SIT30821 – Certificate III Commercial Cookery

Cricos Course Code: 109840K

SIT30821 Certificate III in Commercial Cookery reflects the role of commercial cooks who utilize a variety of well-developed cookery skills and a thorough understanding of kitchen operations when preparing foods and menu items. With some independence and limited supervision, they use plans, policies, and procedures to guide their work activities while using discretion and judgement.

They must demonstrate competency in production, service, and handling of food, as well as an understanding of food safety requirements. They also need to be able to work effectively as part of a team as well as independently.

SIT40521 Certificate IV in Kitchen Management

Career Outcomes

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
  • Commercial Cook
  • Cafe Cook

Qualification Entry Requirements

There are no training package entry requirements for this qualification.

Macallan Entry Requirements

  • Students must be a minimum of 18 years of age, or turning 18 years of age prior to commencement of their study.
  • Students require a completed Year 10 or equivalent; or Non school-leavers are selected according to eligibility and merit, vocational experience, previous study, LLN level and personal competencies .
  • Student’s must have English proficiency as guided by Macallan College’s English Proficiency Policy and Procedures.
  • IELTS Test – overall score of 6.0 (or equivalent) with no individual section score less than 5.5. 

NOTE: All applicants from AL3 countries must sit an IELTS test.

  • Pre-entry Oxford English online test result of no less than B2.2 with a minimum score of 71. 

Course Duration

The anticipated time to complete the course is 52 Weeks, comprising of:

  • 46 Weeks of Classroom/Workshop based training
  • 18 Weeks (approximately 288 hours) of Vocational Placement
  • 6 Weeks of academic review/break

*Students will attend vocational placement once they have acquired the necessary skills and knowledge to do so, including any pre-requisite requirements. Exact timing of vocational placement may depend on the availability of vocational placement providers.

**Academic break times are indicative and are subject to change

Delivery And Assessment

  • Classroom / face to face
  • Kitchen Sessions
  • Simulated learning activities
  • Vocational / Work Placement

Training and Assessment will be conducted through a combination of blended learning environments. Both knowledge and practical assessments are required to be completed with a competent outcome for each unit to achieve your certificate.


After completing this course, students may work in the industry or take further studies such as 

  • SIT40521 Certificate IV in Kitchen Management

For other relevant qualifications or explore further study options in the automotive sector please refer to

Certificate Issuance

A Certificate is issued where all 25 units have been deemed competent. A Statement of Attainment is issued when only some units are deemed competent and the course is not completed in full.

Issuing of your Certificate and / or Statement of Attainment occurs within 30 days of your last unit being deemed competent, however, this may be delayed in the event that you have not provided your Unique Student Identifier (USI) or you have any outstanding fees not finalised.

Qualification Rules & Units of Competency

25 Units in Total

21 core unit + 4 elective units

Units Code Units
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
SITHPAT016 Produce desserts
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
SITHCCC026 Package prepared foodstuffs
SITHCCC040 Prepare and serve cheese
SITHCCC044 Prepare specialised food items
SITXCOM006 Source and present information
BSBSUS211 Participate in sustainable work practices

Fees & Charges

Contact the relevant campus for further information.


  • Adelaide
  • Brisbane
  • Perth
  • Sydney