National Provider Code No. 51259 | CRICOS Code 02543G

SIT30821 Certificate III in Commercial Cookery

(Direct entry)(CRICOS Course Code: 109786M)

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 and
  • An Academic pathway in SIT40521 Certificate IV in Kitchen Management.

AQF stands for Australian Qualification Framework while KIC stands for Kingston International College.

Description Amount
Application $250.00
Tuition $10,500.00
Resource $1500.00
Total course amount $12,250.00
Commitment* $500.00
Payment Terms & Conditions
Prior COE issuance After issuance of COE
Application fee to be paid in full N/A
* Commitment fee to be paid in full
(Commitment fee will be adjusted / credited back to the student’s final term’s instalment of the course. See our Refund Policy for Terms & Conditions)
N/A
Resource fee to be paid in full N/A
Tuition fee for First Term / Term 1 to be paid in full Equal termly payment of the remaining balance and/or as per letter of offer from Term 2
  • All fees advertised are in Australian Dollars (AUD).
  • Resource fee for Cert III Commercial Cookery include uniforms, toolkits, and kitchen ingredients.

52 weeks (40 academic weeks + 12 weeks of study breaks)
Mandatory scheduled classes: 2 days weekly.
Academic support day: 1 day weekly, on Fridays.
20 hours academic contact weekly.

  • Year 10 or equivalent and
  • Complete KIC’s Language, Literacy, Numeracy and Digital (LLND) test with at least a score of IELTS 6.0, PTE 50, TOEFL 64, CEA 169, OET B overall test result.
UNIT NO UNIT CODE UNIT TITLE UNIT PREREQUISITE/S
Units marked with an *asterisk have one or more prerequisites.
UNIT DURATION
(Weeks)
20 CORE UNITS
1 SITHCCC023* Use food preparation equipment SITXFSA005 1.5
2 SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005 1.5
3 SITHCCC028* Prepare appetisers and salads SITXFSA005 1.5
4 SITHCCC029* Prepare stocks, sauces and soups SITXFSA005 2
5 SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005, SITHCCC027 2
6 SITHCCC031* Prepare vegetarian and vegan dishes SITXFSA005, SITHCCC027 2
7 SITHCCC035* Prepare poultry dishes SITXFSA005, SITHCCC027 2
8 SITHCCC036* Prepare meat dishes SITXFSA005, SITHCCC027 2.5
9 SITHCCC037* Prepare seafood dishes SITXFSA005, SITHCCC027 2
10 SITHCCC041* Produce cakes, pastries and breads SITXFSA005 3
11 SITHCCC042* Prepare food to meet special dietary requirements SITXFSA005, SITHCCC027 2
12 SITHCCC043* Work effectively as a cook (Minimum of 48 workbased training sessions) SITXFSA005, SITHCCC027 1
13 SITHKOP009* Clean kitchen premises and equipment SITXFSA005 1
14 SITHKOP010 Plan and cost recipes Nil 2
15 SITHPAT016* Produce desserts SITXFSA005 2
16 SITXFSA005 Use hygienic practices for food safety Nil 1
17 SITXFSA006 Participate in safe food handling practices Nil 1
18 SITXHRM007 Coach others in job skills Nil 1
19 SITXINV006* Receive, store and maintain stock SITXFSA005 1
20 SITXWHS005 Participate in safe work practices Nil 1
5 ELECTIVE UNITS (3 Elective units from Group A + 2 units from Group B)
21 SITHCCC025* Prepare and present sandwiches SITXFSA005 1.5
22 SITHCCC038* Produce and serve food for buffets SITXFSA005, SITHCCC027 2
23 SITHCCC040* Prepare and serve cheese SITXFSA005 1.5
24 SITXCCS014 Provide service to customers Nil 1
25 SITXINV007 Purchase goods Nil 1
Academic weeks 40 weeks
Course study breaks 12 weeks
Total course duration for 25 units of competency 52 weeks