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Certificate III in Commercial Cookery

This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

SIT30821 Nationally Recognised Training CRICOS 108745F
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Qualification
SIT30821
Duration
52 weeks
Delivery
On campus · Kitchen practical
Intakes
Monthly
Course overview Getting in What you’ll study Your journey Upcoming intakes Where it leads Where it takes you Payment Keep exploring
Course overview

Qualification overview

This qualification reflects the role of 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.

What you'll learn

  • Use hygienic practices for food safety
  • Prepare dishes using basic methods of cookery
  • Prepare appetisers and salads
  • Prepare vegetable, fruit, egg and farinaceous dishes
  • Produce and serve food for buffets
  • Work effectively in a commercial kitchen
  • Prepare poultry dishes
Getting in

Entry requirements

  1. 1Satisfactory completion of Australian Year 12 or equivalent
  2. 2Must be 18 years of age or older
  3. 3Current food handler certificate or willingness to obtain
  4. 4IELTS score of 5.5 or equivalent
  5. 5Complete ALIT LLN assessment and achieve ACSF Level 3 or higher
The LLN check is built into your application.A short language, literacy and numeracy assessment runs online as part of the apply flow — no separate booking, with instant feedback.
Course structure

What you'll study

  • SITXFSA005 Use hygienic practices for food safety
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
Your journey

From enquiry to qualified

Enrolment at ALIT is simple and supported. Here's every step — including the short LLN check that helps us set you up to succeed.

  1. STEP 01
    Enquire
    Chat to an advisor about fit, timing and fees.
  2. STEP 02
    Apply online
    Submit your details in about 10 minutes.
  3. STEP 03
    LLN assessment
    A short online check so we can set you up to succeed.
    ~20 min
  4. STEP 04
    Confirm & enrol
    Review your offer and lock in your start date.
  5. STEP 05
    Study
    Learn with trainer support throughout.
  6. STEP 06
    Graduate
    Receive your nationally recognised qualification.
Start dates

Upcoming intakes

No intakes are currently scheduled. Talk to an advisor to be notified as soon as the next start date is confirmed.
Where it leads

Your pathway

This qualification is a stepping stone, not a dead end — keep building on it.

You are hereSIT30821 – Certificate III in Commercial Cookery
Next stepSIT40521 – Certificate IV in Kitchen Management
Next stepSIT50422 – Diploma of Hospitality Management
Where it takes you

Career outcomes

Chef

Cook

Commis Chef

Kitchen Hand (supervisor)

Food Service Worker

Fees & payment

Payment

Figures are an indicative guide and may vary at enrolment. Talk to an advisor for a quote based on your situation.

Domestic
$7,500 total
or ~$625/month on a payment plan
For Australian citizens, permanent residents and eligible visa holders.
  • All learning materials included
  • Trainer support throughout
International
$12,500 total
CRICOS-registered. Includes student support.
  • Visa-compliant study load
  • Dedicated international support
Not sure what you'll pay? Eligibility for subsidies and payment plans depends on your residency and prior study. An advisor can give you an exact figure in one short call.