Course Description
Learn fundamental cooking methods and how to operate efficiently in a commercial kitchen while ensuring the quality and safety of the food you are cooking.
With a focus on practical application, our blended instructor-led training and workplace delivery model offers a dynamic and immersive learning experience.
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Our culinary educators are the best industry has to offer with over 100 years of collective commercial cookery experience.
Course Job Outcome
Qualified Cook
Course Duration
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52 weeks (4 x 10-week terms plus 12 weeks of holidays).
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Full-time study load (20 hours per week).
Admission Requirements
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Must be at least 18 years of age;
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Proficient English language skills equivalent to IELTS 6.0. Our preferred method is Pearson Test of English (PTE Academic) - A minimum overall score of 50, with no communicative skill score below 42.
Course Structure
The total number of Units of Competency to receive this qualification is 25 comprising of 20 core and 5 elective units. The list of units to be undertaken can be found below:
Course Delivery Mode
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The SIT30821 Certificate III in Commercial Cookery course includes both theoretical and practical training and assessment, conducted in a classroom and a training kitchen.
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Students must complete a minimum of 48 food service periods at the Gungahlin Lakes Training Kitchen Campus.
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During these service periods, students must safely and hygienically prepare, cook, and present dishes for customers within the typical time constraints of a busy commercial kitchen.
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The details of the shifts, the type of service, and the tasks undertaken will be documented in the Service Log and the Observation Report, which will be maintained by the Assessor.
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