Course Overview

About This Course

The SIT30821 Certificate III in Commercial Cookery develops the practical cookery skills and industry knowledge required to work professionally in commercial kitchens and the hospitality industry. Through practical and classroom-based learning in Holmesglen's commercial training kitchens, you'll develop skills in food preparation and cookery, including preparing vegetarian and vegan dishes and meeting special dietary requirements. The course also includes a five-week practical placement during the fourth term, providing an opportunity to apply your skills in a workplace environment. On completion, you'll be prepared for opportunities in a range of hospitality and food service settings, including restaurants, hotels, clubs, pubs, cafés and coffee shops.

This course consists of 25 units — 20 core and 5 elective — and can be studied full-time over 12 months (three days per week, face-to-face) or part-time over 18 months (two days per week); international students must study full-time. Learners may also complete units from the Certificate III in Patisserie (Bridging Program) alongside this course, providing a pathway to a dual qualification in Commercial Cookery and Patisserie.

Where You Can Study

Available Locations

Melbourne

585 Waverly Rd, Glen Waverley, VIC 3150

Open in Maps ↗

Student Information

Fees & Entry by Student Type

Tuition Fee

$16,069

Duration

Full Time, 1 Year; Part Time, 1.5 Years

Intakes

February, July

Study Mode

Full Time

Eligibility

Entry Requirements

General Requirements

Domestic Students:

To be eligible for the SIT30821 Certificate III in Commercial Cookery, learners must be at least 17 years of age.
No prior industry experience is required.
Before attending a pre-training review, learners must complete an online language, literacy and numeracy (LLN) assessment, achieving Score 2, Working Level 3.

Practical placement

Learners must complete a five-week practical placement at a restaurant or café approved by HCB teaching staff:
20 hours per week
100 hours in total
The unit SITHCCC043 Work effectively as a cook requires a minimum of 48 complete service periods, covering a combination of breakfast, lunch and dinner, completed in an operational hospitality workplace or a simulated industry environment.
Depending on the host business, evidence may include immunisation records, licences and registrations, Working with Children Check (WWCC), NDIS Check, National Police Check and Food Handlers Certificate.

International Students:

Good passes at Year 12 or the overseas equivalent
English language proficiency equivalent to IELTS 6.0 or equivalent
Students must be at least 18 at the commencement of the course

Career & Study Pathways

Where this takes you

Career Opportunities

Cook in restaurants, hotels, clubs, pubs, cafes and coffee shops
Skilled operational-level roles across the hospitality and food service industry
Pathway to further study: Certificate IV in Kitchen Management, Certificate IV in Patisserie, or Diploma of Hospitality Management

Quality & Recognition

Accreditation & Migration

Academic Regulator

ASQA

Professional Body

Tourism, Hospitality and Events Industry Body

Accreditation Status

Accredited

Skills Assessor

TRA (Trades Recognition Australia)

Course Content

Units of Competency

All Units25 units

SITXFSA005

Use hygienic practices for food safety

SITXWHS005

Participate in safe work practices

SITHKOP009

Clean kitchen premises and equipment

SITHCCC023

Use food preparation equipment

SITHCCC027

Prepare dishes using basic methods of cookery

SITHCCC028

Prepare appetisers and salads

SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC031

Prepare vegetarian and vegan dishes

SITHCCC043

Work effectively as a cook

SITHCCC029

Prepare stocks, sauces and soups

SITHCCC036

Prepare meat dishes

SITHCCC037

Prepare seafood dishes

SITXFSA006

Participate in safe food handling practices

SITHKOP010

Plan and cost recipes

SITHCCC041

Produce cakes, pastries and breads

SITXINV006

Receive, store and maintain stock

SITXHRM007

Coach others in job skills

SITHCCC035

Prepare poultry dishes

SITHCCC042

Prepare food to meet special dietary requirements

SITHPAT016

Produce desserts

SITHCCC025

Prepare and present sandwiches

BSBSUS211

Participate in sustainable work practices

HLTAID011

Provide First Aid

SITHCCC038

Produce and serve food for buffets

SITHCCC044

Prepare specialised food items

Common Questions

Frequently Asked Questions

What industry connections does Holmesglen offer for hospitality students?

Holmesglen has strong industry connections built over 40+ years of education experience, and has been a five-time Industry Collaboration winner at the Victorian Training Awards, which can benefit hospitality students through real-world partnerships and work placement opportunities.

Does Holmesglen offer apprenticeship pathways related to Commercial Cookery?

Yes, Holmesglen offers apprenticeship courses as a study pathway, which may be relevant to those pursuing a career in commercial cookery, allowing students to combine on-the-job training with formal qualification requirements.

Is the Certificate III in Commercial Cookery available as a Free TAFE course at Holmesglen?

Holmesglen does offer Free TAFE options for eligible students. You should visit the Free TAFE section of the Holmesglen website or contact the institution directly to confirm whether the Certificate III in Commercial Cookery is currently eligible under the Free TAFE program.

What support is available to students studying at Holmesglen?

Holmesglen provides both academic and personal support to students, along with regular activities to enhance the learner experience, as part of its commitment to vibrant student life on its award-winning campuses.

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!

Processing time: Offer letter issued within approximately 1 business days.

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

💬

Need guidance?

Free advisor support

Our advisors help international students choose the right course and navigate visa pathways — at no cost.

Promote your Institution with Find the Courses