People exploring structured training
Review the course information and ask what entry considerations apply to your situation.
COURSE • SIT30821
Certificate III in Commercial Cookery
Build commercial cookery skills for kitchen, food preparation, and hospitality pathways.
Course details
- Course code
- SIT30821
- Course area
- Cookery & Hospitality
- Entry and eligibility
- Confirmed before enrolment
- Delivery type
- Blended / practical training
- Partner arrangements
- See current RTO partners
COURSE OVERVIEW
Understand the current course pathway
This commercial cookery pathway supports learners developing kitchen skills, food preparation knowledge, and hospitality workplace readiness. All Skills College provides course guidance while the partner RTO manages recognised training and assessment.
COURSE FOCUS
Cookery & Hospitality
COURSE CAPABILITY PLAN
Key areas covered
-
01
Prepare and cook a wide range of dishes using commercial kitchen methods and workflow
-
02
Plan and organise work to meet service timeframes and quality standards
-
03
Apply food safety, hygiene, allergen awareness and safe kitchen practices
WHO THIS COURSE MAY SUIT
Consider whether this course fits your next step
Course suitability, entry requirements and the applicable partner arrangement are confirmed before enrolment.
People building on existing knowledge
Discuss how the current course content may relate to your experience and goals.
People exploring RPL
Relevant experience may be considered through RPL, subject to evidence review against applicable requirements.
What to consider before enrolment
Entry and evidence requirements depend on the partner RTO and delivery pathway. Speak with All Skills College for current eligibility, evidence, and enrolment guidance.
What may apply before you start
There are pre-requisites for this course. These may include fitness, language, literacy, numeracy, digital literacy, age, safety or other entry requirements, and may vary between our partner RTOs. Please discuss these requirements with our staff before enrolment.
SKILLS & KNOWLEDGE
Skills and knowledge you can build
Review the current learning outcomes recorded for this course. Successful completion requires meeting all applicable training and assessment requirements.
- Prepare and cook a wide range of dishes using commercial kitchen methods and workflow
- Plan and organise work to meet service timeframes and quality standards
- Apply food safety, hygiene, allergen awareness and safe kitchen practices
- Use knives, equipment and commercial processes correctly for prep and plating
- Work effectively in a team environment under pressure during service
COURSE STRUCTURE
Units in this course
Core and elective units are shown from the current course record. Final unit and elective arrangements are confirmed before enrolment.
Core units
20 units
SITHCCC023
Use food preparation equipment
Core
SITHCCC027
Prepare dishes using basic methods of cookery
Core
SITHCCC028
Prepare appetisers and salads
Core
SITHCCC029
Prepare stocks, sauces and soups
Core
SITHCCC030
Prepare vegetable, fruit, eggs and farinaceous dishes
Core
SITHCCC031
Prepare vegetarian and vegan dishes
Core
SITHCCC035
Prepare poultry dishes
Core
SITHCCC036
Prepare meat dishes
Core
SITHCCC037
Prepare seafood dishes
Core
SITHCCC041
Produce cakes, pastries and breads
Core
SITHCCC042
Prepare food to meet special dietary requirements
Core
SITHCCC043
Work effectively as a cook
Core
SITHKOP009
Clean kitchen premises and equipment
Core
SITHKOP010
Plan and cost recipes
Core
SITHPAT016
Produce desserts
Core
SITXFSA005
Use hygienic practices for food safety
Core
SITXFSA006
Participate in safe food handling practices
Core
SITXHRM007
Coach others in job skills
Core
SITXINV006
Receive, store and maintain stock
Core
SITXWHS005
Participate in safe work practices
Core
Elective units 29 units View units
SITHCCC025
Prepare and present sandwiches
Elective
SITHCCC026
Package prepared foodstuffs
Elective
SITHCCC032
Produce cook-chill and cook-freeze foods
Elective
SITHCCC033
Re-thermalise chilled and frozen foods
Elective
SITHCCC038
