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Certificate III in Commercial Cookery - SIT30816

Course Description

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. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Entry Requirements/Prerequisite Units

​There are no prerequisites for entry to this qualification

Packaging Rules

​To achieve a Certificate III Commercial Cookery, 25 units must be completed:

  • 21 core units
  • 4 elective units

Core Units

  • Participate in environmentally sustainable work practices (BSBSUS201)
  • Work effectively with others (BSBWOR203)
  • Use food preparation equipment (SITHCCC001)
  • Prepare dishes using basic methods of cookery (SITHCCC005)
  • Prepare appetisers and salads (SITHCCC006)
  • Prepare stocks, sauces and soups (SITHCCC007)
  • Prepare vegetable, fruit, eggs and farinaceous dishes (SITHCCC008)
  • Prepare poultry dishes (SITHCCC012)
  • Prepare seafood dishes (SITHCCC013)
  • Prepare meat dishes (SITHCCC014)
  • Prepare food to meet special dietary requirements (SITHCCC018)
  • Produce cakes, pastries and breads (SITHCCC019)
  • Work effectively as a cook (SITHCCC020)
  • Clean kitchen premises and equipment (SITHKOP001)
  • Plan and cost basic menus (SITHKOP002)
  • Produce desserts (SITHPAT006)
  • Use hygienic practices for food safety (SITXFSA001)
  • Participate in safe food handling practices (SITXFSA002)
  • Coach others in job skills (SITXHRM001)
  • Maintain the quality of perishable items (SITXINV002)
  • Participate in safe work practices (SITXWHS001)

Elective Units

  • Handle and serve cheese (SITHCCC017)
  • Receive and store stock (SITXINV001)
  • Purchase goods (SITXINV003)
  • Control stock (SITXINV004)


​Traineeship 3 years

Delivery Modes

On the job / mixed mode / classroom

The PTP Difference

​Experience our fully operational commercial kitchen

  • Learn from Gold Plate awarded Chef/Trainer and Assessor
  • One on one ‘coaching’ approach
  • Utilise all latest industry equipment

Potential Job Roles

Individuals with this qualification may be able to perform roles such as:

  • preparing appetisers, salads, stocks, sauces and soups
  • preparing vegetables, fruit, eggs and farinaceous dishes
  • selecting, preparing and cooking poultry, seafood and meat
  • preparing hot and cold desserts, pastries, cakes and yeast goods
  • planning and preparing food for buffets

Possible job title includes:

  • Cook

Entry Requirements

​There are no prerequisites for entry to this qualification

Pathways to Further Study

​Certificate IV in Hospitality