SIT30816 Certificate III in Commercial Cookery

Award Course
This training is delivered with Victorian and Commonwealth Government funding


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 judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities and make a range of operational business decisions.


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


Certificate IV in Commercial Cookery, Certificate IV in Hospitality.

Course Delivery

Non Apprentice delivery 3 days per week (timetabled for 21 hours per week) delivered over 4 terms (or two semesters at 20 weeks each) No possibility for a shorter duration of course unless student has credited units from previous training Apprenticeship delivery is 10 blocks per year level each year. Each block is 3 days Monday to Wednesday at intervals of 3-6 weeks. This course is currently in transition; the course code, title, units and content may change in the future and further information will be provided upon enrolment and/or during the course of your training.

Entry Requirements

Non Apprentice: Each student will undertake a Pre-Training Review before enrolling to assist and confirm that the proposed course is suitable. It will provide valuable information about an individual's existing skills and knowledge, language, literacy and numeracy skills and whether the course will help in achieving learning and/or employment goals. Candidates computer skills should be at a level where they understand how to use basic Microsoft Office, Word PowerPoint and Excel Exploring and gathering data from the internet using email software and basic computer knowledge. Apprentice Students must be currently employed as an Apprentice and signed up by an Australian Apprenticeship Support Network Provider.

Expected Time to Complete

12 Months

Units & Assessment
Core Units
Code Unit Name Hours Material
BSBSUS201 Participate in environmentally sustainable work practices 20 $0.00
BSBWOR203 Work effectively with others 15 $0.00
SITHCCC001 Use food preparation equipment 25 $0.00
SITHCCC005 Prepare dishes using basic methods of cookery 45 $0.00
SITHCCC006 Prepare appetisers and salads 25 $0.00
SITHCCC007 Prepare stocks, sauces and soups 35 $0.00
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45 $0.00
SITHCCC012 Prepare poultry dishes 25 $0.00
SITHCCC013 Prepare seafood dishes 50 $0.00
SITHCCC014 Prepare meat dishes 50 $0.00
SITHCCC018 Prepare food to meet special dietary requirements 75 $0.00
SITHCCC019 Produce cakes, pastries and breads 40 $0.00
SITHCCC020 Work effectively as a cook 80 $0.00
SITHKOP001 Clean kitchen premises and equipment 13 $0.00
SITHKOP002 Plan and cost basic menus 30 $0.00
SITHPAT006 Produce desserts 100 $0.00
SITXFSA001 Use hygienic practices for food safety 15 $0.00
SITXFSA002 Participate in safe food handling practices 40 $0.00
SITXHRM001 Coach others in job skills 20 $0.00
SITXINV002 Maintain the quality of perishable items 10 $0.00
SITXWHS001 Participate in safe work practices 12 $0.00
Elective Units
Code Unit Name Hours Material
SITHCCC017 Handle and serve cheese 5 $0.00
SITHKOP004 Develop menus for special dietary requirements 15 $0.00
SITHKOP005 Coordinate cooking operations 100 $0.00
SITXCCS006 Provide service to customers 25 $0.00
SITXCOM005 Manage conflict 20 $0.00
Your particular units of study will be determined from the core and elective units required for this qualification.

RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.
Intake Campus Course Details
2023 July Mildura Campus Full Time, Classroom, Semester 2, 3 days a week, 9.00AM - 4.30PM