Program Overview

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Certificate III in Commercial Cookery

Course Overview

The Certificate III in Commercial Cookery provides you with the essential skills and knowledge required to join the kitchen as an apprentice chef. According to the Australian Government's Job Outlook service, the number of people working as cooks grew very strongly over the past five years and is expected to see strong growth in the future. This large occupation is likely to see around 35,000 job openings over the next five years.

Hone your skills in the basic methods of cookery and learn how to prepare poultry, seafood and meat dishes. You will also discover the skills to work effectively in the kitchen and maintain the quality and safety of food you are preparing. Our highly qualified teachers have experience in some of Australia's most well known kitchens. They are dedicated to sharing their knowledge and will prepare you for a fast paced career in commercial cookery.

Upon successful completion of this course, individuals may wish to enrol into a Certificate IV in Kitchen Management or continue in the workforce as a qualified cook.

What Can I Do?

• Cook
• Commercial Cook
• Banquet Cook
• Cafe Cook
• Bistro Cook

Course Outcome:

SIT30821 Certificate III in Commercial Cookery

Trade Skills Assessment and Gap Training Program

If you can demonstrate substantial competency in this qualification, you may be able to access funding for recognition of prior learning and gap training through the Trade Skills and Assessment Gap Training (TSAGT) program. TAFE Queensland is a proud recipient of funding from the Queensland Government, Department of Trade, Employment and Training (DTET) for this program. Only eligible participants may receive funding for eligible courses. Learn more about eligibility criteria.

Free Apprenticeships for Under 25s

The Queensland government is supporting young Queenslanders up to the age of 25 by providing access to fully subsidised training across a range of priority apprenticeship or traineeship qualifications. Learn more.

What You Will Study

The successful achievement of this qualification requires you to complete all core and 5 elective units from the list below.

Core Units

• UNIT CODE: SITXFSA005
  • UNIT NAME: Use hygienic practices for food safety
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
• UNIT CODE: SITXWHS005
  • UNIT NAME: Participate in safe work practices
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
• UNIT CODE: SITHCCC023
  • UNIT NAME: Use food preparation equipment
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITHCCC027
  • UNIT NAME: Prepare dishes using basic methods of cookery
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITXFSA006
  • UNIT NAME: Participate in safe food handling practices
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
• UNIT CODE: SITHKOP009
  • UNIT NAME: Clean kitchen premises and equipment
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITHCCC029
  • UNIT NAME: Prepare stocks, sauces and soups
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITHCCC028
  • UNIT NAME: Prepare appetisers and salads
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITHCCC030
  • UNIT NAME: Prepare vegetable, fruit, eggs and farinaceous dishes
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.
  • Pre-requisite unit: SITHCCC027, SITXFSA005
• UNIT CODE: SITHCCC031
  • UNIT NAME: Prepare vegetarian and vegan dishes
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.
  • Pre-requisite unit: SITHCCC027, SITXFSA005
• UNIT CODE: SITXINV006
  • UNIT NAME: Receive, store and maintain stock
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITHCCC035
  • UNIT NAME: Prepare poultry dishes
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.
  • Pre-requisite unit: SITHCCC027, SITXFSA005
• UNIT CODE: SITHCCC036
  • UNIT NAME: Prepare meat dishes
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods.
  • Pre-requisite unit: SITHCCC027, SITXFSA005
• UNIT CODE: SITHCCC037
  • UNIT NAME: Prepare seafood dishes
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods.
  • Pre-requisite unit: SITHCCC027, SITXFSA005
• UNIT CODE: SITHCCC041
  • UNIT NAME: Produce cakes, pastries and breads
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITHCCC042
  • UNIT NAME: Prepare food to meet special dietary requirements
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.
  • Pre-requisite unit: SITHCCC027, SITXFSA005
• UNIT CODE: SITHKOP010
  • UNIT NAME: Plan and cost recipes
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.
• UNIT CODE: SITHPAT016
  • UNIT NAME: Produce desserts
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITXHRM007
  • UNIT NAME: Coach others in job skills
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
• UNIT CODE: SITHCCC043
  • UNIT NAME: Work effectively as a cook
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
  • Pre-requisite unit: SITHCCC027, SITXFSA005

