SIT30821 Certificate III in Commercial Cookery-domestic

SIT30821 Certificate III in Commercial Cookery

Prepare, Cook, and Serve Food in a Commercial Kitchen

Study Mode

Blended

Delivery Location

Nationally

Course Overview

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. Graduates work with some independence and under limited supervision, following plans, policies, and procedures. This course provides a pathway to work as a commercial cook in restaurants, hotels, clubs, cafes, and other establishments.

Admission Requirements

Ridge International College has the following entry requirements:

For enrolment into the course domestic students must:

Student must be 18 years and above
Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
Participate in a course entry interview to determine suitability for the course and student needs.
Student must undertake language, Literacy and Numeracy and Digital Proficiency Assessment and achieve the following ACSF Levels:
- Learning – Level 3
- Reading – Level 3
- Writing – Level 3
- Oral Communication – Level 3
- Numeracy – Level 2
- Digital – Level 2

Career Outcomes

Sous chef

Pastry chef

Kitchen manager

Chef executive

SIT30821 Certificate III in Commercial Cookery

Choose Structure

Core Units

SITXFSA005 Use hygienic practices for food safety
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC036 Prepare meat dishes
SITHCCC043 Work effectively as a cook
SITHCCC041 Produce cakes, pastries, and breads
SITHPAT016 Produce desserts
SITHCCC042 Prepare food to meet special dietary requirements
SITXHRM007 Coach others in job skills
SITHKOP010 Plan and cost recipes
SITXWHS005 Participate in safe work practices
SITXINV006 Receive, store, and maintain stock
SITXFSA006 Participate in safe food handling practices
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces, and soups
SITHCCC030 Prepare vegetable, fruit, eggs, and farinaceous dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes

Elective Units

SITHCCC040 Prepare and serve cheese
SITHCCC044 Prepare specialised food items
SITHCCC038 Produce and serve food for buffets
SITHCCC026 Package prepared foodstuffs
SITHCCC025 Prepare and present sandwiches

Work Placement

192 hours of work placement in a hospitality establishment are required.

Assessment Methods

Written/Oral Questions

Practical Demonstrations

Written Assignments

Case Studies

Roleplay and Class Activities

Recognition of Prior Learning (RPL) & Credit Transfer

Students may apply for Recognition of Prior Learning (RPL) and have relevant work or life experience considered towards this qualification. Throughout your personal and professional life, you will have developed a broad range of skills and knowledge through employment, volunteer work, family responsibilities, and everyday activities. The evidence of these experiences can be assessed and may contribute to achieving this qualification. If you have previously completed the same unit, you may also be eligible to apply for a credit transfer. To request RPL or credit transfer, please indicate your preference on the application form or speak with our staff during the enrolment process. For further information, refer to the RPL and Credit Transfer Policy.

Delivery Arrangements

This program is to be delivered at our campuses 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.

Upcoming Intakes

28/07/2025

08/09/2025

27/10/2025

08/12/2025

26/01/2026

09/03/2026

27/04/2026

08/06/2026