Certificate III in Commercial Cookery
Train as a qualified cook. Prepare dishes using a wide range of cookery methods, work safely and hygienically, plan and cost recipes, and complete service periods in a commercial kitchen.
- Course code
- SIT30821
- CRICOS code
- 110965J
- Duration
- 52 weeks full time
- Units
- 25
- Placement
- 48 service shifts
- Intake
- Quarterly
- Study mode
- Face to face, full time
- English
- IELTS 6.0 or equivalent
- Course code
- SIT30821
- Duration
- Contact us
- Units
- 25
- Placement
- 48 service shifts
- Intake
- Quarterly
- Study mode
- Face to face or blended
- Ways to study
- Fee for service or Skills SA
- Entry
- LLND test (fee for service) · interview + LLN (Skills SA)
Work placement: 48 service shifts
This course includes supervised work placement. We help arrange placement with our industry partners for eligible students: you need to be up to date with classes and assessments, hold the required checks, and be available for the placement roster. Placement is usually full time, Monday to Friday. Terms and conditions apply.
Work placement: 48 service shifts
This course includes supervised work placement. We help arrange placement with our industry partners for eligible students: you need to be up to date with classes and assessments, hold the required checks, and be available for the placement roster. Placement is usually full time, Monday to Friday. Terms and conditions apply.
Apply as an international student
Choose how you will study
Apply as an international student
52 weeks full time · CRICOS 110965J. Apply from outside Australia, or from inside Australia if you already hold a visa.
Fee for service
Duration: Contact us. Payment plans available.
Entry requirements
- No prerequisite qualification
- Aged 18 or over
- In-house LLND test: the Solis College pre-enrolment language, literacy, numeracy and digital skills test (entry requirement)
Skills SA subsidised
Participant fee: contact us.
This training is funded through the Government of South Australia.
Entry requirements
- No prerequisite qualification
- Aged 18 or over
- Interview with our team
- Language, literacy and numeracy (LLN) assessment (Skills SA Upfront Assessment of Need)
Entry requirements
- No prerequisite qualification
- Aged 18 or over
- English: IELTS 6.0 overall or equivalent
- In-house LLND test: the Solis College pre-enrolment language, literacy, numeracy and digital skills test (entry requirement)
Fee for service
- No prerequisite qualification
- Aged 18 or over
- In-house LLND test: the Solis College pre-enrolment language, literacy, numeracy and digital skills test (entry requirement)
Skills SA subsidised
- No prerequisite qualification
- Aged 18 or over
- Interview with our team
- Language, literacy and numeracy (LLN) assessment (Skills SA Upfront Assessment of Need)
Where it can lead
- Cook
- Commis chef
- Chef
- Catering assistant
Job outcomes depend on individual circumstances and are not guaranteed.
Course structure
25 units in total. Units checked against training.gov.au.
Core units (20)
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP010 | Plan and cost recipes |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXWHS005 | Participate in safe work practices |
| SITHCCC023 | Use food preparation equipment |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHPAT016 | Produce desserts |
| SITXINV006 | Receive, store and maintain stock |
Elective units (5)
| HLTAID011 | Provide First Aid |
| SITXWHS006 | Identify hazards, assess and control safety risks |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC040 | Prepare and serve cheese |
| SITXFSA007 | Transport and store food |
Course FAQs
How long does the course take?
52 weeks full time, including holidays, assessments and placement.
How much study is expected each week?
International students follow a full-time, face-to-face timetable of at least 20 hours a week, including class time and assessments. Placement is usually full time, Monday to Friday.
What English level do I need?
IELTS 6.0 overall or equivalent, no more than 2 years old, plus our in-house LLND test.
Can I get recognition for previous study or experience?
Yes. Credit transfer and recognition of prior learning (RPL) are assessed at enrolment and can shorten your course.
Where can this course lead next?
Continue to SIT40521 Certificate IV in Kitchen Management.
How long does the course take?
Please contact us for your study plan.
How is the course delivered?
Face to face on campus in Adelaide, or blended: on-campus classes plus supported online study. Plan for about 20 hours of study a week. Placement is usually full time, Monday to Friday.
Can I get a subsidised place?
Eligible South Australians may get a Skills SA subsidised place. Use the quick eligibility check.
Can I get recognition for previous study or experience?
Yes. Credit transfer and recognition of prior learning (RPL) are assessed at enrolment and can shorten your course.
Where can this course lead next?
Continue to SIT40521 Certificate IV in Kitchen Management.
Updated fee list coming soon
We are updating our course fee list. For current fees, please contact our team.
Ready to start?
Talk to our team about intakes, entry requirements and fees.