Certificate III in Commercial Cookery

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. Graduates are equipped to work in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals 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.

• Career Opportunities

  Graduates will be able to obtain a range of employment opportunities such as a cook in commercial, industrial, or retail food operation or hospitality enterprise.

• Entry Requirements

  Entry Level Proficiency in Language, Literacy and Numeracy.

• Pre-Requisites

  There are no prerequisites associated with this qualification. Individuals may enter SIT30813 Certificate III in commercial cookery with limited or no vocational knowledge without a lower level qualification.

• Course Fees

  For the latest course fees please click here or contact enrolments at This email address is being protected from spambots. You need JavaScript enabled to view it. for more information.

• Course Duration

  Minimum 12 months.

• Course Intake Dates

  Course commencement is open 365 days a year.

• Training Delivery

  Page Culinaire offers three (3) modes of delivery:

  1. Online (self-paced)

  2. Blended Learning (Self Paced and Face to Face training) and

  3. Blended learning (Face to Face Workplace Based Training)

  The information below will assist you in making the choice that suits your learning needs.

  • Online Learning is a way of studying for an internationally recognised qualification withoutneeded to attend class. it is aimed at those who wish to study a qualification alongside work or other commitments.
  • Blended learning or sometimes referred as mixed learning is a formal education program in which a student learns at least in part through delivery of content and instruction via digital and online media with some element of learning either by face tof face or whilst in the workplace.

  Page Culinaire offers two (2) pathways of blended learning:

  1. Blended learning (Self Paced and Face to Face training) or

  2. Blended Learning (Face to Face Workplace Based Training) A great option for learners engaged in the workplace.

• Course Content

  The certificate III in commercial cookery requires the completion of 25 units of competency including 22 core units and 3 electives.

• Units of Competency

  Core Units
  BSBWOR203B	Work effectively with others
  SITHCCC101	Use food preparation equipment
  SITHCCC201	Produce dishes using basic methods of cookery
  SITHCCC202	Produce appetiser and salads
  SITHCCC203	Produce stocks, sauces and soups
  SITXFSA101	Use hygienic practices for food safety
  SITHKOP101	Clean kitchen premises and equipment
  BSBSUS201A	Participate in environmentally sustainable work practices
  SITXINV202	Maintain the quality of perishable supplies
  SITXFSA201	Participate in safe food handling practices
  SITHCCC204	Produce vegetable, fruit, egg and farinaceous dishes
  SITHCCC301	Produce poultry dishes
  SITHCCC302	Produce seafood dishes
  SITH333303	Produce meat dishes
  HLTAID003	Provide first aid
  SITXHRM301	Coach others in job skills
  SITXWHS101	Participate in safe work pratices
  SITHCCC307	Prepare food to meet special dietary requirements
  SITHCCC308	Produce cakes, pastries and bread
  SITHPAT306	Produce desserts
  SITHKOP302	Plan and cost menus
  SITHCCC309	Work effectively as a cook
  Elective Core Units
  SITHCCC207	Use cookery skills effectively
  SITXINV201	Receive and store stock
  SITXCOM201	Show social and cultural sensitivity