spreadsheets 20 Unit of competency
D0789 BSBITU306A Design and produce business documents 60 Unit of competency
D0780 BSBITU102A Develop keyboard skills 40 Unit of competency
WF626 SITHCCC306 Handle and serve cheese 5 Unit of competency
WF813 SITXWHS301 Identify hazards, assess and control safety risks 15 Unit of competency
D1022 BSBSUS301A Implement and monitor environmentally sustainable work practices 40 Unit of competency
WF613 SITHCCC104 Package prepared foodstuffs 6 Unit of competency
WD209 HLTNA303D Plan and modify meals and menus according to nutrition care plans 40 Unit of competency
WF612 SITHCCC103 Prepare sandwiches 6 Unit of competency
WF624 SITHCCC304 Produce and serve food for buffets 24 Unit of competency
WF592 SITHASC202 Produce Asian appetisers and snacks 60 Unit of competency
WF598 SITHASC301 Produce Asian cooked dishes 80 Unit of competency
WF599 SITHASC302 Produce Asian desserts 50 Unit of competency
WF596 SITHASC206 Produce Asian rice and noodles 40 Unit of competency
WF595 SITHASC205 Produce Asian salads 40 Unit of competency
WF594 SITHASC204 Produce Asian sauces, dips and accompaniments 20 Unit of competency
WF593 SITHASC203 Produce Asian stocks and soups 25 Unit of competency
WF605 SITHASC308 Produce Chinese roast meat and poultry dishes 30 Unit of competency
WF618 SITHCCC205 Produce cook-chill and cook-freeze foods 40 Unit of competency
WF597 SITHASC207 Produce curry pastes and powders 25 Unit of competency
WF604 SITHASC307 Produce dim sum 30 Unit of competency
WF591 SITHASC201 Produce dishes using basic methods of Asian cookery 70 Unit of competency
WF607 SITHASC310 Produce Indian breads 35 Unit of competency
WF609 SITHASC312 Produce Indian pickles and chutneys 20 Unit of competency
WF608 SITHASC311 Produce Indian sweetmeats 25 Unit of competency
WF600 SITHASC303 Produce Japanese cooked dishes 50 Unit of competency
WF603 SITHASC306 Produce Japanese desserts 20 Unit of competency
WF625 SITHCCC305 Produce pates and terrines 30 Unit of competency
WF601 SITHASC304 Produce sashimi 20 Unit of competency
D0781 BSBITU201A Produce simple word processed documents 40 Unit of competency
WF630 SITHCCC401 Produce specialised food items 60 Unit of competency
WF602 SITHASC305 Produce sushi 25 Unit of competency
WF606 SITHASC309 Produce tandoori dishes 25 Unit of competency
WF744 SITXCCS303 Provide service to customers 25 Unit of competency
WF793 SITXINV301 Purchase goods 10 Unit of competency
WF791 SITXINV201 Receive and store stock 10 Unit of competency
WF619 SITHCCC206 Rethermalise chilled and frozen foods 20 Unit of competency
WF748 SITXCOM201 Show social and cultural sensitivity 20 Unit of competency
WF747 SITXCOM101 Source and present information 10 Unit of competency
WF667 SITHIND201 Source and use information on the hospitality industry 15 Unit of competency
WF781 SITXFSA202 Transport and store food 12 Unit of competency
D1027 BSBWOR204A Use business technology 30 Unit of competency
Replaces
State Code National Code Title Type
J436 SIT30812 Certificate III in Commercial Cookery Qualification
Replaced By
State Code National Code Title Type
AZU5 SIT30816 Certificate III in Commercial Cookery Qualification
VET Info Notes
Equivalent to SIT30812
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(AP01580) CHEF Apprenticeship

For elite athletes the minimum hours of employment are 7.5 hours per week, which can be averaged over six month periods.