SIT30821 – Certificate III In Commercial Cookery

55 weeks over 4 terms

Adelaide & Sydney

RTO Code : 40298

Cricos Course Code : 109814A

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This qualification reflects the role of Commercial Cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members. This qualification provides a pathway to work as a Commercial Cook in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops.

This qualification provides a pathway to work as a Chef or Chef de partie in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops


55 weeks over 4 terms including breaks and holidays. This program is delivered over 2.5 days per week.

Study Mode and Assessment Methods

This course is delivered in a classroom and kitchen environment. Study includes theory, kitchen practical, group discussions, role plays, case studies, presentations and research

Student will be required to complete compulsory industry placement of 48 service periods over 9 weeks (equates to approximately 180 hours) at Salford College authorised venues as part of this qualification

Entry Requirements

Click here to know more about the entry requirements


Tuition Fee – $14000

Non – Tuition Fee comes to $1600 and the details are given below:

Application Fee – $350

Material Fee – $1250

(includes kitchen tools (if applicable), uniforms, textbooks, other materials and consumables)

Estimated Total Fee – $15600

To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.

Course Template Form - International

Note :

1. Certificate level qualification from Australia or/and Life experiences and background of relevant work (to be supported by resume and interview and referrals)

2. All students need to fulfil the GTE (genuine temporary entrant) requirements listed on DHA website and Salford College website

3. All LLN testing is done via skype or face to face interview with College Authorities or an authorised Agent of the College

4. All qualification certificates have to be attested by a local Notary public or Justice of Peace or an authorised officer/agent of Salford College


Students may enter the SIT30821 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification

After achieving SIT30821 Certificate III in Commercial Cookery students may choose to progress to SIT40521 Certificate IV in Kitchen Management or other hospitality qualifications.

Some units studied in the SIT30821 Certificate III in Commercial Cookery will go towards the SIT40521 Certificate IV in Kitchen Management

Click here for more information about pathways with Universities

Recognition of Prior Learning/Credit Transfer

Do you already have existing skills and knowledge and don’t need additional training? Have you done previous training?

Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer. RPL/Credit transfer may reduce your course duration and fees

Course Structure

There are 25 units in this qualification out of which 20 are core units and 5 are elective units. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace

Unit CodeUnit NameCore/Elective
SITHKOP009*Clean kitchen premises and equipmentCore
SITXHRM007Coach others in job skillsCore
SITHCCC026*Package prepared foodstuffsElective
SITXFSA006Participate in safe food handling practicesCore
SITXWHS005Participate in safe work practicesCore
SITHKOP010Plan and cost recipesCore
SITHCCC025*Prepare and present sandwichesElective
SITHCCC028*Prepare appetisers and saladsCore
SITHCCC040Prepare and serve cheeseElective
SITHCCC027Prepare dishes using basic methods of cookeryCore
SITHCCC042*Prepare food to meet special dietary requirementsCore
SITHCCC036*Prepare meat dishesCore
SITHCCC035*Prepare poultry dishesCore
SITHCCC037*Prepare seafood dishesCore
SITHCCC029*Prepare stocks, sauces and soupsCore
SITHCCC030 **Prepare vegetable, fruit, eggs and farinaceous dishesCore
SITHCCC031*Prepare vegetarian and vegan dishesCore
SITHCCC038*Produce and serve food for buffetsElective
SITHCCC041*Produce cakes, pastries and breadsCore
SITHPAT016*Produce dessertsCore
SITXINV006*Receive, store and maintain stockCore
SITXCOM007Show social and cultural sensitivityElective
SITHCCC023Use food preparation equipmentCore
SITXFSA005Use hygienic practices for food safetyCore
SITHCCC043*Work effectively as a cookCore
Pre-requisite Unit**
Unit CodeUnit Title
SITHCCC027Prepare dishes using basic methods of cookery
SITXFSA005Use hygienic practices for food safety
Pre-requisite Unit*
Unit CodeUnit Title
SITXFSA005Use hygienic practices for food safety

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Win It Like Stephanie

Stephanie Verrall from Paralowie R-12 school completed her Certificate III in Commercial Cookery at Salford was awarded SA’s 2020 School-based Apprentice of the Year. Do you want to be like Stephanie?

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