Certificate III in Commercial Cookery

Course Description

Course Description This qualification reflects the role of commercial 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.

Course structure

Students must successfully complete a total of 25 units of competency to achieve the SIT30816 Certificate III in Commercial Cookery. This comprises 21 core units and 4 elective units.

Core Units

BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices

Elective Unites

HLTAID003 Provide first aid
SITHCCC016 Produce pates and terrines
SITHCCC021 Prepare specialised food items
SITHCCC017 Handle and serve cheese

Course currency status: Current


Training and assessment will take place at the Ad Astra Institute 2/600 Collins Street Melbourne, Victoria Australia 3000 and the training kitchen at 17/ 21 Buckhurst South Melbourne Victoria 3205. Some assessment tasks will be completed in the student’s own time. Students must also complete a period of work placement at a Hospitality industry organisation.


Upon successful completion of 25 units of competency, students will be issued a Nationally Recognised SIT30816 Certificate III in Commercial Cookery. Students who successfully complete some but not all of the units of competency in the course they will be issued a Statement of Attainment indicating the units they have successfully completed.

Delivery Method

A blended delivery mode is employed including work placement, independent study and face to face training. The following techniques are employed during face to face delivery depending on the subject matter: trainer presentations and demonstrations, individual tasks, case studies, research, role plays, practical demonstrations and group work. The context of the simulated workplace environment will be incorporated into delivery methodologies and students’ complete tasks to workplace standards. During independent study students will undertake homework activities, research, reading, practice applying their cooking and English language knowledge and skills. Students also prepare for assessments and undertake out of V3.0 class assessments during this time. Students will be provided support via telephone, and e-mail by trainers. Refer to the Work placement section below for details on work placement delivery arrangements.

Assessment Method

Assessment methods used include knowledge questions, reports, case studies, research activities and practical demonstrations/ observations, journal/ log book and third-party report. Students must also complete a period of work placement at a Hospitality industry organisation and complete work-related tasks. Ad Astra Institute will arrange access to work placement organisations for students to fulfil the assessment arrangements for the unit SITHCCC020 Work effectively as a cook. Some of the units will be assessed independently from others. Some course units are assessed in conjunction with others via a clustered assessment method.

Work Placement

To satisfy Training Package requirements for the unit SITHCCC020 Work effectively as a cook, students must complete a minimum of 48 complete service periods (shifts) in a hospitality workplace undertaking work tasks relevant to the unit content. Each service period must last for a minimum of 3 hours. Total minimum hours of work placement are 144 hours. Ad Astra Institute will arrange/ secure work placements for each student. Students will access al hospitality workplace with a commercial kitchen that serves customers to address the requirements of this unit. Workplaces may include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Students undertake duties as per work placement organisation and training package requirements under the supervision of a workplace supervisor. Trainers will support each student during the period of work placement via the phone, email and during visits. Students must address work placement assessment requirements including completing a log book to indicate tasks completed during 48 service periods/ shifts and being observed completing workplace tasks. Students will commence work placements from the end of the second term onwards and complete the 48 shifts before the end of the course. Students develop some hospitality skills and knowledge during the first 2 terms that can then be applied during the period of work placement. Ad Astra Institute will provide students the Student handbook and Student Work placement roles and responsibilities document pre-enrolment so they are aware of the expected roles and responsibilities during work placement. A review of this documentation is completed by the trainer/ assessor with each student to assist students identify and understand their roles and responsibilities.

Course Duration

This course is delivered over 52 weeks including holidays. This includes 40 weeks of term time and 12 weeks’ holiday. Term time consists of four 10 week terms. Holiday periods include three 3 week term holidays and a 3 week Christmas holiday. During term time students attend scheduled face to face classes for 20 hours per week. Classes are scheduled for 2.5 days per week. Students will be required to undertake additional independent study, homework and assessment activities completed outside of the classroom for approximately 12 hours per week. Work placement = 144 hrs (Students may spend variable amounts of time per week while on work placement. However, a minimum of 144 hours of work placement must be completed during the course). Total study commitment per week is 32 hours (not including work placement). Total course study commitment is 32 hours x 40 weeks term time = 1280 plus 144 hours work placement = 1,424 hours.

Entry Requirements

Students must be over 18 years of age at the time of course commencement. Students must secure an appropriate visa that allows them to study in an Australian Registered Training organisation prior to course commencement.

Academic entry requirements

To gain entry to this course, students should have successfully completed year 12 or secondary studies in applicants’ home country equivalent to an Australian Year 11* qualifications. (*Subject to the country Assessment Level) and course.

English Language entry requirements

Applicants for this qualification must have a minimum English language proficiency of IELTS 5.5 (overall band) or an equivalent exam result recognised by the Australian Department of Home Affairs.

Pre Training Review

To ensure applicants are placed in a suitable course with an appropriate training and assessment strategy, we review applicants existing knowledge, skills, experience and qualifications. You will be asked to complete this Pre Training Review form during the enrolment process by providing details of your existing knowledge, skills, experience and qualifications that are relevant to the course being applied for. Ad Astra Institute will then review this information and V3.0 respond to you with the outcome of the review.

Recognition of Prior Learning (RPL)

Recognition of Prior Learning is the process of formal recognition for skills and knowledge gained through previous learning. You may be eligible for recognition of prior learning for part or all of your intended course, based on your previous experiences and learning.

Credit Transfer

You may be eligible for a credit transfer if you have previously undertaken training through an Australian Registered Training Organisation. Students who have successfully completed whole units of competency with an Australian Registered Training Organisation that are identical to any of those contained within this course can apply for Credit Transfer.

Training Pathway

On successful completion of this course students may progress onto the SIT40516 Certificate IV in Commercial Cookery or related courses.

Employment Pathway

This qualification may provide entry into employment in any hospitality industry sector as a departmental or small business manager. The diversity of employers includes restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops.

Tuition fee – $10,000

Payment – On enrolment $5,000 is payable of which $350 is a non-refundable enrolment fee. The balance of the course fee is paid in one instalment prior to the commencement of term 3. The course consists of 4 terms.

Recognition of prior learning fee – $500 per unit of competence. All fees indicated are in Australian dollars.

Further information

Students should consider the information provided in this flyer and if interested in the course, request copies of the Student handbook and Student work placement roles and responsibilities document. Students are encouraged to contact the college to clarify any information in the pre-enrolment information.