SIT30816 Certificate III in Commercial Cookery

Delivered as a workplace based apprenticeship, this qualification is for those people wishing to work as a cook in a cafe or restaurant.

Course Structure

This course requires the successful completion of 25 units of competency – 21 core units and 4 electives

Cluster 1 Hygiene and Safety

SITHKOP001Clean kitchen premises and equipment
SITXFSA001 Use hygiene practices for food safety
SITXFSA002Participate in safe food handling practices
SITXINV002 Maintain the quality of perishable items
SITXWHS001Participate in safe work practices

Cluster 2 Foundations of Cookery

SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetables, eggs and farinaceous dishes
SITHCCC018 Prepare food to meet special dietary requirements

Cluster 3 Workplace Professionalism

SITXCOM005 Manage conflict (elective)
BSBWOR203 Work effectively with others
BSBSUS201 Participate in environmentally sustainable work practices
SITXHRM001 Coach others in job skills

Cluster 4 Advanced Cookery

SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC020 Work effectively as a cook
SITHCCC021 Prepare specialised food items (elective)

Cluster 5 Patisserie and Desserts

SITHCC017 Handle and serve cheese (elective)
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts

Cluster 6 Menus and Stock

SITHKOP002 Plan and cost basic menus
SITHINV001 Receive and store stock (elective)

Entry Requirements/Prerequisites

There are no prerequisites for entry to this qualification


18 – 24 months

Pathways to Further Study

Students wishing to become a chef can progress to SIT40516 Certificate IV in Commercial Cookery

Delivery Modes

Workplace based apprenticeship


$250 Enrolment Fee

$375 Resource Fee