Diplome de Cuisine (Certificate III in Commercial Cookery)

Program 1: Basic Cuisine

• Program 1: Basic Cuisine

• UNIT CODE
• SITHCCC023
  Use food preparation equipment

  UNIT CODE :

  SITHCCC023

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Use food preparation equipment
  

• UNIT CODE
• SITHCCC027
  Prepare dishes using basic methods of cookery

  UNIT CODE :

  SITHCCC027

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Prepare dishes using basic methods of cookery
  

• UNIT CODE
• SITHCCC029
  Prepare stocks, sauces and soups

  UNIT CODE :

  SITHCCC029

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Prepare stocks, sauces and soups
  

• UNIT CODE
• SITXINV006
  Receive, store and maintain stock

  UNIT CODE :

  SITXINV006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Receive, store and maintain stock
  

• UNIT CODE
• SITHKOP009
  Clean kitchen premises and equipment

  UNIT CODE :

  SITHKOP009

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Clean kitchen premises and equipment
  

• UNIT CODE
• SITXFSA005
  Use hygienic practices for food safety

  UNIT CODE :

  SITXFSA005

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
• UNIT NAME
• Use hygienic practices for food safety
  

• UNIT CODE
• SITXWHS005
  Participate in safe work practices

  UNIT CODE :

  SITXWHS005

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
• UNIT NAME
• Participate in safe work practices
  

Program 2: Intermediate Cuisine

• Program 2: Intermediate Cuisine

• UNIT CODE
• SITHCCC028
  Prepare appetisers and salads

  UNIT CODE :

  SITHCCC028

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Prepare appetisers and salads
  

• UNIT CODE
• SITHCCC030
  Prepare vegetable, fruit, eggs and farinaceous dishes

  UNIT CODE :

  SITHCCC030

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

  
  

  Pre-requisite unit :

  SITHCCC027 , SITXFSA005
• UNIT NAME
• Prepare vegetable, fruit, eggs and farinaceous dishes
  

• UNIT CODE
• SITHCCC031
  Prepare vegetarian and vegan dishes

  UNIT CODE :

  SITHCCC031

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

  
  

  Pre-requisite unit :

  SITHCCC027 , SITXFSA005
• UNIT NAME
• Prepare vegetarian and vegan dishes
  

• UNIT CODE
• SITHCCC042
  Prepare food to meet special dietary requirements

  UNIT CODE :

  SITHCCC042

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

  
  

  Pre-requisite unit :

  SITHCCC027 , SITXFSA005
• UNIT NAME
• Prepare food to meet special dietary requirements
  

• UNIT CODE
• SITHCCC041
  Produce cakes, pastries and breads

  UNIT CODE :

  SITHCCC041

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Produce cakes, pastries and breads
  

• UNIT CODE
• SITXFSA006
  Participate in safe food handling practices

  UNIT CODE :

  SITXFSA006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
• UNIT NAME
• Participate in safe food handling practices
  

Program 3: Superior Cuisine

• Program 3: Superior Cuisine

• UNIT CODE
• SITHCCC036
  Prepare meat dishes

  UNIT CODE :

  SITHCCC036

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods.

  
  

  Pre-requisite unit :

  SITHCCC027 , SITXFSA005
• UNIT NAME
• Prepare meat dishes
  

• UNIT CODE
• SITHCCC035
  Prepare poultry dishes

  UNIT CODE :

  SITHCCC035

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

  
  

  Pre-requisite unit :

  SITHCCC027 , SITXFSA005
• UNIT NAME
• Prepare poultry dishes
  

• UNIT CODE
• SITHCCC037
  Prepare seafood dishes

  UNIT CODE :

  SITHCCC037

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods.

  
  

  Pre-requisite unit :

  SITHCCC027 , SITXFSA005
• UNIT NAME
• Prepare seafood dishes
  

• UNIT CODE
• SITHPAT016
  Produce desserts

  UNIT CODE :

  SITHPAT016

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

  
  

  Pre-requisite unit :

  SITXFSA005
• UNIT NAME
• Produce desserts
  

• UNIT CODE
• SITXHRM007
  Coach others in job skills

  UNIT CODE :

  SITXHRM007

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
• UNIT NAME
• Coach others in job skills
  

• UNIT CODE
• SITHKOP010
  Plan and cost recipes

  UNIT CODE :

  SITHKOP010

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.
• UNIT NAME
• Plan and cost recipes
  

Program 4: Work Integrated Learning

• Program 4: Work Integrated Learning

• UNIT CODE
• SITHCCC043
  Work effectively as a cook

  UNIT CODE :

  SITHCCC043

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

  
  

  Pre-requisite unit :

  SITHCCC027 , SITXFSA005
• UNIT NAME
• Work effectively as a cook