SIT30821 - Certificate III in Cookery

(CRICOS Course Code: 109836F)

This qualification reflects the role of 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. Completion of this qualification contributes to recognition as a trade cook


Work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops


After successfully completion of this qualification, students may have the opportunity to progress into Certificate IV in Commercial Cookery


All students are required to have access to a computer and the Microsoft Office suite, Chef whites and Knives


Credit may be assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications.


Students must be over 18 years of age. Student visa applicants are required to provide the results of an English language test. Australian Skills Management Institute (ASMI) will accept test results from the following specified English language tests for student visa purposes taken in any country:

  • The TOEFL Paper-Based Test (TOEFL iBT)
  • International English Language Testing system (IELTS Test)
  • Pearson Test of English (PTE) Academic
  • Cambridge English: Advanced (CAE) test (also known as Certificate in Advanced English).

Students are required to reach a minimum level of English: IELTS 6.0 or TOEFL iBT 64 or PTE 50 or CAE 169. For further advice or assistance, please contact the International Student Manager.


Classroom Based – offered in Brisbane and Sydney, classroom and workplace based (combination of training and assessment delivery methods, including written assessment, portfolio of evidence. 52 weeks full time.

RPL – offered in Australia, external based (combination of assessment of written evidence, practical observation and competency conversations), duration and fees will be determined by quality of evidence submitted and amount of gap training required. For more information on the RPL process please visit our website


OPTION 1 –  (52 weeks stand alone):
Administration Fee: $100.00, Resource Fees: $250.00, Tuition Fees: $10,000.00

OPTION 2 – (104 weeks Certificate III in Commercial Cookery + Certificate IV in Kitchen Management + Diploma of Hospitality Management Package):
Administration Fee: $100.00, Resource Fees: $500.00, Tuition Fees: $23,000.00

OPTION 3 – (135 weeks Certificate III in Commercial Cookery + Certificate IV in Kitchen Management + Diploma of Hospitality Management + Advanced Diploma of Hospitality Management Package):
Administration Fee: $100.00, Resource Fees: $600.00, Tuition Fees: $26,000.00

certificate iv in commercial cookery
  • SITHCCC023* Use food preparation equipment
  • SITHCCC027* Prepare dishes using basic methods of cookery
  • SITHCCC028* Prepare appetisers and salads
  • SITHCCC029* Prepare stocks, sauces and soups
  • SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031* Prepare vegetarian and vegan dishes
  • SITHCCC035* Prepare poultry dishes
  • SITHCCC036* Prepare meat dishes
  • SITHCCC037* Prepare seafood dishes
  • SITHCCC041* Produce cakes, pastries and breads
  • SITHCCC042* Prepare food to meet special dietary requirements
  • SITHCCC043* Work effectively as a cook
  • SITHKOP009* Clean kitchen premises and equipment
  • SITHKOP010 Plan and cost recipes
  • SITHPAT016* Produce desserts
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006* Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practice
  • SITHCCC025* Prepare and present sandwiches
  • SITHCCC040* Prepare and serve cheese
  • SITHCCC044* Prepare specialised food items
  • BSBSUS211 Participate in sustainable work practices
  • SITHCCC026* Package and Prepare Food Stuffs

International  – Download


Speak to our international recruitment team

Peter Wang : +61 0411 565 253

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