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SIT30821

Certificate III in Commercial Cookery

Learn the essential skills to work in a professional kitchen, including food preparation, cooking techniques, hygiene, and safe kitchen operations. This course helps you build confidence, speed, and consistency while preparing you for roles in restaurants, catering, and hospitality venues.

Duration
24 Months
Delivery mode
Hybrib (On-campus/Online)
Next intake
31.01.2026
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About this course

This qualification is designed for individuals pursuing a career as a professional chef in commercial kitchens. It provides the foundational skills required to prepare, cook, and present a wide range of dishes in line with industry standards.

Students receive hands-on training in food preparation, kitchen operations, food safety, and workplace hygiene. The course reflects real commercial kitchen environments and prepares students for the demands of fast-paced hospitality settings.

Graduates are equipped to work in restaurants, cafés, hotels, and catering operations. This qualification also offers a pathway to advanced hospitality roles and further study in commercial cookery or hospitality management.
Outcomes

Learning outcomes

Through a mixture of theory and practical course work, learn to:

Prepare and cook a wide range of dishes using commercial kitchen methods and workflow
Plan and organise work to meet service timeframes and quality standards
Apply food safety, hygiene, allergen awareness and safe kitchen practices
Use knives, equipment and commercial processes correctly for prep and plating
Work effectively in a team environment under pressure during service
Outcomes

Course outcomes

Gain practical experience and develop specialist skills that give you an advantage in the job market.

Job-ready cook skills for restaurants, hotels, clubs, cafés and catering environments
Confidence producing multi-element dishes consistently under time constraints
Strong foundation in commercial food safety, kitchen systems and quality control
Clear pathway to higher-level hospitality qualifications and supervisory roles
Practical workplace capability aligned to Australian hospitality expectations
Suitability

Is this course right for you?

Before enrolling, please review the requirements and prerequisites below to ensure this course aligns with your experience, capabilities, and training goals.

Course requirements

This course is designed for individuals working in commercial kitchen environments.

  • Valid identification
  • Resume showing hospitality or kitchen experience
  • Evidence of food preparation or cooking tasks (photos, menus, job records)
  • Understanding of food safety and hygiene practices
  • Ability to work safely in a commercial kitchen setting

Entry prerequisites

No formal prerequisites apply. Students must demonstrate relevant hospitality experience and basic literacy skills.

Free assessment

Not sure which pathway is right for you?

Complete a short self skills assessment and let our team guide you towards the best option — whether that’s this course, RPL, or gap training.

  • Discover suitable courses and pathways
  • Check eligibility for RPL
  • Identify any gap training required
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Takes 2–3 minutes · No obligation
Pathways

Where this course can take you

Explore career options and next-step study pathways that align with this qualification and your long-term goals.

Career outcomes

Jobs you can pursue

Typical roles graduates move into depending on experience, licensing requirements, and workplace opportunities.

Commercial Cook
$1100–$1600 / week
Industry Hospitality / Restaurants
Type Full-time
Chef de Partie (Developing)
$1250–$1800 / week
Industry Hospitality / Hotels & Venues
Type Full-time
Catering Cook
$1100–$1650 / week
Industry Hospitality / Catering
Type Full-time
Kitchen Supervisor (Entry)
$1250–$1850 / week
Industry Hospitality / Operations
Type Full-time
Cook (Casual / Part-time)
$800–$1400 / week
Industry Hospitality / Cafés & Venues
Type Part-time

Salary ranges vary by role, award, employer, location, and experience.

Next steps

Further study pathways

Continue into higher qualifications, specialisations, or complementary training to broaden your opportunities.

Progress to Diploma of Hospitality Management
Move into leadership roles across service, staffing, compliance and hospitality business operations.
All Skills course
Specialisation in commercial kitchen leadership
Extend into rostering, cost control and quality systems to support senior kitchen roles.
Study option
Business pathway for hospitality operators
Support future café or catering business ownership with core business skills.
All Skills course
Talk to our team
Units

What you’ll study

Units are grouped by core and elective. Your trainer will confirm elective selections (where applicable) based on packaging rules and delivery schedule.

Core units
Code
Unit name
Type
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
SITHCCC036
Prepare meat dishes
Core
SITHCCC037
Prepare seafood dishes
Core
SITHCCC041
Produce cakes, pastries and breads
Core
SITHCCC042
Prepare food to meet special dietary requirements
Core
SITHCCC043
Work effectively as a cook
Core
SITHKOP009
Clean kitchen premises and equipment
Core
SITHKOP010
Plan and cost recipes
Core
SITHPAT016
Produce desserts
Core
SITXFSA005
Use hygienic practices for food safety
Core
SITXFSA006
Participate in safe food handling practices
Core
SITXHRM007
Coach others in job skills
Core
SITXINV006
Receive, store and maintain stock
Core
SITXWHS005
Participate in safe work practices
Core
Elective units
Code
Unit name
Type
BSBSUS211
Participate in sustainable work practices
Elective
HLTAID011
Provide First Aid
Elective
SIRXOSM002
Maintain ethical and professional standards when using social media and online platforms
Elective
SIRXOSM003
Use social media and online tools
Elective
SITHASC020
Prepare dishes using basic methods of Asian cookery
Elective
SITHASC021
Prepare Asian appetisers and snacks
Elective
SITHASC022
Prepare Asian stocks and soups
Elective
SITHASC023
Prepare Asian sauces, dips and accompaniments
Elective
SITHASC024
Prepare Asian salads
Elective
SITHASC025
Prepare Asian rice and noodles
Elective
SITHASC026
Prepare curry pastes and powders
Elective
SITHASC027
Prepare Asian cooked dishes
Elective
SITHASC028
Prepare Asian desserts
Elective
SITHASC033
Prepare dim sum
Elective
SITHCCC025
Prepare and present sandwiches
Elective
SITHCCC026
Package prepared foodstuffs
Elective
SITHCCC032
Produce cook-chill and cook-freeze foods
Elective
SITHCCC033
Re-thermalise chilled and frozen foods
Elective
SITHCCC038
Produce and serve food for buffets
Elective
SITHCCC039
Produce pates and terrines
Elective
SITHCCC040
Prepare and serve cheese
Elective
SITHCCC044
Prepare specialised food items
Elective
SITHPAT014
Produce yeast-based bakery products
Elective
SITXCCS014
Provide service to customers
Elective
SITXCOM006
Source and present information
Elective
SITXCOM007
Show social and cultural sensitivity
Elective
SITXFSA007
Transport and store food
Elective
SITXINV007
Purchase goods
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective

Facilities built for real trade skills

Train in purpose-built labs designed to simulate workplace environments — so you can practice practical tasks, follow structured activities, and complete assessments using industry-relevant equipment.

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RTO

RTO delivering this course

This course is delivered through the RTO listed below. Where no partner is specified, All Skills College delivers the course.

View all RTO partners →
Frontier Institute of Technology
RTO Code: 21244
Legal name
Frontier Training and Technology Pty Ltd
ABN
70102164974
Website
Visit website
Verify on training.gov.au →
Official registration source
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