This course has been replaced by SIT30821 Certificate III in Commercial Cookery

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SIT30816 – Certificate III in Commercial Cookery

Course Information

Course Description

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 course includes work-based training.

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

Entry Requirements

Academic: Year 12 or equivalent

English (International Students):

IELTS 5.5 or higher with a minimum score of 5.0 in each band OR

Equivalent TOEFL (46), PTE (42), Upper Intermediate or EAP

Age: Must be 18 years of age on commencement


Aplication Fee: AU$250 
Course Fee:  AU$12,500
Material Fee:  AU$1,500


Credit Transfer (CT) or Recognition Prior Learning (RPL)

You may be eligible to apply for Credit Transfer (CT) and/or Recognition for Prior Learning (RPL) at application if you have previously studied at another Registered Training Organisation in Australia and have successfully achieved competency. Evidence of study must be submitted at the application to Contempo College.


Aims & Outcomes

Provide a pathway to further qualifications and learning
This course is aimed at

  • Assist the students gain fundamental skills and competencies required to work within the hospitality sector
  • Develop the required skills to effectively operated in a commercial cookery environment and gain knowledge in kitchen operations and hospitality
  • Providing a pathway to higher education qualifications and learning

Assessment Methods

  • 120 hours of supervised assessment activities such as in-class/kitchen demonstrations, practicals, written assessments, exams/tests, case studies, projects, roleplays, presentations, demonstrations, projects, etc. (min 4 hours pw x 30 weeks) – (4 hours out of 20 scheduled hours per week)
  • 90 hours of unsupervised practice, research, writing, preparation of presentations etc., and unit specific tasks including preparation of workplace-based assessment activities and submission documents (3 hours pw x 30 weeks)
  • 200 hours of work placement – a compulsory component for this course and specifically required for unit – “SITHCCC020 Work effectively as a cook” – this unit requires students to be assessed and successfully complete the training package requirement for 48 complete food service periods within an operational commercial kitchen environment.

Academic Pathways

Preferred pathways for candidates considering this qualification include:

  • Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower-level qualification (meeting entry requirements).

Pathways from the qualification:

  • After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery at Contempo College.

Mode of Delivery

Face-to-Face: Classroom and kitchen-based commercial cookery environment,including work-based training. 

No other modes offered. Student must attend minimum 20 hours per week.

Learning Environment

Delivered in a face-to-face mode in a classroom environment supported by a purpose-built on-campus training kitchen.

All students will have access a purpose-built training kitchen facility. Where needed, a simulated environment will be created in classroom and kitchen to resemble real-life work practices, activities, and challenges; and to prepare the students to effectively transition to work after completion.

Course Duration

This course is delivered over a period of One (1) year. The course duration is:

  • 52 Weeks of Course duration consisting of:
    • 40 Weeks of scheduled study/tuition (4 terms of 10 weeks each)
    • 12 Weeks of scheduled breaks/holidays (including pre-training and completion activities)


No Intakes – Course Superseded

Core Units


Participate in environmentally sustainable work practices


Work effectively with others


Use food preparation equipment**


Prepare dishes using basic methods of cookery**


Prepare appetisers and salads**


Prepare stocks, sauces and soups**


Prepare vegetable, fruit, egg and farinaceous dishes**


Prepare poultry dishes**


Prepare seafood dishes**


Prepare meat dishes**


Prepare food to meet special dietary requirements**


Produce cakes, pastries and Breads**


Work effectively as a cook*


Clean kitchen premises and equipment**


Plan and cost basic menus


Produce desserts**


Use hygienic practices for food safety


Participate in safe food handling practices


Coach others in job skills


Maintain the quality of perishable items**


Participate in safe work practices

Elective Units


Source and use information on the hospitality industry


Show social and cultural sensitivity


Develop menus for special dietary requirements


Control stock

** These units have a pre-requisite – SITXFSA001 Use Hygienic Practices for Food Safety. SITXFSA001 must accordingly be scheduled prior to starting any new term or student group.


* Denotes the unit prescribed for work placement purpose. The allocated hours cover a minimum of 48 complete food service periods; 20 hours per week over 10 weeks in an approved workplace. Work placement is scheduled in the last term of the course so that students have developed the essential skills and knowledge over the duration of the course to be ready to perform in a workplace environment.