Produce and serve food for buffets
Elective
SITHCCC039
Produce pates and terrines
Elective
SITHCCC040
Prepare and serve cheese
Elective
SITHCCC044
Prepare specialised food items
Elective
SITHPAT014
Produce yeast-based bakery products
Elective
SITXFSA007
Transport and store food
Elective
SITHASC020
Prepare dishes using basic methods of Asian cookery
Elective
SITHASC021
Prepare Asian appetisers and snacks
Elective
SITHASC022
Prepare Asian stocks and soups
Elective
SITHASC023
Prepare Asian sauces, dips and accompaniments
Elective
SITHASC024
Prepare Asian salads
Elective
SITHASC025
Prepare Asian rice and noodles
Elective
SITHASC026
Prepare curry pastes and powders
Elective
SITHASC027
Prepare Asian cooked dishes
Elective
SITHASC028
Prepare Asian desserts
Elective
SITHASC033
Prepare dim sum
Elective
BSBSUS211
Participate in sustainable work practices
Elective
HLTAID011
Provide First Aid
Elective
SIRXOSM002
Maintain ethical and professional standards when using social media and online platforms
Elective
SIRXOSM003
Use social media and online tools
Elective
SITXCCS014
Provide service to customers
Elective
SITXCOM006
Source and present information
Elective
SITXCOM007
Show social and cultural sensitivity
Elective
SITXINV007
Purchase goods
Elective
SITXWHS006
Identify hazards, assess and control safety risks
Elective
Available electives may vary under the applicable partner RTO arrangement. Confirm the current selection before enrolment.
POSSIBLE NEXT STEPS
Where this course may lead
Explore role contexts and further study recorded for this course. Outcomes depend on your experience and any separate employer, regulator or licensing requirements.
STARTING POINT
SIT30821 · Certificate III in Commercial Cookery
ROLE CONTEXTS
Career directions
- Commercial Cook
- Chef de Partie (Developing)
- Catering Cook
- Kitchen Supervisor (Entry)
- Cook (Casual / Part-time)
FURTHER STUDY
Study pathways
- Progress to Diploma of Hospitality Management
- Specialisation in commercial kitchen leadership
- Business pathway for hospitality operators
PRACTICAL ENVIRONMENTS
See the practical training environment
Explore available facilities and learning environments. The spaces and equipment used depend on the course and unit.
TRAINING, ASSESSMENT & RPL
Understand the partner arrangement
All Skills College delivers training and conducts assessment under formal third-party arrangements with partner RTOs. The relevant partner RTO provides oversight and issues qualifications or Statements of Attainment.
Ask about the current course pathway
Confirm entry considerations, course information and the partner arrangement that applies before enrolment.
Make a course enquiryAsk whether relevant experience may count
RPL requires evidence to be reviewed against the applicable course or unit requirements.
Explore RPLCurrent RTO partners for this course
View all RTO partners
RTO 40747
TAE College Australia
Primary partner RTO
- Legal name
- Reach Community College Pty Ltd
- ABN
- 94 154 378 962
- ACN
- 154 378 962
- Initial registration
- 21 October 2013
COURSE QUESTIONS
Questions about SIT30821
Clear answers about requirements, RPL, partner arrangements and next steps.
What entry requirements apply?
Entry, evidence and eligibility requirements depend on the applicable partner RTO and pathway. Our team can explain current requirements before enrolment.
Can relevant experience be considered through RPL?
Relevant work history, prior learning or practical experience may be considered. Evidence must be reviewed against applicable requirements.
How are units and partner arrangements confirmed?
Current unit and partner arrangements are confirmed before enrolment.
Does course completion guarantee a job or licence?
No. Course completion does not guarantee employment or a licence. Separate employer and regulator requirements may apply.
Course enquiry · SIT30821
Ask us about this course
Ask about entry and eligibility, current delivery options, unit selection, fees, RPL or the partner arrangement that applies to your pathway.
- Call
- 1800 003 449
- Visit
- 921 Punchbowl Rd, Punchbowl NSW 2196