SIT30821 Certificate III in Commercial cookery

Course code SIT30821
Start date View Intake Dates
Delivery mode
  • Face to Face and Practical Simulations – Campus onsite delivery in the classroom with an educator face-to-face including simulation activities.
  • Virtual Classroom via Zoom and Practical Simulations – (Blended Learning) – Delivery through interactive virtual classrooms with an educator in real-time delivery for the theory component. Simulated observations must be attended face-to-face in the classroom under the supervision of a trainer.
  • Domestic: 43 weeks without any breaks (may vary depending on the cohort and industry requirements)
  • International: 52 weeks including 9 weeks break (All the courses for International students are run over 2.5 days for a minimum of 20 hours per week)
Nationally Recognised Training

RTO requirements

Training and assessments are conducted in English. Applicants must possess sound written and oral English skills. You will be required to complete a Pre-training and Language Literacy and Numeracy Assessment.

Training Package

There are no pre-requisite or any other training package entry requirements to enrol in this course.

  • Domestic: 43 weeks without any breaks (may vary depending on the cohort and industry requirements)
  • International: 52 weeks  including 9 weeks break(All the courses for International students are run over 2.5 days for a minimum of 20 hours per week)

** Please note: duration in weeks may vary depending upon the amount of contact days per week.

Visit our funding and fees page for more information.

Pathways into the qualification

Credit may be granted towards this qualification by those who have completed SIT20416 Certificate II in Kitchen Operations in this Training Package or other relevant qualifications.

Pathways from the qualification

Further training pathways from this qualification include

  • SIT40521 Certificate IV in Commercial Cookery
  • SIT50422 Diploma of Hospitality Management
  • SIT60321 Advanced Diploma of Hospitality Management

Employment or occupational pathway

Certificate III in Kitchen Operations prepares students for the preparation of Simple as well as complex dishes and getting job ready for small to large restaurants to work as a chef.
Job roles related to this qualification include:

  • Chef
  • Sous Chef

Each unit will be assessed by a minimum of three (3) types of assessment:

  • Question and answer/written assessment tasks
  • Role play/practical demonstration and observation of skills
  • Practical demonstration and observation of skills in a simulated environment

(Note: Written, Practical and observation assessments must be carried out).

You can apply for recognition of prior learning, academic credit and work experience towards this qualification. During the course of your life you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification.

Click below for further details:

Recognition of Prior Learning (RPL)

Credit Transfer

Code and Unit Name Pre-requisite
Core Units
SITHCCC023* Use food preparation equipment SITXFSA005
SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005
SITHCCC028* Prepare appetisers and salads SITXFSA005
SITHCCC029* Prepare stocks, sauces and soups SITXFSA005
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005 & SITHCCC027
SITHCCC031* Prepare vegetarian and vegan dishes SITXFSA005 & SITHCCC027
SITHCCC035* Prepare poultry dishes SITXFSA005 & SITHCCC027
SITHCCC036* Prepare meat dishes SITXFSA005 & SITHCCC027
SITHCCC037* Prepare seafood dishes SITXFSA005 & SITHCCC027
SITHCCC041* Produce cakes, pastries and breads SITXFSA005
SITHCCC042* Prepare food to meet special dietary requirements SITXFSA005 & SITHCCC027
SITHCCC043* Work effectively as a cook SITXFSA005 & SITHCCC027
SITHKOP009* Clean kitchen premises and equipment SITXFSA005
SITHKOP010 Plan and cost recipes (Superseded) NIL
SITHPAT016* Produce desserts SITXFSA005
SITXFSA005 Use hygienic practices for food safety NIL
SITXFSA006 Participate in safe food handling practices NIL
SITXHRM007 Coach others in job skills NIL
SITXINV006* Receive, store and maintain stock SITXFSA005
SITXWHS005 Participate in safe work practices NIL
Elective Units
BSBSUS211 Participate in sustainable work practices (Equivalent) NIL
HLTAID011 Provide First Aid NIL
SITHCCC025* Prepare and present sandwiches SITXFSA005
SITHCCC040* Prepare and serve cheese SITXFSA005
SITHCCC038* Produce and serve food for buffets SITXFSA005 & SITHCCC027

** Please note: electives may vary by state and are subject to change to meet client and industry requirements.

Please note: dates are subject to change due to holidays and availability.

If the dates provided do not suit, please contact us at 13 13 89 or +61 3 9450 0500 via phone, or through our contact page, as we will accommodate dates to suit student’s needs.

Intake Dates For 2023
Offshore International Students  9th 24th 17th 9th
Domestic Students Please Call us on 131389 or +61 03 94500500 for the intake Dates