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SIT30821

Certificate III in Commercial Cookery

  • apartment
    Work-based delivery
  • time-alarm
    2 to 3 years
  • round-dollar
    $10,500
  • award-49
    Award issued by Tactical Training Group - RTO Code: 91054

Overview

The SIT30821 Certificate III in Commercial Cookery entry-level qualification is designed to give you foundational cookery and kitchen operation skills, including the preparation of food and menu items.

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.

Who is this course for?

This qualification provides 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

Learn and develop the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses, including handling food safely during the storage, preparation, display, service and disposal of food, and identifying and controlling food hazards.

Units of competency addressed:

Learn and develop the skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase. Gain the ability to process stock orders, maintain stock levels, manage stocktakes, maintain documents that relate to the administration of stock, and store stock (including perishable supplies) in optimum conditions to minimise losses and wastage, and avoid food contamination.

Units of competency addressed:

Learn and develop the skills and knowledge required to clean food preparation areas, storage areas and equipment in commercial kitchens to ensure the safety of food, including the ability to work safely and use resources efficiently to reduce negative environmental impacts.

Units of competency addressed:

Learn and develop the skills and knowledge required to incorporate safe work practices into own workplace activities and to identify hazards, assess the associated workplace safety risks, take measures to eliminate or minimise those risks, and document all processes.

This module and the associated units of competency contain a work placement requirement. Participants will be required to complete a period of work placement or provide evidence of work experience to complete this module.

Units of competency addressed:

Learn and develop the skills and knowledge required to produce desserts, cakes, pastries and breads, following standard and special dietary recipes. Gain the ability to select, prepare and portion ingredients and use relevant equipment and a range of cookery methods to make and present these dishes.

Units of competency addressed:

Learn and develop the skills and knowledge required to provide on-the-job coaching to colleagues including; explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.

Units of competency addressed:

Learn and develop the skills and knowledge required to plan and cost basic recipes for dishes or food product ranges for all cuisines and food service styles, including the ability to identify customer preferences, plan menus to meet customer and business needs, and evaluate their success.

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

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Chris Davies
Chris Davies
Training Facilitator - Cookery and Food Safety

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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.””
Joshua
Apprentice Chef | Merivale

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 is a work-based course. This means you will complete the development of knowledge and skills through on-the-job learning and complete assessments within your workplace. 

An Allara Learning training facilitator will conduct workplace visits on an agreed schedule and to conduct training and assessment. You will be required to complete a series of assessment tasks in between each workplace visit.

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 relations 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

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.

Yes, this is a work-based course and employment is essential for you to complete the required learning and assessment tasks.

Yes, this course is eligible for a traineeship 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.

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.

Find out more about RPL

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