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SIT30816 – Certificate III in Commercial Cookery

Course Description

(CRICOS Course Code: 092047A)

This qualification trains a person to acquire valuable skills and knowledge to be competent as a qualified cook in a commercial kitchen. This is a basic course in which one is trained in different methods of cookery and presentation of a variety of food. Work-based training is an essential component of this course which helps students attain the necessary on-the-job experience in a commercial kitchen. Students gain practical skills and experiences in real workplace settings and get job-ready at graduation. Be part of a fast growing industry.


There are no prerequisites for this course.


Unit Code Unit Name Elective/Core
BSBSUS201 Participate in environmentally sustainable work practices Core
BSBWOR203 Work effectively with others Core
SITHIND002 Source and use information on the Hospitality Industry Elective
SITHKOP002 Plan and cost basic menus Core
SITXFSA001 Use hygienic practices for food safety Core
SITHCCC001 Use food preparation equipment * Core
SITXWHS001 Participate in safe work practices Core
SITXFSA002 Participate in safe food handling practices Core
SITHKOP001 Clean kitchen premises and equipment * Core
SITXINV002 Maintain the quality of perishable items * Core
SITXHRM001 Coach others in job skills Core
SITHCCC005 Prepare dishes using basic methods of cookery * Core
SITHCCC006 Prepare appetisers and salads * Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes * Core
SITHCCC019 Produce cakes, pastries and breads * Core
SITHPAT006 Produce desserts * Core
SITHCCC007 Prepare stocks, sauces and soups * Core
SITHCCC014 Prepare meat dishes * Core
SITHCCC012 Prepare poultry dishes * Core
SITHCCC013 Prepare seafood dishes * Core
SITHCCC018 Prepare food to meet special dietary requirements * Core
SITXWHS002 Identify hazards, assess and control safety risks Elective
SITHCCC003 Prepare and present sandwiches * Elective
SITHCCC017 Handle and serve cheese * Elective
SITHCCC020 Work effectively as a cook * Core

Please note that this course is not suitable for persons who are unable to handle knives, meat (including beef and halal), seafood, poultry or dairy products.

Study Modes

The delivery methods for this course include:

  • Face-to-face learning in classroom.
  • Practical training and assessment in a commercial kitchen
  • Work-Based Training

As part of the assessment requirements students are required to serve breakfast, lunch and dinner to paying guests during weekdays and weekends. Sometimes students will be assessed at events and dinners that are likely to be in evenings or weekend nights to fulfil their course requirements.

Students need to demonstrate competency in each mode of assessment. In general the following assessment methods apply for this course:

Case Studies
Practical Demonstrations
Knowledge Based Tests
Check points

To be eligible for achievement of SIT30816 – Certificate III in Commercial Cookery, students should complete all the units of competency. Learners may complete individual units of competency and receive a statement of attainment for those units.

On completion of SIT30816 – Certificate III in Commercial Cookery , students may pursue a┬áSIT40516 – Certificate IV in Commercial Cookery. Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:


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