(SIT30821) Certificate III in Commercial Cookery

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Course Overview

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook.  You will learn to participate in safe work practices and work effectively with others in a commercial kitchen context. You’ll use basic methods of cookery and food preparation equipment to prepare a wide range of dishes, including appetisers and salads, stocks, sauces and soups, and vegetable, fruit, egg and farinaceous (starch-based) dishes. You’ll also learn how to prepare poultry, seafood and meat dishes, as well as how to prepare food to meet special dietary requirements, produce cakes, pastries and breads and desserts. You will also be taught to devise menus and cook specialist dishes for TasTAFE’s training restaurants.

AQF Code
Course Duration
50 weeks
Hobart, Launceston
Intake Dates
Hobart - February, July Launceston - from February 2024
Study Mode
Full time, on-campus
Course Fee
$18,500 (prices include all material fees)
English Language Requirements
IELTS 5.5 (no band less than 5.0) or equivalent
Required Prior Study

Career Opportunities

This qualification provides the skills and the knowledge for an individual to be competent as a qualified cook. Work could be undertaken in various hospitality enterprises where food is prepared and served. Employment opportunities exist with small businesses, larger hotels, restaurants, cafes, hospitals, commercial kitchen operations, and event caterers in the following areas: 

  • Professional Cook /Chef
  • Food and Beverage Manager
  • Catering Manager
  • Restaurant Owner /Operator 

Course Structure

Students will train alongside highly experienced professional chefs in fully equipped kitchens and will have the opportunity to gain further workplace skills by completing placements with our industry partners.

To achieve a Certificate III in Commercial Cookery, 25 units must be successfully completed:

20 Core Units 
 SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery 
SITHCCC028 Prepare appetisers and salads 
SITHCCC029  Prepare stocks, sauces and soups 
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 
SITHCCC031 Prepare vegetarian and vegan dishes 
SITHCCC035 Prepare poultry dishes 
SITHCCC036 Prepare meat dishes 
SITHCCC037 Prepare seafood dishes 
SITHCCC041 Produce cakes, pastries and breads 
SITHCCC042 Prepare food to meet special dietary requirements 
SITHCCC043 Work effectively as a cook 
SITHKOP009 Clean kitchen premises and equipment 
SITHKOP010 Plan and cost recipes 
SITHPAT016 Produce desserts 
SITXFSA005 Use hygienic practices for food safety 
SITXFSA006 Participate in safe food handling practices 
SITXHRM007 Coach others in job skills 
SITXINV006 Receive, store and maintain stock 
SITXWHS005 Participate in safe work practices 
5 Elective Units

Electives may vary from region to region, contact GETI Tasmania for a full list of electives.

Entry Requirements

  • IELTS 5.5 General Training (no band less than 5.0) or equivalent 

Recognition of Prior Learning

You may be eligible to apply for recognition of your skills and experience such as:  

  • formal/informal learning
  • employment/work experience.

You may also be able to apply for credit transfer for units/modules that you have completed previously at another training organisation. 


Course information displayed on this website is subject to change.

You may be required to purchase additional materials or stationery for your course.