SIT30816 Certificate III in Commercial Cookery


This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who use 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.


While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

    • Applicants must be minimum 18 years of age at the time of commencement
    • Successful completion of Australian Equivalent Year 11 qualification or higher
    • Minimum IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent.

In addition,

    • 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 PowerPoint).
Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.


This course will be delivered over 72 weeks of full-time study including 05 weeks of holidays.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.


Candidates who are 18 years and above, (including mature-aged clients) who wish to enter into the hospitality industry as a cook.


Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.


After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, or other Certificate IV qualifications within the Hospitality raining package.


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 title include

    • cook


Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a practical placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen within the RTO premises. Students must complete minimum of 48 sessions (192 hours of Practical placement) of Worked Based Training (WBT) during their studies.


14/65 Mark Street, North Melbourne


Assessment will usually commence in the session following delivery. As this is a competency based program, assessment continues throughout the program until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed. Students will be required to perform in a range of assessment tasks including and not limited to: Knowledge Test, Written Assignment, Practical Observation / Demonstration, Logbook, Role Play and Project.


The recognition of prior learning (RPL) pathway is appropriate for candidates who have previously attained skills and knowledge from outside the formal education and training system and which includes work and life experience.

Credit transfer is a process that provides students with agreed and consistent credit outcomes for components of a qualification based on identified equivalence in content and learning outcomes between matched qualifications.

Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.


To attain the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed, consisting of 21 core units and 4 elective units.


1BSBSUS211Participate in environmentally sustainable work practices
2BSBWTK201Work effectively with others
3SITHCCC001Use food preparation equipment
4SITHCCC005Prepare dishes using basic methods of cookery
5SITHCCC006Prepare appetisers and salads
6SITHCCC007Prepare stocks, sauces and soups
7SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
8SITHCCC012Prepare poultry dishes
9SITHCCC013Prepare seafood dishes
10SITHCCC014Prepare meat dishes
11SITHCCC018Prepare food to meet special dietary requirements
12SITHCCC019Produce cakes, pastries and breads
13SITHCCC020Work effectively as a cook
14SITHKOP001Clean kitchen premises and equipment
15SITHKOP002Plan and cost basic menus
16SITHPAT006Produce desserts
17SITXFSA001Use hygienic practices for food safety
18SITXFSA002Participate in safe food handling practices
19SITXHRM001Coach others in job skills
20SITXINV002Maintain the quality of perishable items
21SITXWHS001Participate in safe work practices


22BSBCMM201Apply communication skills
23SITXCOM002Show social and cultural sensitivity
24SITXINV001Receive and store stock
25SITXWHS002Identify hazards, assess and control safety risks

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