Course Information

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.


Training Product Status: Superseded

Product Release Date: 08 April 2022



The course requires a student to complete 25 units to gain the nationally recognised; SIT30816 Certificate III in Commercial Cookery


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 with others


Elective Units

  • SITHCCC003 Prepare and present sandwiches*
  • SITXCOM002 Show social and cultural sensitivity
  • SITXCOM005 Manage conflict
  • SITXINV003 Purchase goods

* Prerequisite unit is SITXFSA001 Use hygienic practices for food safety 
^ will be also assessed including during work placement

Course Duration, Delivery and Assessment

52 weeks - Full Time Study (20 hours per week) including holiday


The modes of study include:

• Classroom based training 

• Practical training in a commercial training kitchen

• Work placement


Assessment methods include written tests, projects, logbook/ third party report, observations and portfolio. The college will organise 200 hours of compulsory work placement.


Delivery Location 

• Level 2, 310 King Street, Melbourne Victoria 3000

Entry Requirements


Age Requirements

All applicants must be 18 years or older at the commencement of their course

English Language Requirements

All International students applying for Hospitality courses at Windsor College must have a minimum English language proficiency of IELTS 5.5 or equivalent

Academic Requirements

To gain entry into Certificate III, IV, Diploma and Advanced Diploma courses, participants must have successfully completed Year 12, or secondary studies in the applicants home country which are equivalent to an Australian Year 12 qualification


Pathways to the qualification

The preferred pathways for candidates considering this qualification includes holding a SIT20416 Certificate II in Kitchen Operations or other relevant qualification or holding vocational experience in a range of work environments in senior support roles but without a qualification. 

Pathways from the qualification

After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to undertake studies SIT40516 Certificate IV in Commercial Cookery.


  • CRICOS: 102492D
  • Duration 52 Weeks
  • Cost $14,110
  • AQF Yes
  • Level Certificate III
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