SIT30821 Certificate III in Commercial Cookery

Course Overview

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.

Envirotech offers this unique triple certificate program via an on-the-job training and traineeship mode giving learners the opportunity to study and apply their skills directly in a real workplace environment. By immersing themselves in the actual work environment, students can understand the dynamics of the industry, learn industry-specific skills and become familiar with workplace practices, expectations, and professional etiquette. 

In addition, students undergo vocational work placements, where they gain valuable hands-on experience while receiving supervision and guidance from industry professionals facilitating easier adaptation to the workplace environment and expanding future employment prospects.

Vocational Industry Professional (VIP) Placement

Mandatory Vocational Placement program designed to enrich students’ educational experience through practical, real-world engagement.

• 40 weeks and requiring a commitment of 16 hours per week (Face-to-face or online or combination of both)
• This program pairs students with an Industry Vocational Placement Host providing an invaluable opportunity to apply theoretical knowledge in a professional setting.
• • Students have the flexibility to bring their own Vocational Placement Host (possible employers), allowing for a personalised experience that aligns with their career aspirations and interests.

The primary objectives of this placement are skills development, networking, and enhanced employability. Through hands-on experience, students will refine their professional skills, build meaningful industry connections, and significantly  boost their job readiness, giving them a competitive edge in the job market.

This mandatory placement is a pivotal component of the Envirotech Education curriculum, ensuring students not only learn but also experience the realities of their chosen field.

Sustainable Cuisine

Sustainable cuisine is an environmentally sustainable food system that uses food products grown, harvested, processed, packaged and shipped or distributed with minimal environmental impact. Typically, food products are fresh, local and organic.

Community Benefits

Sustainable cuisine has promising benefits. Patronizing local food supplies contributes to a strong economy. This promotes a sense of community and protects family-run farms as well. By encouraging local supply of foods, this contributes to a strong local economy, promotes a sense of community, plus it protects local farms and farming families.

Environmental Benefits

​Sustainable cuisine encourages the adoption of organic and biodynamic farming practices. This results to more nutritious food, better soil and water quality, enhanced biodiversity and improved energy conservation.

Lead Events and Catering​

Take part in events, which may include but not limited to: local happenings, catering opportunities and other commercial events.

Some of our partner organisations include:

Entry requirements

There are no entry requirements for this qualification.

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
SITHKOP010 Plan and cost recipes
SITHPAT016* Produce desserts
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXINV006* Receive, store and maintain stock
SITXHRM007 Coach others in job skills
SITHKOP009* Clean kitchen premises and equipment
SITXWHS005 Participate in safe work practices

Elective Units

SITHCCC025* Prepare and present sandwiches
SITHCCC026* Package prepared foodstuffs
SITHCCC038* Produce and serve food for buffets
SITHCCC044* Prepare specialised food items
BSBSUS211 Participate in sustainable work practices

2024

2025