Skill set Outline

Date retreived
22/07/2026 12:45 PM AWST

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Introduction to Commercial Cookery Skill Set

Introduction to Commercial Cookery Skill Set

Skill set
National Code
—
State Code
AE766
TGA Status
N/A
DTWD Status
Approved
Associated Qualification
Certificate III in Commercial Cookery
National Code
SIT30821
State Code
BHR9
TGA Status
Current
DTWD Status
Approved
National Endorsed, State Implementation and Classification
This skill set can be delivered institutionally or as a Job Ready program. The skill set is designed to provide entry level training to enter a chef apprenticeship or other entry level roles in food preparation. As a job, ready program the skill set includes a 25 hour full-time work placement (equating to 1 week).
AQF Level
Statement of Attainment at Certificate III Level
Field of Education
1101 - Food And Hospitality
Skillset Type
State
Original TGA Release Date
13/02/2022
Current Release Date
25/08/2023
Current Release Number
3.00
Approved Date
15/02/2022
Transition Date
—
Nominal Hours
95
Duration
1 Semester
Releases
Release Version Release Date TGA Status DTWD Status
3.00 25/08/2023 N/A Approved
2.00 06/01/2023 N/A Replaced
1.00 13/02/2022 N/A Replaced
Pathway Information
These units of competency provide credit towards the following qualifications:
- SIT20421 Certificate II in Cookery
- SIT30821 Certificate III in Commercial Cookery
Licensing / Regulatory Information
These units of competency provide credit towards the following qualifications:
- SIT20421 Certificate II in Cookery
- SIT30821 Certificate III in Commercial Cookery
Skill Set Entry Requirements
There are no entry requirements for this qualification.
Target Group
- Pre-employment
- Entry level
Suggested words for statement of attainment
These competencies from the SIT Tourism, Travel and Hospitality Training Package Training Package provides introductory skills and knowledge to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
General notes
Schedule
State Code National Code Title Hours Type
OEB15 SITHKOP009 Clean kitchen premises and equipment 10 Unit of competency
OEC43 SITXWHS005 Participate in safe work practices 15 Unit of competency
OEA90 SITHCCC028 Prepare appetisers and salads 30 Unit of competency
OEA16 SITHCCC023 Use food preparation equipment 25 Unit of competency
OEB45 SITXFSA005 Use hygienic practices for food safety 15 Unit of competency
No information