Cert III Commercial Cookery

Certificate III in Commercial Cookery SIT30816

CRICOS Code: 092930G

Duration: 56 Weeks


Entry requirements:


  • Must be 18years of age or over
  • Completed year 12(HSC or equivalent)
  • Minimum 5.5 IELTS Score Internationally recognized exam result in line with Department of Home Affairs regulations



This qualification reflects the role of commercial 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.


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


Students need to complete 25 units of competency to achieve this qualification. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.



BSBSUS201 - Participate in environmentally sustainable work practices

BSBWOR203- Work effectively with others

HLTAID003 - Provide first aid

SITHCCC001 - Use food preparation equipment

SITXINV001 - Receive and store stock

SITHCCC005 - Prepare dishes using basic methods of cookery

SITHCCC006 - Prepare appetisers and salads

SITHCCC007 - Prepare stocks, sauces and soups

SITHCCC008 - Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 - Prepare poultry dishes

SITHCCC013 - Prepare seafood dishes

SITHCCC014 - Prepare meat dishes

SITHCCC017 - Handle and serve cheese

SITHCCC018 - Prepare food to meet special dietary requirements

SITHCCC019 - Produce cakes, pastries and breads

SITHCCC020 - Work effectively as a cook

SITHKOP001 - Clean kitchen premises and equipment

SITHKOP002 - Plan and cost basic menus

SITHPAT006 - Produce desserts

SITXWHS002 - Identify hazards, assess and control safety risks

SITXFSA001 - Use hygienic practices for food safety

SITXFSA002 - Participate in safe food handling practices

SITXHRM001 - Coach others in job skills

SITXINV002 - Maintain the quality of perishable items

SITXWHS001 - Participate in safe work practices



This program will be delivered over a period of 56 weeks 20 hours per week by 51 teaching weeks and 5 weeks of holidays.


Study Mode
Face to face classroom, Practical training and assessment is completed in commercial kitchen and 200 hours of Work-based Training arranged by college.


Work-based Training

This course includes work-based training of a minimum of 200 hours/10 weeks. During work-based training, students will be able to practice their skills and knowledge in real workplace settings. This will assist students to be job-ready at graduation. Work Based Training is organised by College.


Assessment Methods
Assessment methods may include the following:

  • observations
  • case study
  • projects
  • assignments
  • presentations
  • role play
  • quiz
  • supervised assessment
  • practical observation
  • work based Training


On successful completion of this course you will be awarded with Certificate III in Commercial Cookery SIT30816 students who successfully completes only one or more units of competency within this Qualification will receive a Statement of Attainment.


Pathways from the qualification


Study Pathways

After achieving the SIT30816 Certificate III in Commercial Cookery, candidates may choose to undertake SIT40516 Certificate IV in Commercial Cookery or other relevant qualifications.

Employment Pathways

The following employment pathways are available to students who complete this qualification:

  • Cook



Course Fee
Tuition fee: - $14,000

Application fee: - $250 (Non-Refundable)
Resources: - $200 (Text books)

Student Kit: - $500 (Chef uniform and knife kit)


Total course cost: - $ 14,950


Overseas Student Health Cover $550 per Annum Approximately

Family Overseas Student Health Cover $5000 per Annum Approximately


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