Course Overview

About This Course

At ACTB, you will train in modern kitchen facilities under the guidance of industry-experienced trainers. Our program combines practical cooking skills with classroom knowledge to ensure you are fully prepared for a career in the hospitality industry. With flexible intakes, supportive trainers, and a central Brisbane location, ACTB provides the perfect environment to turn your passion for food into a rewarding career. Take the first step toward becoming a professional cook with the SIT30821 Certificate III in Commercial Cookery at ACTB.

Where You Can Study

Available Locations

100 Brunswick Street, Fortitude Valley QLD 4006 (Classroom)

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Eligibility

Entry Requirements

General Requirements

Demonstrated IELTS score of at least 6.0 or equivalent (test results must be no more than 2 years old), or successful completion of at least General English at Upper Advanced or English for Academic Purposes Upper Advanced level
A suitable level of language, literacy and numeracy (LLN) to complete course requirements, with or without additional support that ACTB is able to provide
Successfully completed Australian Year 12 or equivalent
Must be at least 18 years of age on the date of course commencement
All students commencing this course are required to complete the LLND assessment conducted during admission to identify any needs for additional support

Career & Study Pathways

Where this takes you

Career Opportunities

Graduates may seek employment as a cook in restaurants, hotels, clubs, pubs, cafés, or coffee shops, as a catering assistant, or as an apprentice chef. This qualification also provides a pathway to higher-level hospitality studies including the SIT40521 Certificate IV in Kitchen Management, the SIT50422 Diploma of Hospitality Management, and other qualifications within the SIT Tourism, Travel, and Hospitality Training Package. Please note: Completion of this qualification does not guarantee employment or migration outcomes.

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Common Questions

Frequently Asked Questions

What is the course code for the Certificate III in Commercial Cookery at ACTB?

The Certificate III in Commercial Cookery at ACTB has the national qualification code SIT30821 and the CRICOS Course Code 114219M.

Where is ACTB located?

ACTB is located at 100 Brunswick St, Fortitude Valley QLD 4006, Australia, providing a central Brisbane location for students.

Is ACTB registered to accept international students?

Yes, ACTB is CRICOS registered with CRICOS Provider Code 03164M and welcomes students from all over the world.

What kind of training environment does ACTB offer for this course?

At ACTB, students train in modern kitchen facilities under the guidance of industry-experienced trainers, with a program that combines practical cooking skills with classroom knowledge.

Does ACTB offer flexible intake dates for the Certificate III in Commercial Cookery?

Yes, ACTB offers flexible intake dates for the Certificate III in Commercial Cookery, which students can indicate their preferred month and year on their application form.

Application

How to Apply

Three simple steps to get enrolled

Step 01

Enquire

Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.

Step 02

Submit Documents

Our team will guide you on exactly which documents to prepare and submit.

Step 03

Get Enrolled

Receive your offer letter and confirm your enrolment. Welcome to the course!

Course Snapshot

Salary, careers & skills

Typical Salary

Entry-level (0-2 years)AUD $50,000 to $60,000 per year

Early Career (2-5 years)AUD $60,000 to $75,000 per year

Mid-Level (5-10 years)AUD $75,000 to $95,000 per year

Career Paths

Commis ChefDemi Chef de PartieChef de PartieSous ChefHead Chef

Key Skills

Food preparation techniques (cutting, slicing, filleting, portioning, marinating)Cooking methods (roasting, grilling, braising, steaming, sautéing, poaching)Preparation of stocks, sauces, soups, and appetisersMeat, poultry, and seafood cookeryPastry, bread, cake, and dessert production

Full Course Overview

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