SIT30821 Certificate III in Commercial Cookery

The Certificate III in Commercial Cookery is designed for those who want to turn their passion for food into a professional career. This nationally recognised qualification equips you with the skills and practical experience needed to work as a qualified cook in restaurants, hotels, cafés, and catering businesses.

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DURATION

78 weeks

Units

MODE OF STUDY

On Campus Study
Face-to-face & Blended Learning

Qualification Outline:

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Licensing/Regulatory Information

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Career Opportunities

Graduates of this qualification are prepared for roles in commercial kitchens across a wide range of hospitality settings, including restaurants, hotels, cafés, clubs, pubs, and catering operations.

Typical job outcomes include:

Cook – preparing and presenting a variety of dishes in a commercial kitchen.
Commis Chef – entry-level chef role supporting senior chefs in food preparation and service.
Kitchen Assistant / Kitchen Hand (skilled level) – assisting with food production and maintaining kitchen operations at a higher level than basic support staff.
Catering Assistant (skilled) – working in institutional, corporate, or event catering environments.

Possible Occupations

Graduates may find employment in roles such as:

Cook
Commis Chef
Catering Assistant

➡ Provides a pathway into SIT40521 Certificate IV in Kitchen Management.

Pathways for Career Progression

Graduates may continue into higher qualifications such as:

SIT40521 Certificate IV in Kitchen Management – to step into supervisory or team-leading chef roles.
SIT50422 Diploma of Hospitality Management – to broaden into management roles in hospitality venues.
Apprenticeship and industry pathways toward qualified Chef de Partie or other specialised chef positions.

Entry Requirements

Course Structure

Duration

Fees

Entry Requirements

Course Structure

Duration

Fees

Work Placement

You will complete a mandatory supervised industry placement of:

48 shifts (6 hours each)
288 hours total
This allows you to gain valuable workplace experience in a real hospitality environment.

Why Choose ALIT?

Industry-Relevant Training: Learn in real commercial kitchens and hospitality environments with modern facilities.
Experienced Trainers: Our trainers are hospitality professionals with years of hands-on management experience.
Flexible Learning Options: Classroom, online, and workplace activities accommodate different learning preferences.
Career-Focused: Develop practical skills and leadership capabilities that employers value.
Strong Industry Connections: Access to professional networks, work placement opportunities, and potential job pathways.
Supportive Learning Environment: ALIT provides personalised guidance to ensure student success.

Our Client Reviews

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No	Code	Title	Core/ Elective	Pre-requisites (Item/s)^[1]	Work placement^[2]
1	SITXFSA005	Use hygienic practices for food safety	Core	–	–
2	SITXFSA006	Participate in safe food handling practices	Core	–	–
3	SITXWHS005	Participate in safe work practices	Core	–	–
4	SITHCCC027	Prepare dishes using basic methods of cookery	Core	A	–
5	SITHCCC023	Use food preparation equipment	Core	A	–
6	SITHCCC041	Produce cakes, pastries and breads	Core	A	–
7	SITHCCC043	Work effectively as a cook	Core	A, B	48 shifts
8	SITHKOP009	Clean kitchen premises and equipment	Core	A	–
9	SITXHRM007	Coach others in job skills	Core	–	–
10	SITHCCC031	Prepare vegetarian and vegan dishes	Core	A, B	–
11	SITHCCC035	Prepare poultry dishes	Core	A, B	–
12	SITHCCC036	Prepare meat dishes	Core	A, B	–
13	SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes	Core	A, B	–
14	SITHKOP010	Plan and cost recipes	Core	–	–
15	SITHCCC029	Prepare stocks, sauces and soups	Core	A	–
16	SITHCCC042	Prepare food to meet special dietary requirements	Core	A, B	–
17	SITHCCC028	Prepare appetisers and salads	Core	A	–
18	SITHCCC037	Prepare seafood dishes	Core	A, B	–
19	SITHPAT016	Produce desserts	Core	A	–
20	SITXINV006	Receive, store and maintain stock	Core	A	–
21	SITHCCC025	Prepare and present sandwiches	Elective	A	–
22	SITHCCC040	Prepare and serve cheese	Elective	A	–
23	SITXFSA007	Transport and store food	Elective	A, C	–
24	BSBSUS211	Participate in sustainable work practices	Elective	–	–
25	HLTAID011	Provide First Aid	Elective	–	–