This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgment and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members. For those students undertaking the Certificate III in Commercial Cookery who also wish to qualify for the Trade Certification the process of qualifying with trade equivalence may take up to 3 years, however students who are employed throughout this time in the industry may be able to fast track. Student Outcomes, Career Opportunities and Occupations 1. Students will receive a Result of Assessment within 21 days of completion of each unit/module or within 21 days of the ‘close of study’ date. 2. Students who successfully complete all required units/modules will receive their qualification and an Academic Statement itemizing all units/modules successfully completed. 3. Following receipt of written advice from the student (or teacher) that the student does not intend to complete the full course, the student will be issued with a Statement of Attainment listing all units/modules successfully completed. Upon completion of the program this Commercial Cookery qualification provides you with employment and career opportunities to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafes, cafeterias event catering organizations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organizations. UNITS Core units Participate in safe work practices (SITXWHS001) Maintain the quality of perishable items (SITXINV002) Coach others in job skills (SITXHRM001) Participate in safe food handling practices (SITXFSA002) Use hygienic practices for food safety (SITXFSA001) Produce desserts (SITHPAT006) Plan and cost basic menus (SITHKOP002) Clean kitchen premises and equipment (SITHKOP001) Work effectively as a cook (SITHCCC020) Produce cakes, pastries and breads (SITHCCC019) Prepare food to meet special dietary requirements (SITHCCC018) Prepare meat dishes (SITHCCC014) Prepare Seafood Dishes (SITHCCC013) Prepare poultry dishes (SITHCCC012) Prepare vegetable, fruit, eggs and farinaceous dishes (SITHCCC008) Prepare appetizers and salads (SITHCCC006) Prepare stocks, sauces and soups (SITHCCC007) Prepare dishes using basic methods of cookery (SITHCCC005) Use food preparation equipment (SITHCCC001) Work effectively with others (BSBWOR203) Participate in Environmentally Sustainable Work Practices (BSBSUS201) Elective units Handle and serve cheese (SITHCCC017) Produce pates and terrines (SITHCCC016) Prepare and present sandwiches (SITHCCC003) Develop menus for special dietary requirements (SITHKOP004)