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  • Australian School of Culinary Arts 2
  • Australian School of Culinary Arts 1

SIT30813 - Certificate III in Commercial Cookery

1 Year Full Time; Part time courses also available

Qualifying as a chef in Australia is more accessible and flexible than ever. This certificate gives our students the institutional based equivalent of the Trade Chef qualification. Including practical industry placement, students are required to complete a minimum of 250 hours of industry work placement.


The Certificate III in Commercial Cookery is equivalent to the off-the-job training of the chef apprenticeship. The course includes industry internships providing you the necessary on-the-job experience in a commercial kitchen. The process of qualifying with trade equivalence may take up to 3 years, however students are employed throughout this time in the industry gaining substantial and relevant experience. The placements are organised by ASCA.

Course Subjects SIT30813

SIT12C2001: Food Safety and Kitchen Hygiene

  • SITXFSA101Use hygienic practices for food safety
  • SITXWHS101Participate in safe work practices
  • SITHKOP101Clean kitchen premises and equipment
  • SITXFSA201Participate in safe food handling practices

SIT12C2002: Principles and Methods of Cookery

  • SITHCCC201Produce dishes using basic methods of cookery
  • SITHCCC203Produce stocks, sauces and soups
  • SITHCCC207Use cookery skills effectively
  • SITHCCC101Use food preparation equipment
  • SITXINV202Maintain the quality of perishable items

SIT12C3003: Specialist Dietary Foods and Menu Costing

  • SITHCCC307Prepare food to meet special dietary requirements
  • SITHKOP302Plan and cost basic menus
  • SITXHRM301Coach others in job skills
  • HLTAID003Provide first aid

SIT12C2004: Cold Larder and Deserts

  • SITHCCC202Produce appetisers and salads
  • SITHCCC308Produce cakes, pastries and breads
  • SITHPAT306Produce desserts
  • SITHCCC103Prepare sandwiches

SIT12C3001: Hot Kitchen 101

  • SITHCCC204Produce vegetables, fruit, egg and farinaceous dishes
  • SITHCCC302Produce seafood dishes
  • SITHCCC309Work effectively as a cook

SIT12C3002: Hot Kitchen 102

  • SITHCCC301Produce poultry dishes
  • SITHCCC303Produce meat dishes

SIT12C3004: Buffet and Advanced Larder Techniques

  • SITHCCC304Produce and serve food for buffets
  • SITHCCC305Produce pates and terrines

SIT12C2003: Kitchen Work Practices

  • BSBWOR203Work effectively with others
  • BSBSUS201Participate in environmentally sustainable work practices


*The course is not suitable for persons unable to handle meat, seafood, poultry or dairy products.
*Please be aware that the uniform requirements for the kitchen are compulsory and no concessions can be made.

Course Assessments

 It is important to note that ACAE adopts a number of assessments items or tools that are designed to best suit your course and the knowledge and skills that is required to be demonstrated by each participant. All assessments are identified clearly in our subject guides which are provided to students upon enrolment. The subject guide provides a great amount of detail on the timing and style of assessment. It is important to note that participants need to demonstrate competency through each of the prescribed assessment items throughout your time enrolled in the course. In general the following assessment items apply for this course.

  • Projects
  • Practical Demonstrations
  • Knowledge Based Tests
  • Case Studies
  • Industry Placement Portfolios
  • Check points

Click here if you wish more detail for each assessment item

Entry Requirements

All students are required to have completed the equivalent of Australian School Year 10. More information is available at Admission Requirements for Local Students and Admission Requirements for International Students.


Course Brochure
Course Brochure
Local Student Fees
Local Student Fees
International Student Fees
International Student Fees
Application Form
Application Form