VETiS Commercial Cookery Competition

Commercial cooks use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. This skill provides a pathway to work in kitchen operations in a variety of organisations, and presents an opportunity for contemporary interpretations and individual artistic flair using a defined range of food preparation and cookery skills to prepare food and menu items.

YOU SHOULD PURSUE A CAREER IN COMMERCIAL COOKERY IF YOU:

  • Have a high level of personal cleanliness
  • Are able to organise efficient work schedules and work under pressure
  • Have good communication skills
  • Are able to maintain control and composure in difficult situations
  • Can work well in a team
  • Are creative and enjoy working with food
  • Are interested in food and food culture

IT ALL BEGINS AT A REGIONAL COMPETITION

The WorldSkills Australia VETiS Commercial Cookery Competitions begin at a grass roots level in one of 35 Australian regions. The VETiS Commercial Cookery Regional Competitions test the skills and knowledge of 4000+ apprentices, trainees and students, who have the opportunity to win gold, silver and bronze medals and gain the chance to go on to compete at a national level.

WorldSkills Australia competitions operate on a two-year cycle. The next VETiS Commercial Cookery Regional Competition rounds are now running across the country. 2018 and 2020 are the next National Championship years.

Register your interest to compete in VETiS Commercial Cookery


Training Package Requirements

The 2018 WorldSkills Australia Cookery competitions align to the SIT Tourism, Travel and Hospitality Training Package (Release 1.1).

Regional Competition

Training Package Requirements – Regional Level

The 2018 WorldSkills Australia Regional Competition for VETiS Commercial Cookery align to the Units of Competency (Elements of Competency and Performance Criteria) in the SIT20416 Certificate II in Kitchen Operations Qualification.

  • SITXFSA001 – Use hygienic practices for food safety
  • SITHCCC001 – Use food preparation equipment
  • SITHCCC002 – Prepare and present simple dishes
  • SITHCCC005 – Prepare dishes using basic methods of cookery
  • SITHCCC011 – Use cookery skills effectively
  • SITXWHS001 – Participate in safe work practices
  • SITHKOP001 – Clean kitchen premises and equipment
  • SITXINV002 – Maintain the quality of perishable items

Regional Tasks

  • Demonstrate basic cookery skills including a range of methods of cookery for a three course menu
  • Display competence in handling tools in all situations
  • Skills in all basic kitchen preparations
  • Adhere to hygiene standards

Regionals Competition Duration

4 hours – 1 day

National Competition

Training Package Requirements – National Level

The 2018 WorldSkills Australia National Competition for VETiS Commercial Cookery align to the Units of Competency (Elements of Competency and Performance Criteria) in the SIT20416 Certificate II in Kitchen Operations Qualification.

In addition to the Regional requirements, the National also includes:

  • SITHCCC008 – Produce vegetable, fruit, egg and farinaceous dishes
  • SITXFSA002 – Participate in safe food handling practices
  • SITHCCC006 – Prepare appetisers & salads
  • SITHCCC007 – Prepare stocks, sauces and soups

National Tasks

  • Demonstrate basic cookery skills including a range of methods of cookery for entrée, main course and dessert items
  • Menus will include high tea, two-course luncheon menu and dinner menu
  • Display competence in handling tools in all situations
  • Skills in all basic kitchen preparations
  • Adhere to hygiene standards

Nationals Competition Duration

12 hours – 3 days

Find out about training options

Find out about training options in your area here