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 12 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 64 weeks of full time study including 14 weeks of holidays and breaks

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.


17-35 Abbotsford Street, West Melbourne & 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.


1 BSBSUS201 Participate in environmentally sustainable work practices
2 BSBWOR203 Work effectively with others
3 SITHCCC001 Use food preparation equipment
4 SITHCCC005 Prepare dishes using basic methods of cookery
5 SITHCCC006 Prepare appetisers and salads
6 SITHCCC007 Prepare stocks, sauces and soups
7 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
8 SITHCCC012 Prepare poultry dishes
9 SITHCCC013 Prepare seafood dishes
10 SITHCCC014 Prepare meat dishes
11 SITHCCC018 Prepare food to meet special dietary requirements
12 SITHCCC019 Produce cakes, pastries and breads
13 SITHCCC020 Work effectively as a cook
14 SITHKOP001 Clean kitchen premises and equipment
15 SITHKOP002 Plan and cost basic menus
16 SITHPAT006 Produce desserts
17 SITXFSA001 Use hygienic practices for food safety
18 SITXFSA002 Participate in safe food handling practices
19 SITXHRM001 Coach others in job skills
20 SITXINV002 Maintain the quality of perishable items
21 SITXWHS001 Participate in safe work practices


22 BSBCMM201 Communicate in the workplace
23 SITXCOM002 Show social and cultural sensitivity
24 SITXINV001 Receive and store stock
25 SITXWHS002 Identify hazards, assess and control safety risks

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