SIT30821

Certificate III in Commercial Cookery

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Duration

Full Time | 3 Years

Part Time | 6 Years

Fees

$12,500

Funding

Summary

Are you passionate about cooking and eager to turn your culinary dreams into reality? The SIT30821 Certificate III in Commercial Cookery is your gateway to a vibrant career in the hospitality industry. This hands-on program equips you with essential skills and knowledge to excel in dynamic kitchen environments. Start your culinary journey today and transform your passion into a profession!

Details

Kickstart your culinary career with the SIT30821 Certificate III in Commercial Cookery! This nationally recognised qualification is perfect for those eager to dive into the fast-paced world of commercial kitchens. Gain the essential skills, knowledge, and confidence to excel as a qualified cook in cafes, restaurants, hotels, pubs, and catering businesses.

Through hands-on training and industry-relevant learning, you’ll master core kitchen operations, including food preparation, safe food handling, recipe planning, and cooking techniques across a wide range of cuisines. You’ll also develop vital skills in teamwork, time management, and workplace safety, ensuring you can thrive under pressure and consistently deliver quality dishes.

What you’ll learn:

Preparing a variety of appetisers, main dishes, desserts, and specialised meals
Using commercial kitchen tools and equipment
Practicing food safety and hygiene
Meeting special dietary requirements
Planning recipes, controlling stock, and maintaining kitchen cleanliness
Coaching others in kitchen environments

Whether you’re just starting out or looking to formalise your skills, this qualification is the perfect recipe for a successful career in cookery.

To achieve this qualification, competency must be demonstrated in:

25 units must be completed:

20 core units
5 elective units

Units of Competency

Type	Code	Name
Core SITHCCC023 Use food preparation equipment	Core	SITHCCC023	Use food preparation equipment
Core SITHCCC027 Prepare dishes using basic methods of cookery	Core	SITHCCC027	Prepare dishes using basic methods of cookery
Core SITHCCC028 Prepare appetisers and salads	Core	SITHCCC028	Prepare appetisers and salads
Core SITHCCC029 Prepare stocks, sauces and soups	Core	SITHCCC029	Prepare stocks, sauces and soups
Core SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes	Core	SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
Core SITHCCC031 Prepare vegetarian and vegan dishes	Core	SITHCCC031	Prepare vegetarian and vegan dishes
Core SITHCCC035 Prepare poultry dishes	Core	SITHCCC035	Prepare poultry dishes
Core SITHCCC036 Prepare meat dishes	Core	SITHCCC036	Prepare meat dishes
Core SITHCCC037 Prepare seafood dishes	Core	SITHCCC037	Prepare seafood dishes
Core SITHCCC041 Produce cakes, pastries and breads	Core	SITHCCC041	Produce cakes, pastries and breads
Core SITHCCC042 Prepare food to meet special dietary requirements	Core	SITHCCC042	Prepare food to meet special dietary requirements
Core SITHCCC043 Work effectively as a cook	Core	SITHCCC043	Work effectively as a cook
Core SITHKOP009 Clean kitchen premises and equipment	Core	SITHKOP009	Clean kitchen premises and equipment
Core SITHKOP010 Plan and cost recipes	Core	SITHKOP010	Plan and cost recipes
Core SITHPAT016 Produce desserts	Core	SITHPAT016	Produce desserts
Core SITXFSA005 Use hygienic practices for food safety	Core	SITXFSA005	Use hygienic practices for food safety
Core SITXFSA006 Participate in safe food handling practices	Core	SITXFSA006	Participate in safe food handling practices
Core SITXHRM007 Coach others in job skills	Core	SITXHRM007	Coach others in job skills
Core SITXINV006 Receive, store and maintain stock	Core	SITXINV006	Receive, store and maintain stock
Core SITXWHS005 Participate in safe work practices	Core	SITXWHS005	Participate in safe work practices
Elective BSBSUS211 Participate in sustainable work practices	Elective	BSBSUS211	Participate in sustainable work practices
Elective SITHCCC025 Prepare and present sandwiches	Elective	SITHCCC025	Prepare and present sandwiches
Elective SITHCCC026 Package prepared foodstuffs	Elective	SITHCCC026	Package prepared foodstuffs
Elective SITHCCC032 Produce cook-chill and cook-freeze foods	Elective	SITHCCC032	Produce cook-chill and cook-freeze foods
Elective SITHCCC033 Re-thermalise chilled and frozen foods	Elective	SITHCCC033	Re-thermalise chilled and frozen foods
Elective SITHCCC040 Prepare and serve cheese	Elective	SITHCCC040	Prepare and serve cheese
Elective SITXCCS014 Provide service to customers	Elective	SITXCCS014	Provide service to customers
Elective SITXCOM007 Show social and cultural sensitivity	Elective	SITXCOM007	Show social and cultural sensitivity
Elective SITXFSA007 Transport and store food	Elective	SITXFSA007	Transport and store food
Elective SITXINV007 Purchase goods	Elective	SITXINV007	Purchase goods
Elective SITXWHS006 Identify hazards, assess and control safety risks	Elective	SITXWHS006	Identify hazards, assess and control safety risks

Delivery Model

Blended Option: Learning & Theory assessment online and practical face to face training.

Face to Face Option: Learning and Assessment face to face.

Delivery Locations

Workplace Delivery

Entry requirements

As part of the enrolment process, you will need to undertake a Language, Literacy and Numeracy (LLN) and Digital Literacy indicator Assessment. This assessment is used for reviewing your suitability for this course.

The minimum level required for entry to this Course is:

Learning: 4
Reading: 3
Writing: 3
Oral Communication: 3
Numeracy: 3
Digital Literacy: 3

What resources do I need?

Laptop/Computer with Internet access
Workplace documentation
Access to stock received
Cleaning equipment and Material
PPE
Industry relevant tools and equipment including, but not limited to, tools and equipment for:
- Food preparation
- Cooking
- Serving
- Storing
- Cleaning
- Safety
- Provisional Protective Equipment (PPE)
- Hygiene practices
Relevant food safety plans
Relevant standard recipes
Access to relevant organisation documentation
Access to ingredients for relevant standard recipes

Career Start Program

The Career Start Program provides individuals with the skills and support to start their career. The program provides training to help individuals find a job and supports those already employed to move into more skilled roles or full-time employment, including after completing an apprenticeship or traineeship. Career Start offers either a general training pathway or employment-based apprenticeship or traineeship pathway.

This Qualification is available under the employment-based apprenticeship pathway for more information on Career start programs and eligibility for funding please refer to the Career Start Program information under Funding and Pathways section on this website.

Course Outcome

Students who are deemed competent in all units of competency will receive a Qualification and Students who are deemed competent in some units of competency only within this course will receive a Statement of Attainment recognised under the Australian Qualifications Framework. This certification is nationally recognised. The Qualification or Statement is issued by Australian Trade Training College (RTO 31399)

Career Opportunities

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

Commercial cook
Bistro and Café cook

Support and Wellbeing Services

Where a student has a disability or learning difficulty, assessors will apply Australian Trade Training College reasonable adjustment to ensure that the student is not presented with artificial barriers to progress in the course. Reasonable adjustments may include the use of adaptive technology, educational support, verbal assessment, etc.

We will provide support to each student’s individual needs, providing additional educational and wellness support required for the student to meet the requirements of their training course.

Terms and Conditions

Please review our student handbook and policies prior to applying for this course:

Student Handbook

Privacy Notice

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