Course Code: SIT30816

Certificate III in Commercial Cookery

CRICOS Course Code: 091530J


Level 16, 190 Queen Street,
Melbourne Victoria 3000 Australia


The course comprises of 52 weeks, including holidays and term breaks.

Delivery Mode

Face to Face Class room delivery. Students are required to do 192 work based training.

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills.

Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

  • Applicants must be minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 12 qualification
  • IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent
  • Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point)
  • Applicants must complete the PAX LLN test

Teaching is conducted in the classroom as well as in the commercial kitchen settings when required to simulate real work environment. The delivery will include face to face teaching, lectures, discussions, research, learning activities, group work and supervised practical sessions.

Assessments comprise of written assignments and project works, case studies and practical demonstration.

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

Possible job titles include

  • cook

To attain the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed:

  • 21 core units
  • 4 elective units
Core Units
BSBSUS201Participate in environmentally sustainable work practices
BSBWOR203Work effectively with others
SITHCCC001Use food preparation equipment *
SITHCCC005Prepare dishes using basic methods of cookery *
SITHCCC006Prepare appetisers and salads *
SITHCCC007Prepare stocks, sauces and soups *
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes *
SITHCCC012Prepare poultry dishes *
SITHCCC013Prepare seafood dishes *
SITHCCC014Prepare meat dishes *
SITHCCC018Prepare food to meet special dietary requirements *
SITHCCC019Produce cakes, pastries and breads *
SITHCCC020Work effectively as a cook *
SITHKOP001Clean kitchen premises and equipment *
SITHKOP002Plan and cost basic menus
SITHPAT006Produce desserts *
SITXFSA001Use hygienic practices for food safety
SITXFSA002Participate in safe food handling practices
SITXHRM001Coach others in job skills
SITXINV002Maintain the quality of perishable items *
SITXWHS001Participate in safe work practices
Elective Unit(s)
SITHIND002Source and use information on the hospitality industry
SITXCCS006Provide service to customers
SITXCOM002Show social and cultural sensitivity
SITXINV001Receive and store stock


* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety