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SIT30816-Certificate III in Commercial Cookery

Certificate 3 commercial cookery courses

SIT30816-Certificate III in Commercial Cookery

Nationally Recognised Training

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 plans, policies and procedures to guide work activities.

VET National Code
CRICOS Course Code
52 weeks (incl. holidays and term break)
Delivery Mode
The course is delivered face-to-face in classrooms and in work placement with access to computer, printers, software and access to all the equipment and resources identified in each unit of competency. Practical components of the course are delivered face-to-face as timetabled in an allocated classroom or kitchen at BLC.
Tuition Fee
Enrolment Fee
Material Fee
Work Based Training
280 hours

Age Requirements:
All international students must be at least 18 years of age or above at the time of course commencement to study at BLC.
BLC does not make any misleading claims or job guarantees or advertise any employment outcome with its courses

Academic Requirements:

  • International students applying for this qualification either off-shore or on-shore will need satisfactory completion of the equivalent of Australian Year 11 or equivalent.

English Language Requirements:

To enrol into this course with BLC, international students, applying either off-shore or on-shore, must satisfy one of the following requirements:

  • Either a minimum IELTS test score of 5.5 or equivalent for direct entry into a VET course or, IELTS score of 5.0 or equivalent with and ELICOS course (up to 10 weeks) to be taken before the main VET course. or, IELTS score of 4.5 or equivalent with an ELICOS course (up to 20 weeks) to be taken before the main VET course. Results more than two years are not acceptable.
  • OR

  • Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States.
  • OR

  • Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a course from Australian Qualifications Framework at the Certificate IV or higher level, while they held a student visa.
  • OR

  • For students from Assessment Levels 1 and 2 only, successful completion of BLC’s Language and Numeracy Test conducted on BLC’s campus (for onshore international students ONLY.)

Please note that BLC will also accept equivalent test results from the following specified English Language Tests- TOEFL iBT, PTE Academic, Cambridge English: Advanced(CAE) and TOEFL PBT.

Pre-Training Review:
All students will undertake pre-training review which aims to identify their training needs through questions on previous education or training, basic computing skills and interview conducted by BLC enrolment officer.

Interview also aims to identify possible RPL opportunities.

Through pre-training review student will demonstrate that they have necessary skills to successfully complete the course.
Language, Literacy and Numeracy test (LLN):

Candidates undertaking this course must possess sound Numeracy skills since they will
be required to do calculations, make recipe cards and complete menu costing

If learners do not meet English and LLN requirements, learners will be asked to take
further Language, literacy and numeracy training e.g. English Language Intensive
Course for Overseas Learners (ELICOS) programs with BLC.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

In order to achieve qualification students must complete the following 25 units of competency which includes 21 core units and 4 elective units.

Core Units:


Use hygienic practices for food safety (*Prerequisite unit)


Participate in safe food handling practices


Participate in safe work practices


Maintain the quality of perishable items


Prepare dishes using basic methods of cookery


Use food preparation equipment


Clean kitchen premises and equipment


Coach others in job skills


Prepare vegetable, fruit, egg and farinaceous dishes


Participate in environmentally sustainable work practices


Prepare stocks, sauces and soups


Prepare seafood dishes


Prepare meat dishes


Prepare appetisers and salads


Plan and cost basic menus


Prepare poultry dishes


Produce desserts


Work effectively with others


Produce cakes, pastries and breads


Prepare food to meet special dietary requirements


Work effectively as a cook

Elective Units:


Source and use information on the hospitality industry


Enhance customer service experiences


Develop and implement a food safety program


Coordinate cooking operations

* All these units can only be completed after completing SITXFSA001 Use hygienic practices for food safety.

This program is delivered under competency-based training which means instead of grading or marks, students are required to demonstrate all the criteria for each unit of competency and students are marked “Competent” or “Not yet competent”.
Typical assessment methods will include written questions, case studies, role plays , skills demonstration and work-placement activities.