This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Job roles vary across different industry sectors and may include:
Pathways from the qualification:
|Certificate II||Certificate IV||Diplomas|
Certificate III in Commercial Cookery
Certificate III in Hospitality
Certificate III in Patisserie
Certificate III in Asain Cookery
Certificate III in Catering Operations
Certificate IV in Commercial Cookery
Certificate IV in Hospitality
Certificate IV in Patisserie
Certificate IV in Asain Cookery
Certificate IV in Catering Operations
Diploma in Hospitality Management
Advanced Diploma in Hospitality Management
Course Structure Packaging Rules:
13 Total units
5 elective units, consisting of:
3 units from the listed electives
2 units from the listed electives, elsewhere in SIT Training Package, or any other current Training Package or accredited course.
Sample Training Plan:
Below is a sample unit list.
Up Coming Course Dates
New Entrant Traineeship
Price on application. This course may be subsidised under NSW Smart and Skilled.