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SIT30816 Certificate III in Commercial Cookery in Brisbane and Melbourne

Introduction to Our Commercial Cookery Course

Do you want to work in a commercial kitchen?

Then this is the course for you!

This qualification provides you with the practical cookery skills and knowledge required to work safely in a commercial kitchen environment. As well as the practical skills, you will also learn the skills needed to work effectively and safely as part of team. Such skills as; communication, teamwork, conflict resolution, hygiene and time management.

Training is conducted in our onsite training kitchens, which are equipped to meet industry standards and the classroom. You will be assessed through written tests, assignments and practical tasks.

Practical placement is a compulsory component of this course in order to achieve your qualification. All workplace partners are at a short distance from our Institute. Academia arranges the practical placement for its students in one of Melbourne’s or Brisbane’s best hotels, for example:

Training in the workplace encompasses all of your skills learned throughout your first year to enhance your employability skills for the industry.

This course is a pathway to the

Course Recognition

Course Code: SIT30816
Course Name: Certificate III in Commercial Cookery
CRICOS Code: 093227M
CRICOS Duration: 50 Weeks registered on CRICOS, including tuition and course breaks
Work placement: This course includes 2 days a week for 10 weeks in an Academia affiliated Hotel commercial kitchen.
Course Delivery Location: Melbourne Campus (399 Lonsdale Street, Melbourne VIC 3000)
Brisbane Campus (41 Raff Street, Spring Hill QLD 4000)

Units of competency for the Certificate III in Commercial Cookery

To achieve the Certificate III in Commercial Cookery you must complete 21 core units and 4 electives (Electives have been selected by Academia to be relevant to the work outcome for this qualification).
The 21 core units are;

Unit Code
Unit Description
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Unit Code
Unit Description
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Clean kitchen premises and equipment
Unit Code
Unit Description
Plan and cost basic menus
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.


After the successful completion of this course you can entry to

Study, Assessment Methods and Facilities

  1. This course is delivered face-to-face, through a combination of tutorials and workshops. You will be assessed through written tests, computer-based tasks, and assignments
  2. Equipment includes: Fully Equipped Computer Labs, training kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

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