Cert III Commercial Cookery study guide
Cert III Commercial Cookery · Work through your exam, one topic at a time.
SIT30821 Certificate III in Commercial Cookery is an Australian nationally recognised vocational qualification that reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. According to the National Training Register, learners work with some independence and under limited supervision, using plans, policies and procedures to guide their activities, and completion of the qualification contributes to recognition as a trade cook. It suits people seeking work as a cook in restaurants, hotels, clubs, pubs, cafes and coffee shops, and it provides a pathway into those settings. There are no entry requirements for the qualification. The Cert III Commercial Cookery study guide has 2 sections and about 1,195 words.
01Core Units: Safety, Hygiene, Food Handling and Kitchen Fundamentals
Core units cover food safety and hygiene (HACCP-style hazard control, temperature danger zones, cross-contamination), workplace health and safety (manual handling, knife safety, burns, chemicals), commercial cookery fundamentals (mise en place, standard recipes, portion control, stocks and mother sauces, cookery methods), sustainability and waste, and teamwork/communication. You must know the temperature danger zone (5°C to 60°C), the 2-hour/4-hour rule for food held in that zone, hot-holding at 60°C or above, cold-holding at 5°C or below, and the correct use of probe thermometers (sanitise, probe the thickest part, re-sanitise).
321 words, about 2 min02Group A Electives: Cookery and Catering
Group A electives cover advanced cookery and catering operations: menu planning and costing, stock control and ordering, food production planning, buffet and function catering, dietary requirements, and specialised cookery methods such as sous vide, braising, and pastry work. You must understand standard recipe cards and how to calculate portion cost (total ingredient cost ÷ number of portions), yield testing (usable weight ÷ as-purchased weight), and food cost percentage (food cost ÷ selling price × 100).
874 words, about 4 min