The Certificate III in Commercial Cookery is designed for those who want to turn their passion for food into a professional career. This nationally recognised qualification equips you with the skills and practical experience needed to work as a qualified cook in restaurants, hotels, cafés, and catering businesses.
Enrolments are Now open for the upcoming batch
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This qualification reflects the role of 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.
Completion of this qualification 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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Graduates of this qualification are prepared for roles in commercial kitchens across a wide range of hospitality settings, including restaurants, hotels, cafés, clubs, pubs, and catering operations. Typical job outcomes include:
Possible Occupations Graduates may find employment in roles such as:
Provides a pathway into SIT40521 Certificate IV in Kitchen Management. Pathways for Career Progression Graduates may continue into higher qualifications such as:
Total number of units = 25
20 core units
5 elective units
No | Code | Title | Core/ Elective | Pre-requisites (Item/s) | Work placement |
1 | SITXFSA005 | Use hygienic practices for food safety | Core | – | – |
2 | SITXFSA006 | Participate in safe food handling practices | Core | – | – |
3 | SITXWHS005 | Participate in safe work practices | Core | – | – |
4 | SITHCCC027 | Prepare dishes using basic methods of cookery | Core | A | – |
5 | SITHCCC023 | Use food preparation equipment | Core | A | – |
6 | SITHCCC041 | Produce cakes, pastries and breads | Core | A | – |
7 | SITHCCC043 | Work effectively as a cook | Core | A, B | 48 shifts |
8 | SITHKOP009 | Clean kitchen premises and equipment | Core | A | – |
9 | SITXHRM007 | Coach others in job skills | Core | – | – |
10 | SITHCCC031 | Prepare vegetarian and vegan dishes | Core | A, B | – |
11 | SITHCCC035 | Prepare poultry dishes | Core | A, B | – |
12 | SITHCCC036 | Prepare meat dishes | Core | A, B | – |
13 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core | A, B | – |
14 | SITHKOP010 | Plan and cost recipes | Core | – | – |
15 | SITHCCC029 | Prepare stocks, sauces and soups | Core | A | – |
16 | SITHCCC042 | Prepare food to meet special dietary requirements | Core | A, B | – |
17 | SITHCCC028 | Prepare appetisers and salads | Core | A | – |
18 | SITHCCC037 | Prepare seafood dishes | Core | A, B | – |
19 | SITHPAT016 | Produce desserts | Core | A | – |
20 | SITXINV006 | Receive, store and maintain stock | Core | A | – |
21 | SITHCCC025 | Prepare and present sandwiches | Elective | A | – |
22 | SITHCCC040 | Prepare and serve cheese | Elective | A | – |
23 | SITXFSA007 | Transport and store food | Elective | A, C | – |
24 | BSBSUS211 | Participate in sustainable work practices | Elective | – | – |
25 | HLTAID011 | Provide First Aid | Elective | – | – |
Total Duration: 78 weeks
Academic: 66 weeks
Non-Academic (term breaks): 12 weeks
Delivery Period: Commencing the first Tuesday of each month (From – TBA, subject to ASQA approval)
Delivery Mode
Location
ALIT Education Group
500 Spencer Street, West Melbourne, VIC 3003
Training Kitchen:
207 Springvale Road, Springvale, VIC 3171
Tuition Fees: Standard Fee: AUD $10,500 Promotional Offer: AUD $9,000
(Please refer to the current ALIT Fee Schedule for full details.)
Work Placement You will complete a mandatory supervised industry placement of:
Credit Transfer and Recognition of Prior Learning (RPL) may reduce the duration of your study where applicable. Applications are assessed in accordance with ALIT’s Credit Transfer and RPL policies and the Standards for RTOs. Evidence must be provided, and where gaps are identified, additional training, assessment tasks, interviews and/or supporting evidence may be required by the assessor.
Take Your skill to the next level and prepare yourself for new challenges. Conquer your dream and live the life you wish for.
