Certificate III in Commercial Cookery

Throughout the Certificate III in Commercial Cookery program, students will explore culinary topics and case studies relevant to various sectors of the Australian hospitality industry. They will engage in practical, hands-on learning experiences, honing their culinary skills and knowledge and problem-solving abilities. Students will conduct research, participate in consultations, and collaborate with diverse teams, fostering a deep understanding of culinary practices and preparing them for success in the hospitality field.

There are a total of 25 units to complete the course, including 20 core units and 5 elective units. Some of the core units include:

Core Units

• 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, egg 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
• SITXHRM007 Coach others in job skills
• SITHPAT016 Produce desserts
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXINV006 Receive, store and maintain stock
• SITXWHS005 Participate in safe work practices

Elective Units

• SITHCCC026 Package prepared foodstuffs
• SITHCCC039 Produce pates and terrines
• SITHCCC040 Prepare and serve cheese
• BSBSUS211 Participate in sustainable work practices
• SITXCOM007 Show social and cultural sensitivity

General Entry Requirements

All applicants seeking to enrol at the Victorian International Institute of Technical Education (VIITE) must meet the following minimum entry requirements:

Age Requirement:

• Applicants must be at least 18 years of age at the time of course commencement.

Academic Requirements:

• For Certificate III and Certificate IV courses: Completion of equivalent to Australian Year 10 qualification.

English Language Proficiency (International Students)

International students must demonstrate English language proficiency through one of the following:

• IELTS: Minimum overall band score of 6.0 (test results must be no more than 2 years old).
• Education in English: Evidence of at least 5 years of study in an English-speaking country.
• Previous Study in Australia: Completion of a Certificate III or higher qualification at an Australian Registered Training Organisation (RTO) within the last 2 years.
• Other English Language Tests: Equivalent scores in recognised tests such as PTE Academic, TOEFL iBT, or Cambridge English. Results must also be within 2 years from the test date.

To verify equivalency to an IELTS score of 6.0, use the comparison tools provided at: Compare IELTS Scores

Numeracy Skills Requirement

Applicants must also satisfy the course-specific numeracy requirements, which may be assessed through:

• A language, literacy, and numeracy (LLN) test conducted by VIITE, or
• Equivalent qualification or experience demonstrating sufficient numeracy competence.

Course-Specific Requirements

Some courses may have additional requirements, such as:

• Work placement prerequisites (e.g. police checks, vaccinations, working with children checks).
• Physical capacity to complete tasks specific to the industry (e.g. for cookery, healthcare, or construction courses).
• Portfolio submission, interview assessment, or prior program completion may be required for selected courses or specific qualifications.

Total Units: 25 (20 Core + 5 Elective)

Study Load: 20–25 hours per week, across multiple days per week

Training and assessment are delivered through a combination of classroom-based learning, practical workshops in a simulated commercial kitchen, and industry-based work placement. Online resources may also support learning.

• Offshore Student Tuition Fee: $AU 21,500.00 (This fee excludes the material and enrolment fees)

This Certificate III in Commercial Cookery provides direct entry into various culinary roles. Upon successful completion, students may work as a cook or qualified cook in:

• Restaurants
• Hotels
• Clubs
• Pubs
• Cafes
• Coffee shops

Students can also progress into the SIT40521 Certificate IV in Kitchen Management, or higher-level qualifications in cookery or hospitality.

As part of the SIT30821 Certificate III in Commercial Cookery, students must undertake 192 hours of work placement beginning in Term 04. This helps reinforce skills and knowledge through real-world kitchen experience and simulates the professional environment.