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Certificate III in Commercial Cookery

(Leonard's Bar & Bistro - Brisbane Campus)

  • presentation
    Classroom delivery
  • time-alarm
    18 months to 3 years
  • round-dollar
  • award-49
    Award issued by Tactical Training Group - RTO Code: 91054


The Allara Learning Culinary Master course offers a fresh approach to training apprentice chefs in their endeavours to obtain a SIT30821 Certificate III in Commercial Cookery Qualification.

Comprising a unique blend of campus based and on-the-job training and assessment, coupled with a series of culinary masterclasses, apprentices will have access to the highest calibre of training development in culinary arts.

With practical training provided in a live hospitality venue, Leonard’s Bar & Bistro in the heart of Brisbane, apprentices will not only develop the foundational skills and knowledge required to work in a commercial kitchen environment, but they will also be exposed to advanced culinary and gastronomy techniques used in today’s modern Australian dining scene.


Brisbane CBD Campus 

Training is provided in real world environment in the Leonard’s Bar & Bistro kitchen, ensuring apprentices have access to facilities that truly represent the environments they are exposed to on a daily basis and learn to apply the skills and knowledge they have developed into realistic situations and experiences.


Holistic delivery

Allara Learning will deliver training and assessment that allows participants both the opportunity and time to develop their skills and knowledge, and to practice their skills in a holistic way. Units of competency have been clustered for both training and assessment purposes to form a holistic approach to skills development. The structure of the training program has been created to enhance the adaption of skills and knowledge across multiple culinary areas simultaneously.

This approach minimises repetition and overlap of performance and knowledge evidence requirements contained across multiple units of competency within the Commercial Cookery qualification.


Training and assessment structure

Formal training is delivered across the first two years of the apprenticeship with apprentices participating in:

  • practical training delivered in the main kitchen of Leonard’s Bar & Bistro,
  • theory workshops delivered in an Allara Learning classroom (on site at Leonard’s Bar & Bistro),
  • on-the-job training in their workplace supported by supervisors and an Allara Learning facilitator,
  • and culinary master classes

Campus based theory and practical training is delivered in the first 12 months of the apprenticeship. The training is divided into four terms of 10 weeks with a formal practical assessment conducted every five weeks. The schedule of training for each term and the associated units of competency is provided in the course plan below.

Who is this course for?

This course is for those seeking to enter the culinary arts world providing a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

This qualification is suitable for an Australian Apprenticeship pathway.

Course plan

In term one, participants will develop the fundamental skills needed to work safely and hygienically within the kitchen environment applying food handling, cleaning, and sanitising practices to maintain the kitchen environment and ensure the safe service of food.

You will learn to use a wide variety of commercial kitchen equipment whist applying various cookery methods and techniques to prepare and serve a range of appetisers and salads.  

Units of competency addressed:

During term two, you will extend your culinary skills and learn slightly more advanced food preparation and cookery techniques.

You will engage in preparing a wide variety of poultry and seafood dishes, along with a broad range of stocks, sauces, soups, vegetable, fruit, eggs and farinaceous items. 

Units of competency addressed:

Term three will see you broaden and enhance already learned skills as you apply these to the preparation, cookery and service to a wide spectrum of specialised food items including vegetarian, vegan, meat and Asian based dishes.

This term focusses on identifying dietary needs of customers and adapting recipes to to suite their needs.

Units of competency addressed:

Time to develop that sweet tooth. In term four you will develop the technical skills needed to create various cakes, pastries and yeast goods, utilising these items to prepare, cook and serve a series of hot and cold desserts.

You will also learn the skills and knowledge needed to effectively:

  • Manage stock control in the kitchen environment
  • design and cost recipes 
  • coach other staff in job skills

Units of competency addressed:

During the 2nd year of the program, participants will engage in on-the-job learning, applying the skills and knowledge developed during the first 12 months of training.

Throughout the 12 months, participants will collect and record a portfolio evidence through a digital training record to demonstrate their capability to work effectively as a cook in a commercial kitchen and food service environment.

Units of competency addressed:

Learning outcomes

The SIT30816 Certificate III in Commercial Cookery course aims to provide participants with a wide range of cookery skills, along with general employability skills, including;

  • Work health and safety management practices and procedures
  • Foundational cookery skills
  • Menu planning and development
  • Teamwork principles and coaching job skills
  • Sustainable work practices
  • Food safety management, practices and procedures
  • Stock management and control practices and procedures
  • Research and information sharing

National recognition

Upon successful completion of the training and assessment, you will receive the SIT30821 Certificate III in Commercial Cookery qualification. This qualification holds national recognition and is valued by industry and educational institutions, both in Australia and globally.

