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SIT30816 Certificate III in Commercial Cookery

This qualification is designed to reflect the role of individuals that use a variety of well-developed cookery skills and practices. Having sound understanding of kitchen operations to prepare food and menu items, individuals use discretion and judgement working with some independence using plans, policies and procedures within a commercial cookery environment.

This qualification would apply to individuals working in a variety of venues such as restaurants, hotels, pubs, café’s and sandwich/coffee shops.



There is no licencing requirement for this qualification. However the industry may have state based legislation in regards to food handling.
Licences may include:

• Food Handlers Certificate (RSF)


You have a total of 2 years to complete the Certificate III, however, based on a study commitment of 15 to 20 hours a week, candidates are able to complete this in 12 months.

Entry requirements

There are no entry requirements for this qualification.


A possible training pathway for a student completing this qualification could be the following:

* SIT40516 Certificate IV in Commercial Cookery
* SIT50416 Diploma of Hospitality Management

These qualifications represent a logical pathway regardless of whether the RTO offers the qualifications.

After achieving the SIT30813 Certificate III in Commercial Cookery, candidates may pathway into Certificate IV in Commercial Cookery (SIT40516) or a Certificate IV in another Industry area.

‘Course Credits’ may be gained for further study on completion of this qualification.

Job roles

Job roles associated with this qualification relate to the delivery of training and assessment of competence within the VET sector.

Employment outcomes may include the following role/s:

* Chef
* Cook
* Kitchen hand/worker

Course Content

25 units are required for award of this qualification including:

* Twenty-One (21) is an industry core units
* Four (4) are elective units

The Nominal Hours for the Qualification as per the Victorian Implementation / Purchasing Guide are 1200-2400 Hours.

On successful completion of the following 25 units you will have attained the SIT30816 Certificate III in Commercial Cookery

The following tables outline the Units of Competencies and FMedge subjects available for this Qualification.

Unit Code Unit Title Core /Elective
BSBSUS201  Participate in environmentally sustainable work practices  Core
BSBWOR203  Work effectively with others  Core
SITHCCC001  Use food preparation equipment Core
SITHCCC005  Prepare dishes using basic methods of cookery  Core
SITHCCC006  Prepare appetisers and salads Core
SITHCCC007  Prepare stocks, sauces and soups Core
SITHCCC008  Prepare vegetable, fruit, egg and farinaceous dishes Core
SITHCCC012  Prepare poultry dishes Core
SITHCCC013  Prepare seafood dishes Core
SITHCCC014  Prepare meat dishes Core
SITHCCC018  Prepare food to meet special dietary requirements Core
SITHCCC019  Produce cakes, pastries and breads Core
SITHCCC020  Work effectively as a cook Core
SITHKOP001  Clean kitchen premises and equipment Core
SITHKOP002  Plan and cost basic menus Core
SITHPAT006  Produce desserts Core
SITXFSA001  Use hygienic practices for food safety Core
SITXFSA002  Participate in safe food handling practices Core
SITXHRM001  Coach others in job skills Core
SITXINV002  Maintain the quality of perishable items Core
SITXWHS001  Participate in safe work practices Core
BSBCMM201  Communicate in the workplace Elective
TLIE1005 Carry out basic workplace calculations Elective
HLTAID003  Provide first aid Elective
SITXWHS002  Identify hazards, assess and control safety risks Elective

Please Note: The elective units of competency have been selected by FMedge following industry consultation and are offered in the standard delivery of this course by FMedge. Candidates who have attained competency in alternate units may be eligible to substitute those units for Credit transfer/RPL or RCC in accordance with the training package rules for the SIT30813 Certificate III in Commercial Cookery. Where this course is offered for our corporate clients and subject to the training packaging rules alternate electives may be substituted to provide customisation to their specific requirements.


Upon successful completion of the required 25 units, you will be awarded SIT30816 Certificate III in Commercial Cookery.

Delivery Methods

icon-online  Online

Programs can also be designed to meet your timeframe and the specific needs of your personal circumstances, your organisation and market sector.

Please contact us to discuss your organisation’s specific training needs and preferred delivery method (Online, classroom based or a blended approach).

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