Certificate III in Commercial Cookery

Embark on a Path to Cookery Excellence Excellence with the Certificate III in Commercial Cookery (SIT30821)!
Course Code SIT30821
CRICOS Code 109767C
Intake Dates
January, April, July, September
Duration 1 year
Campus Melbourne
Delivery Mode Face-to-Face, 2 days per week
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About the Course

Course Overview

Welcome to the kitchen of your dreams, where your future career is waiting to unfold.

The Certificate III in Commercial Cookery reflects the role of cooks who use a wide range of well-developed culinary skills and sound knowledge of kitchen operations to prepare menu items. Using discretion and judgement, they work with some independence and under limited supervision, using plans, policies and procedures to guide their work.

Course Structure

To receive this qualification, you must complete 25 units: 20 core units and 5 elective units. You will attend classes 20 hours per week over 2 days (excluding self-directed study).

The course is conducted in 4 stages, each of 10 weeks, with holidays in between.


Students need to complete 25 units of competency, consisting of:

  • 20 core units and
  • 5 elective units.

Please note: All 25 units can be credit transferred into the Certificate IV in Kitchen Management (SIT40521) and 15 units into the Diploma of Hospitality Management (SIT50422).

Core Units

SITHCCC023* Use food preparation equipment
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC028* Prepare appetisers and salads
SITHCCC029* Prepare stocks, sauces and soups
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031* Prepare vegetarian and vegan dishes
SITHCCC035* Prepare poultry dishes
SITHCCC036* Prepare meat dishes
SITHCCC037* Prepare seafood dishes
SITHCCC041* Produce cakes, pastries and breads
SITHCCC042* Prepare food to meet special dietary requirements
SITHCCC043* # Work effectively as a cook
SITHKOP009* Clean kitchen premises and equipment
SITHKOP010 Plan and cost recipes
SITHPAT016* Produce desserts
SITXFSA005^ Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006* Receive, store and maintain stock
SITXWHS005 Participate in safe work practices

Elective Units

SITHCCC038  Produce and serve food for buffets
SITHCCC039  Produce pates and terrines
SITHCCC040  Prepare and serve cheese
SITXCOM006 Source and present Information
SITXCOM007 Show social and cultural sensitivity


^ This unit is undertaken in the first week as it is a prerequisite for many other units
* Prerequisite is SITXFSA005 Use hygienic practices for food safety
Prerequisite is SITHCCC027 Prepare dishes using basic methods of cookery

Entry requirements

Entry by interview

Entry requirements

Recognition of Prior Learning and Credit Transfer

You may be able to shorten your chosen course by factoring in skills acquired through work, life experiences or qualifications obtained from prior formal studies or training. Acknowledge Education recognises AQF qualifications and statements of attainment issued by other registered training organisations.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Work-based Training

As part of the course, students are required to complete 48 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your Work-based Training.

Course Outcomes

Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in settings such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.


View all dates here.

Fees - Local Student

Full tuition fee: $9,500

Material fee (uniform, knife set, and materials): 600

Enrolment fee:  $200



Fees - International Student

Full tuition fee: $10,000

Material fee: $500

Enrolment fee: $200

View fees list here.

How to Apply

How to Apply

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