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CQUni Handbook
Previous Version
Version Effective: 1st of January, 2025
SIT30821 - Certificate III in Commercial Cookery
Course Details
Course Summary
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.
Entry Requirements
There are no entry requirements for this qualification. However, CQUniversity requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level course.
ADDITIONAL STUDY REQUIREMENTS
- Students require access to a computer with internet and should have a basic level of computer skills to use our online learning system.
- Non apprentice students must attend campus three days per week and also participate in services in industry. Work/industry placement is the responsibility of the student to coordinate.
What to wear:
- Nonslip enclosed black footwear
Long black pants/slacks
Black collared shirt (no logos, print etc)
No jewellery
or - White chef jacket
Checked chef pants
White chef cap
Vocational Placement and Work Integrated Learning
Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.
Additional information
Where a student is not a Queensland registered apprentice or employed within this industry, work within industry will need to be organised to meet the requirements of SITHCCC043 (48 services).
Responsibility of organising this placement is that of the student.
Course Details
| Course Type | Qualification | ||||||
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| Student Availability |
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| Fees |
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| Application Mode |
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| How to Apply | Please Enquire or Apply Now | ||||||
| Study Area |
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| Skill Area |
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| AQF Level | Level 3: Certificate III |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
|---|---|
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International Students CRICOS Codes |
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Student Outcomes, Career Opportunities and Occupations
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.
Course Structures
In order to complete this course, you must:
- Complete 20 core units
- Complete 5 elective units
Study Mode Definitions
- Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
- On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
- Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
Please select a course structure from the options below:
On Campus
Delivered over a period of 40 weeks full time (three days per week)
- On-campus
|
Stage 1 Pre-requisite unit, SITXFSA005 must be completed prior to other units being commenced. Students to enrol into all units in stage 1. Day one on campus is Stage 1. |
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|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
|
Stage 2 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 2. Day two on campus is stage 2 |
||||
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
|
Stage 3 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 3. Day three on campus is stage 3
|
||||
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 2 | SITHCCC023 - Use food preparation equipment |
| 2 | SITHCCC026 - Package prepared foodstuffs |
| 2 | SITHCCC042 - Prepare food to meet special dietary requirements |
| 3 | SITHKOP009 - Clean kitchen premises and equipment |
| 3 | SITHCCC035 - Prepare poultry dishes |
| 3 | SITHCCC037 - Prepare seafood dishes |
| 3 | SITHKOP010 - Plan and cost recipes |
| 4 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 4 | SITHCCC036 - Prepare meat dishes |
| 4 | SITXHRM007 - Coach others in job skills |
| 5 | SITHCCC028 - Prepare appetisers and salads |
| 5 | SITHPAT016 - Produce desserts |
| 5 | SITHCCC041 - Produce cakes, pastries and breads |
| 6 | SITXWHS005 - Participate in safe work practices |
| 6 | SITHCCC040 - Prepare and serve cheese |
| 6 | SITHCCC043 - Work effectively as a cook |
| 7 | SITXINV006 - Receive, store and maintain stock |
| 7 | SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 7 | SITXFSA006 - Participate in safe food handling practices |
| 8 | SITHCCC029 - Prepare stocks, sauces and soups |
| 8 | SITHCCC038 - Produce and serve food for buffets |
| 9 | SITHCCC025 - Prepare and present sandwiches |
| 10 | SITHCCC031 - Prepare vegetarian and vegan dishes |
Apprenticeships and Traineeships
Apprentices only: 3 years (full time) as per Queensland registered training contract; 6 years (part time) as per Queensland registered training contract.
- On-campus
- Mixed Mode
|
Stage 1 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 1. Day one (Monday) on campus is stage 1 |
||||
|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
|
Stage 2 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 2. Day two (Tuesday) on campus is stage 2 |
||||
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
|
Stage 3 Pre-requisite unit/s must be completed prior to other units being commenced. Students to enrol into all units in stage 3. Day three (Wednesday) on campus is stage 3 |
||||
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITHCCC035 - Prepare poultry dishes |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 2 | SITHCCC023 - Use food preparation equipment |
| 2 | SITHCCC026 - Package prepared foodstuffs |
| 2 | SITHCCC042 - Prepare food to meet special dietary requirements |
| 3 | SITHKOP009 - Clean kitchen premises and equipment |
| 3 | SITHCCC037 - Prepare seafood dishes |
| 3 | SITHKOP010 - Plan and cost recipes |
| 4 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 4 | SITHCCC036 - Prepare meat dishes |
| 4 | SITXHRM007 - Coach others in job skills |
| 5 | SITHCCC028 - Prepare appetisers and salads |
| 5 | SITHPAT016 - Produce desserts |
| 5 | SITHCCC041 - Produce cakes, pastries and breads |
| 6 | SITXWHS005 - Participate in safe work practices |
| 6 | SITHCCC040 - Prepare and serve cheese |
| 6 | SITHCCC043 - Work effectively as a cook |
| 7 | SITXINV006 - Receive, store and maintain stock |
| 7 | SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 7 | SITXFSA006 - Participate in safe food handling practices |
| 8 | SITHCCC029 - Prepare stocks, sauces and soups |
| 8 | SITHCCC038 - Produce and serve food for buffets |
| 9 | SITHCCC025 - Prepare and present sandwiches |
| 10 | SITHCCC031 - Prepare vegetarian and vegan dishes |
Course Assessment Information
RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
| Assessment Types |
|---|
| Third Party Verification |
| Practical Task |
| Written/Electronic Assessment |
| RPL |
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.
Domestic 2023 Availabilities
On Campus
On-campus
Mackay City
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
Rockhampton City
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time
Apprenticeships and Traineeships
There are currently no intakes scheduled for this course structure.
Domestic 2024 Availabilities
On Campus
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Apprenticeships and Traineeships
There are currently no intakes scheduled for this course structure.
Domestic 2025 Availabilities
On Campus
On-campus
Mackay City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
Apprenticeships and Traineeships
There are currently no intakes scheduled for this course structure.
International 2023 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
Apprenticeships and Traineeships
There are currently no intakes scheduled for this course structure.
International 2024 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
Apprenticeships and Traineeships
There are currently no intakes scheduled for this course structure.
For individual class days and times for each intake please check the TAFE Timetable located here
The availabilities shown above are for the current and future years. To view any historic availabilities please press "Show Historic Availabilities" below:
Show Historic Availabilities
Show Historic Availabilities
More Details
No additional details have been provided.