SIT30821 Certificate III in Commercial Cookery
Are you ready to transform your passion for cooking into a fulfilling career?
The Certificate III in Commercial Cookery offers an exciting opportunity to dive into the dynamic and fast-paced world of professional kitchens. This Qualification prepares students to explore the vibrant smells, sights, sounds, textures, and tastes of culinary arts. With hands-on training and expert guidance, students will learn essential cooking techniques and gain valuable experience in creating delectable dishes. This pathway not only leads to a rewarding profession but also allows students to express their creativity and bring their culinary visions to life.
This course is fee free* for residents of Western Australia. Some eligibility conditions apply for the fee free training and other fees may apply for some courses. Please refer to the FAQs for more information. *Please note that eligibility requirements apply to some of the fee free training.
Overview
Campus Broome | Pundulmurra
When Available all year
Study Mode On Campus
The Certificate III in Commercial Cookery reflects the essential role of cooks in the culinary industry.
Students will develop a wide range of well-honed cookery skills and acquire a strong knowledge of kitchen operations. Through practical training, students will learn to prepare food and menu items with confidence. They will utilise discretion and judgement while working both independently and as part of a team under limited supervision.
Completion of this Qualification contributes to recognition as a trade cook, paving the way for exciting career opportunities. Graduates will find pathways to work in various establishments, including restaurants, hotels, clubs, pubs, cafes, and coffee shops. This Qualification empowers students to thrive in the culinary world and embark on a successful career as a commercial chef.
- Plan, prepare, and create a range of foods, including soups, poultry, meat, seafood, and vegetable dishes.
- Produce delicious desserts such as cakes and pastries.
- Create high-standard buffets.
- Prepare dishes suitable for various dietary needs, including vegetarian, vegan, and culturally appropriate options.
- Develop essential knife skills, food safety, hygiene practices, and effective cleaning techniques.
- Learn teamwork and gain first aid skills.
This course is right for you if:
- You enjoy cooking and want to turn it into a career.
- You have a high level of personal hygiene and take pride in your work.
- You can manage time, work under pressure, and handle unexpected challenges.
- You work well in a team environment.
- You’re able to stand for extended periods, lift heavy or hot equipment, and handle various tools, including knives, mixers, and blenders.
- You’re comfortable working in environments that can be hot, noisy, and fast-paced.
Not all units and study modes are offered at all campuses. Please check with your local campus.
Important information
Select your preferred campus and apply
Available all year, 2025
Details
Course fees
(Tuition fee* $0.00 + Resource fee $1,671.31 )
(Tuition fee* $0.00 + Resource fee $1,671.31 )
Our estimated fees are based on:
- Full time study in 2024.
- All units required to gain this qualification. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course.
- For more information regarding eligibility and fees, please visit the DTWD website.
These fees are estimates only and depend on your eligibility for government funding, concession rates, the units you have already completed or seek to be recognised under Recognition of Prior Learning (RPL). Additional resource, material and/or equipment costs may apply. Visit our Fees and Charges page for more information, including on consumer rights.
Units
| National ID | Unit title |
|---|---|
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016 | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006 | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| National ID | Unit title |
|---|---|
| BSBSUS211 | Participate in sustainable work practices |
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC038 | Produce and serve food for buffets |
Details
Course fees
(Tuition fee* $0.00 + Resource fee $1,671.31 )
(Tuition fee* $0.00 + Resource fee $1,671.31 )
Our estimated fees are based on:
- Full time study in 2024.
- All units required to gain this qualification. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course.
- For more information regarding eligibility and fees, please visit the DTWD website.
These fees are estimates only and depend on your eligibility for government funding, concession rates, the units you have already completed or seek to be recognised under Recognition of Prior Learning (RPL). Additional resource, material and/or equipment costs may apply. Visit our Fees and Charges page for more information, including on consumer rights.
Units
| National ID | Unit title |
|---|---|
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016 | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006 | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| National ID | Unit title |
|---|---|
| BSBSUS211 | Participate in sustainable work practices |
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC038 | Produce and serve food for buffets |