Certificate III in Commercial Cookery (superseded)

General Description: 

This qualification reflects 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.

This course is for apprentices who want to become qualified cooks. You will acquire the skills and knowledge needed to operate as a trade cook in a commercial kitchen environment. You will learn about communication, occupational health and safety procedures and workplace hygiene.

You will learn how to produce quality foods, plan menus, control costs and work as part of a team in a kitchen/hospitality environment. Practice skills will be developed for the hygienic preparation and service of a range of meals in a professional manner.

The course contains a range of elective units specific for various industry sectors.

People seeking to enroll in the unit of competency HLTFA301B, Apply first aid are advised that to successfully complete the unit they must be able to perform basic life support skills, for example control bleeding and perform cardiopulmonary resuscitation.

People who have a disability that would prevent them from performing required basic life support skills are advised that they will not be able to achieve the unit of competency.

Career Opportunities: 

Job roles

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

Possible job title includes:

  • cook.
  • Course Duration: 

    Normally this training course takes between 0.5 months -1.5 years to finish, based upon your personal circumstances as well as mode of study for which you opt for. As an illustration, if you do this course online and consistently commit time and energy to complete the tasks and assignments each week you may complete the course well before schedule.

    Method of Study: 

    In-class study provides a structured educational experience and traditional face-to-face contact with your trainers, teachers, lecturers and peers. Online, Correspondence and Distance Education programs give you the chance to study from anywhere, anytime! This can be the best choice if you require flexibility and simply cannot commit to participating in regular classes. You may study at your very own tempo and finish your study course primarily based on your own personal lifestyle.

    Course Category: 

    This course falls inside the Hospitality, Barista, RSA and Tourism category of courses. Food and Hospitality is the study of making, presenting and providing food and beverages, and serving up hospitality services. The principle objective of this sphere of education is to build an awareness of the preparation of food and refreshments, and the supply of hospitality products and services which includes front office operations, housekeeping services and food and beverage services. Courses in this field include things like: Hospitality, Coffee Making, Responsible Service of Alcohol, Food and Beverage Service, Baking and pastry making, Cooking and Food Hygiene among others. Tourism is the study associated with the framework and operations of the travel related sector, expedition guiding, and ticketing and reservation procedures. The major intent of this field of education and learning is to develop the capacity to plan, direct and set up travel related operations to ensure a quality service is offered efficiently and effectively. This also entails developing an awareness of the theories of selling tourism expert services.


    There are no entry requirements for this qualification.

    Recognition of Prior Learning: 

    RPL is available for each Unit of Competency based on relevant workplace experience, formal training, or other expertise. To apply for RPL, please submit documentation in portfolio form for evaluation by AusCHS assessors.


    Competency determination is made after all relevant evidence is gathered. AUSCHS is receptive to evidence gathered from a variety of sources including our own assessment processes. AusCHS assessment processes include:

    • Recognition of Prior Learning/Credit Transfer
    • Written/Oral Questions
    • Written reports/Portfolio Assessments
    • Scenarios
    • Role Plays
    • Projects
    • Work based Assessment

    After achieving SIT30813 Certificate III in Commercial Cookery, individuals could progress to SIT40413 Certificate IV in Commercial Cookery, SIT40613 Certificate IV in Catering Operations or SIT40713 Certificate IV in Patisserie.


    Total number of units = 25
    22 core units plus
    3 elective units, consisting of

  • 3 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

    Core units

    BSBSUS201A Participate in environmentally sustainable work practices
    BSBWOR203B Work effectively with others
    HLTAID003 Provide first aid
    SITHCCC101 Use food preparation equipment *
    SITHCCC201 Produce dishes using basic methods of cookery *
    SITHCCC202 Produce appetisers and salads *
    SITHCCC203 Produce stocks, sauces and soups *
    SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *
    SITHCCC301 Produce poultry dishes *
    SITHCCC302 Produce seafood dishes *
    SITHCCC303 Produce meat dishes *
    SITHCCC307 Prepare food to meet special dietary requirements *
    SITHCCC308 Produce cakes, pastries and breads *
    SITHCCC309 Work effectively as a cook *
    SITHKOP101 Clean kitchen premises and equipment *
    SITHKOP302 Plan and cost basic menus
    SITHPAT306 Produce desserts *
    SITXFSA101 Use hygienic practices for food safety
    SITXFSA201 Participate in safe food handling practices
    SITXHRM301 Coach others in job skills
    SITXINV202 Maintain the quality of perishable items*
    SITXWHS101 Participate in safe work practices
    *Prerequisite unit is SITXFSA101 Use hygienic practices for food safety

    Elective units


    BSBCMM201A Communicate in the workplace
    TLIE1005A Carry out basic workplace calculations

    Client and Customer Service

    SITXCCS303 Provide service to customers

    Commercial Cookery and Catering

    SITHCCC103 Prepare sandwiches *
    SITHCCC304 Produce and serve food for buffets *
    SITHCCC306 Handle and serve cheese *
    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

    Communication and Teamwork

    SITXCOM101 Source and present information
    SITXCOM201 Show social and cultural sensitivity

    Computer Operations and ICT Management

    BSBITU102A Develop keyboard skills
    BSBITU201A Produce simple word processed documents
    BSBITU202A Create and use spreadsheets
    BSBITU306A Design and produce business documents
    BSBWOR204A Use business technology

    Environmental Sustainability

    BSBSUS301A Implement and monitor environmentally sustainable work practices

    Food Safety

    SITXFSA202 Transport and store food


    SITXINV201 Receive and store stock
    SITXINV301 Purchase goods

    Kitchen Operations

    HLTNA303D Plan and modify meals and menus according to nutrition care plans

    Quality and Innovation

    BSBINN201A Contribute to workplace innovation

    Work Health and Safety

    SITXWHS301 Identify hazards, assess and control safety risks

    Working in Industry

    SITHIND201 Source and use information on the hospitality industry

  • Course Fees: 

    Smart and Skilled Student Fees (Only for NSW residents)

    The cost of this course will vary based on your eligibility for a Smart and Skilled Student Fee. Eligibility criteria can be found on the Smart and Skilled website or you can call us on 1300 600 888 for further information and advice.

    First qualification- $2110

    Second qualification- 2530

    Concession- $240

    Exemption- $0

    Trainees: from 2016 if you are starting a traineeship that is on the NSW Skills List, your Smart and Skilled fee for the whole qualification will not be more than $1,000.

    Fee For Service - $10000
    Payment Plans Available**
    **conditions apply