SIT30821 – Certificate III in Commercial Cookery

Course Overview

Do you have a passion for food and a knack for cooking with flair?
Taking steps towards becoming a chef is not only a way to express your passion through food, but is an enjoyable and rewarding career path.

Australia is a leisure destination, and where the tourism industry is strong, so too is the demand for qualified cooks.

The SIT30821 – Certificate III in Commercial Cookery introduces you to a range of cookery skills such as planning, preparing, cooking and presenting a wide variety of food and menu items.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Course Delivery

The SIT30821 – Certificate III in Commercial Cookery is delivered over 12-36 months.

Trainers will deliver training on the job with regular workplace visits.

User Choice Program (Apprenticeships and Traineeships)

Under the User Choice program, the Queensland Government provides a public funding contribution towards the cost of training for eligible Queensland apprentices and trainees.

Aurora Training Institute is a Skills Assure supplier under this program for the delivery of this Certificate III qualification as a traineeship pathway for new and existing employees.

Students have only one opportunity for funding as an apprentice or trainee under the User Choice program. Apprenticeships and traineeships completed whilst attending school are not counted.

For more information on the User Choice program visit the Queensland Government website at

Co-Contribution Fee

The Co-Contribution Fee under the User Choice program is dependent on the elective choice. Fees are paid at a rate of $1.60 per nominal hour. This fee represents the total cost to the student to enrol, undertake training and be awarded the qualification.

Click here for more information.

Course Requirements

To achieve a SIT30821 – Certificate III in Commercial Cookery, 25 units must be completed including 20 core units and 5 elective units.

Core Units

  • SITHCCC023 Use food preparation equipment *
  • SITHCCC027 Prepare dishes using basic methods of cookery *
  • SITHCCC028 Prepare appetisers and salads *
  • SITHCCC029 Prepare stocks, sauces and soups *
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes **
  • SITHCCC031 Prepare vegetarian and vegan dishes **
  • SITHCCC035 Prepare poultry dishes **
  • SITHCCC036 Prepare meat dishes **
  • SITHCCC037 Prepare seafood dishes **
  • SITHCCC041 Produce cakes, pastries and breads *
  • SITHCCC042 Prepare food to meet special dietary requirements **
  • SITHCCC043 Work effectively as a cook ** #
  • SITHKOP009 Clean kitchen premises and equipment *
  • SITHKOP010 Plan and cost recipes
  • SITHPAT016 Produce desserts *
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock *
  • SITXWHS005 Participate in safe work practices

Mandatory Elective Units (3 Units)

  • SITHCCC025 Prepare and present sandwiches *
  • SITHCCC026 Package prepared foodstuffs *
  • SITHCCC040 Prepare and serve cheese *

Elective Units (2 Units)

  • SITXCCS014 Provide service to customers
  • SITXCOM007 Show social and cultural sensitivity
  • SITXINV007 Purchase goods


* Prerequisite is SITXFSA005 – Use hygienic practices for food safety

** Prerequisites are SITXFSA005 – Use hygienic practices for food safety and SITHCCC027 – Prepare dishes using basic methods of cookery

# Students are required to complete 48 service periods

At a glance


12 - 36 Months


On-The-Job Delivery


Regular Training

Career Opportunities

Qualified Cook, Commercial Cook, Head Chef, Sous Chef, Banquet Cook, CafΓ© Cook, Bistro Cook


My trainer Aaron was wonderful, he not only has a vast knowledge of the hospitality industry, but his life experiences have been so inspirational to me... Read More

Nared (Nick) Ngowsakul

Commercial Cookery Graduate

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