Duration
52 Weeks
Delivery
On Campus
Fees
Yearly fee* ($AUD) $10,500
Campus
Melbourne
Duration
52 Weeks
Delivery
On Campus
Fees
Total fee* ($AUD) $16,000
Campus
Melbourne
Overview
The SIT30821 Certificate III in Commercial Cookery is designed to provide foundational and advanced skills for aspiring chefs and kitchen staff. This qualification focuses on the essential techniques of commercial cookery, covering food preparation, hygiene, and operational skills required in professional kitchens. It is ideal for individuals looking to build a career in the culinary industry through structured and accredited cooking courses.
Facilities, Equipment, and Resources
| Training Kitchen: | Fully equipped commercial kitchen with professional-grade appliances for hands-on learning, located in the heart of Melbourne CBD, Australia. |
| Learning Resources: | Access to e-learning materials, study guides, and classroom learning resources. |
| Technology Access: | Computers with internet access and essential software, including Microsoft Office 365. |
Note: Practical training is conducted in a simulated environment replicating a professional kitchen to prepare students for real-world culinary challenges.
Entry Requirements
| Minimum Age: | 18 years old at the time of course commencement. |
| Academic Requirements: | Completion of Australian Year 11 or equivalent. |
| Additional Requirements: | Basic computer literacy and access to a laptop or computer are recommended. |
Note: All students must complete a pre-training review, which includes an assessment of Language, Literacy, and Numeracy (LLN) skills.
Required English language test scores for immigration purposes on or after 07/08/2025
| Item | Test name | Minimum test score | Minimum test score: if principal course is accompanied by at least 10 weeks of an ELICOS; or if an eligible pathway program. | Minimum test score: if principal course is accompanied by at least 20 weeks of an ELICOS. |
| 1. | C1 Advanced | Overall band score: 161 | Not accepted | Not accepted |
| 2. | CELPIP General | Overall band score: 7 | Overall band score: 6 | Overall band score: 5 |
| 3. | IELTS Academic | Average band score: 6.0 | Average band score: 5.5 | Average band score: 5.0 |
| 4. | IELTS General Training | Average band score: 6.0 | Average band score: 5.5 | Average band score: 5.0 |
| 5. | LANGUAGECERT Academic | Overall band score: 61 | Overall band score: 54 | Overall band score: 46 |
| 6. | MET | Overall band score: 53 | Overall band score: 49 | Overall band score: 44 |
| 7. | OET | Overall band score: 1210 | Overall band score: 1090 | Overall band score: 1020 |
| 8. | PTE Academic | Overall band score: 47 | Overall band score: 39 | Overall band score: 31 |
| 9. | TOEFL iBT | Total band score: 67 | Total band score: 51 | Total band score: 37 |
Course Structure
| Delivery Methods | This qualification is delivered through face-to-face classroom sessions, simulated kitchen environments, and workplace-based practical training. |
| How You Will Study | Learning includes demonstrations, group discussions, and practical exercises in commercial kitchen settings, guided by experienced trainers. |
| Assessment Methods | Assessments include written activities, practical demonstrations, direct observation, and project-based assignments to evaluate both theory and practical skills. |
| Units of Study |
SIT30821 Certificate III in Commercial Cookery consists of 25 units in total: • 20 core units • 5 elective units |
| Core Units | |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| 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 |
| SITHPAT016 | Produce desserts |
| SITXINV006 | Receive, store and maintain stock |
| SITXHRM007 | Coach others in job skills |
| SITXWHS005 | Participate in safe work practices |
| Elective Units | |
| BSBSUS211 | Participate in sustainable work practices |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC039 | Produce pâtés and terrines |
| SITHCCC040 | Prepare and serve cheese |
| SITXINV007 | Purchase goods |
Support Arrangements
Students receive ongoing academic support from qualified trainers and assessors throughout their learning journey. Regular feedback sessions and re-assessment opportunities are available to help learners achieve competence in each unit. Visit Learning Support for more information on study skills and academic guidance.
Outcomes and Pathways
Looking to turn your passion for food into a career? The Certificate III in Commercial Cookery (SIT30821) is your gateway to the fast-paced world of professional kitchens, equipping you with the skills and confidence to thrive in the hospitality industry.
Start Your Culinary Journey
Step into the kitchen and gain hands-on training in everything from essential knife techniques to creating delicious, cost-effective menus. Guided by experienced chefs, you’ll build the practical skills and confidence needed to thrive in the hospitality industry.
Learn from The Chefs
At Swanston, you’ll sharpen your skills in cutting-edge training kitchens designed to bring out your best. Under the guidance of expert chefs, you’ll gain the confidence to step into any professional kitchen and make your mark. From your very first class, you’ll be immersed in an environment that feels just like the real thing — fast-paced, hands-on, and full of flavour.
Launch Your Career
By mastering food preparation, sustainable work practices, and modern cookery techniques, you’ll graduate as a qualified cook, equipped with the skills to thrive in professional kitchens of all kinds. With experience, you’ll have the opportunity to move into supervisory positions and continue progressing toward a career as a chef, carving out your own path in this thriving global industry.
How will the Certificate III in Commercial Cookery (SIT30821) help you grow?
If you complete this course successfully, you will become a qualified cook, opening doors to a wide range of opportunities in the hospitality industry. With experience, you can progress toward becoming a chef or kitchen supervisor. You may find work in: Boarding schools, Bistros, Hotels, Reception centres, Hospitals, Catering companies, Nursing homes, Restaurants, Cruise liners, Motels.
Pathways
Once you’ve successfully completed the Certificate III in Commercial Cookery SIT30821 you can move into:
Certificate IV in Kitchen Management SIT40521Tuition Fee
The tuition fee for the Certificate III in Commercial Cookery covers training materials, access to kitchen equipment, and all learning resources.
Note: Additional fees may apply for credit transfer and Recognition of Prior Learning (RPL). Please contact our admissions office for specific fee information.
How To Apply
Ready to Start Your Journey with Swanston Institute?
Are you eager to take on a new academic challenge and achieve your educational goals? If you’ve already chosen your course and reviewed the entry requirements, it’s time to take the next step!
Apply Online
Our streamlined online application process makes it easy to start your journey with Swanston Institute. Simply fill out the application form, and our admissions team will guide you through the rest.
Rolling Intake available every week
| Study Week | Timetable | Notes Enrolments |
|---|---|---|
| Week 1 | Classes | Entry point for new students |
| Week 2 | Classes | Entry point for new students |
| Week 3 | Classes | Entry point for new students |
| Week 4 | Classes | Entry point for new students |
| Week 5 | Holiday Break | |
| Week 6 | Holiday Break | |
| Week 7 | Classes | Entry point for new students |
| Week 8 | Classes | Final entry point for new students |
| Week 9 | Classes | No new enrollees |
| Week 10 | Classes | No new enrollees |
| Week 11 | Classes | No new enrollees |
| Week 12 | Holiday Break | |
| Week 13 | Classes | No new enrollees |
| Week 14 | Classes | No new enrollees |
| Week 15 | Classes | No new enrollees |
