SIT30821 Certificate III in Commercial cookery

Certificate III in Commercial Cookery equips commercial cooks with well-developed cookery skills and kitchen operations knowledge. They prepare food and menu items using discretion and judgment, working independently with limited supervision while following established plans, policies, and procedures.

This qualification provides a pathway to work as a commercial cook in restaurants, hotels, clubs, pubs, cafés, and coffee shops.

 

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.
Duration Domestic: 52 weeks

International: 52 weeks (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. Duration may vary depending on the cohort and industry requirements
Nationally Recognised Training

Entry Requirements

RTO Requirements

International Students

The entry requirements for International Students are:

Must be 18 years old or over
Must have completed year 12 or equivalent
Must have a minimum IELTS score of 6 or
Must have a minimum TOEFL score of 64 or
Must have a minimum PTE Academic score of 50 or
Must have a minimum Cambridge English Advanced (CAE) score of 169 or
Must have a minimum OET score of B for each component

Domestic Students

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.

All assessment tasks are completed using a computer and internet, and it is recommended that students have these available before or at enrolment. Student must possess digital literacy skills to be successful.

For inquiries regarding additional requirements, international and domestic students are encouraged to reach out to us either by phone at 13 13 89 or +61 3 9450 0500, or by visiting contact page.

 

Training Package

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

Get Funding

Visit our funding and fees page for more information.

Pathways

Pathways into the qualification

Credit may be granted towards this qualification by those who have completed SIT20421 Certificate II in Cookery in this Training Package or other relevant qualifications.

Pathways from the qualification

While ETEA may not offer all the qualifications indicated within the pathway, the organisation advises relevant progression that may be attained by upskilling.

  • SIT40521 – Certificate IV in Kitchen Management
  • SIT50422 – Diploma of Hospitality Management
  • SIT60322 – Advanced Diploma of Hospitality Management

Employment or occupational pathway

Certificate III in Cookery 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

Assessment Methods

ETEA utilises a range of assessment methods to assess student skills and competencies. These are as outlined below:

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

Assessment will be either a Recognition of Prior Learning pathway or a Training and Assessment pathway. For a Training and Assessment pathway, participants are advised of the assessment requirements at the start of each training session.

Students not achieving competency in any of the assessments will be required to undertake another assessment under the terms and conditions of ETEA’s reassessment policy.

RPL/Credit Transfer

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

Course Accreditation and Recognition

All courses offered by ETEA are nationally recognised and accredited, complying with ASQA policies and standards. For more information, please refer to the links below:
National Training Register – https://training.gov.au/

Course Intake Dates

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 2025
  JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
International Students  6th 21st 14th 6th
Domestic Students Please call us on 131389 or +61 03 94500500 for the intake Dates

 

Intake Dates For 2026
  JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
International Students  5th 20th 13th 5th
Domestic Students Please call us on 131389 or +61 03 94500500 for the intake Dates

 

Intake Dates For 2027
  JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
International Students  11th 19th 12th 4th
Domestic Students Please call us on 131389 or +61 03 94500500 for the intake Dates

Units of Study

To be awarded the Certificate III in Commercial Cookery, competency must be demonstrated in 25 units,

consisting of 20 core and 5 elective units

(NB: Elective units may vary by state and are subject to change to meet client and industry requirements)

 

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.

SIT30821 - Course Brochure