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.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
This course is delivered over 50 weeks of full time study at 20 hours per week of scheduled class time at the Skills Institute Australia training facility and a fully-equipped training kitchen facility. This includes six weeks holidays.
|Weeks||Hours per week||Total hours|
This program utilises a blended delivery mode which incorporates face to face delivery, workshops, individual assignments, team based assignments and/or simulated environment. Participants will attend scheduled training sessions delivered in the training facility, and practical work will be conducted in the fully-equipped kitchen facilities. Students may also complete practical work requirements at workplaces which fulfil the AQF requirements specified in the individual units.
All students must be at least 18 years of age.
- Satisfactory completion of year 12 or equivalent
- Overseas students require a language proficiency of IELTS 5.5 or equivalent
There are no specific academic prerequisites for the course as a whole. However, many of the individual units of competency require the following prerequisite unit:
- SITXFSA001 Use hygienic practices for food safety.
To complete this course, it is expected that you will have access to:
- A computer with Windows XP or higher
- DVD-ROM drive
- Media Player
These facilities are available on campus.
All of the learning materials and test books required to complete this course will be provided.
In order to receive this qualification, twenty-five units must be completed satisfactorily:
- 21 core units
- 4 elective 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, eggs 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|
|BSBITU202||Create and use spreadsheets|
|SITHCCC003||Prepare and present sandwiches *|
|SITHCCC004||Package prepared foodstuffs *|
|SITHCCC017||Handle and serve cheese *|
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification include:
- kitchen assistant
Individuals who successfully complete the Certificate III in Commercial Cookery may study the Certificate IV in Commercial Cookery.
Recognition of Prior Learning (RPL)
Students who have completed any of the units of study or have practical experience that may be used for recognition of prior learning must contact Skills Institute Australia prior to enrollment.
As this is a competency based program, assessment continues throughout the duration of the course until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.
Assessment tasks may include
- Written questions and answers
- Case study analysis
- Observation of the learner
- Written and oral questioning
- Written reports
- Simulated role play
- Practical demonstration
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Is this course available for Domestic or International students?
Please note that some courses may only be taken by domestic students. For the latest information on whether this course may be taken by any student or by domestic students only, please click here.
Skills Institute Australia has a commitment to providing equity in training for all learners. In particular, ensuring equity in training for women and the elimination of discrimination against female students in vocational education and training is a priority.
Skills Institute Australia encourages all students to pursue their vocational education and achieve their training goals, including students:
- With language, literacy and numeracy problems
- From a non-English speaking background
- With a disability
Our college will identify and access appropriate support services, and ensure the necessary services are provided for participants as required.