Certificate III in Commercial Cookery

The Certificate III in Commercial Cookery (SIT30821) is a nationally recognised vocational qualification offered by The Canberra Training School Pty. Ltd., trading as Canberra Business and Technology College (CBTC). It reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items, working with some independence and under limited supervision using established plans, policies and procedures.

Training is delivered entirely through CBTC's Traineeship/Apprenticeship model, meaning all learning takes place on-the-job in a working kitchen rather than through a separate formal work placement. Learners are recommended to commit a minimum of 35–45 hours per week to class participation, homework, self-study, assignment activities and assessments across the course.

The qualification covers 25 units of competency (20 core and 5 elective), spanning food preparation equipment, stocks, sauces and soups, vegetable, egg and farinaceous dishes, vegetarian and vegan cookery, poultry, meat and seafood dishes, cakes, pastries and desserts, and hygienic food handling and workplace safety practices. It suits career changers, those seeking their first hospitality qualification, and current industry workers wanting formal recognition of their skills, providing a pathway to work as a cook in restaurants, hotels, clubs, pubs, cafés and coffee shops.