← Certificate III qualifications
Certificate III in Commercial Cookery
SIT - Tourism, Travel and Hospitality
Apprenticeship outcome for chefs. Covers kitchen operations, menu development and food-safety supervision.
Entry requirements
- Signed apprenticeship contract or full-time enrolment
What you will learn
The SIT30821 covers commercial kitchen operations from prep cook to station chef. Core units include preparing stocks, sauces and soups, preparing appetisers and salads, cooking poultry, seafood, meats and vegetables, preparing pastries and desserts, organising cookery service for a la carte and banquet, working in a team to deliver service to a short order ticket, and supervising food safety to FSANZ Standard 3.2.2. You also study menu costing, basic kitchen management, and workflow planning. Across a typical three-year apprenticeship you rotate through larder, sauce, pastry and grill sections.
Skills you build
- Knife skills and food preparation techniques
- Stock, sauce and soup production
- Cookery methods (saute, roast, braise, grill, poach)
- Pastry, dessert and bread basics
- Plating and service line management
- Food safety supervision to FSANZ Standard 3.2.2
- Menu costing and portion control
How the course runs
Apprentice pathway is the most common: three years on-job under a head chef, with one day per week or one-week blocks at TAFE (around 480 hours contact total). Full-time enrolment is also offered, typically over 12 to 18 months, with one day per week of work placement. Kitchens run split shifts and weekend coverage, so social hours are limited.
How you will be assessed
- Practical cookery demonstrations in TAFE kitchens
- Service period assessments (a la carte and banquet)
- Written knowledge tests per unit of competency
- Food safety supervisor certification assessment
- Third-party reports from your head chef
Workplace and placement
Apprentices sign a three-year Training Contract with a restaurant, pub, cafe, hotel or institutional kitchen under the Australian Apprenticeships framework. Apprentice wages are set under the Restaurant Industry Award and rise each year. Full-time TAFE students complete around 36 service periods of supervised work placement during the course. Most kitchens involve early starts (prep), late finishes (service) and weekend work.
Typical employers
- Pubs, bistros and casual dining restaurants
- Fine dining and hatted restaurants
- Hotels and resorts (Accor, IHG, Marriott, independent)
- Cafes and bakeries
- Institutional kitchens (aged care, hospitals, schools)
- Catering companies and event venues
Pay after this qualification
$55,000 - $80,000 per year
Source: https://www.jobsandskills.gov.au/explore-careers/occupation/chefs. Last reviewed 2026-05-21.
Is this the right course for you?
You probably thrive here if
- You can handle 10 hour shifts and split shifts
- You can take direct feedback under pressure
- You can keep a clean station and prep ahead
- You enjoy a fast-paced and team-focused environment
- You can handle apprentice pay for three years
It is probably not for you if
- You cannot work nights, weekends and public holidays
- You have a back, knee or wrist condition
- You react badly to heat, smoke or strong food smells
- You cannot keep calm when a service backs up
After you finish
After Cert III you can pursue Certificate IV in Commercial Cookery (SIT40521), Certificate IV in Patisserie (SIT40721), or the Diploma of Hospitality Management (SIT50422) for kitchen leadership and venue management. Many cooks specialise in pastry, butchery, sushi or international cuisines. Some chefs progress into food media, recipe development and food product manufacturing roles.