Qualification
Certificate III in Commercial Cookery
SIT30821
3 scenarios available
Introduction to kitchen induction and safe work practices
Work through an induction to a commercial kitchen environment, exploring PPE requirements, equipment use and safe food storage practices.
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Units of Competency
Introduction to preparing, cooking and finishing spatchcock chicken
Work through the preparation, cooking and finishing of a spatchcock chicken while following all required hygiene, safety and food‑handling procedures.
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Units of Competency
Introduction to preparing, cooking and finishing vegetables
Work through the preparation, cooking and finishing of boulangère potatoes and Chantenay carrots while applying correct hygiene, safety and food‑handling procedures.
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