SIT30821 Certificate III in Commercial Cookery

Qualification Description

The SIT30821 Certificate III in Commercial Cookery is a nationally recognised qualification that equips individuals with the practical skills and knowledge required to work as a cook in various establishments, including restaurants, hotels, clubs, pubs, cafés, and coffee shops.

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. They work with some independence and under limited supervision, using plans, policies, and procedures to guide work activities.

Units of Competency

The SIT30821 Certificate III in Commercial Cookery comprises 25 units: 20 core units and 5 elective units.

Core Units:

• BSBSUS211 – Participate in sustainable work practices
• BSBTWK201 – Work effectively with others
• SITHCCC023 – Use food preparation equipment
• SITHCCC027 – Prepare dishes using basic methods of cookery
• SITHCCC028 – Prepare appetisers and salads
• SITHCCC029 – Prepare stocks, sauces, and soups
• SITHCCC030 – Prepare vegetable, fruit, egg, and farinaceous dishes
• SITHCCC031 – Prepare vegetarian and vegan dishes
• SITHCCC035 – Prepare poultry dishes
• SITHCCC036 – Prepare meat dishes
• SITHCCC037 – Prepare seafood dishes
• SITHCCC041 – Produce cakes, pastries, and breads
• SITHCCC042 – Prepare food to meet special dietary requirements
• SITHCCC043 – Work effectively as a cook
• SITHKOP009 – Clean kitchen premises and equipment
• SITHKOP010 – Plan and cost recipes
• SITXFSA005 – Use hygienic practices for food safety
• SITXFSA006 – Participate in safe food handling practices
• SITXHRM007 – Coach others in job skills
• SITXWHS005 – Participate in safe work practices

Award Upon Completion

Students who achieve competency in all 25 units will be awarded the nationally recognised SIT30821 Certificate III in Commercial Cookery.
Students completing fewer than 25 units will receive a Statement of Attainment specifying the units completed.

Previous Recognitions

We offer Credit Transfer (CT) to students who provide documentation evidencing the completion of unit(s) of competency through prior formal study.
Candidates with prior experience can be assessed based on Recognition of Prior Learning (RPL).

• No charge applies for Credit Transfer (CT).
• Fees apply for assessing unit(s) of competency based on Recognition of Prior Learning (RPL).

Enrolment Pre-Requisites

There are no formal entry requirements for this qualification as per the training package. However, successful completion of Australian Year 10 or equivalent is recommended.
Relevant work experience will be considered for Recognition of Prior Learning (RPL) assessments.

Training Package Requirements

There are no specific entry requirements for this qualification as per the training package.

Licensing Requirements

No licensing, legislative, or certification requirements apply to this qualification.

Recommended Entry Pathway

It is recommended that students planning to enrol in the SIT30821 Certificate III in Commercial Cookery have:

• A passion for cooking and the hospitality industry
• Basic literacy and numeracy skills
• Physical ability to handle kitchen equipment and work in a fast-paced environment

However, students without the aforementioned skills and/or experience are also eligible to enrol.

Course Details

• Course Duration: 52 weeks full-time study (including term breaks). Equivalent part-time study options may be available.
• Study Commitment: 20 hours per week, including attendance/participation and directed study. Additional hours of self-directed study may be required.
• Assessment Types: All vocational courses are assessed through a combination of assessment types, including:
  • Practical demonstrations
  • Written assignments
  • Projects
  • Portfolios
  • Workplace assessments
• Attendance: An individual training plan will be provided upon enrolment, outlining the recommended study timetable and detailing units and assessments.

Delivery & Assessment

The qualification is delivered through a blended learning model, combining face-to-face and online learning.

• Face-to-face learning is conducted in commercial kitchen facilities.
• Electronic copies of all relevant course materials and assessments will be provided to enrolled students.
• The primary method of submission for completed assessments will be via the training provider’s learning management system or email.

Course Outcomes

Further Study

Completion of the SIT30821 Certificate III in Commercial Cookery provides a pathway towards higher qualifications, such as:

• SIT40521 Certificate IV in Kitchen Management
• SIT50422 Diploma of Hospitality Management

Industry Demand

The hospitality sector is a growing industry, with skilled chefs and cooks in high demand across restaurants, cafés, hotels, and catering businesses. This qualification provides the foundation to build a successful career in commercial cookery.

Career Opportunities

Graduates may pursue careers in roles such as:

• Commercial Cook
• Kitchen Assistant
• Commis Chef
• Catering Assistant
• Café Cook

Intake Information

Please enquire here, and our administration team will contact you regarding available intakes.