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CQUni Handbook
Previous Version
Version Effective: 1st of September, 2025
SIT30821 - Certificate III in Commercial Cookery
Course Details
Course Summary
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.
Requirements - To Be Eligible
For your application to be considered, you must meet the following entry requirements.
Entry RequirementsCQUniversity requires completion of bksb (Basic Key Skills Builder) online literacy, numeracy and digital literacy assessment prior to enrolment, unless the student has completed an equal or higher-level course.
DURING YOUR STUDY
- Any students undertaking the on-campus delivery MUST be working within industry (paid or voluntary) for their practical assessment sign off and required 48 kitchen services. Noting that an industry supervisor must have relevant qualification or experience (minimum 3 years) of the course content. Evidence of suitable industry supervision will be required
- Students require access to a computer with internet and should have a basic level of computer skills to use our online learning system.
- Non apprentice students must attend campus two days per week and also participate in services in industry. Work/industry placement is the responsibility of the student to coordinate.
- 48 kitchen service periods are required for this qualification
- Please note, where undertaking Campus based delivery, minimum student numbers are required to be met prior to course commencement
What to wear:
- Nonslip enclosed black footwear
Long black pants/slacks
Black collared shirt (no logos, print etc)
No jewellery
or - White chef jacket
Checked chef pants
White chef cap
Vocational Placement and Work Integrated Learning
Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.
Additional information
Any students undertaking the CAMPUS delivery MUST be working within industry (paid or voluntary) for their practical assessment sign off and required 48 service periods. Noting that an industry supervisor must have relevant qualification or experience (minimum 3 years) of the course content. Evidence of suitable industry supervision will be required. CQUniversity will arrange the necessary vocational placement agreements; however, it is the responsibility of prospective students to identify a local business or organisation who will support and host them for the duration of the placement period.
Important information relating to online student Vocational Placement will be documented in the Vocational Placement Host Employer Pack.
For on campus students, practical skills will also be demonstrated in CQUniversity's Training Kitchen and will form some of the required 48 services periods.
Course Details
| Course Type | Qualification | ||||||
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| Student Availability |
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| Fees |
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| Application Mode |
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| How to Apply | Please Enquire or Apply Now | ||||||
| Study Area |
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| Skill Area |
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| AQF Level | Level 3: Certificate III |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
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International Students CRICOS Codes |
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Student Outcomes, Career Opportunities and Occupations
SIT30821 Certificate III in Commercial Cookery provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Completion of this qualification contributes to recognition as a trade cook.
Course Structures
In order to complete this course, you must:
- Complete 20 core units
- Complete 5 elective units
Study Mode Definitions
- Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
- On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
- Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
Please select a course structure from the options below:
On Campus
Delivered over a period of 104 weeks full time (two days per week + industry placement). However, as it is competency based, it may be possible for learners to complete their training sooner if they have reached the required skill level.
Online learning is required.
- On-campus
|
Stage 1 Students to enrol into all units in stage 1. Day one (Tuesday)* on campus is Stage 1. * Day of study may change dependant on class numbers Pre-requisite units must be completed prior to completion of other relevant units of competency; this will be reflected in the training/study plan. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHCCC023 Use food preparation equipment, SITHCCC025 Prepare and present sandwiches; SITHKOP009 Clean kitchen premises and equipment; SITHCCC027 Prepare dishes using basic methods of cookery; SITXINV006 Receive, store and maintain stock.
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|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
|
Stage 2 Pre-requisite units must be completed prior to completion of other relevant units of competency; this will be reflected in the training/study plan. e.g., from Stage 1 SITXFSA005 Use hygienic practices for food safety and/or SITHCCC027 Prepare dishes using basic methods of cookery must have been completed prior to other units being completed. Students to enrol into all units in stage 2. Day two (Wednesday) on campus is stage 2. * Day of study may change dependant on class numbers
|
||||
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
|
Stage 3 Pre-requisite units must be completed prior to completion of other relevant units of competency; this will be reflected in the training/study plan. e.g., from Stage 1 SITXFSA005 Use hygienic practices for food safety and/or SITHCCC027 Prepare dishes using basic methods of cookery must have been completed prior to other units being completed. Students to enrol into all units in stage 3. Day three (Wednesday) after completion of stage 2 on campus is stage 3 * Day of study may change dependant on class numbers |
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| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 2 | SITHCCC023 - Use food preparation equipment |
| 3 | SITHCCC025 - Prepare and present sandwiches |
| 4 | SITXWHS005 - Participate in safe work practices |
| 5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 6 | SITHCCC028 - Prepare appetisers and salads |
| 7 | SITHKOP009 - Clean kitchen premises and equipment |
| 8 | SITHCCC029 - Prepare stocks, sauces and soups |
| 9 | SITXINV006 - Receive, store and maintain stock |
| 10 | SITHCCC031 - Prepare vegetarian and vegan dishes |
| 11 | SITHCCC036 - Prepare meat dishes |
| 12 | SITHCCC037 - Prepare seafood dishes |
| 13 | SITHCCC035 - Prepare poultry dishes |
| 14 | SITHCCC026 - Package prepared foodstuffs |
| 15 | SITHPAT016 - Produce desserts |
| 16 | SITHCCC040 - Prepare and serve cheese |
| 17 | SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 18 | SITHCCC043 - Work effectively as a cook |
| 19 | SITHCCC042 - Prepare food to meet special dietary requirements |
| 20 | SITHKOP010 - Plan and cost recipes |
| 21 | SITXCOM007 - Show social and cultural sensitivity |
| 22 | SITHCCC041 - Produce cakes, pastries and breads |
| 23 | SITHCCC038 - Produce and serve food for buffets |
| 24 | SITXFSA006 - Participate in safe food handling practices |
| 25 | SITXHRM007 - Coach others in job skills |
Apprentices
Apprentices only: 3 years (full time) as per Queensland registered training contract; 6 years (part time) as per Queensland registered training contract.
