CRICOS CODE: 113078E
The SIT30821 Certificate III in Commercial Cookery is designed for culinarians who possess specialized cooking skills and a strong understanding of kitchen operations. These individuals utilize their expertise to plan, organize, and prepare food and menu items. Working with some independence and under limited supervision, they rely on established plans, policies, and procedures to guide their work activities.
Upon successful completion of this qualification, you will be recognized as a skilled trade chef, qualified to work in various commercial settings such as restaurants, hotels, clubs, pubs, cafes, breweries, and wineries.
Through this program, you will learn to create a diverse range of dishes inspired by both local and international cuisine. You will gain the knowledge and understanding necessary to accommodate special dietary requirements, plan and develop recipes, ensure safe food handling practices, maintain workplace health and safety standards, and uphold kitchen hygiene. Additionally, you will develop teamwork skills and thrive in a commercial kitchen environment. The acquired knowledge of balancing flavors and understanding flavor profiles will also enhance your prospects for a successful international culinary career.
It is essential to apply the skills acquired in this qualification in compliance with relevant Commonwealth, State, or Territory legislation, Australian standards, and industry codes of practice.
No licensing, legislative or certification requirements apply to this qualification at the time of publication.
You can further advance in your career by enrolling in the
Qualification Package Entry Requirements
There are no specific entry requirements for this course.
SITS has its own following admission requirement
SITS’s policies seek to remove barriers within the learning and assessment processes, and to place individuals with specific needs into an appropriate course.
SITS is responsible for obtaining enrolment details in full (as outlined on the Enrolment Application Form) and to ensure that information pertaining to individual learning requirements is provided to participants prior to enrolment. A Pre-Training Review will be done during the application process in accordance with the applicant’s provided information. This review relates to each learner’s previous education, training and work experience. This review is conducted to determine if there is a need to recognise existing competencies through Recognition of Prior Learning (RPL) and / or Credit for prior studies.
Recognition of Prior Learning or Credit Transfer approval will shorten the length of the course. Please refer to Pre-Training Review Policy and Procedure.
Language, Literacy and Numeracy Test (LLN Test):
Applicants will need to undertake LLN test and demonstrate the required ACSF level for this qualification to gain entry into this qualification. It will be conducted at the same time as the pre-training review.
If the applicant cannot complete the LLN test satisfactorily, they will be provided with support, (within the scope of SITS). If the support required for the applicant does not fall within the scope of SITS, the applicant will be asked to take further Language, literacy and numeracy training e.g. English Language Intensive Course for Overseas Learners (ELICOS) programs with some other institute at additional cost. SITS will not charge any referral fees.
SITS Admission requirements
|Unit Code||Unit Name|
|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, eggs 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|
|SITXINV006*||Receive, store and maintain stock|
|SITXWHS005||Participate in safe work practices|
|SITHCCC025*||Prepare and present sandwiches|
|SITHCCC039*||Produce pates and terrines|
|SITHCCC040*||Prepare and serve cheese|
|SITHASC025*||Prepare Asian rice and noodles|
|SITXWHS006||Identify hazards, assess and control safety risks|