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SIT30816 – Certificate III in Commercial Cookery (CRICOS Code: 092047A)

 Course Description

This qualification trains a person to work as a cook in Australia. Apart from theory, practical classes and work-based training are essential components of this course which help students with 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.

Course Fee

Application Fee Material Fee Tuition Fee
$250 $950 For overseas students:: $11,250

For domestic students: $7000

        Easy, affordable and flexible payment options are available.

Information on safety in commercial kitchen and work-based training place

Training in the commercial kitchen involves dealing with fire, knives, kitchen utensils and slippery floor. To be compliant with WHS requirements and to ensure safety, students must: • read and follow WHS instructions • wear proper slip resistant safety boots • wear uniform and apron • be aware of hazards to prevent slips, trips and falls • be aware of fire-safety information to prevent kitchen fires • be aware of safety information to prevent cuts, burns, and lacerations • be aware of safety information to prevent food preparation area accidents • be aware of safety information to prevent lifting accidents

Cultural considerations:

As part of practical classes and work-based training, students will experience cooking

• meat (including beef, pork, poultry, lamb, seafood, etc.)

• halal and non-halal food

• dairy products

• vegetables Students are advised to understand and take into consideration these requirements of training and assessment before making informed decision during enrolment.

Course Fee

Application Fee $ 250

Study Material Fee $ 950

Tuition Fee:  For overseas students: $11,250 For domestic students: $7000

Intake Duration & Study Mode


Dates 2019: 14-JAN-2019, 15-APR-2019, 15-Jul-2019, 14-OCT-2019


The duration of the course is 52 weeks including 12 weeks holidays.
All international students must complete scheduled 20 hours of training per week.

Study Mode

The delivery method for this course:

• Face-to-face classroom-based learning

Training and Assessment includes:

✓ Theory, lecture, assignments and various modes of assessment

✓ Practical training and assessment at commercial training kitchen

✓ Work-based training

✓ Self-paced (outside class hours)

Students have 20 contact hours per week for a total of 800 contact hours.

This course comprises of:

✓ 800 hours of supervised study

✓ 429 hours of unsupervised self-study activities

✓ 100 hours of work place training (log book)

Self-paced study (outside class hours) includes reading learner guides, research of subject learning material, completing learner guide activities, online quizzes, recipe research and assessment tasks / activities

Uniform and kitchen tool

Students must buy uniform and kitchen tools by the 4th week of Term 1. These items are required before they start practical classes in the kitchen. Australian Technical College will provide references and information on where and how to buy these items. Students can also buy on their own. The cost of uniform and kitchen tools are not included in admission fee, material fee and tuition fee.

Work place training

A part of this course includes unpaid 100 hours work-based training facilitated by Australian Technical College. Australian Technical College trainer/assessor will visit the workplace to approve the venue and the nature of the work to ensure it is compliant with the training package and WHS requirements. Australian Technical College training/assessor is responsible for the workplace experience and assessment. Support is provided to the student which includes providing clear information and logbook for recording the details of the external employment activities. Any queries or concerns regarding the workplace must be discussed with the trainer. You may also discuss your concerns with the Director of Studies (DOS) on +61 8 6377 8270 or Work placement is conducted off-campus with our business partners listed below. Please note that the list of our partners for work-based training may vary from time to time based on availability and expiry of contract.

Fraser’s Restaurant & Kings Park Function Centre

Phone: +61 8 9481 7100

Address: Fraser Ave, Kings Park West Perth WA 6005

The Kauphy place

Phone: 0434 111 139

Address: 4/139-141 High Road, Willetton WA 6155


Sunsets Restaurant

Phone: 08 9528 1910

Address: Shop 1 & 2 The Boardwalk, 1 Railway Tce, Rockingham WA 6168

Kailis Hospitality Group

Phone: 08 9335 7755

Address: Fremantle Fishing Boat Harbour, 46 Mews Road, Fremantle WA 6160

Transfer student requirements

A student transferring from other education provider must have completed first six months of their principal course of study before transferring to Australian Technical College. The student must provide the relevant documents as per Australian Technical College’S Transfer Students – Documents Checklist along with Application Form. They must also read and sign the Information Provided to Students Before Enrolment – Checklist

If the transferring overseas student already has a student visa and want to change their main course of study to a lower Australian Qualification Framework (AQF) level course, they will need to apply for and be granted a new student visa. Please refer to Department of Home Affairs web site regarding changing courses. Please refer to ESOS student fact sheet to know the responsibilities of an international student. Please refer to our web site for more information on transfer students requirements.

Credit Transfer and Recognition of Prior Learning (RPL)

Nationally Recognized Training qualifications and statements of attainment issued by other Registered Training Organisations (RTOs) are recognized at Australian Technical College. Student may apply for Credit Transfer or RPL before enrollment. To get credit, students must submit all documentary evidences along with their application.


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

Award Requirements & Study Pathway and Career Opportunities

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

Study Pathway and Career Opportunities

On completion of SIT30816 – Certificate III in Commercial Cookery, students may pursue SIT40516 – Certificate IV in Commercial Cookery. Job roles and titles vary across different industry sectors. Possible job titles relevant to this qualification include:

• Cook