Certificate 3 Commercial Cookery SIT30816

 

25 Units of Competency

21 core plus

4 electives

 

BSBSUS201*

Participate in environmentally sustainable work practices

CORE

BSBWOR203*

Work effectively with others

CORE

SITHCCC001*

Use food preparation equipment

CORE

SITHCCC005*

Prepare dishes using basic methods of cookery

CORE

SITHCCC006*

Prepare appetisers and salads

CORE

SITHCCC007

Prepare stocks, sauces and soups

CORE

SITHCCC008*

Prepare vegetable, fruit, egg and farinaceous dishes

CORE

SITHCCC012

Prepare poultry dishes

CORE

SITHCCC013

Prepare seafood dishes

CORE

SITHCCC014

Prepare meat dishes

CORE

SITHCCC018

Prepare food to meet special dietary requirements

CORE

SITHCCC019

Produce cakes, pastries and breads

CORE

SITHCCC020

Work effectively as a cook

CORE

SITHKOP001*

Clean kitchen premises and equipment

CORE

SITHKOP002

Plan and cost basic menus

CORE

SITHPAT006

Produce desserts

CORE

SITXFSA001*

Use hygienic practices for food safety

CORE

SITXFSA002

Participate in safe food handling practices

CORE

SITXHRM001

Coach others in job skills

CORE

SITXINV002*

Maintain the quality of perishable items

CORE

SITXWHS001*

Participate in safe work practices

CORE

SITHCCC015

Produce and serve food for buffets

ELECTIVE

SITHCCC003

Prepare and present sandwiches

ELECTIVE

SITHASC001

Produce dishes using basic methods of Asian cookery

ELECTIVE

SITXINV002

Maintain the quality of perishable supplies

ELECTIVE

 

* Common to Certificate 2 in Kitchen Operations

 

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Contact

IEA College of TAFE PO Box 1025, Port Moresby
NCD 111, Papua New Guinea
Ela Beach: (675) 321 3025
Coronation: (675) 472 1011
Mt Hagen: (675) 542 0044
Kimbe: (675) 983 5078