Online learning is required
- On-campus
- Mixed Mode
|
Stage 1 Pre-requisite units must be completed prior to completion of other relevant units of competency; this will be reflected in the training/study plan. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHCCC023 Use food preparation equipment, SITHCCC025 Prepare and present sandwiches; SITHKOP009 Clean kitchen premises and equipment; SITHCCC027 Prepare dishes using basic methods of cookery; SITXINV006 Receive, store and maintain stoc Students to enrol into all units in stage 1. Tuesday* on campus day is stage 1 * Campus day is subject to change Training Record Log/Ready Skills completion is required for each unit of competency. |
||||
|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
| SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
| SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
| SITHCCC031 | Prepare vegetarian and vegan dishes | More Information | Training.gov Details | |
|
Stage 2 Pre-requisite units must be completed prior to completion of other relevant units of competency; this will be reflected in the training/study plan. e.g., from Stage 1 SITXFSA005 Use hygienic practices for food safety and/or SITHCCC027 Prepare dishes using basic methods of cookery must have been completed prior to other units being completed. Students to enrol into all units in stage 2. Wednesday* on campus is stage 2 * Campus day is subject to change Training Record Log/Ready Skills completion is required for each unit of competency. |
||||
| SITHCCC036 | Prepare meat dishes | More Information | Training.gov Details | |
| SITHCCC037 | Prepare seafood dishes | More Information | Training.gov Details | |
| SITHCCC035 | Prepare poultry dishes | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| SITHPAT016 | Produce desserts | More Information | Training.gov Details | |
| SITHCCC040 | Prepare and serve cheese | More Information | Training.gov Details | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | More Information | Training.gov Details | |
|
Stage 3 Pre-requisite units must be completed prior to completion of other relevant units of competency; this will be reflected in the training/study plan. e.g., from Stage 1 SITXFSA005 Use hygienic practices for food safety and/or SITHCCC027 Prepare dishes using basic methods of cookery must have been completed prior to other units being completed. Students to enrol into all units in stage 3. Wednesday* on campus is stage 3 * Campus day is subject to change Training Record Log/Ready Skills completion is required for each unit of competency. |
||||
| SITHCCC043 | Work effectively as a cook | More Information | Training.gov Details | |
| SITHCCC042 | Prepare food to meet special dietary requirements | More Information | Training.gov Details | |
| SITHKOP010 | Plan and cost recipes | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details | |
| SITHCCC041 | Produce cakes, pastries and breads | More Information | Training.gov Details | |
| SITHCCC038 | Produce and serve food for buffets | More Information | Training.gov Details | |
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXHRM007 | Coach others in job skills | More Information | Training.gov Details | |
Unit Sequence
Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 2 | SITHCCC023 - Use food preparation equipment |
| 3 | SITHCCC025 - Prepare and present sandwiches |
| 4 | SITXWHS005 - Participate in safe work practices |
| 5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 6 | SITHCCC028 - Prepare appetisers and salads |
| 7 | SITHKOP009 - Clean kitchen premises and equipment |
| 8 | SITHCCC029 - Prepare stocks, sauces and soups |
| 9 | SITXINV006 - Receive, store and maintain stock |
| 10 | SITHCCC031 - Prepare vegetarian and vegan dishes |
| 11 | SITHCCC036 - Prepare meat dishes |
| 12 | SITHCCC037 - Prepare seafood dishes |
| 13 | SITHCCC035 - Prepare poultry dishes |
| 14 | SITHCCC026 - Package prepared foodstuffs |
| 15 | SITHPAT016 - Produce desserts |
| 16 | SITHCCC040 - Prepare and serve cheese |
| 17 | SITHCCC030 - Prepare vegetable, fruit, eggs and farinaceous dishes |
| 18 | SITHCCC043 - Work effectively as a cook |
| 19 | SITHCCC042 - Prepare food to meet special dietary requirements |
| 20 | SITHKOP010 - Plan and cost recipes |
| 21 | SITXCOM007 - Show social and cultural sensitivity |
| 22 | SITHCCC041 - Produce cakes, pastries and breads |
| 23 | SITHCCC038 - Produce and serve food for buffets |
| 24 | SITXFSA006 - Participate in safe food handling practices |
| 25 | SITXHRM007 - Coach others in job skills |
Course Assessment Information
RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
| Assessment Types |
|---|
| Third Party Verification |
| Practical Task |
| Written/Electronic Assessment |
| RPL |
| Other |
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.
Domestic 2023 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
Apprentices
There are currently no intakes scheduled for this course structure.
Domestic 2024 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
Apprentices
There are currently no intakes scheduled for this course structure.
Domestic 2025 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
Apprentices
There are currently no intakes scheduled for this course structure.
Domestic 2026 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
Apprentices
There are currently no intakes scheduled for this course structure.
International 2023 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
Apprentices
There are currently no intakes scheduled for this course structure.
International 2024 Availabilities
On Campus
There are currently no intakes scheduled for this course structure.
Apprentices
There are currently no intakes scheduled for this course structure.
For individual class days and times for each intake please check the TAFE Timetable located here
The availabilities shown above are for the current and future years. To view any historic availabilities please press "Show Historic Availabilities" below:
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