Certificate III in Commercial Cookery

SIT30821 Certificate III in Commercial Cookery reflects the role of commercial cooks who utilize a variety of well-developed cookery skills and a thorough understanding of kitchen operations when preparing foods and menu items. With some independence and limited supervision, they use plans, policies, and procedures to guide their work activities while using discretion and judgement. They must demonstrate competency in production, service, and handling of food, as well as an understanding of food safety requirements. They also need to be able to work effectively as part of a team as well as independently.