Certificate III in Commercial Cookery


About this course

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.


Get in touch.

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

07 4098 1228 Message Us

Entry Requirements

Apprentices:  Need to be 15 years of age or older and must be employed to qualify for an apprenticeship.  You can be an existing employee or a new employee.

There are no pre-requisites for entry to this qualification, however Far North Training & Consultancy 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.


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


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.


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.

**To achieve this qualification 25 units must be completed: Electives may vary depending on job outcome sought or local industry requirements.


This program is delivered on-site at each individual employer’s venue. Employers are  required to provide the necessary human and physical resources to qualify for an apprentice.

Award Issued

Students who successfully complete this nationally recognised training will be awarded the Qualification SIT30816 – Certificate III in Commercial Cookery.

Resources Required

The following resources are not included in the program fees and it is the students responsibility to provide at your own cost. Uniform and knife set.


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

Core Units

  • BSBSUS201
    Participate in environmentally sustainable work practices
  • BSBWOR203
    Work effectively with others
  • SITHCCC001
    Use food preparation equipment
  • SITHCCC005
    Produce dishes using basic methods of cookery
  • SITHCCC006
    Produce appetisers and salads
  • SITHCCC007
    Produce stocks, sauces and soups
  • SITHCCC008
    Produce vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012
    Produce poultry dishes
  • SITHCCC013
    Produce seafood dishes
  • SITHCCC014
    Produce 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 supplies
  • SITXWHS001
    Participate in safe work practices

Elective Units

  • SITXINV001
    Receive and store stock
  • SITXINV003
    Purchase goods
  • HLTAID003
    Provide First Aid
  • SITHCCC003
    Prepare and present sandwiches