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SIT30821 Certificate III in Commercial Cookery

SIT30821 Certificate III in Commercial Cookery

National ID SIT30821 State ID BHR9
Turn your passion for food into a career

This course provides you with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment.

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kitchen staff

This course remains FEE FREE in 2025! The course fees are 100 per cent subsidised by the WA State Government for WA residents.

 

Some eligibility conditions apply for the free training, and other fees may apply for some courses. Please see the FAQs on our Skills Ready page for further information.

* Please note that eligibility requirements apply to some of the free training.

Overview

Campus Bunbury | Margaret River | Albany

When All year round | Semester 2, 2025 | Semester 1, 2025

Study Mode Apprenticeship | On Campus

This qualification reflects the role of commercial 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 work plans, policies and procedures to guide work activities. Work may occur in a variety of settings, including hotels, restaurants, pubs, cafes, functions, events, residential facilities and lunch bars.

You will also learn skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner. You will practice the skills you have learned in a simulated work environment or at an appropriate hospitality establishment.

To make an informed choice about the suitability of this course, please consider the essential skills and knowledge below. You must: 

  • Enjoy being in the kitchen, cooking and experimenting with food.
  • Maintain a high degree of hygiene for self and workstation.
  • Be able to work independently and as part of a team.
  • Be a problem-solver with the ability to respond to immediate safety and hygiene risks.
  • Be comfortable handling large and heavy commercial kitchen equipment.
  • Be comfortable handling a range of different ingredients including meat, seafood, eggs, and nuts.
  • Have excellent time-management skills and the aptitude to thrive under pressure.
  • Have availability and willingness to work weekends, public holidays and varying shifts. 

If you have dietary restrictions due to cultural, religious or medical reasons, please discuss with South Regional TAFE lecturers to explore your options.

Time Commitment: You will need to allocate appropriate time to complete this course. This includes attending classes on-site and/or online as outlined in the study mode; undertake independent study outside of class hours, including private study, assessment preparation, and research to successfully complete this course; and complete the mandatory work placement as scheduled in your Work Placement Agreement.

You will need to complete:

  • Work Placement: supervised hours in a suitable environment that provides the services in this selected area of study. South Regional TAFE will arrange this work placement within the industry for you. This includes service shifts at your apprenticeship location, or our live-works kitchens.
  • Bunbury Campus live-works is at the Epicure Training Restaurant.
  • Margaret River Campus live-works is at Gather and Feast Training Restaurant.
  • Work Placement hours will be in keeping with Hospitality Industry requirements. This may be outside of your class hours.
  • Vaccinations: may be requested by the workplace prior to placement. This will incur an additional cost. To find out more about immunization in the workplace click here.
  • National Police Clearance: this may be requested by the workplace prior to placement. This clearance will incur an additional cost. To find out more about this clearance click here.

    The South Regional TAFE Training Restaurants – ‘Epicure’ and ‘Gather and Feast’ – provide the opportunity for you to learn in real-life settings in these award-winning facilities. You will gain hands-on experience preparing and serving food for real customers from the public.

Below are some of the important personal skills you will be required to develop and demonstrate during training. These skills are highly valued by industry:

  • Respectful Communication and Empathy: connect with people from different backgrounds; share ideas effectively; build trust and strong relationships; converse with clients and staff in English.
  • Behaviour: good ethical behaviour; ability to stand and concentrate for long periods of time; fortitude to cope with the unpredictability of hospitality.
  • Teamwork: collaborate respectfully with colleagues and clients; be receptive to feedback.
  • Problem Solving: find solutions; engage with challenges; ask questions; clarify and respond appropriately within your scope of practice.
  • Initiative: motivation and proactivity; seek help when necessary.
  • Planning: good time management; prioritise and complete tasks efficiently and effectively.
  • Self-Management: self-reflection and performance evaluation; acknowledge your successes and accept responsibility for any shortcomings.
  • Learning: recognise your strengths; embrace new knowledge and experiences; personal and professional growth.
  • Technology: adapt to new tools; access digital resources; integrate technology into your work.

Important information

Select your preferred campus and apply

All year round, 2025

Details

When All year round, 2025
Where Albany
How Apprenticeship - Classroom

Units

Core

National ID Unit title
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

Elective

National ID Unit title
HLTAID011 Provide First Aid
SITHCCC025 Prepare and present sandwiches
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITXCOM007 Show social and cultural sensitivity

Details

When All year round, 2025
Where Bunbury
How Apprenticeship - Classroom

Units

Core

National ID Unit title
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

Elective

National ID Unit title
HLTAID011 Provide First Aid
SITHCCC025 Prepare and present sandwiches
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITXCOM007 Show social and cultural sensitivity

Details

When All year round, 2025
Where Margaret River
How Apprenticeship - Classroom

Units

Core

National ID Unit title
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

Elective

National ID Unit title
HLTAID011 Provide First Aid
SITHCCC025 Prepare and present sandwiches
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITXCOM007 Show social and cultural sensitivity

Details

When All year round, 2025
Where Margaret River
How SB Apprenticeship - Classroom

Units

Core

National ID Unit title
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

Elective

National ID Unit title
HLTAID011 Provide First Aid
SITHCCC025 Prepare and present sandwiches
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITXCOM007 Show social and cultural sensitivity

Semester 1, 2025

Details

Duration 2 Semesters
When Semester 1, 2025
Where Bunbury
How Classroom

Course fees

Indicative General fee $3,805.00
(Tuition fee* $0.00 + Resource fee $3,805.00 )
Indicative Concession fee $3,805.00
(Tuition fee* $0.00 + Resource fee $3,805.00 )
Indicative Fees and Charges

The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers

Units

Not all units and study modes are offered at all campuses. Please check with your local campus.

Core

National ID Unit title
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

Elective

National ID Unit title
HLTAID011 Provide First Aid
SITHCCC026 Package prepared foodstuffs
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITXCOM007 Show social and cultural sensitivity

Details

Duration 2 Semesters
When Semester 1, 2025
Where Margaret River
How Classroom

Course fees

Indicative General fee $3,805.00
(Tuition fee* $0.00 + Resource fee $3,805.00 )
Indicative Concession fee $3,805.00
(Tuition fee* $0.00 + Resource fee $3,805.00 )
Indicative Fees and Charges

The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers

Units

Not all units and study modes are offered at all campuses. Please check with your local campus.

Core

National ID Unit title
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

Elective

National ID Unit title
HLTAID011 Provide First Aid
SITHCCC025 Prepare and present sandwiches
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITXCOM007 Show social and cultural sensitivity

Semester 2, 2025

Details

Duration 1 Semester
When Semester 2, 2025
Where Bunbury
How Classroom

Course fees

Indicative General fee $3,805.00
(Tuition fee* $0.00 + Resource fee $3,805.00 )
Indicative Concession fee $3,805.00
(Tuition fee* $0.00 + Resource fee $3,805.00 )
Indicative Fees and Charges

The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers

Units

Not all units and study modes are offered at all campuses. Please check with your local campus.

Core

National ID Unit title
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

Elective

National ID Unit title
HLTAID011 Provide First Aid
SITHCCC026 Package prepared foodstuffs
SITHCCC039 Produce pates and terrines
SITHCCC040 Prepare and serve cheese
SITXCOM007 Show social and cultural sensitivity

Get help

Course enquiry form