SIT30816 Certificate III in Commercial Cookery

If you want to be the next Chef of the year, this qualification will teach you the skills, techniques and knowledge to be a commercial cook/chef working in a range of organisations.

25 units are required for award of this qualification including: 21 core units & 4 elective units.

Course Duration

61 weeks (48 study weeks, 13 holiday weeks)

Entry Requirements

  • Age 18+
  • IELTS 4.5 or equivalent English proficiency
  • Completed Year 10, or equivalent

Course Features





Skill Level

Year 10




Units marked with * should have SITXFSA001 completed prior to the start of the unit.

Unit 1.1: BSBWOR203 Work effectively with others

Unit 1.2: SITXWHS101 Participate in Safe work practices  

Unit 1.3: BSBSUS201 Participate in environmentally sustainable work practices

Unit 1.4: SITXFSA001 Use Hygienic practices for food safety

Unit 1.5: SITXFSA002 Participate is safe food handling practices

Unit 1.6: SITHCCC001 Use Food preparation equipment

Unit 1.7: SITHKOP001 Clean kitchen premises and equipment

Unit 1.8: SITHCCC005 Produce dishes using basic methods of cookery

Unit 1.9: SITHKOP002 Plan and cost basic menus

Unit 1.10: SITXINV002 Maintain the quality of perishable items

Unit 1.11: SITHCCC007 Prepare stocks, sauces and soups

Unit 1.12: SITHCCC006 Prepare appetisers and salads

Unit 1.13: SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

Unit 1.14: SITHCCC012 Prepare Poultry dishes

Unit 1.15: SITHCCC013 Prepare seafood dishes

Unit 1.16: SITHCCC014 Prepare meat dishes

Unit 1.17: SITHCCC018 Prepare food to meet special dietary requirements

Unit 1.18: SITHCCC019 Produce cakes, pastries and breads

Unit 1.19: SITHPAT006 Produce desserts

Unit 1.20: SITXHRM001 Coach others in job skills

 Unit 1.21: SITHCCC020 Work effectively as a cook

Unit 2.1: BSBCMM201 Communicate in the workplace

Unit 2.2: HLTAID003 Provide First Aid

Unit 2.3: TLIE1005 Carry out basic workplace calculations

Unit 2.4: SITXCCS006 Provide service to customers

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