[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-391523-105":59,"doc-detail-391523-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","cook-commercial-cookery-anzsco-code-351411-assessment-and-units","Cook (Commercial Cookery) - ANZSCO Code 351411 - Assessment and Units","","Commercial cooks prepare, season, and cook food in dining or catering establishments. The occupation description covers quality checks, operating cooking equipment, portioning and garnishing, temperature-controlled storage, special dietary preparation, and cleaning duties. It also outlines assessment stages: review of documentary evidence, then an English technical interview. The required qualification is SIT30821 Certificate III in Commercial Cookery, requiring 20 core and 5 elective units of competency, including food safety and cooking methods.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/cook-commercial-cookery-anzsco-code-351411-assessment-and-units/391523/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/cook-commercial-cookery-anzsco-code-351411-assessment-and-units/391523.png","ImageObject",300,407,{"name":92,"@type":93},"Himbo","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-08","2026-09-25",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",16,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What does the role of a commercial cook (Commercial Cookery) include?","Question",{"text":113,"@type":114},"Commercial cooks examine food quality, prepare and season dishes, operate cooking equipment, portion food and add sauces and garnishes, store food in temperature-controlled facilities, prepare special dietary meals, and clean food preparation areas.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How are candidates assessed for this occupation?",{"text":118,"@type":114},"Assessment has two stages: Stage 1 reviews documentary evidence to confirm employment and training requirements. Stage 2 is a technical interview; it is conducted in English and interpreters are not allowed.",{"name":120,"@type":111,"acceptedAnswer":121},"What qualification and number of units of competency are required?",{"text":122,"@type":114},"The qualification is SIT30821 Certificate III in Commercial Cookery. Candidates must achieve 25 units: 20 core units and 5 elective units, including prerequisite units.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},391523,1790461645,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":29,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":145,"preview_page_count":4},687197100911,"https://ap-avatar.wpscdn.com/avatar/a000239b6f1da00475?x-image-process=image/resize,m_fixed,w_180,h_180&k=1785132997149421697","ANZSCO Code: 351411  \nCook  \n(Commercial Cookery)  \nCook (Commercial Cookery) | ANZSCO Code: 351411 April 2024  \nCook  \n(Commercial Cookery)  \nANZSCO Code: 351411  \nOccupation Description:  \nCommercial cooks prepare, season and cook food in dining or catering establishments.  \nTheir job involves:  \n› Examining foodstuffs to ensure quality  \n› Preparing, seasoning and cooking food  \n› Operating cooking equipment  \n› Portioning food, placing it on plates, and adding gravies, sauces and garnishes  \n› Storing food in temperature-controlled facilities  \n› Preparing food to meet special dietary requirements  \n› Cleaning food preparation areas  \nCommercial cooks may also:  \n› Plan menus and estimate food requirements  \n› Train other kitchen staff and apprentices  \nNOTE:  \nThis occupation is for cooks working in commercial kitchens within dining or catering establishments. It does not extend to positions in a factory or limited service setting, including fast food /fast casual/takeaway food services, coffee shops, drinking establishments or mall cafes that offer only a limited food service.  \nCook (Commercial Cookery) | ANZSCO Code: 351411 April 2024  \nHow will I be assessed?  \nStage 1:  \nDocumentary  \nEvidence Assessment  \n1  \nWe will review your documentary evidence to ensure it meets the employment and training requirements and indicates that you have the necessary skills, knowledge and experience asa Commercial Cook.  \nYou can find more information about the employment and training requirements, and the documents required, in the Pathway 1, Pathway 2 and Evidence guides on our website.  \n› [vetassess.com.au](vetassess.com.au)  \nStage 2:  \nTechnical Assessment  \n2  \nIf you are successful in Stage 1, you will complete a technical interview with our assessor. The technical interview will be conducted in English and no interpreters are allowed.  \nFor more information about the technical interview, see the Pathway 1 Technical Assessment Guide and Pathway 2 Candidate Guide on our website.  \n› [vetassess.com.au](vetassess.com.au)  \nWhat skills and knowledge do I need?  \nThe qualification relevant to this occupation is the  \nSIT30821 Certificate III in Commercial Cookery.  \nTo be awarded this qualification, you must demonstrate your skills and knowledge in the units of competency listed in the tables on the following pages. Each unit of competency defines a selection of knowledge and skills required in Australian workplaces.  \nYou must achieve 25 units of competency:  \n› 20 core units  \n› 5 elective units.  \nCook (Commercial Cookery) | ANZSCO Code: 351411 April 2024  \n\n| Core Units |  |\n| --- | --- |\n| Code | Title |\n| SITHCCC023 | Use food preparation equipment* |\n| SITHCCC027 | Prepare dishes using basic methods of cookery* |\n| SITHCCC028 | Prepare appetisers and salads* |\n| SITHCCC029 | Prepare stocks, sauces and soups* |\n| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes* |\n| SITHCCC031 | Prepare vegetarian and vegan dishes* |\n| SITHCCC035 | Prepare poultry dishes* |\n| SITHCCC036 | Prepare meat dishes* |\n| SITHCCC037 | Prepare seafood dishes* |\n| SITHCCC041 | Produce cakes, pastries and breads* |\n| SITHCCC042 | Prepare food to meet special dietary requirements* |\n| SITHCCC043 | Work effectively as a cook* |\n| SITHKOP009 | Clean kitchen premises and equipment* |\n| SITHKOP010 | Plan and cost recipes |\n| SITHPAT016 | Produce desserts* |\n| SITXFSA005 | Use hygienic practices for food safety |\n| SITXFSA006 | Participate in safe food handling practices |\n| SITXHRM007 | Coach others in job skills |\n| SITXINV006 | Receive, store and maintain stock* |\n| SITXWHS005 | Participate in safe work practices |\n\nWhere can I find more information?  \nPlease refer to our website: [http://www.vetassess.com.au/skills-assessment-for-migration/trade](http://www.vetassess.com.au/skills-assessment-for-migration/trade)occupations  \n +61 3 9655 4801  \nIf you have further questions, contact us at:  \n [tradeassess@vetassess.com.au](tradeassess@vet","cbCaib4dN4FYuIpT","https://ap.wps.com/l/cbCaib4dN4FYuIpT","pdf",1080554,"English","# Occupation Overview\n## Core Tasks and Scope\n# Assessment Process\n## Stage 1: Documentary Evidence Assessment\n## Stage 2: Technical Assessment\n# Skills and Knowledge Requirements\n## Qualification Required\n## Core Units of Competency\n## Elective Units of Competency\n# Additional Information and Outcomes\n## Where to Find More Details\n## What You Receive After Assessment","[{\"question\":\"What does the role of a commercial cook (Commercial Cookery) include?\",\"answer\":\"Commercial cooks examine food quality, prepare and season dishes, operate cooking equipment, portion food and add sauces and garnishes, store food in temperature-controlled facilities, prepare special dietary meals, and clean food preparation areas.\"},{\"question\":\"How are candidates assessed for this occupation?\",\"answer\":\"Assessment has two stages: Stage 1 reviews documentary evidence to confirm employment and training requirements. Stage 2 is a technical interview; it is conducted in English and interpreters are not allowed.\"},{\"question\":\"What qualification and number of units of competency are required?\",\"answer\":\"The qualification is SIT30821 Certificate III in Commercial Cookery. Candidates must achieve 25 units: 20 core units and 5 elective units, including prerequisite units.\"}]","Cook (Commercial Cookery) - ANZSCO Code 351411 - Assessment and Units | PDF",1790353882,15]