SIT30821 - Certificate III in Commercial Cookery
Course Overview
This qualification reflects the role of 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. Completion of this qualification contributes to recognition as a trade cook. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Course Details
| Total Volume of Learning | 1200 hrs |
| Classroom Training | 206 hrs |
| Classroom Assessment | 132 hrs |
| Work Placement Training | 200 hrs |
| Self-Study | 400 hrs |
| Kitchen Practical | 262 hrs |
Entry Requirements
| No. | Unit Code | Unit Title |
|---|---|---|
| 1 | SITHCCC023* | Use food preparation equipment |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery |
| 3 | SITHCCC028* | Prepare appetisers and salads |
| 4 | SITHCCC029* | Prepare stocks, sauces and soups |
| 5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| 6 | SITHCCC031* | Prepare vegetarian and vegan dishes |
| 7 | SITHCCC035* | Prepare poultry dishes |
| 8 | SITHCCC036* | Prepare meat dishes |
| 9 | SITHCCC037* | Prepare seafood dishes |
| 10 | SITHCCC041* | Produce cakes, pastries and breads |
| 11 | SITHCCC042* | Prepare food to meet special dietary requirements |
| 12 | SITHCCC043* | Work effectively as a cook |
| 13 | SITHKOP009* | Clean kitchen premises and equipment |
| 14 | SITHKOP010 | Plan and cost recipes |
| 15 | SITHPAT016* | Produce desserts |
| 16 | SITXFSA005 | Use hygienic practices for food safety |
| 17 | SITXFSA006 | Participate in safe food handling practices |
| 18 | SITXHRM007 | Coach others in job skills |
| 19 | SITXINV006* | Receive, store and maintain stock |
| 20 | SITXWHS005 | Participate in safe work practices |
| No. | Unit Code | Unit Title |
|---|---|---|
| 1 | SITHCCC038* | Produce and serve food for buffets |
| 2 | SITHCCC040* | Prepare and serve cheese |
| 3 | SITHCCC044* | Prepare specialised food items |
| 4 | BSBSUS211 | Participate in sustainable work practices |
| 5 | SITXCOM006 | Source and present information |
Note: Fees may change during your course of study. BLC reserves the right to discontinue or alter any course date, tuition or service fee, location, timetable or staffing without prior notice. This will constitute a provider default and all tuition fees will be handled in accordance with Blue Lotus College’s Refund Policy. Interest will not be credited to Student Fees or disbursements and therefore no interest will be recovered by students in the event of cancellation. Students must maintain valid Overseas Student Health Care insurance throughout their enrolment.
Training Support
In alignment with the Standards for Registered Training Organisations (SRTOs) 2025, Blue lotus college is committed to providing appropriate training support to ensure that all learners can successfully engage in and complete their training product. At enrolment, Blue lotus college identifies individual learner needs through a pre-training review and LLN&D (Language, Literacy, Numeracy and Digital) test to determine the level of support required. Based on the outcomes, tailored support is provided, which may include additional academic assistance, language and literacy support, flexible delivery arrangements, access to learning resources, mentoring, or referral to external support services where necessary. Blue lotus college ensures that all trainers and assessors are aware of learners' individual needs and implement strategies that foster an inclusive and supportive learning environment, enabling every student to achieve the required competencies and learning outcomes.
All students are required to undertake a Language, Literacy, Numeracy, and Digital (LLN&D) test mapped to ACSF through the Language, Literacy, Numeracy, and Digital (LLN&D) Robot to identify if a student requires BLC to provide any additional support. The expected Language, Literacy, Numeracy, and Digital (LLN&D) outcome is ACSF Level 2 for Certificate III in Commercial Cookery.
This is not an entry requirement but is designed to determine if a student has any specific Language, Literacy, Numeracy, and Digital (LLN&D) support needs in the context of VET training and has a different purpose to the English entry requirements which are assessed prior to offering a student a place in a course. The results of the Language, Literacy, Numeracy, and Digital (LLN&D) test are provided to the trainer, who can further advise the student if they require additional Language, Literacy, Numeracy, and Digital (LLN&D) support to successfully achieve the course outcomes. If learners do not meet English and Language, Literacy, Numeracy, and Digital (LLN&D) requirements, learners will be asked to take further Language, Literacy, Numeracy, and Digital (LLN&D) training e.g. English Language Intensive Course for Overseas Learners (ELICOS) programs with BLC.
Possible Job Outcomes
- Cook in Restaurants
- Cook in Clubs
- Cook in Cafes
Assessment
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 knowledge questions, case studies, role plays, project and skills demonstrations.
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