Certificate III in Commercial Cookery

Course Code SIT30816
Course Title Certificate III in Commercial Cookery
Location Melbourne City Campus
Intake Dates Monthly
Duration 3 Years
Fee Type Government Funding (Apprenticeship), Concession, Full Fee

Course Overview

SIT30816 Certificate III in Commercial Cookery is for the individuals who are seeking entry-level jobs in a commercial kitchen environment at any establishment within the hospitality industry. Individuals will demonstrate the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some
independence and under limited supervision and may provide operational advice and support to team members.

Course Structure


Assessment methods may include:

  • Written assessments task
  • Research assignment/project portfolio
  • Role Play/case study
  • Workplace practical tasks

Units of Competency

The SIT30816 Certificate III in Commercial Cookery includes 25 units of competency:

Core Units

BSBSUS201 – Participate in environmentally sustainable work practices
BSBWOR203 – Work effectively with others
SITHCCC001 – Use food preparation equipment
SITHCCC005* Prepare dishes using basic methods of cookery
SITHCCC006 – Prepare appetizers and salads
SITHCCC007 – Prepare stocks, sauces and soups
SITHCCC008 – Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare meat dishes
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC019 – Produce cakes, pastries and breads
SITHCCC020 – Work effectively as a cook
SITHKOP001 – Clean kitchen premises and equipment
SITHKOP002 – Plan and cost basic menus
SITHPAT006 – Produce desserts
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM001 – Coach others in job skills
SITXINV002 – Maintain the quality of perishable items
SITXWHS001 – Participate in safe work practices

Elective Units

SITHCCC003 – Prepare and present sandwiches
SITHCCC021 – Prepare specialised food items
HLTAID003 – Provide first aid
SITXINV001 – Receive and store stock

* Prerequisite is SITXFSA001 – Use hygienic practices for food safety
• Credit Transfer and RPL offered: Recognition of prior learning and skills assessment


Entry Requirements

There are no entry requirements for this qualification. Applicant will be required to successfully complete an ACSF language, literacy and numeracy (LLN) assessment.

Learning (ACSF Level 2+), reading (ACSF Level 2), writing (ACSF Level 2), oral communication (ACSF Level 2+) and numeracy (ACSF Level 2+) are desirable to participate in the course.



Learners who successfully complete this qualification may undertake:

  • SIT40516 Certificate IV in Commercial Cookery

Your Career

This qualification may provide possible job titleBar attendant

  • Cook
  • Chef
  • Sous chef


Fee Types

Government Funding (Apprenticeship) Concession Full Fee
 $180.60  $36.12  $12,822.60


Questions about fee type? Find your answers here

* The student tuition fees as published are subject to change given individual circumstances at enrolment