Certificate III in Commercial Cookery

Course Duration
12 months
Delivery Mode
Blended Face-to-face week in a classroom-based training and and structured online study
Jan, Feb, Apr, May, Jul, Aug, Sep, Oct

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.

Fees and charges

Tuition Fee: 10,000
Enrolment Fee: 250
  Materials Fee: 800
Special 20% off for Onshore Students: 8,000




200 hours (20 hours per week)


Career Pathway

This qualification provides a pathway to work as a cook in organisations such as:
Pubs cafes
Coffee shops

Further Study

Students who successfully complete this qualification may progress onto:
Certificate IV in Kitchen Management
Certificate IV in Hospitality
Certificate IV in Patisserie
Diploma of Hospitality Management
Advanced Diploma of Hospitality Management

Learning Outcomes

Food safety and hygiene practice
Mastery over culinary techniques
Menu Planning and Development
Kitchen Opertaion
Quality Control and Food Standards

Delivery Mode

Blended Face-to-face week in a classroom-based training and and structured online study


There are no pre-requisite for this qualification.

Entry requirements

Be over the age of 18
Demonstrate good command of written and spoken English
Verified evidence of IELTS Level 5.5 overall (or equivalent). Other English language tests such as PTE (score 42) and TOEFL (score 46) can be accepted.
Have completed a Higher School Certificate (HSC)/Australian Year 12/ Certificate IV or above qualification/ equivalent work experience.

Additionally, all applicants are required to:

Complete Pre-Enrollment Interview – to assess suitability to undertake the course
Complete a Language Literacy & Numeracy (LLN) assessment – a diagnostic process to identify if prospective student requires LLN support.

((Note: Any AQF qualification at the Certificate IV level or above in a relevant discipline area delivered and assessed in English only will be deemed as meeting both the academic and English language entry requirement)

Key Skills Developed

Proficiency in food preparation techniques
Knowledge of special dietary requirements
Food safety and hygiene practices
Teeam leadership and coaching

Assessment Methods

Observation/Third Party
Group Activities
Individual Activities
Case studies/Scenarios
Research Assignments
Role Play
Class Discussion”

Units of CompetencyCore/Elective
SITHCCC023 Use food preparation equipmentCore
SITHCCC027 Prepare dishes using basic methods of cookeryCore
SITHCCC028 Prepare appetisers and saladsCore
SITHCCC029 Prepare stocks, sauces and soupsCore
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC031 Prepare vegetarian and vegan dishesCore
SITHCCC035 Prepare poultry dishesCore
SITHCCC036 Prepare meat dishesCore
SITHCCC037 Prepare seafood dishesCore
SITHCCC041 Produce cakes, pastries and breadsCore
SITHCCC042 Prepare food to meet special dietary requirementsCore
SITHCCC043 Work effectively as a cookCore
SITHKOP009 Clean kitchen premises and equipmentCore
SITHKOP010 Plan and cost recipesCore
SITHPAT016 Produce dessertsCore
SITXFSA005 Use hygienic practices for food safetyCore
SITXFSA006 Participate in safe food handling practicesCore
SITXHRM007 Coach others in job skillsCore
SITXINV006 Receive, store and maintain stockCore
SITXWHS005 Participate in safe work practicesCore
SITXFSA007 Transport and store foodElective
HLTAID011 Provide First Aid Elective
SITXINV007 Purchase goodsElective
SITHCCC038 Produce and serve food for buffetsElective
SITHPAT014 Produce yeast-based bakery products Elective