Certificate III in Commercial Cookery

SIT30821CRICOS Code 109851G

This qualification 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. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Completion of this qualification contributes to recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

fee shops, or to run a small business in these sectors.

Entry Requirements

There are no entry requirements for this qualification.

Learners are over 18 years of age. All international students must be able to demonstrate an IELTS 5.5 level of English language or equivalent. They have either completed their education to a level which is equivalent to an Australian Senior High School, College or University

Course Duration

This program is delivered over 65 weeks’ full time study. Our program uses a combination of
classroom face to face learning, practical hands on classes in our training kitchen, and online
resources and activities to enhance the learning experience.

Calendar Year: Sixty – Five (65) weeks
Academic Year: Fifty (50) weeks
Term breaks: Fifteen (15) 5×3 weeks

Work Placement

In order to successfully complete the course and to be awarded with the Certificate students must complete a period of work placement to demonstrate their ability to perform to the required standard in the workplace.

Work Placement for this course will be up to 400 hours

Possible job titles relevant to this qualification include:

  • Chef
  • Chef de Partie
  • Cook
  • Production Cook
  • Line Cook

After achieving the SIT30821 Certificate III in Commercial Cookery, students may undertake further study to SIT40521 Certificate IV in Kitchen Management or Hospitality / Cookery Qualifications.

Core Units 

  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC031 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC043 Work effectively as a cook*
  • SITHKOP010 Plan and cost basic menus
  • SITHPAT016 Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITHCCC031 Prepare Vegetarian and vegan dishes
  • SITXINV006 Receive, store and maintain stock
  • SITXHRM007 Coach others in job skills
  • SITXWHS005 Participate in safe work practices
  • SITHKOP009 Clean kitchen premises and equipment

Elective Units 

  • SITHCCC044 prepare specialised food items
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese
  • SITXCOM007 Show social and cultural sensitivity
  • SITXINV007 Purchase Goods