Certificate III in Commercial Cookery



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 provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.


No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Core Units


BSBSUS201 Participate in environmentally sustainable work practices

BSBWOR203 Work effectively with others

SITHCCC001 Use food preparation equipment 

SITHCCC005 Prepare dishes using basic methods of cookery 

SITHCCC006 Prepare appetisers and salads 

SITHCCC007 Prepare stocks, sauces and soups 

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes 

SITHCCC012 Prepare poultry dishes 

SITHCCC013 Prepare seafood dishes 

SITHCCC014 Prepare meat dishes 

SITHCCC018 Prepare food to meet special dietary requirements 

SITHCCC019 Produce cakes, pastries and breads 

SITHCCC020 Work effectively as a cook 

SITHKOP001 Clean kitchen premises and equipment 

SITHKOP002 Plan and cost basic menus

SITHPAT006 Produce desserts 

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITXINV002 Maintain the quality of perishable items 

SITXWHS001 Participate in safe work practices

Elective Units


BSBCMM201 Communicate in the workplace

TLIE1005 Carry out basic workplace calculations


Asian Cookery

SITHASC001 Prepare dishes using basic methods of Asian cookery 

SITHASC002 Prepare Asian appetisers and snacks 

SITHASC003 Prepare Asian stocks and soups 

SITHASC004 Prepare Asian sauces, dips and accompaniments 

SITHASC005 Prepare Asian salads 

SITHASC006 Prepare Asian rice and noodles 

SITHASC007 Prepare curry pastes and powders 

SITHASC008 Prepare Asian cooked dishes 

SITHASC009 Prepare Asian desserts 

SITHASC010 Prepare Japanese cooked dishes 

SITHASC011 Prepare sashimi 

SITHASC012 Prepare sushi 

SITHASC013 Produce Japanese desserts 

SITHASC014 Prepare dim sum 

SITHASC015 Prepare Chinese roast meat and poultry dishes

SITHASC016 Prepare tandoori dishes 

SITHASC017 Prepare Indian breads 

SITHASC018 Prepare Indian sweetmeats 

SITHASC019 Prepare Indian pickles and chutneys 


Client and Customer Service

SITXCCS006 Provide service to customers


Commercial Cookery and Catering

HLTAHA019 Assist with the monitoring and modification of meals and menus according to individualised plans

SITHCCC003 Prepare and present sandwiches 

SITHCCC004 Package prepared foodstuffs 

SITHCCC009 Produce cook-chill and cook-freeze foods 

SITHCCC010 Re-thermalise chilled and frozen foods 

SITHCCC015 Produce and serve food for buffets 

SITHCCC016 Produce pates and terrines 

SITHCCC017 Handle and serve cheese 

SITHCCC021 Prepare specialised food items 


Communication and Teamwork

SITXCOM001 Source and present information

SITXCOM002 Show social and cultural sensitivity


Computer Operations and ICT Management

BSBITU202 Create and use spreadsheets

BSBITU301 Create and use databases

BSBITU306 Design and produce business documents


First Aid

HLTAID003 Provide first aid


Food Safety

SITXFSA003 Transport and store food



SITXINV001 Receive and store stock

SITXINV003 Purchase goods


Work Health and Safety

SITXWHS002 Identify hazards, assess and control safety risks


Working in Industry

SITHIND002 Source and use information on the hospitality industry