Certificate III in Commercial Cookery

VET Course Code: SIT30816 |  CRICOS Code: 108232J

Learn how to prepare poultry, seafood, and meat dishes by honing your abilities in fundamental cooking methods. You'll also learn how to operate efficiently in the kitchen while ensuring the quality and safety of the food you're cooking. Our highly trained instructors have worked in some of the most prestigious kitchens around the globe. They are passionate about teaching and will prepare you for a fast-paced profession in commercial cooking.

At a Glance




Gold Coast


40 wk tuition
+ 12 wk holidays
= 52 weeks



Industry Trends

In different parts of Australia, there is an increasing demand for cooks.

More than 117,000 chefs are expected to work in Australia by 2024, up from 101,000 in 2019.

*Statistics on projected employment growth are available on the Labour Market Information Portal at lmip.gov.au.

Potential Income

The average chef salary in Australia is $62,376 per year or $31.99 per hour. Entry-level positions start at $56,500 per year, while most experienced workers make up to $80,101 per year.

Career Prospects

Cooks in Australia can work across a broad range of industries, including:

  • Catering
  • Hospitality and foodservice
  • Accommodation
  • Event management
  • Corporate dining
  • Research and development

Course Details

Learn the practical skills necessary to become a Cook in this fast growing industry.

Our Cert III Commercial Cookery (SIT30816) is government-approved and fully accredited.

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 judgment, they work with some independence and under limited supervision using plans, policies, and procedures to guide work activities

Course Fees

Offshore Fee


Enrolment Fee: $250
Materials Fee: $1500

Discounts may apply. Ask your Education Agent about our latest scholarships and multi-course packages

Onshore Fee


Enrolment Fee: $250
Materials Fee: $1500

Discounts may apply. Ask your Education Agent about our latest scholarships and multi-course packages

Entry Requirements

Minimum Australian Year 12 Senior Secondary Certificate of Education (or foreign equivalent). Minimum age 18 unless you are enrolling directly from Year 12 aged 17. All students under 18 must provide evidence of a Homestay arrangement and signed permission from a parent or legal guardian. Minimum English language proficiency of IELTS 5.5 (overall band) or equivalent by Pearson, Cambridge, or TOEFL.

Prior to commencement, international students intending to travel to Australia must secure a student visa or temporary graduate visa. Where a student has received a CoE and visa but cannot travel to Australia, the course may commence online. Students may choose to undertake the
course online outside Australia with no visa and no Certificate of Enrolment (CoE), to build a bank of AQF credits (#QualBanking) before applying for a student or temporary graduate visa.

Students will submit a pre-training assessment review to assess if the course is appropriate for their interests and abilities, plus an LLN test to determine learner needs. Additional requirements will be arranged at this point.

Units of Study

In order to achieve the SIT30816 Certificate III in Commercial Cookery, students must satisfactorily complete 25 units of competency: 21 core units plus 4 elective units.

Core Units

SITXFSA001 Use hygienic practices for food safety*
SITXFSA002 Participate in safe food handling practices
SITHCCC001 Use food preparation equipment ^
SITHCCC005 Prepare dishes using basic methods of cookery ^
SITHCC006 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 ^
SITHKOP002 Plan and cost basic menus
SITHPAT006 Produce desserts ^
SITXHRM001 Coach others in job skills
SITXINV002 Maintain the quality of perishable items ^
SITXWHS001 Participate in safe work practices
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHKOP001 Clean kitchen premises and equipment ^

Elective Units

SITXCOM005 Manage conflict
SITTTSL002 Access and interpret product information
SITXWHS003 Implement and monitor work health and safety practices
SITHIND002 Source and use information on the hospitality industry

Additional Information

Course Delivery

The Capital College materials fee provides all required texts for this course, plus access to our student portal and online tools. The sequencing of delivery is:

  1. Reading course texts (online) and other learning materials;
  2. Attending face-to-face classes (currently replaced by webinars);
  3. Attending to online quizzes and case studies;
  4. Applying learning in context outside of the classroom;
  5. Online forums for information.

The following learning techniques are employed:

  1. Trainer presentations & demonstrations;
  2. Individual tasks;
  3. Contextualised case studies;
  4. Quizzes;
  5. Research;
  6. Role-plays; and
  7. Practical group work.

RPL & Credit Transfer

Recognition of Prior Learning (RPL) and Credit Transfer (CT)

You may be eligible for RPL if you have sufficient life or work experience to meet the requirements of one or more whole units of competency within this qualification. A fee will be quoted on application.

We recognise all Australian Qualification Framework Certificates and Statements of Attainment issued by other Registered Training Organisations in Australia. You will need to provide the original Certificate or Statement of Attainment (or a certified copy).
We charge no fee on applications for Credit Transfer under National Recognition. All applications for RPL or Credit Transfer must be made prior to the commencement of the course.

RPL assessment attracts a fee for the assessment of each unit.


Assessment will take place at a Capital College campus, or online.

Written projects will be completed by students in their own time.

All activities will be conducted by duly accredited assessors.

Assessors will provide detail of all assessment requirements in advance.

Three assessment attempts will be provided, with support. If satisfactory competence is not observed, the student may be advised to enrol in further relevant training.

What to Study Next?

Students who successfully complete this course may progress onto other courses such Cert IV Commercial Cookery, Diploma Hospitality Management, Advanced Diploma Hospitality Management. Upon successful completion of the 25 units of competency in this course, students will be issued the Cert III Commercial Cookery qualification. If a student does not complete the full qualification but has successfully achieved units, a Statement of Attainment will be issued upon request by the student, indicating the units completed.

If a student does not complete the full qualification but has successfully achieved units, a Statement of Attainment will be issued, indicating the units completed.

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Whether you’re living abroad, studying online or already in Australia, our education pathways are a fully customisable way to chart your course.

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