SIT30821 Certificate III in Commercial Cookery

Cricos Course Code: 112924B

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Course overview

The Certificate III in Commercial Cookery at Opulence College is an intensive 52-week program designed to provide students with the fundamental skills and knowledge required for a successful career in the culinary industry. This comprehensive program encompasses various aspects of commercial cookery, including food preparation, cooking techniques, menu development, and kitchen operations.

One of the highlights of the program is the 192-hour work placement, where students have the opportunity to gain hands-on experience in real-world kitchen settings. Opulence College is committed to supporting students by arranging placements for those in need, ensuring they have access to valuable industry experience to complement their studies.

Throughout the program, students will receive expert guidance from experienced chefs and instructors, as well as access to state-of-the-art facilities and resources. Upon completion of the Certificate III in Commercial Cookery, graduates will be well-equipped to pursue rewarding careers in restaurants, hotels, catering companies, and other culinary establishments.

Course Summary

  • Duration: 52 weeks (including term breaks)

  • This course is for: International students

  • Final exam: No

  • $13,500/year

  • Funding: N/A

  • CRICOS Code: 112924B

  • Location: Canberra and Melbourne

  • Monthly intakes

About Course

Course Description

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.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Our Certificate III in Commercial Cookery is a nationally recognised VET qualification.

Course Duration

  • 52 weeks (including term breaks)
  • 4 terms (10 weeks per term)

This course consists of 25 units of competency (20 core and 5 elective) delivered across a period of 52 weeks (including 12 weeks of term breaks). Students will complete 464 hours of face-to-face training, 336 hours of supervised assessment, and 192 hours of mandatory Work Placement. Students are expected to complete 240 hours of unsupervised self-study. The 40 weeks of learning are split into 4 terms of 10 weeks each, with each term covering 5-7 units of competency.

Study Mode

The delivery methods for this course include:

Face-to-Face Learning in Classroom and Kitchen

Course Entry Requirements

  1. English Proficiency Requirements:
    • Applicants must demonstrate proficiency in English through one of the following:
      • IELTS (International English Language Testing System) with a minimum overall band score of 6.0, with no individual band score below 5.5.
      • Pearson Test of English Academic (PTE Academic) with a minimum overall score of 50, and a minimum score of 42 in each of the four skills.
      • Any other English proficiency test deemed equivalent by Opulence College.
  2. Age Requirements:
    • Applicants must be at least 18 years of age at the time of enrolment.
  3. Academic Requirements:
    • Applicants must have successfully completed Australian Year 10 or an equivalent.

Note: Meeting these requirements does not guarantee admission, as additional factors may be considered during the selection process.


This course will be delivered and assessed through classes, tutorials, workshop experience and activities, and prescribed readings.

Course Outcomes

Students will attain the Certificate III in Commercial Cookery once all units have been completed at a competent level.

Graduates of our Certificate III in Commercial Cookery will gain the skills needed to become a recognised trade cook. They are mostly employed in the industries below:

  • Accommodation and Food Services
  • Health Care and Social Assistance
  • Manufacturing


Course Fees

The costs for this course are as follows:

  • Enrolment Fee: $200 (non-refundable)
  • Material Fee: $800 (non-refundable)
  • Uniform and toolkit: $250 (non-refundable)
  • Tuition Fee: $13,500/year

Please contact us at for more information about our course fees.

Unit of Competency

Unit CodeUnit Name
SITHCCC023Use food preparation equipment
SITHCCC027Prepare dishes using basic methods of cookery
SITHCCC028Prepare appetisers and salads
SITHCCC029Prepare stocks, sauces and soups
SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031Prepare vegetarian and vegan dishes
SITHCCC035Prepare poultry dishes
SITHCCC036Prepare meat dishes
SITHCCC037Prepare seafood dishes
SITHCCC041Produce cakes, pastries and breads
SITHCCC042Prepare food to meet special dietary requirements
SITHCCC043Work effectively as a cook
SITHKOP009Clean kitchen premises and equipment
SITHKOP010Plan and cost recipes
SITHPAT016Produce desserts
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXHRM007Coach others in job skills
SITXINV006Receive, store and maintain stock
SITXWHS005Participate in safe work practices
SITHCCC026Package prepared foodstuffs
SITHCCC038Produce and serve food for buffets
SITHCCC040Prepare and serve cheese
SITXWHS006Identify hazards, assess and control safety risks
SITXCOM007Show social and cultural sensitivity
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    In the spirit of reconciliation, Opulence College acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their Elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.