Sydney Academy

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.

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