119316C | SIT30821 Certificate III in Commercial Cookery
119316C | SIT30821 Certificate III in Commercial Cookery
Provides hands-on training in essential kitchen skills, food safety, and professional cookery techniques. Designed for aspiring chefs, this nationally recognised qualification prepares students to work confidently in commercial kitchens across the hospitality industry.
Description
Course
SIT30821 – Certificate III in Commercial Cookery
Training Plan
Certificate III in Commercial Cookery | Apply
Description
The SIT30821 Certificate III in Commercial Cookery 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.
Graduates work with discretion and judgement, some independence, and under limited supervision, following established plans, policies, and procedures.
Completion of this qualification contributes to recognition as a trade cook and provides pathways to employment in restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Purpose
This course is designed for individuals seeking to develop strong, practical cookery skills and gain a solid understanding of professional kitchen operations.
Students learn to prepare a wide range of dishes using established techniques, recipes, and industry standards, while working confidently, safely, and independently in real hospitality environments.
Completion of this qualification contributes toward formal recognition as a trade cook in Australia.
Career Pathways
Graduates may pursue roles such as:
• Commercial Cook
• Café or Restaurant Cook
• Hotel or Club Cook
• Catering Assistant
• Kitchen Team Member
Duration
52 weeks total, including:
• 40 weeks of training and assessment
• 4 terms of 10 weeks each
• 12 weeks of holidays
Delivery Mode
• Face-to-face classroom training
• Commercial training kitchen sessions
• Mandatory work placement
Training Hours
• Face-to-Face Training: 20 hours per week
• Self-Directed Study: Approximately 5 hours per week
Work Placement / Service Periods
• 48 service periods (192 hours total)
• Delivered through unit SITHCCC043 – Work Effectively as a Cook
• Each service period averages 4 hours
Entry Requirements
All Students Must:
• Be at least 18 years of age
• Participate in a course entry interview to assess suitability and digital literacy
Domestic Students Must:
• Demonstrate sufficient Language, Literacy, and Numeracy (LLN) skills
• Achieve ACSF Level 3 in reading, writing, numeracy, and oral communication
International Students Must:
• Hold an IELTS score of 6.0 (results no more than 2 years old), or
• Provide evidence of:
– 5 years of education in an English-speaking country, or
– Successful completion of an English Placement Test at IELTS 6.0
Note: Equivalent English tests such as PTE or TOEFL may be accepted.
Assessment Requirements
Students are assessed through a combination of practical and theoretical assessments designed to reflect real industry practices.
Assessments are conducted in the classroom and in a fully equipped commercial training kitchen.
Materials or Equipment Required
• Neat, casual attire suitable for practical activities
• Specific kitchen attire requirements discussed during Day 1 Induction
• Basic stationery and a notebook
• Access to a computer with internet connection
• Optional portable devices such as laptops or tablets
Students are issued with a prescribed online textbook to support their studies.
Fees & Payment Information
All amounts are in Australian dollars (AUD)
| Payment Type | Amount | |
|---|---|---|
| Course Fee | $12,700 | |
| Enrollment Fee | $200 | |
| Tuition Fee (4 × $3,000 per term) | $12,000 | |
| Material Fee | $500 | |
| RPL Fee | $480 P/Unit |
Qualification Requirements
SIT30821 Certificate III in Commercial Cookery is a nationally recognised qualification that equips students with essential skills, knowledge, and practical experience required to work effectively as a professional cook.
Graduates gain formal recognition as a trade cook and access employment opportunities across the hospitality industry.
Units of Competency
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
• SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC031 – Prepare vegetarian and vegan dishes
• SITHCCC035 – Prepare poultry dishes
• SITHCCC036 – Prepare meat dishes
• SITHCCC037 – Prepare seafood dishes
• SITHCCC041 – Produce cakes, pastries and breads
• SITHCCC042 – Prepare food to meet special dietary requirements
• SITHCCC043 – Work effectively as a cook
• SITHKOP009 – Clean kitchen premises and equipment
• SITHKOP010 – Plan and cost recipes
• SITHPAT016 – Produce desserts
• SITXFSA005 – Use hygienic practices for food safety
• SITXFSA006 – Participate in safe food handling practices
• SITXHRM007 – Coach others in job skills
• SITXINV006 – Receive, store and maintain stock
• SITXWHS005 – Participate in safe work practices
Elective Units
• BSBSUS211 – Participate in sustainable work practices
• SITHCCC026 – Package prepared foodstuffs
• SITHCCC039 – Produce pâtés and terrines
• SITHCCC040 – Prepare and serve cheese
• SITXCOM007 – Show social and cultural sensitivity