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SIT30821

Certificate III in Commercial Cookery

  • property
    Work-based delivery
  • time-clock
    2 to 3 years
  • round-dollar-3
    $10,500
  • paper-diploma
    Award issued by Tactical Training Group - National Registration 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.

 

Subsidised training 

This course is subsidised in the states of ACT, NSW, and QLD.

To identify the specific entry requirements for your state or territory and determine if subsidised training is available to you, please contact Allara Learning on 1300 772 724.

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

"Kitchen Fundamentals" subject lays the groundwork for anyone entering or working in a commercial kitchen, focusing on the critical behind-the-scenes operations that ensure safety, efficiency, and quality. The objective is to build a robust understanding and practical application of essential kitchen support tasks, vital for a smoothly running culinary environment.

Units of competency addressed:

"Provide Inclusive Customer Service" offers a comprehensive exploration into elevating the customer experience through thoughtful and adaptable service delivery. The subject's objective is to empower students with the knowledge and practical skills to create positive, memorable, and inclusive interactions that contribute to customer loyalty and satisfaction.

Units of competency addressed:

"Cookery fundamentals" is a highly practical subject designed to immerse students directly into the foundational operations of a modern commercial kitchen. The subject's objective is to develop immediate, hands-on cooking proficiency, enabling students to confidently execute essential culinary tasks with precision and efficiency. Emphasis is placed on practical skill acquisition and application in a simulated work environment.

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:

"Advanced Cookery Skills" is a hands-on subject aimed at refining your precision and artistry in the preparation of key proteins and their essential accompaniments. This subject focuses on developing capability in executing complex culinary tasks and usee of a broad array of preparation techniques, crucial for achieving excellence in professional kitchens.

Units of competency addressed:

This "Special Diets" subject is designed to equip aspiring chefs with the essential knowledge and practical skills required to cater confidently and safely to diverse dietary needs. The objective is to foster a deep understanding of various dietary requirements and the culinary techniques necessary to prepare inclusive and delicious food.

Units of competency addressed:

"Breads, Pastries, Cakes and Desserts" is a hands-on subject aimed at developing practical and artistic skills in yeast based cookery and the sweeter side of the kitchen. This subject focuses on building immediate capability in precise production techniques for a diverse range of baked goods and desserts.

Units of competency addressed:

Food Safety Supervision provides participants with the underpinning knowledge and the understanding, on how to recognise, prevent and alleviate the hazards associated with the handling of food.

Legislation in Australia requires certain food businesses in the hospitality and retail food service sector to appoint at least one trained Food Safety Supervisor (FSS) per venue. These requirements are to help safeguard consumers from foodborne illness.

Units of competency addressed:

"Work as a Cook" is a hands-on subject aimed at developing practical and strategic skills for effective kitchen operations. This subject focuses on building immediate capability in both individual cookery performance and the vital planning aspects that underpin successful menu execution.

Units of competency addressed:

Learning outcomes

The SIT30821 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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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
Students will participate in practical kitchen activities that reflect the demands of a commercial kitchen. To ensure a safe and effective learning environment students require the ability to:

  • Stand for extended periods: Commercial kitchen environments involve standing for much of a shift.
  • Lift and carry moderate weights: This includes items such as pots, pans, ingredients, and supplies (e.g., up to 10-15 kg with appropriate manual handling techniques).
  • Perform repetitive tasks: Many kitchen tasks involve repetitive hand and arm movements (e.g., chopping, stirring, cleaning).
  • Maintain dexterity and fine motor skills: Essential for precision tasks like knife work, plating, and handling small utensils.
  • Work in varied temperatures: Commercial kitchens can involve working in both hot (e.g., near ovens, stovetops) and cold (e.g., cool rooms, freezers) environments.
  • Communicate effectively: Both verbally and non-verbally, to ensure clear instructions and safe teamwork in a busy environment.
  • Maintain personal hygiene standards: Adhering to strict food safety and hygiene regulations, including appropriate grooming and wearing of required Personal Protective Equipment (PPE) such as non-slip footwear.
Commitment to Inclusion

We are committed to providing a supportive and inclusive learning environment. If you have a disability, medical condition, or require any adjustments to meet these inherent requirements, we encourage you to discuss this with our student support services prior to or during enrolment. We will work with you to explore reasonable adjustments and support options to facilitate your participation and successful completion of the training.

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.

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

Yes, the SIT30821Certificate III in Commercial Cookery is an approved qualification for an Apprenticeship pathway. This means you may be able to complete your training while gaining valuable on-the-job experience and potentially access government funding or incentives.

To discuss eligibility, enrolment processes, and how an apprenticeship works with this qualification, please contact our dedicated student support team. They can provide comprehensive guidance tailored to your situation.

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
This qualification requires practical application within a suitable commercial kitchen setting. Your workplace must be:

  • A fully equipped commercial kitchen or food preparation and service environment.
  • Equipped with a wide range of commercial kitchen equipment (both small and large).
  • Fitted with appropriate facilities for handwashing, food storage, and temperature monitoring devices.

If you're unsure whether your workplace meets these requirements, please contact our student support team for assessment and guidance.

At Allara Learning, we're committed to supporting you every step of the way. While undertaking training with us, you'll have access to a range of comprehensive support services designed to help you succeed and thrive.

Our support includes:

  • Academic and Learning Support: Get assistance with course content, assessment strategies, and effective study techniques to master your learning.
  • Language, Literacy, and Numeracy (LLN) Support: We provide tailored help to ensure you have the foundational skills needed to confidently engage with your training.
  • Wellbeing and External Support Services: Your mental health and overall wellbeing are important. We offer support to help you navigate challenges, and we can connect you with external professional services and counselling resources if needed.
  • Peer Networks: Connect with fellow students to share experiences, collaborate on learning, and build a supportive community.

For full details on all available support services and how they align with our commitment to access, equity, and your successful enrolment, we recommend reviewing our Participant Handbook and our Access, Equity and Enrolment Policy. You can find these, along with our Training and Assessment Policy and Procedure, on our website.

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 2025 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.