Chefs presenting the cake they just made in a restaurant

Purpose: 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.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Delivery Method : Classroom (Blended)

At ANAE, we have work placement arrangements with industry. Students are able to access these work placement arrangements, but can also use their own work placement if they have one. Students can also arrange their own work placement. The training organisation will determine the suitability of the student’s host employer, including supervision and occupational health and
safety requirements. Please refer to the work placement agreement for more information.

Course CRICOS Code: 0101523
Course Duration: 1 year (52 Weeks including 40 scheduled tuition weeks and up to 12 weeks of holidays)
Weekly student contact hours: 20 hours
Education Pathways: The further study pathways available to students who undertake this
qualification include:
 SIT40516 Certificate IV in Commercial Cookery
 SIT 50416 Diploma of Hospitality Management
 SIT60316 Advanced Diploma of Hospitality Management
Career Outcomes Prospective careers in hospitality include a cook and/or trainee chef in the following establishments:
• Qualified cook/chef
• Head chef
• Kitchen attendant
• Catering team assistant
Pre-requisites: There are no pre-requisites for this qualification or any of the units of competency contained within it.
Admission Requirements:
  • All students must be 18 years of age or over at the time of applying for admission at Australian National Academy of Education.
  • Entry into this course requires an IELTS band score of 5.5 or in line with the Department of Home Affairs (DHA) regulations.
  • Learning (ACSF Level 2+, reading (ACSF Level 2), writing (ACSF level 2), oral communication (ACSF Level 2+) and numeracy
    (ACSF Level 2+) are desirable to participate in this course.
  • Satisfactory completion of studies in applicant’s home country equivalent to an Australian Year 12 qualification is required for entry into this qualification.
  • You will be required to complete a Pre-Training Review to determine your suitability for this qualification.
  • Completing a Language, Literacy and Numeracy (LLN) assessment.
  • Mature age students will also be considered without the minimum education requirements but with relevant work experience within chosen area of study and a demonstrated capacity to meet the course requirements.
Course Costs Tuition Fee $12,900

Other Costs:

Application Fee: $200 (non-refundable)

Resource fee: $1,100 (non-refundable)

Course Outline

Course Structure

The SIT30816 Certificate III in Commercial Cookery requires the completion of 25 units of competency (including 21 core units and 4 electives).

Code Unit title Type
BSBSUS201 Participate in environmentally sustainable work practices Core
BSBWOR203 Work effectively with others Core
SITHCCC001 Use food preparation equipment Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC006 Prepare appetisers and salads Core
SITHCCC007 Prepare stocks, sauces and soups Core
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Core
SITHCCC012 Prepare poultry dishes Core
SITHCCC013 Prepare seafood dishes Core
SITHCCC014 Prepare meat dishes Core
SITHCCC018 Prepare food to meet special dietary requirements Core
SITHCCC019 Produce cakes, pastries and breads Core
SITHCCC020 Work effectively as a cook Core
SITHKOP001 Clean kitchen premises and equipment Core
SITHKOP002 Plan and cost basic menus Core
SITHPAT006 Produce desserts Core
SITXFSA001 Use hygienic practices for food safety Core
SITXFSA002 Participate in safe food handling practices Core
SITXHRM001 Coach others in job skills Core
SITXINV002 Maintain the quality of perishable items Core
SITXWHS001 Participate in safe work practices Core
SITHIND002 Source and use information on the hospitality Elective
SITXCOM005 Manage Conflict Elective
SITXINV001 Receive and store stock Elective
SITHCCC003 Prepare and present sandwiches Elective