Certificate III in Commercial...

INTERNATIONAL STUDENTS

SIT30821

Certificate III in Commercial Cookery

CRICOS Course Code: 117520D

Embark on a journey of boundless opportunities. Emerge as a Qualified Cook, poised to leave your imprint on prestigious kitchens, renowned dining establishments, and culinary ventures spanning the entire globe.

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.

Our delivery model combines engaging classroom-based theory with hands-on practical training in a fully equipped, operational training kitchen—providing students with real-world skills in a supportive and professional environment.

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

52 weeks (4 x 10-week terms plus 12 weeks of holidays).
Full-time study load (20 hours per week).

Course Enrolment Intakes

ACCESS has four enrolment intakes per year, aligned with the start of each term. Enrolment applications are taken year-round, with mid-term starts considered on a case-by-case basis.

Admission Requirements

Must be at least 18 years of age;
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 on the course brochure.

Course Delivery Mode

The SIT30821 Certificate III in Commercial Cookery course includes both theoretical and practical training and assessment, conducted in a classroom and a training kitchen.
Students must complete a minimum of 48 food service periods at the Gungahlin Lakes Training Kitchen Campus.
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.
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.