Certificate III in Commercial Cookery (National Code SIT30821/CRICOS Code 109819G )


This qualification reflects the role of commercial 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.

This qualification is also suited to the needs of individuals with little or no vocational experience, but who possess sound skills and knowledge within cookery that they would like to develop in order to create further educational and employment opportunities.

This course is designed for international students who will be involved in classroom training in a full time capacity to gain the qualification. These students may come from different countries and cultural backgrounds and must hold a valid student visa.

Qualification Rules

Students need to complete 25 units of competency in total, following the guidelines as outlined in the SIT Training Package Qualifications Rules, which require:

  • 20 core units plus
  • 5 elective units

Please note: All the elective units have been selected by the college through an extensive consultative process with industry partners and they have been identified to provide knowledge and skills appropriate for the industry. The full list of units can be found within SIT Training Package and are made available for all AAIC training staff and students to review. The units offered by AAIC are listed as below:

Unit Code Unit Name Core / Elective
SITHCCC023 Use food preparation equipment Core
SITHCCC027 Prepare dishes using basic methods of cookery Core
SITHCCC028 Prepare appetisers and salads Core
SITHCCC029 Prepare stocks, sauces and soups Core
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031 Prepare vegetarian and vegan dishes Core
SITHCCC035 Prepare poultry dishes Core
SITHCCC036 Prepare meat dishes Core
SITHCCC037 Prepare seafood dishes Core
SITHCCC041 Produce cakes, pastries and breads Core
SITHCCC042 Prepare food to meet special dietary requirements Core
SITHCCC043 Work effectively as a cook Core
SITHKOP009 Clean kitchen premises and equipment Core
SITHKOP010 Plan and cost recipes Core
SITHPAT016 Produce desserts Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXHRM007 Coach others in job skills Core
SITXINV006 Receive, store and maintain stock Core
SITXWHS005 Participate in safe work practices Core
SITHCCC025 Prepare and present sandwiches Elective
SITHCCC026 Package prepared foodstuff Elective
SITHCCC032 Produce cook-chill and cook-freeze foods Elective
SITHCCC040 Prepare and serve cheese Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective


AAIC will deliver this qualification over a 56-week period. This will consist of scheduled 20 Student Contact Hours (SCH) per week for 48 weeks (960 hours) allowing for 8 week breaks. This takes into account Public holiday periods such as Christmas & Easter, and School holiday breaks. Students will be required to undergo 180 hours of work placement as arranged by AAIC in order to gain the qualification.

Delivery Methods

This program is delivered through class room based face-to-face training, including simulated individual or group exercises in theory classes, practical sessions are delivered in the commercial cookery facilities and work placement is within industry.

The trainer will provide any additional learning material where gaps are identified in either the student’s underpinning knowledge or the training resources.

Assessment Methods

Student will be advised of the assessment requirements at the beginning of each unit. Assessment will usually commence in the session following delivery or as advised by the trainer. As this is a competency based program, assessment continues throughout the program until the student either achieves competency in the assessment tasks or a further training need is identified and addressed.

The assessment process may include:

  • Written Questions
  • Case studies
  • Assignments
  • Presentations
  • Role plays
  • Supervised Assessments
  • Practical/ Observation
  • Work placement

Employment Pathway

Students are provided with advice on employment and training options throughout the delivery of the program. Completion of this qualification contributes to recognition as a trade cook.

Job roles and titles may vary across different industry sectors. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

(AAIC does not guarantee an employment outcome, licence, or accreditation at the completion of this qualification).

Pathways for further studies

After achieving the SIT30821 Certificate III in Commercial Cookery, student may choose to undertake SIT40521 Certificate IV in Kitchen Management or other relevant qualifications.

International Student’s Entry Requirements

Entry into this program requires International Students to fulfill requirements as listed below:
• Must be 18 years of age or over
• Completed year 12 (HSC or equivalent)
• Minimum 6.0 IELTS score or equivalent in PTE, TOEFL, OET and Cambridge English.


Theory: AAIC Campus, Level 1, 135 Pirie Street, Adelaide SA 5000
Practical: 232 Angas Street, Adelaide SA 5000

Delivery mode:

Classroom based, Practical work at commercial kitchen and Work placement as arranged by AAIC


Tuition Fee $12000
One Time Application Fees $250 (Non-Refundable)
Text Books & Material Fees $1000 Refer to details below
Text books for Certificate III in Commercial Cookery – SIT30821
1 x Chef Jacket / 1 x Chef Trouser / 1 x Apron / 1 x Neckerchief / 1 x tall pleated chef hat / 1 x Tea Towel / 1 x Hairnet / 1 x Adjustment Tape
21 Piece Chef Starter Kit+ 1x Bread/Pastry Knife
Safety Shoes Required and must be arranged by the student
Single Overseas Student Health Cover $ 550 per Annum Approximately
Family Overseas Student Health Cover $ 5000 per Annum Approximately

Intake Dates

Intake dates for Certificate III in Commercial Cookery (SIT30821)
2024 session

15/1/2024 9/2/2025
12/02/2024 9/3/2025
11/3/2024 6/4/2025
25/3/2024 20/4/2025
15/4/2024 11/5/2025
13/5/2024 8/6/2025
3/6/2024 29/6/2025
24/6/2024 20/7/2025
1/7/2024 27/7/2025
22/7/2024 17/8/2025
5/8/2024 31/8/2025
19/8/2024 14/9/2025
16/9/2024 12/10/2025
30/9/2024 26/10/2025
21/10/2024 16/11/2025
4/11/2024 30/11/2025
25/11/2024 21/12/2025
2/12/2024 28/12/2025
16/12/2024 11/1/2026

Scheduled breaks

2023: 18/12/2023 to 31/12/2023
2024: 26/2/2024 to 10/3/2024; 3/6/2024 to 16/6/2024; 2/9/2024 to 15/9/2024; 11/11/2024 to 24/11/2024
2025: 20/1/2025 to 2/2/2025; 28/4/2025 to 11/5/2025; 28/7/2025 to 10/8/2025; 6/10/2025 to 19/10/2025

*Official timetable included in the Offer Letter