Certificate III in Hospitality (Commercial Cookery)

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.

The qualification is suitable for an Australian apprenticeship pathway.

Job roles

Individuals with this qualification are able to perform roles such as:

preparing appetisers, salads, stocks, sauces and soups

preparing vegetables, fruit, eggs and farinaceous dishes

selecting, preparing and cooking poultry, seafood and meat

preparing hot and cold desserts, pastries, cakes and yeast goods

planning and preparing food for buffets.

Possible job title includes:


Prerequisite requirements

There are no prerequisites for entry to this qualification.



To achieve a Certificate III in Hospitality (Commercial Cookery), 29 units must be completed:

all 26 core units

3 elective units:

a minimum of 2 elective units must be selected from the electives listed below

the remaining unit may be selected from this or another endorsed Training Package or accredited course

a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.


add topic SITHCCC001B

Organise and prepare food

add topic SITHCCC002A

Present food

add topic SITHCCC003B

Receive and store kitchen supplies

add topic SITHCCC004B

Clean and maintain kitchen premises

add topic SITHCCC005A

Use basic methods of cookery

add topic SITHCCC006A

Prepare appetisers and salads

add topic SITHCCC008A

Prepare stocks, sauces and soups

add topic SITHCCC009A

Prepare vegetables, fruit, eggs and farinaceous dishes

add topic SITHCCC010A

Select, prepare and cook poultry

add topic SITHCCC011A

Select, prepare and cook seafood

add topic SITHCCC012A

Select, prepare and cook meat

add topic SITHCCC013A

Prepare hot and cold desserts

add topic SITHCCC014A

Prepare pastries, cakes and yeast goods

add topic SITHCCC016A

Develop cost-effective menus

add topic SITHCCC027A

Prepare, cook and serve food for food service

add topic SITHCCC028A

Prepare, cook and serve food for menus

add topic SITHCCC029A

Prepare foods according to dietary and cultural needs

add topic SITHIND001B

Develop and update hospitality industry knowledge

add topic SITXCOM001A

Work with colleagues and customers

add topic SITXCOM002A

Work in a socially diverse environment

add topic SITXCOM003A

Deal with conflict situations

add topic SITXFSA001A

Implement food safety procedures

add topic SITXHRM001A

Coach others in job skills

add topic SITXOHS001B

Follow health, safety and security procedures

add topic SITXOHS002A

Follow workplace hygiene procedures

add topic HLTFA301B

Apply first aid



add topic SITXADM001A

Perform office procedures

add topic SITXADM002A

Source and present information

add topic SITXADM003A

Write business documents

add topic SITXADM004A

Plan and manage meetings

add topic BSBRES401A

Analyse and present research information

Asian Cookery

add topic SITHASC001A

Use basic Asian methods of cookery

add topic SITHASC002A

Produce appetisers and snacks for Asian cuisines

add topic SITHASC003A

Prepare stocks and soups for Asian cuisines

add topic SITHASC004A

Prepare sauces, dips and accompaniments for Asian cuisines

add topic SITHASC005A

Prepare salads for Asian cuisines

add topic SITHASC006A

Prepare rice and noodles for Asian cuisines

add topic SITHASC007A

Prepare meat, poultry, seafood and vegetables for Asian cuisines

add topic SITHASC008B

Prepare desserts for Asian cuisines

add topic SITHASC009A

Prepare curry paste and powder for Asian cuisines

add topic SITHASC010A

Prepare satay for Asian cuisines

add topic SITHASC011A

Prepare vegetarian dishes for Asian cuisines

add topic SITHASC012A

Select, prepare and serve specialised Asian cuisines

add topic SITHASC015A

Prepare and produce Japanese raw fish (sashimi)

