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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 CodeUnit NameElective/Core
BSBSUS201Participate in environmentally sustainable work practicesCore
BSBWOR203Work effectively with othersCore
SITHIND002Source and use information on the Hospitality IndustryElective
SITHKOP002Plan and cost basic menusCore
SITXFSA001Use hygienic practices for food safetyCore
SITHCCC001Use food preparation equipment *Core
SITXWHS001Participate in safe work practicesCore
SITXFSA002Participate in safe food handling practicesCore
SITHKOP001Clean kitchen premises and equipment *Core
SITXINV002Maintain the quality of perishable items *Core
SITXHRM001Coach others in job skillsCore
SITHCCC005Prepare dishes using basic methods of cookery *Core
SITHCCC006Prepare appetisers and salads *Core
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes *Core
SITHCCC019Produce cakes, pastries and breads *Core
SITHPAT006Produce desserts *Core
SITHCCC007Prepare stocks, sauces and soups *Core
SITHCCC014Prepare meat dishes *Core
SITHCCC012Prepare poultry dishes *Core
SITHCCC013Prepare seafood dishes *Core
SITHCCC018Prepare food to meet special dietary requirements *Core
SITXWHS002Identify hazards, assess and control safety risksElective
SITHCCC003Prepare and present sandwiches *Elective
SITHCCC017Handle and serve cheese *Elective
SITHCCC020Work 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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