SIT30821 – Certificate III Commercial Cookery

Cricos Course Code: 109840K

What is the Qualification About?

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. Using discretion and judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.

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 the commencement of their study.

⇒ Students require a completed Year 10 Certificate or equivalent; Non-school-leavers are selected according to eligibility and merit, vocational experience, prior study, LLN level, and personal competencies.

⇒ Student material fees include a chef’s uniform including a hat and a tool kit.

⇒ Commitment to completing the minimum 48 shifts of practical placement.

If a student’s first language is not English, they must satisfy one of the following English language proficiency requirements:

⇒ International English Language Testing System (IELTS), academic module – score of 5.5 with no individual score less than 5.0. NOTE: All applicants from AL3 countries must sit an IELTS test.

⇒ Test of English as a Foreign Language (TOEFL) internet-based test, a minimum score of 46.

⇒ Pre-entry Oxford English online test result of no less than B2 with no category lower than B1.

Course Duration

The anticipated time to complete the course is 52 Weeks, comprising of:
 46 Weeks of Classroom/Workshop based training
18 Weeks (288 hours) of Vocational Placement
6 Weeks of academic review/break
*Student will attend the Vocational Placement once they have acquired the required skills and knowledge to do so and availability of Vocational placement at the restaurants alongside their training.
**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.

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:
Commercial Cook
Cafe Cook


After completing this course, students may work in the industry or take further studies such as SIT30821—Certificate IV in Commercial Cookery

For other relevant qualifications or explore further study options in the cookery 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

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.


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