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Sit30816 Certificate Iii In Commercial Cookery

(Cricos Course Code: 0100013)

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Course Overview

This course is perfect for beginning a career in the fast-growing hospitality industry. You will develop a wide range of knowledge and skills which includes kitchen techniques, cookery, knowledge on food, kitchen operations, food preparations and menu items. Previous experience not required. If you love food, cooking and working in a team, you can learn to become a qualified professional cook.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops.


Course Duration

Entry Requirements


MCCA Cookery Course Overview

Course Structure

To Be Awarded This Qualification, Competency Must Be Achieved With Total Of Twenty-Five (25) Units, Consisting Of 21 Core Units And 4 Elective Units

There are no pre-requisite units for this qualification. Elective units have been selected by the College in consultation with industry experts.

  • Unit Code
  • Unit Title
  • BSBSUS201
  • Participate in environmentally sustainable work practices
  • BSBWOR203
  • Work effectively with others
  • SITHCCC001
  • Use food preparation equipment*
  • SITHCCC005
  • Prepare dishes using basic methods of cookery*
  • SITHCCC006
  • Prepare appetisers and salads*
  • SITHCCC007
  • Prepare stocks, sauces and soups*
  • SITHCCC008
  • Prepare vegetable, fruit, egg and farinaceous dishes*
  • SITHCCC012
  • Prepare poultry dishes*
  • SITHCCC013
  • Prepare seafood dishes*
  • SITHCCC014
  • Prepare meat dishes*
  • SITHCCC018
  • Prepare food to meet special dietary requirements*
  • SITHCCC019
  • Produce cakes, pastries and breads*
  • SITHCCC020
  • Work effectively as a cook*^
  • SITHKOP001
  • Clean kitchen premises and equipment*
  • Unit Code
  • Unit Title
  • SITHKOP002
  • Plan and cost basic menus
  • SITHPAT006
  • Produce desserts*
  • SITXFSA001
  • Use hygienic practices for food safety
  • SITXFSA002
  • Participate in safe food handling practices
  • SITXHRM001
  • Coach others in job skills
  • SITXINV002
  • Maintain the quality of perishable items*
  • SITXWHS001
  • Participate in safe work practices
  • Unit Code
  • Unit Title
  • SITHCCC015
  • Produce and serve food for buffets*
  • SITHCCC003
  • Prepare and present sandwiches*
  • SITXINV001
  • Receive and store stock
  • HLTAID003
  • Provide first aid

*Prerequisite unit is SITXFSA001 Use hygienic practices for food safety

^ will be assessed including during work placement

Training Product Status: Current Training Product Release Date:3 March 2016
Nationally Recognised Training

Modes of Delivery

Classroom Based Face-to-Face Training

Classroom based face-to-face training

Practical Training in Commercial Training Kitchen

Practical training in commercial training kitchen

Work Placement Training

Work placement training

(200 hours of compulsory work placement)

Note: Students are expected to conduct out-of-class self-learning and assessment activities whose total number of hours may vary among students.

Work placement providers and industry partners

Assessment Methods

There is compulsory work placement for 200 hours for on the job practice and partial assessment for the following unit:

SITHCCC020 Work effectively as a cook

(Placement will be provided by the college).

Career Outcomes

Pathways From The Qualification


MCCA Commercial Cookery Course

Melbourne City College Pty Ltd t/a Melbourne City College Australia

National Provider No: 45140 :: CRICOS Provider No: 03592B ACN 602 164 625 :: ABN 77 602 164 625

Version 3.0 Β© 2022 Melbourne City College Australia. All Rights Reserved.