
SIT30821 Certificate III in Commercial Cookery
Duration: 52 Weeks
Tuition Fees (Onshore): $8,500
Tuition Fees (Offshore): $10,000
Material Fees: $1,000
Total Work Placement Hours: 192 Hours

Course Details
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.
The latest release of the qualification and packaging rules can be found at the following link:
https://training.gov.au/Training/Details/SIT30821
Entry Requirements:
To gain admission to the Australian College of Technical Studies, you are required to meet the following entry requirements:
1. Age and Education:
- You must be at least 18 years old.
- Completion of the equivalent of Year 12 education is mandatory.
2. Course Entry Interview and LLN Assessment:
- Participation in a course entry interview is necessary to assess your suitability for the course and determine your specific student needs.
- The interview will also include a Language, Literacy, and Numeracy (LLN) assessment.
- To be eligible for entry, you must achieve an Australian Core Skills Framework (ACSF) level of 4 in reading, writing, numeracy, and oral communication.
3. English Language Proficiency:
- An International English Language Testing System (IELTS) score of 5.5 or equivalent is required.
- Test results must be no more than 2 years old.
- Alternatively, English language competence can be demonstrated through documented evidence of any of the following:
- Education for a minimum of 5 years in an English-speaking country.
- Completion of at least 6 months of a Certificate IV level course at an Australian Registered Training Organization (RTO).
- Successful completion of an English Placement Test.
- Other English language tests such as PTE and TOEFL may be accepted, provided the results are equivalent to IELTS 5.5. You are required to provide your test results for verification.
Please ensure that you meet these entry requirements before applying to the Australian College of Technical Studies.
Delivery Mode
This program is delivered in the classroom and through structured self- study. Practical face to face training is provided in a commercial kitchen. A work placement is also required.
Course Units:
The following units are included in this course, and all are required for the award of the qualification. Students who only complete some units will be awarded a Statement of Attainment for units successfully completed.
| Code | Title | Core or Elective |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 | Prepare poultry dishes | Core |
| SITHCCC037 | Prepare seafood dishes | Core |
| SITHCCC036 | Prepare meat dishes | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHCCC041 | Core | |
| SITHCCC043 | Work effectively as a cook | Core |
| SITHKOP009 | Clean kitchen premises and equipment | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITHKOP016 | Produce desserts | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITXHRM001 | Coach others in job skills | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHCCC040 | Prepare and serve cheese | Elective |
| SITHCCC039 | Produce pates and terrines | Elective |
| BSBSUS211 | Participate in sustainable work practice | Elective |
| SITXINV007 | Purchase goods | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |

