Certificate III in Commercial Cookery
SIT30821 –
Certificate III in Commercial Cookery
CRICOS Course Code: 109910A
Course Information
Individuals in these roles carry out moderately complex tasks in a specialist field of expertise that requires business operations skills. They may possess substantial experience in a range of settings, but seek to further develop their skills across a wide range of business functions.
Course Information
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.
Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
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Licensing, legislative, regulatory or certification considerations
Pre-requisite Qualification Requirements
Aims and Learning Outcome
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
Entry Requirements
To ensure an appropriate learning opportunity, candidates need to demonstrate the following:
| English Language (International Students) | IELTS 5.0 or higher with a minimum score of 4.5 in each band or equivalent English language test scores |
| Academic Level | Year 10 or equivalent. |
| Minimum Age | 18 years or over at the time of commencement. |
Note: **Special English Note: For visa purposes students may be required to provide the Australian Government with further evidence of English proficiency which may be different than the College requirement. Please refer to English Language Requirements changes | Study Australia
Supported Job Roles
A cook (commercial) works under the instruction of the chef/sous chef/chef de partie in a commercial kitchen.
Possible career opportunities after completing this course include cooking and food preparation roles in:
- Restaurants
- Hotels
- Clubs
- Pubs
- Cafes
- Coffee Shops.
Course Duration and Structure
This course is delivered over a period of 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 (3 breaks of 2 weeks and 1 break of 6 weeks )
Notes:
- A minimum of 20 contact hours per week of study/tuition have been scheduled by Contempo – to ensure students meet their student study Visa conditions
- The course duration may vary for students who have been granted credits or RPL towards this course (e.g., students having completed any units in a previous course/qualification).
Intake Dates
| Year | Intakes |
|---|---|
2026 | 05 Jan 2026 06 Apr 2026 06 Jul 2026 05 Oct 2026 |
2027 | 04 Jan 2027 05 Apr 2027 05 Jul 2027 04 Oct 2027 |
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Course Fees
| Fee Type | Amount (AUD) |
|---|---|
| Application Fee (Non-refundable) | $250.00 |
| Course Fee | $14,000.00 |
| Materials Fee | $2,000.00 |
| Note: The Materials Fee covers all equipment and learning resources required for course delivery. All students must have their own laptop and software. | |
Training Package Rules
This course training package requires students to successfully complete the below:
Total number of units = 25
- 20 core units plus
- 5 elective units
Core Units
Based on the course outcomes and training package requirements, the below elective units of competency have been selected for this qualification.
*These units have pre-requisite – SITXFSA005 Use Hygienic Practices for Food Safety and or SITHCCC027 Prepare dishes using basic methods of cookery that must 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.
For more details on qualification and packaging rule, refer: https://training.gov.au/Training/Details/SIT30821
Elective Units
*These units have pre-requisite – SITXFSA005 Use Hygienic Practices for Food Safety and or SITHCCC027 Prepare dishes using basic methods of cookery that must 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.
For more details on qualification and packaging rule, refer: https://training.gov.au/Training/Details/SIT30821
Delivery Mode
Face to Face, classroom-based delivery. All units are delivered and assessed in the instructor-led face-to-face classroom mode. No other modes offered. Students must attend a minimum of 20 hours per week.
Work Placements
200 hours
Assessments
This course assessments include supervised and in-class assessment activities such as demonstrations, practicals, written assessments, exams/tests, case studies, projects, role play and project presentations including assessments, roleplays, presentations, demonstration, and projects/assignments (min 4 hours pw x 44 weeks – 4 of 20 scheduled hours) conducted during training sessions.
Language, Literacy and Numeracy Support
For all students, strong Language, Literacy and Numeracy (LLN) skills are fundamental to supporting vocational learning, employability, and effective workplace communication, regardless of their course or training level. To ensure students receive the necessary support, all students undergo LLN testing during Orientation to determine their skill levels and identify any required support. Contempo College uses these assessments to tailor assistance, ensuring learners develop the essential LLN competencies needed for their course and future employment.
Recognition Prior Learning (RPL)/Credit Transfers
Academic Pathways
On successful completion of SIT30821 Certificate III in Commercial Cookery at Contempo College, students can progress to:
- SIT40521 Certificate IV in Kitchen Management
Contempo College shall provide students with the required information regarding their pathway options as part of student support.
Orientation
Orientation Includes:
- Settlement Support: Housing guidance, local area orientation, and cultural adjustment
- Legal & Visa Requirements: Understanding visa conditions, work rights, and compliance
- Health & Safety: Access to medical services, emergency contacts, and personal security tips
- Academic Success: Study skills workshops, language support, and campus resources
- Employment Readiness: Workplace rights, resume building, and career services
- Daily Life Essentials: Banking, transportation, and local community connections
- StudyPerth: Introduction their support services for International Students
- City of Perth: Your gateway to student discounts, libraries, transport networks, cultural experiences and essential city services.
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All new international students at Contempo College must complete our comprehensive Orientation Program (Mandatory).