Certificate III in Commercial Cookery

About this course

This program will provide a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

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If you have any questions regarding any of the courses on offer, please do not hesitate to contact us.

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This qualification reflects the role of commercial cooks who use a wide range of cookery skills.  They use discretion and judgement and have a sound knowledge of kitchen operations.  They work with some independence and under limited supervision and may provide operational advice and support to team members.


This program will provide a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.  Possible job title includes cook.


Students obtaining a ‘competent’ result for all listed competencies will achieve a Certificate III in Commercial Cookery, achieving ‘not yet competent’ or ‘not assessed’ for any Unit of Competency will receive a Statement of Attainment for those units that they have demonstrated competency in.

Career Opportunities

  • Upon successful completion participants will be qualified to gain employment as a cook.
  • The qualification is suitable for an Australian apprenticeship

Entry Requirements

There are no pre-requisites for entry to this qualification, however FNTC has the following selection criteria for this course.  The participant will be required before enrolling to complete a Language Literacy and Numeracy assessment to determine what level of support the participant may need to assist them through their study program.

Individuals may enter SIT30813 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.  However as part of the course you will be required to have the ability to read and write simple documents and collect basic numerical data.

Program Duration

The course will be based and structured through competency based training and assessment.  Participants will be under contract with the Australian Apprenticeship Centre and an Employer for the duration of training.  This program is offered by face to face delivery mode. Program duration for a full time student is an average of 36 months. Some students may complete the course in less time, however.

Start Dates

Ongoing start dates

How to Apply

Students must complete an enrolment form and return to Far North Training & Consultancy with appropriate documentation. For further information refer to Student Handbook.


Please phone Far North Training & Consultancy on 4098 1228 to discuss fee details for this course.

Recognition for Prior Learning (RPL)

RPL recognises your existing experience gained through life or work for which you may not have obtained a formal qualification. We will work with you to identify your existing skills, and assess if you can then achieve a full or part time qualification.  This helps to avoid unnecessary duplication of training, saving you time and money .For further information refer to Student Handbook.

Study options

We will work in with you and your employer to establish a suitable training plan that will meet your needs.  Our delivery of training will allow for flexibility and seasonal conditions.

Core Units

  • BSBSUS201A
    Participate in environmentally sustainable work practices
  • BSBWOR203B
    Work effectively with others
  • SITHCCC101
    Use food preparation equipment
  • SITHCCC201
    Produce dishes using basic methods of cookery
  • SITHCCC202
    Produce appetisers and salads
  • SITHCCC203
    Produce stocks, sauces and soups
  • SITHCCC204
    Produce vegetable, fruit, egg and farinaceous dishes
  • SITHCCC301
    Produce poultry dishes
  • SITHCCC302
    Produce seafood dishes
  • SITHCCC303
    Produce meat dishes
  • SITHCCC307
    Prepare food to meet special dietary requirements
  • SITHCCC308
    Produce cakes, pastries and breads
  • SITHCCC309
    Work effectively as a cook
  • SITHKIP101
    Clean kitchen premises and equipment
  • SITHKOP302
    Plan and cost basic menus
  • SITHPAT306
    Produce desserts
  • SITXFSA101
    Use hygienic practices for food safety
  • SITXFSA201
    Participate in safe food handling practices
  • SITXHRM301
    Coach others in job skills
  • SITXINV202
    Maintain the quality of perishable supplies
    Participate in safe work practices
  • HLTAID003
    Provide first aid

Elective Units

  • SITXINV301
    Purchase goods
  • SITXCCS303
    Provide service to customers
  • SITHCCC103
    Prepare sandwiches