Certificate III in Commercial Cookery
The national qualification for cooks in commercial kitchens. Build a wide range of cookery skills and real kitchen experience over 48 service periods in industry.
SIT30821 CRICOS 109918D Domestic and international students
- Duration
- 52 weeks, including 4 weeks of term breaks
- Commitment
- 3 days a week: 2 days 9 am to 5 pm and 1 day 9 am to 3:30 pm
- Work placement
- At least 48 service periods (real lunch or dinner services in a working kitchen) in an approved venue, organised and supervised by ACI
- Mode of delivery
- Face-to-face study
Self-paced study - Training method
- Trainer-led classes in our training kitchen and classrooms, with structured self-paced study
- Unit structure
- 25 units over two semesters
About this qualification
This qualification reflects the role of 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, cooks work with some independence and under limited supervision.
training.gov.au states that “completion of this qualification contributes to recognition as a trade cook”.
In South Australia, trade certificates are issued to apprentices and trainees under a training contract. Studying this course at ACI gives you the nationally recognised qualification, not a South Australian trade certificate. Experienced cooks can also apply to the South Australian Skills Commission’s Occupational Recognition Service.
Entry requirements
Ask us to confirm the age, academic and English requirements for this course before you apply. Email info@culinaryadelaide.sa.edu.au or call 0401 741 018. Before you enrol we also check your language, literacy, numeracy and digital skills, so we can confirm the course suits you and plan any support you need.
What the course asks of you
- Standing for long periods, often for a whole service, and working with heat, steam, sharp knives and heavy stock.
- Preparing and cooking a wide range of foods, including meat, poultry, seafood, eggs, dairy and common allergens such as nuts and gluten.
- Working at the speed of a real service, as part of a team, and following food safety and workplace safety rules.
- If you have a health condition, or religious or dietary reasons you cannot handle certain foods (for example pork, seafood, or alcohol used in cooking), talk to us before you enrol so we can discuss how this affects the course.
How service periods work
A service period is one real lunch or dinner service in a working commercial kitchen. You complete at least 48 service periods, organised and supervised by ACI. What you do in these services counts towards your assessment, so you must complete them to finish the course. We give you your schedule before placement starts; services can include evenings and weekends.
How you are assessed
- Written questions
- Practical tasks and observation in the kitchen
- Observation during service periods
- Portfolio of work
- Written reports and project work
- Role plays and presentations
Where it can take you
- Cook in restaurants and hotels
- Clubs and pubs
- Cafés and coffee shops
- Catering and events
See job outlook and pay information on Jobs and Skills Australia: Cooks and Chefs.
Pathways
After this course you can continue to the SIT40521 Certificate IV in Kitchen Management at ACI, with credit for the units you have already completed.
Packaging rules
25 units in total: 20 core and 5 elective. All 25 are taught at ACI and listed below. Full rules on training.gov.au.
Units of competency
A unit of competency is one skill area you learn and are assessed on. These are the 25 units ACI teaches in this course.
| Unit code | Unit name | Type |
|---|---|---|
| SITXWHS005 | Participate in safe work practices | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC023 | Use food preparation equipment | Core |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHKOP009 | Clean kitchen premises and equipment | Core |
| SITXINV006 | Receive, store and maintain stock | Core |
| SITXFSA006 | Participate in safe food handling practices | Core |
| SITHCCC028 | Prepare appetisers and salads | Core |
| SITHCCC029 | Prepare stocks, sauces and soups | Core |
| SITHCCC030 | Prepare vegetable, fruit, egg 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 |
| SITHPAT016 | Produce desserts | Core |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core |
| SITHKOP010 | Plan and cost recipes | Core |
| SITXHRM007 | Coach others in job skills | Core |
| SITHCCC043 | Work effectively as a cook | Core |
| SITXWHS006 | Identify hazards, assess and control safety risks | Elective |
| SITXINV007 | Purchase goods | Elective |
| SITHCCC032 | Produce cook-chill and cook-freeze foods | Elective |
| SITHCCC038 | Produce and serve food for buffets | Elective |
| SITHCCC044 | Prepare specialised food items | Elective |
Course fees
| Item | Amount |
|---|---|
| Tuition | |
| Tuition fee | AUD 12,000 |
| Non-tuition fees | |
| Application fee (non-refundable) | AUD 300 |
| Administration fee | AUD 500 |
| Learning resources | AUD 800 |
| Training consumables | AUD 900 |
| Uniform and toolkit | AUD 500 |
| Total | AUD 15,000 |
Monthly payment plans are available: call 0401 741 018 or email info@culinaryadelaide.sa.edu.au to set one up. Refunds follow our Refund Policy, in our policies and procedures (PDF).
Where you study
- Adelaide Culinary Institute, Level 10 West, 50 Grenfell Street, Adelaide SA 5000
- Training kitchen, 78 Currie Street, Adelaide SA 5000