Meet our team

James Richards
James Richards
National General Manager


Chris Davies
Chris Davies
Training Facilitator - Cookery and Food Safety


Andrew Scammell
Andrew Scammell
Training Facilitator - Hospitality and Business

What our clients are saying

Merivale logo
“What appealed to me is you would be mentored by some of the best chefs in the industry - Peter Doyle, Dan Hong. You're not going to get this anywhere else. It's a different learning environment to what you see at other institutions.””
Apprentice Chef | Merivale
“Our focus is to shine a light on the creative process of cooking and ensure that each apprentice leaves the school ready to conquer their dreams and the industry”
Peter Doyle
Executive Chef

Frequently Asked Questions

This course has a standard fee of $10,500. Contact our client relations team to discuss available payment options.

You may be able to access government subsidises to support the costs of training. If accessing subsidies for training a co-contribution fee may apply.

Please select your state or territory from the options below to view the co-contribution fees for subsidised training:

This course has a blended mode of delivery inclusive of classroom and on-the-job training. 

An Allara Learning training facilitator conducts training within simulated classroom environments to develop your foundational skills and knowledge. You will be required to hone these skills through on-the-job learning experiences through work placement or paid employment.

Through Allara Learning’s Student Portal you will be able to:

  • Access your learning materials and assessments
  • Undertake and complete assessments
  • Contact your trainers and assessors
  • Receive feedback on your assessment outcomes

The duration for the course is 18 to 36 months. To complete the course in this timeframe, you will need to attend each of the scheduled workshops and complete the on-the-job learning tasks. The time taken to complete your course will depend on your level of already attained skills and knowledge.

There are no formal entry requirements for this qualification.

Subsidised training
Some states and territories have specified entry requirements for participants accessing subsidised training.

To identify the specific entry requirements for your state or territory and determine if subsidised training is available, please contact our Client Relationship team.

English language requirements
To enrol in this course, you must have a level of proficiency in English language, literacy and numeracy, allowing you to engage in the course materials and content, and ensuring you can undertake the variety of assessments. You will be required to complete a Language, Literacy and Numeracy (LLN) assessment at the time of application to assess your English language level.

Physical requirements
No physical requirements apply to this course.

Government subsidised training may available through traineeships and apprenticeships in:

  • ACT
  • NSW
  • QLD

Contact our client relations team to see if you qualify for government funded support.

You may complete payment of your course fees via a payment plan.

The application of skills in the workplace is a requirement of this course.

This course contains the core unit of competency SITHCCC043 Work effectively as a cook requires you to demonstrate your skills and knowledge in the workplace for a minimum of forty-eight (48) service periods, that cover a combination of:

  • breakfast
  • dinner
  • lunch

It is expected that participants are employed for the duration of the course to enable to development of skills and knowledge over time.

Yes, this course is eligible for an apprenticeship pathway. 

Contact our client relations team for more details.

Learning resources
To access learning and assessment materials, you will need to have access to a computer or tablet with internet access.

Your computer will need to have an appropriate suite of office software such as Microsoft office, G Suite or equivalent installed.

Some assessment tasks and projects may require access to a printer and scanner.

Kitchen environment
You will also need access to a fully equipped commercial kitchen or food preparation and service environment that includes a wide range of both small and large commercial kitchen equipment, appropriate facilities for handwashing, and temperature monitoring devices.

You will also need a range of kitchen knives and small equipment. Contact us to discuss the minimum requirements.

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Participant Handbook.

We recommend that you read the Participant Handbook prior to enrolling with us.

Yes, this course leads to a nationally recognised qualification.

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT30821 Certificate III in Commercial Cookery.

Tactical Training Group Pty Ltd, RTO ID 91054 is responsible for the quality of the training and assessment in compliance with the Standards for RTOs, 2015 and for the issuance of the AQF certification documentation.

This course is aids in developing skills and knowledge to become a qualified cook in a commercial kitchen environment paving the way for the opportunity to work as a cook or chef in a variety of food service establishments.

Completing this course can enhance your career growth potential. 

Yes, skills and qualifications you already have may count towards your qualification.

Contact our client relations team to enquire and/or apply for RPL.