Certificate III in Commercial Cookery

Course Code: SIT30813, CRICOS Code: 081460A
Course Aims
This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
This qualification is suitable for an Australian Apprenticeship pathway.

Course Duration
2 semesters (36 tuition weeks)
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Application Fee: $200
Tuition: $6,575 per semester
Domestic (Full Fee Paying)
Application Fee: $199
Tuition: $9,800
Mode of Study
Face to Face/ On Campus
Job Roles and Titles May Include:

There are no formal entry requirements for this qualification. It is recommended that candidates undertake lower level qualifications, and/or gain industry experience prior to entering SIT40413 Certificate IV in Commercial Cookery/SIT50313 Diploma of Hospitality. However this is not mandatory.

International students entering this qualification must have an English Language proficiency level of one of the below:

  • IELTS band score of 5.5 or an equivalent internationally recognised exam result in line with DIBP regulations (http://www.border.gov.au/Trav/Stud/More/Student-Visa-English-Language-Requirements)
  • or

  • IELTS band score of 5.0 then satisfactory completion of an Upper Intermediate ELICOS or EAL or EAP program up to 20 weeks
  • or

  • Completion of at least upper intermediate ELICOS from NEAS accredited Centre (http://www.neas.org.au/studentsagents/centre-locator)
  • or

  • studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States
  • or

  • within two years of your application date have successfully completed in Australia
    • a foundation course
    • a Senior Secondary Certificate of Education
    • or
    • a substantial part of a Certificate IV or higher level qualification, from the Australian Qualifications Framework.

Ozford also offers all students the opportunity to undertake a pre-entry English Proficiency Test (EPT) as part of the student enrolment process. Students can choose to undertake the English Proficiency Test (EPT) to confirm their level of English proficiency. Other students will be encouraged to undertake the English Proficiency Test (EPT) if for any reason there is doubt or concern about their English language Proficiency. Those students who gain less than 70% at the English Proficiency Test (EPT) will be required to undertake an ELICOS or ESL program up to 20 weeks at Upper Intermediate level.

Recognition of Prior Learning provides students an opportunity to have their current skills and competencies recognised. Applicants wishing to have Recognition of Prior Learning should complete the relevant RPL application form available from student administration.

To achieve a Certificate III in Commercial Cookery, 25 units must be completed
22 cores unit plus 3 elective units
Core Units
BSBWOR203B Work effectively with others
SITHCCC101 Use food preparation equipment
SITHKOP101 Clean kitchen premises and equipment
SITXINV202 Maintain the quality of perishable items
SITXWHS101 Participate in safe work practices
HLTAID003 Provide first aid
SITXFSA101 Use hygienic practices for food safety
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC202 Produce appetisers and salads
SITHCCC203 Produce stocks, sauces and soups
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
BSBSUS201A Participate in environmentally sustainable work practices
SITHCCC309 Work effectively as a cook
SITXFSA201 Participate in safe food handling practices
SITHCCC303 Produce meat dishes
SITXHRM301 Coach others in job skills
SITHPAT306 Produce desserts
SITHKOP302 Plan and cost basic menus
SITHCCC308 Produce cakes, pastries and breads
SITHCCC307 Prepare food to meet special dietary requirements
Electives units*
SITHIND201 Source and use information on the hospitality industry
SITXCOM401 Manage conflict
SITHFAB201 Provide responsible service of alcohol
  *Electives are subject to change.

The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customisation to address specific needs and learning situations.

  • Observation of ongoing activities in class and in a commercial kitchen
  • Short formal and informal tests
  • Presentation of portfolios
  • Role plays
  • Students will undertake informal assessment on an ongoing basis. This assessment will be used by the trainer to monitor student progress and to provide appropriate feedback. The informal assessments do not contribute to the results achieved by a student. Assessment for the unit SITCCC309 Work effectively as a cook will be undertaken in a workplace with a fully operational commercial kitchen.

    To receive a qualification, students are required to successfully complete all units of competence for the qualification level.
    Ozford has a fully operational commercial kitchen with the fixtures, large and small equipment and workplace documentation that services customers with industry- realistic ratios of kitchen staff to customers.

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