Elective Units

• UNIT CODE: SITHCCC026
  • UNIT NAME: Package prepared foodstuffs
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITHCCC040
  • UNIT NAME: Prepare and serve cheese
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and serve cheese and cheese dishes. This requires a comprehensive knowledge of cheese varieties.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITHCCC044
  • UNIT NAME: Prepare specialised food items
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.
  • Pre-requisite unit: SITHCCC027, SITXFSA005
• UNIT CODE: SITHASC020
  • UNIT NAME: Prepare dishes using basic methods of Asian cookery
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: SITHCCC025
  • UNIT NAME: Prepare and present sandwiches
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.
  • Pre-requisite unit: SITXFSA005
• UNIT CODE: BSBSUS211
  • UNIT NAME: Participate in sustainable work practices
  • Unit description: This unit describes the skills and knowledge required to measure, support and find opportunities to improve the sustainability of work practices.
• UNIT CODE: SITXFSA007
  • UNIT NAME: Transport and store food
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storing food on arrival.
  • Pre-requisite unit: SITXFSA005, SITXFSA006
• UNIT CODE: SITXCOM007
  • UNIT NAME: Show social and cultural sensitivity
  • Unit description: This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.
• UNIT CODE: HLTAID011
  • UNIT NAME: Provide First Aid
  • Unit description: This unit describes the skills and knowledge required to provide a first aid response to a casualty in line with first aid guidelines determined by the Australian Resuscitation Council (ARC) and other Australian national peak clinical bodies. The unit applies to all persons who may be required to provide a first aid response in a range of situations, including community and workplace settings.

Ways to Study

• On campus
• Apprenticeships or traineeships

Study Locations

• Greater Brisbane
• Sunshine Coast
• Darling Downs and South West
• North Queensland

Campus Information

Ipswich

• Study mode: On Campus
• Start date: 14 Jul 2025
• Duration: 1 year
• Workload: Full time 3.5 days on campus and self-directed study
• What you'll pay: Full fee: $17,385

Mooloolaba

• Study mode: On Campus
• Start date: 14 Jul 2025
• Duration: 1 year
• Workload: Full time 3 days per week
• What you'll pay: Full fee: $17,385

Toowoomba

• Study mode: On Campus
• Start date: 14 Jul 2025
• Duration: 1 year
• Workload: Full time 3.5 days on campus and self-directed study
• What you'll pay: Full fee: $17,385

Cairns

• Study mode: On campus with some online
• Start date: 14 Jul 2025
• Duration: up to 1 year
• Workload: Full time 3 days per week
• What you'll pay: Full fee: $17,385

Apprenticeships and Traineeships

• South Bank: Apprenticeship
• Mt Gravatt: Apprenticeship
• Ipswich: Apprenticeship
• Robina: Apprenticeship
• Mooloolaba: Apprenticeship
• Charleville: Apprenticeship
• Toowoomba: Apprenticeship
• Warwick: Apprenticeship
• Roma: Apprenticeship
• Hervey Bay: Apprenticeship
• Bundaberg: Apprenticeship
• Kingaroy: Apprenticeship
• Townsville - Pimlico: Apprenticeship
• Whitsundays - Cannonvale: Apprenticeship
• Cairns: Apprenticeship
• Mount Isa: Apprenticeship

Payment Options

• Payment plan
• Upfront payment

Entry Requirements

• There are no formal entry requirements for this course.
• Selection criteria:
  • Completion of Year 10 Certificate or equivalent; or
  • Mature-aged entry with work experience in a related field.

Resources Required

• Access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader.
• A basic set of professional knives and a range of other equipment.
• Uniform items (including TAFE Queensland branded items).

Assessment Methods

• Skill and knowledge assessments are an essential step in progressing through your course.
• You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning.

University Pathways

• If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there.
• In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

How to Apply

• Direct application: If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.

Course Disclaimer

• All information was accurate at time of publication, however TAFE policies, tuition fees, available subsidies, and course content is subject to change without notice.
• Course commencement is dependent on sufficient enrolment numbers.
• Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of Prior Learning (RPL) and Credit Transfers

• Fast track your way to a formal qualification by earning credit for the things you already know.
• We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.