Certificate III in Commercial Cookery (SIT30821)

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.

Students enrolled as an apprentice can take up to 4 years (for full-time employees) or 6 years (for part-time employees) to complete their apprenticeship.

Individuals may enter SIT30821 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower-level qualification but must be employed in this field before commencing this course and would be provided with support where required.

It is recommended that students are a minimum of 17 years of age and eligible for 2023 Standard VET Funding Contract Skills First Program, 2023 Guidelines about Determining Student Eligibility and Supporting Evidence. An individual’s eligibility for government subsidised training will be determined in accordance with the eligibility requirements set out in the 2023 Standard VET Funding Contract Skills First Program. Please refer to Student Engagement Prior to Enrolment Policy and Procedure and Student Formalisation of Enrolment Policy and Procedure available here.

For each student deemed as an Eligible Individual for the Skills First Program, ACE will conduct a Pre-Training Review of their current competencies as part of the enrolment, or before the commencement of training, to ascertain a suitable, and the most suitable, program for that individual to enrol in. ACE will ensure that the applicant’s current competencies including literacy and numeracy skills are adequate for the entry level as per the entry ACSF level for this qualification as part of their Pre-Training Review (PTR).

Modes of Delivery

This program is delivered at the student’s workplace.

For more information, please refer to the course information brochure.

Assessment Method

The following assessment methods will be used: Practical Demonstrations, Written Assessments and Logbook.

Training Package Rules

To attain SIT30821 Certificate III in Commercial Cookery, 25 units must be completed by the student: 20 core units and 5 elective units.

The units offered by ACE are listed in the table below.

Note: A symbol next to the unit name indicates that there are pre-requisite requirements.

Students will need to be competent in this unit prior to commencing units marked with an *

Prerequisite units:
* SITXFSA005 Use hygienic practices for food safety
† SITHCCC027 Prepare dishes using basic methods of cookery

Work-Based Training (WBT) for the unit, *SITHCCC043 Work Effectively as a Cook, *must be undertaken in order to achieve the Certificate III in Commercial Cookery. Students will undertake this unit at their own workplace.

A total of 144 hours (48 Service Periods) will be completed in Work Based Training (WBT).

Training Pathway

After achieving SIT30821 Certificate III in Commercial Cookery, individuals could progress to SIT40521 Certificate IV in Kitchen Management.

Employment Pathway

Completion of SIT30821 Certificate III in Commercial Cookery contributes to recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Upon successful completion of this course, students will receive a SIT30821 – Certificate III in Commercial Cookery.

Refer to Fees for the current course fees.

Government-Funding is available for this course for eligible students. To find out if you might be eligible, please visit: https://www.skills.vic.gov.au/s/how-to-check-your-eligibility