This qualification reflects the role of 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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
25 units must be completed:
- 20 core units
- 5 elective units, consisting of:
- 3 units from Group A or Group B below
- 2 units from Group A, Group B or Group C below.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
| Core units | |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP009* | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016* | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006* | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| Elective units | |
| Group A – Cookery and Catering | |
| SITHCCC025* | Prepare and present sandwiches |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC032* | Produce cook-chill and cook-freeze foods |
| SITHCCC033* | Re-thermalise chilled and frozen foods |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC039* | Produce pates and terrines |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC044* | Prepare specialised food items |
| SITHPAT014* | Produce yeast-based bakery products |
| SITXFSA007* | Transport and store food |
| Group B – Asian Cookery | |
| SITHASC020* | Prepare dishes using basic methods of Asian cookery |
| SITHASC021* | Prepare Asian appetisers and snacks |
| SITHASC022* | Prepare Asian stocks and soups |
| SITHASC023* | Prepare Asian sauces, dips and accompaniments |
| SITHASC024* | Prepare Asian salads |
| SITHASC025* | Prepare Asian rice and noodles |
| SITHASC026* | Prepare curry pastes and powders |
| SITHASC027* | Prepare Asian cooked dishes |
| SITHASC028* | Prepare Asian desserts |
| SITHASC033* | Prepare dim sum |
| Group C – General electives | |
| BSBSUS211 | Participate in sustainable work practices |
| HLTAID011 | Provide First Aid |
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
| SIRXOSM003* | Use social media and online tools |
| SITXCCS014 | Provide service to customers |
| SITXCOM006 | Source and present information |
| SITXCOM007 | Show social and cultural sensitivity |
| SITXINV007 | Purchase goods |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Qualification Mapping Information
Supersedes and is equivalent to SIT30816 Certificate III in Commercial Cookery.
