Course Description
Launch and enhance your cookery skills with the Certificate III in Commercial Cookery and learn the practical skills you need to start your career as a chef.
This qualification reflects the role of cooks who use a wide range of well-developed cookery expertise and sound knowledge of kitchen operations to prepare food and menu items. Using discretion, you will work with some independence and under limited supervision using plans, policies, and procedures to guide work activities.
You will also discover the skills to work effectively in the kitchen and maintain the quality and safety of food you are preparing. Our highly qualified trainers have experience in some of Queensland’s well-known kitchens; dedicated to sharing their knowledge and will prepare you for a successful career in commercial cookery.
Completion of this qualification contributes to recognition as a trade cook.
The benefit of face-to-face education is a great way to enjoy your studies whilst on campus. With adult learning and an adult environment, you are respected, supported, and encouraged.
Attend a campus to learn face-to-face with a trainer in one space, such as a classroom, workshop, commercial kitchen, or simulated environments, or interact with trainers using real-time video or web conference tools.
Our courses delivered on campus have a combination of online and classroom-based learning. You will also be expected to undertake additional personal study to complete the course requirements. And be required to access and use technology to complete the learning assessment activities and resources within this course.
This flexible approach minimises the time needed in the classroom to support our students with busy lives.
Brisbane Campus – Level 1, 433 Boundary Street, Brisbane
Beenleigh Campus – Level 1, 137 George Street, Beenleigh
Blackstone Campus – 14 Hill Street, Blackstone
The following table details the units of competency (UoC) that comprise this course.
SIT30821 – UNITS OF COMPETENCY & PROGRAM STRUCTURE Certificate III in Commercial Cookery | ||
Course Code | Course Name | SIT30821 |
SITXWHS005 | Participate in safe work practices | Core |
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 |
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| Core |
SITXCOM007 | Show social and cultural sensitivity | Elective |
SITHCCC025* | Prepare and present sandwiches | Elective |
SITHCCC038* | Produce and serve food for buffets | Elective |
SITHCCC040* | Prepare and serve cheese | Elective |
SITXINV007 | Purchase goods | Elective |
Packaging Rules
Total number of units = 25
20 core units
5 elective units
There are no formal entry requirements for this course.
You will need to meet one of the following requirements:
- Completion of Year 10 Certificate or equivalent; or
- Mature-aged entry with work experience in a related field.
The following course fees apply to this course:
- Cornzal Concession n/a
- Subsidised n/a
- Full Fee $16,235.00
- Co-contribution Fees n/a
- Cornzal at School subsidised Fee n/a
- Cornzal at School full Fee n/a
This is the cost of the training and assessment services provided by the training provider. The fee is paid to the training provider Fee for Services (FFS). Your employer may choose to pay the course fees on your behalf.
For information regarding traineeships, you can contact us or go to Traineeships Info (QLD).
Textbook and other fees may apply to this course. For further information relating to fees, including payment methods, student loans, financial assistance and scholarships, please refer to our Fees and Refunds page for more information.
Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a variety of ways while you are studying at Cornzal, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior knowledge.
Successful completion of this course may also lead to roles such as: Cook
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