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:
SIT30812
State Code:
J436
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
30/07/2013
Approved Date
05/06/2013
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
850
Duration
2 Semesters
Current Release Number
2.00
Current Release Date
30/07/2013
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
2.00 30/07/2013 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.

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 in the qualification outline, 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
WD146 HLTFA311A Apply first aid 20 Unit of competency
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
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 to be completed.
Please refer to the Training Package for the full details of available units and options.

State Code National Code Title Hours Type
WF626 SITHCCC306 Handle and serve cheese 5 Unit of competency
WF612 SITHCCC103 Prepare sandwiches 6 Unit of competency
WF624 SITHCCC304 Produce and serve food for buffets 24 Unit of competency
WF625 SITHCCC305 Produce pates and terrines 30 Unit of competency
WF630 SITHCCC401 Produce specialised food items 60 Unit of competency
WF744 SITXCCS303 Provide service to customers 25 Unit of competency
Replaces
State Code National Code Title Type
S607 SIT30807 Certificate III in Hospitality (Commercial Cookery) Qualification
Replaced By
State Code National Code Title Type
J619 SIT30813 Certificate III in Commercial Cookery Qualification
VET Info Notes
This sample training program is a representation of the qualification code SIT30812 taken from the TOURISM, TRAVEL and HOSPITALITY TRAINING PACKAGE SIT12 which should be consulted for a full description of requirements.

1. This qualification is the copyright of Department of Education, Employment and Workplace Relations.

2. Further information on this qualification is contained in the training Package available from the National Register Training.gov.au

3. This qualification was entered on to the STARS on 5/06/2013.
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.