SIT30821Certificate III in Commercial Cookery

This qualification 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. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Completion of this qualification contributes to recognition as a trade cook.

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

Work Placement
Work placement component has been implemented in this strategy to ensure work-based training for the unit SITHCCC043 Work effectively as a cook – for a total of 192 hours.

Qualification Code
Qualification Name
Certificate III in Commercial Cookery
52 Weeks (Including 45 weeks of delivery and 7 weeks of break periods)
Students will also need to complete work placement as part of their course. This will be in Term 5 with 192 hours to be completed during the course.
Delivery Site
Tenancy 1, Level 7
440 Elizabeth Street, Melbourne VIC 3000

Kitchen: 172 Victoria Street, Richmond, VIC 3121
Delivery Mode
Face to face in the classroom.
Practical face to face training will be provided in a commercial training kitchen.
Work placement.
Course Cost
AUD 12,250.00

Who can enroll

Target group for this program will be international applicants over the age of 18 who wish to enter the hospitality industry as a commercial cook.

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Entry Requirements

There are no formal prerequisites required for entry in the Certificate III of Commercial Cookery.

However, students entering this course at Winslow College must meet the following entry requirements:

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    English Language Requirements

    Minimum IELTS score of 6.0 or PTE score of 51.6 or Certificate IV in EAL or equivalent*.

    *For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the admissions and student selection policy available in the student’s handbook (

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    Academic Requirement

    Satisfactory completion of Australian Year 12 or equivalent (for International Students–satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into all qualifications);

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    Age Requirement

    Students must be a minimum age of 18 years or above at the time of course commencement.

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    Pre-Training Review

    All learners will undertake an initial skills assessment to determine suitability for the course and student needs. The review aims to identify their training needs through questions on previous education or training, the relevance of the course and relevant experience. Determination of course suitability and additional support (if any) will be made by a qualified assessor.

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    Language Literacy and Numeracy (LLN)

    All students will be required to complete an LLN assessment prior to the commencement of the course. Winslow College uses the LLN robot platform for the assessment.

    All reports, training supplements and recommendations are generated by the LLN Robot system after comparing the learner’s ACSF spiky profile to the profile of this course.

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    Course Specific Requirement

    • Students will need access to a kitchen toolkit which includes a chef’s uniform, safety shoes, various knives and small equipment. This will be arranged and provided by Winslow College.
    • Applicants will need to be physically able to carry out manual handling required to perform tasks involved while undergoing training. As part of this course students are expected to handle complex foods – e.g. cooking of various processed or raw meats, poultry, seafood’s, dairy items and student must keep in mind of any religious or dietary barriers to handle such foods before enrolling in this course.

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    Hardware/Software requirements

    For students to work on assessments, tasks and self-study all learners are expected to have access to a laptop or computer with Windows operating system and office application like Microsoft word at their own cost.

    Where needed, Winslow College will provide access to computers/laptops, through an MoU setup with an external IT company.

Pathways from the qualification

Further Study Pathway

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management.


Employment Outcomes

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Course Structure

20 core units and
5 elective units

Core Units

Unit Code

Unit Description


Use food preparation equipment


Prepare dishes using basic methods of cookery


Use hygienic practices for food safety


Prepare stocks, sauces and soups


Prepare vegetable, fruit, eggs and farinaceous dishes


Prepare poultry dishes


Prepare meat dishes


Prepare seafood dishes


Produce cakes, pastries and breads


Prepare food to meet special dietary requirements


Work effectively as a cook


Clean kitchen premises and equipment


Plan and cost recipes


Produce desserts


Prepare appetisers and salads


Participate in safe food handling practices


Coach others in job skills


Receive, store and maintain stock


Prepare vegetarian and vegan dishes


Participate in safe work practices

Elective Units

Unit Code

Unit Description


Package prepared foodstuffs


Produce and serve food for buffets


Show social and cultural sensitivity


Identify hazards, assess and control safety risks


Prepare and serve cheese

Note: The elective units may change at college’s discretion, if necessary.

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