Course at a Glance
Course duration depends on the funding stream, credit transfers and recognition of prior learning. The course can be completed quicker or slower depending on individual circumstances.
Unit of Competencies
SIT30821 Certificate III in Commercial Cookery includes 25 units of competencies, including 20 core units and 5 elective units. CTA Training Specialists offers the following units of competencies to students:
Core Units
Elective Units
Units marked with an * have a prerequisite/s units.
Units marked with a ^ workplace requirements.
For further information please email [email protected]
Workplace Requirements
Practical and workplace requirements apply to some units. CTA will advise students before enrolment of any required workplace access, service periods, practical demonstrations, employer involvement, equipment, travel or placement arrangements needed to complete the qualification.
Delivery Method
Delivery arrangements vary by enrolment pathway, location and training plan. CTA may use trainer-led face-to-face sessions, workplace-based training and assessment, and supported online learning where appropriate. The exact delivery mode, schedule, duration, assessment requirements and any workplace requirements will be confirmed before enrolment and documented in the student’s training plan or enrolment information.
Qualification Outcome
CTA Training Specialists will issue you a nationally recognised qualification upon completing all requirements of this course.
Study Pathways
Pathways into this qualification
There are no entry requirments for this qualification.
Pathways from this qualification
Those who complete this course can work as a chef or a cook in hospitality venues such as restaurants, hotels, motels, clubs, pubs, cafes and coffee shops.
You can continue your studies through the following qualifications:
- SIT40521 Certificate IV in Kitchen Management to work as a Chef de Partie or Kitchen manager.
- SIT50422 Diploma of Hospitality Management to work as a Chef de Cuisine or Restaurant Manager.
Credit Transfer/ Recognition of Prior Learning
Recognition of Prior Learning (RPL) may be available where a student can provide sufficient, current and authentic evidence of existing competency. RPL is assessed individually against the full requirements of the relevant unit or qualification and is subject to any funding or training product requirements.
For more information about credit transfers and RPLs, please contact us at [email protected].
Funding Options
Queensland Government funding is subject to eligibility, available funding, CTA’s approved delivery schedule and the current Queensland Subsidised Training List. Previous government-funded training can affect eligibility. CTA will confirm eligibility before enrolment. Accessing subsidised training may affect a student’s future funded training entitlement.
Career Start Program
Career Start provides eligible Queenslanders with subsidised entry-level training to help them start a career, find work, or move into more skilled or full-time employment. CTA offers approved Career Start qualifications through general training and/or apprenticeship and traineeship pathways, subject to the Queensland Subsidised Training List and CTA’s current Skills Assure Supplier approval. Eligibility is assessed before enrolment and may be affected by previous DTET-funded training, current enrolments and qualification history.
Queensland Government funding is subject to eligibility, available funding, CTA’s approved delivery schedule and the current Queensland Subsidised Training List. Previous government-funded training can affect eligibility. CTA will confirm eligibility before enrolment. Accessing subsidised training may affect a student’s future funded training entitlement.
For more information, please visit our Career Start page.
VET In Schools
VET in Schools (VETiS) 2026 and 2027 – General Training Pathway
Eligible Queensland secondary school students in Years 10, 11 or 12 may access Queensland Government-funded training in approved Certificate I or II qualifications. To be eligible, a student must meet DTET requirements, including not being an international secondary exchange student; not being enrolled in another DTET-funded qualification (including a SAT); not having previously completed a DTET-funded VETiS qualification or other DTET-funded qualification while at school; and having a genuine interest in pursuing a post-school vocational occupation. Students must be able to complete all training and assessment by 30 June 2028.
Eligible students use their one Queensland Government-funded VET in Schools qualification entitlement. No student or co-contribution fee applies under VETiS 2026 and 2027. CTA will confirm eligibility and the approved training pathway before enrolment.
School-Based Apprenticeship or Traineeship (SAT)
A SAT is a separate VETiS pathway and requires the student to be employed under a registered school-based apprenticeship or traineeship training contract. Specific eligibility, employment, school support and timetable requirements apply.
For more information, please visit our VET In Schools page.
Fee For Service Training
Fee For Service Training is for students who are not eligible for government funding. Students only pay for the number of units they complete as CTA Training Specialists do not charge for credit transfers. Additional information about funding and eligibility criteria can be found here: Funding Options at CTA Training Specialists.
Benefits
What are the benefits of studying SIT30821 Certificate III in Commercial Cookery?
The SIT30821 Certificate III in Commercial Cookery provides comprehensive training for aspiring chefs, covering advanced food preparation, cooking techniques, and menu planning. This qualification equips students with the skills needed to excel in professional culinary environments.
Students gain extensive practical experience in commercial kitchens, learning to prepare a wide variety of dishes under the guidance of experienced chefs. This hands-on training ensures graduates are job-ready and can confidently handle real-world kitchen challenges.
As a nationally recognised qualification, Certificate III in Commercial Cookery is highly valued by employers across Australia. It demonstrates a high level of culinary competence and dedication, enhancing employability in the competitive hospitality industry.
This qualification opens up a range of career opportunities in the culinary field, including roles such as chef, sous chef, and kitchen supervisor. It also serves as a pathway to higher qualifications, such as the Certificate IV in Kitchen Management or the Diploma of Hospitality Management, for further career growth.
The course includes essential training in food safety, workplace hygiene, and nutrition. These critical areas ensure that graduates can maintain high standards of cleanliness and safety in the kitchen, protecting both staff and customers.
Students are encouraged to develop their culinary creativity and innovation. This aspect of the course helps them to create unique and appealing dishes, an essential skill for standing out in the culinary industry.
In addition to culinary techniques, the course covers important workplace skills such as time management, teamwork, and communication. These skills are vital for efficient kitchen operations and effective collaboration with colleagues.
Graduates of this qualification can find employment in various hospitality settings, including fine dining restaurants, hotels, resorts, and catering companies. The diverse skill set provided by the course ensures versatility and adaptability in different culinary environments.
FAQs
A Certificate III in Commercial Cookery can take you far if you want to be a professional chef. This cookery course gives you the skills to work unsupervised in a wide range of culinary establishments and with a wide variety of dishes. This means you can apply for roles like prep cook, sauce cook and sous chef
The Cert 3 in Commercial Cookery allows you to work as a trade cook or a sous chef, whereas Cert 4 in Kitchen Management gives you the skills to work as a chef or kitchen manager. The Cert 4 in kitchen Management is a more advanced course for those wanting to run and manage commercial kitchens.
