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The SIT30821 Certificate III in Commercial Cookery 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.
Certificate III in Commercial Cookery provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Course Cost

Tuition Fee

Course CRICOS Code


Course Duration

1 Year

Course Key Information

Delivery Method:

Face to face at level 5, 85 Queen Street, Melbourne VIC 3000 and

97 Smith St, Fitzroy, Victoria 3065 (Training Kitchen)

At Ridge International College, we have work placement arrangements with the industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organization will determine the suitability of the student’s host employer, including supervision and occupational health and safety requirements. Please refer to the work placement agreement for more information.

Course Duration:

1 year (52 Weeks including 40 scheduled tuition weeks and up to 12 weeks of holidays and terms breaks in between)
Weekly student contact hours: 20 hours

Education Pathways:

The further study pathways available to students who undertake Certificate III in Commercial Cookery include:

  • SIT40521 Certificate IV in Kitchen Management
  • SIT 50422 Diploma of Hospitality Management
  • SIT60322 Advanced Diploma of Hospitality Management
Career Outcomes:

Prospective careers in hospitality include a cook and/or trainee chef in the following establishments:

  • Qualified cook/chef
  • Head chef
  • Kitchen attendant
  • Catering team assistant
Pre-requisites: This qualification itself doesn’t have any pre-requisite. However, some of the units have a prerequisite Unit. Units marked with *asterisk in the units list below have one or more prerequisite unit.
Admission Requirements:
  • All students must be 18 years of age or over at the time of applying for admission at the Australian National Academy of Education.
  • Entry into this course requires an IELTS band score of 6.0 or PTE Score of 50 or equivalent in line with the Department of Home Affairs (DHA) regulations.
  • Learning (ACSF Level 2+), reading (ACSF Level 2), writing (ACSF Level 2), oral communication (ACSF Level 2+), and numeracy
    (ACSF Level 2+) are desirable to participate in this course.
  • Satisfactory completion of studies in the applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
  • You will be required to complete a Pre-Training Review to determine your suitability for this qualification.
  • Completing a Language, Literacy, and Numeracy (LLN) assessment. Learning (ACSF Level 2+), reading (ACSF Level 2), writing (ACSF Level 2), oral communication (ACSF Level 2+), and numeracy (ACSF Level 2+) are desirable to participate in this course.
  • Mature-age students will also be considered without the minimum education requirements but with relevant work experience within a chosen area of study and a demonstrated capacity to meet the course requirements.
Other Costs:

Application Fee: $200 (non-refundable)

Resource Fee: $1,100 (non-refundable)

Course Structure for Certificate III in Commercial Cookery

The SIT30821 Certificate III in Commercial Cookery requires the completion of 25 units of competency (including 20 core units and 5 electives).

CodeUnit titleType
SITHCCC023*Use food preparation equipmentCore
SITHCCC027*Prepare dishes using basic methods of cookeryCore
SITHCCC028*Prepare appetisers and saladsCore
SITHCCC029*Prepare stocks, sauces and soupsCore
SITHCCC030*Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC031*Prepare vegetarian and vegan dishesCore
SITHCCC035*Prepare poultry dishesCore
SITHCCC037*Prepare seafood dishesCore
SITHCCC036*Prepare meat dishesCore
SITHCCC042*Prepare food to meet special dietary requirementsCore
SITHCCC041*Produce cakes, pastries and breadsCore
SITHCCC043*Work effectively as a cookCore
SITHKOP009Clean kitchen premises and equipmentCore
SITHKOP010Plan and cost recipesCore
SITHPAT016*Produce dessertsCore
SITXFSA005Use hygienic practices for food safetyCore
SITXFSA006Participate in safe food handling practicesCore
SITXHRM007Coach others in job skillsCore
SITXWHS005Participate in safe work practicesCore
SITXINV006*Receive, store and maintain stockCore
SITHCCC025Prepare and present sandwichesElective
SITHCCC038*Produce and serve food for buffetsElective
SITHCCC040*Prepare and serve cheeseElective
SITHCCC044Prepare specialised food itemsElective
BSBSUS211Participate in sustainable work practicesElective

Work Placement

The students are required to undertake at least 192 hours of work placement in a hospitality establishment (such as a restaurant, café, catering operation, and hotel) to complete the requirements of this qualification. We will arrange work placement for students at a suitable hospitality and catering organization and a location suitable for students. Students are required to complete a minimum of 48 complete food service periods that cover breakfast, dinner, lunch, and special function and complete associated assessment tasks and maintain a logbook throughout the placement.

work placement
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Delivery Arrangements

This program is to be delivered face to face at the main campus at Level 5, 85 Queen Street, Melbourne, VIC 3000 with access to a simulated industry kitchen located at 97 Smith St, Fitzroy, Victoria, 3065, Australia to receive practical training as part of the course training program. As a requirement of this course, the students will also have access to all the required equipment and facilities. Each unit is delivered in a combination of face-to-face theory and demonstration sessions in the classroom and the training kitchen which is supported by practical group development and individual activities within the hospitality industry.

Students will be provided with a detailed learner guide and learning materials to support the assessment activities. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered. The learning materials will include learning assessments and other reference material available from trainers relevant to the unit of competence being delivered.

Assessment Methods

Ridge International College use a range of assessment methods to determine overall competency requirements for this unit of competency, which includes but not limited to:

  • Written/Oral questions
  • Practical Demonstration
  • Written Assignment
  • Case studies and project tasks
  • Roleplay and class activities

Students are informed about specific assessment requirements at the beginning of each unit of competency along with the submission/completion timeframe. As this is competency-based training, the outcome of the student assessment will be deemed Competent (C ) or Not Yet Competent (NYC).

elicos (general english) at Ridge International College
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RPL/Credit Transfer

Students can apply for recognition of prior learning, and work experience towards this qualification. During the course of your life, you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments, and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification. You can also apply for course credit if you have completed the same unit previously. To apply for RPL or credit transfer indicate your preference in the application form or speak to our staff at the time of enrolment. Refer to RPL/Credit Transfer policy for details.