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]
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
You can transfer credits to this qualification if you have completed any of the core or elective units through other RTOs or previous qualifications. CTA does not charge fees for transferring credits. CTA also offers recognition of prior learning (RPL) for specific units (not available for school based traineeships). For more information about credit transfers and RPLs, please contact us at [email protected].
Funding Options
User Choice (Apprenticeship):
- FREE apprenticeship for those under the age of 25
- For those over the age of 25:
- Employer: $1948.80 based on $1.60 per nominal hour for each unit of competency.
- Student: $1548.80 based on $1.60 per nominal hour for each unit of competency.
Fee for Service: $12,000 (480 per unit to be completed).
Eligibility Criteria
User Choice
The User Choice program provides public funding for eligible Queensland apprentices and trainees to help cover the cost of training and assessment services. The program allows apprentices, trainees, and employers to choose their preferred registered training organisation (RTO). Training providers must be approved by the department as a Skills Assure Supplier (SAS) to deliver the eligible qualifications under this funding. Students only pay for the number of units they complete as CTA Training Specialists do not charge for credit transfers.
Partial Exemptions
60% reduction in fees are available for those who are either:
- The participant holds a Health Care Card or Pensioner Concession Card issued under Commonwealth law, or is the partner or a dependant of a person who holds a Health Care Card or Pensioner Concession Card, and is named on the card. (Evidence: copy of health care card)
- The participant is an Aboriginal or Torres Strait Islander person. (Evidence: stated on the training contract (SRTO) and enrolment form)
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.