add topic SITHASC016A

Prepare and produce Japanese simmered, grilled, deep-fried and steamed dishes

add topic SITHASC017A

Prepare and produce Japanese one pot cookery

add topic SITHASC018A

Prepare and produce Japanese rice cookery

add topic SITHASC019A

Prepare and produce Japanese fruit-based desserts, cakes and sweetmeats

add topic SITHASC020A

Prepare and produce Chinese dim sum

add topic SITHASC021A

Prepare and cook Chinese roast meat cuts and poultry

add topic SITHASC022A

Prepare and produce tandoori food items

add topic SITHASC023A

Prepare and produce Indian breads

add topic SITHASC024A

Prepare and produce Indian sweetmeats

add topic SITHASC025A

Prepare and produce Indian chutney and pickles

add topic SITHASC026A

Prepare and produce Indonesian crackers

Client and Customer Service

add topic SITXCCS001B

Provide visitor information

add topic SITXCCS002A

Provide quality customer service

add topic SIRXCCS001A

Apply point-of-sale handling procedures

Commercial Cookery and Catering

add topic SITHCCC007A

Prepare sandwiches

add topic SITHCCC015A

Plan and prepare food for buffets

add topic SITHCCC017A

Organise bulk cooking operations

add topic SITHCCC018A

Prepare pts and terrines

add topic SITHCCC019A

Plan, prepare and display a buffet

add topic SITHCCC020B

Prepare portion-controlled meat cuts

add topic SITHCCC021B

Handle and serve cheese

add topic SITHCCC022A

Prepare chocolate and chocolate confectionery

add topic SITHCCC023B

Select, prepare and serve specialised food items

add topic SITHCCC024B

Select, prepare and serve specialised cuisines

add topic SITHCCC025A

Monitor catering revenue and costs

add topic SITHCCC026A

Establish and maintain quality control of food

add topic SITHCCC030A

Package prepared foodstuffs

add topic SITHCCC031A

Operate a fast food outlet

add topic SITHCCC032A

Apply cook-chill production processes

add topic SITHCCC033B

Apply catering control principles

add topic SITHCCC034A

Apply cook-freeze production processes

add topic SITHCCC035A

Develop menus to meet special dietary and cultural needs

add topic SITHCCC036B

Select catering systems

Communication and Teamwork

add topic SITXCOM004A

Communicate on the telephone

add topic SITXCOM005A

Make presentations

add topic SITXCOM006A

Address protocol requirements

Computer Operations and ICT Management

add topic BSBITU102A

Develop keyboard skills

add topic BSBITU201A

Produce simple word processed documents

add topic BSBITU301A

Create and use databases

add topic BSBITU306A

Design and produce business documents

add topic BSBITU309A

Produce desktop published documents

add topic BSBWOR204A

Use business technology

Environmental Sustainability

add topic SITXENV001A

Participate in environmentally sustainable work practices

add topic SITXENV002A

Implement and monitor environmentally sustainable work practices


add topic SITXFIN003A

Interpret financial information

Food Safety

add topic SITXFSA003A

Transport and store food in a safe and hygienic manner


add topic SITXINV001A

Receive and store stock

add topic SITXINV002A

Control and order stock

Languagesother than English


Conduct basic workplace oral communication in a language other than English


Conduct routine workplace oral communication in a language other than English


Conduct workplace oral communication in a language other than English


Read and write workplace information in a language other than English

Occupational Health and Safety

add topic SITXOHS003B

Identify hazards, and assess and control safety risks

add topic SITXOHS004B

Implement and monitor workplace health, safety and security practices

Quality and Innovation

add topic SITXQUA001A

Contribute to workplace improvements

add topic SITXQUA002A

Originate and develop a concept

add topic SIRXQUA001A

Develop innovative ideas at work

Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:

Qualified cook in large restaurant

add topic SITHCCC015A Plan and prepare food for buffets

add topic SITHCCC018A Prepare pts and terrines

add topic SITHCCC036B Select catering systems

Qualified cook in a cafe or small restaurant serving some Asian dishes

add topic SITHASC001A Use basic Asian methods of cookery

add topic SITHASC003A Prepare stocks and soups for Asian cuisines

add topic SITHASC006A Prepare rice and noodles for Asian cuisines


    Not applicable.

Entry Requirements

Not applicable.

Licensing Information

Not applicable.

Employability Skills


SIT30807 Certificate III in Hospitality (Commercial Cookery)

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Employability skill

Industry/enterprise requirements for this qualification include:


Communicating with colleagues to determine their specific needs and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.


Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.

Problem solving

Anticipating problems that may arise with kitchen operations; mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests; identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen.

Initiative and enterprise

Showing independence and initiative required to take a lead role in kitchen operations; adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers.

Planning and organising

Collecting, analysing and organising customer and product information to allow for efficient kitchen operations; collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations.


Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers.


Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues.


Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.