HomeCoursesCertificate III in Commercial Cookery
Certificate III in Commercial Cookery
This is the trade qualification for cooks, and it covers the range of skills a commercial kitchen expects you to have.
- Duration: 0 months to 2 years
- Study mode: On campus and workplace based
- Course code: SIT30821
Where you can study this course
- Visit provider website → (opens in a new tab)
Melbourne Polytechnic
- Campuses
- 13 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
A number of students find the organisation and admin frustrating, and opinions are mixed on the trainers and teaching, while some rate the facilities and campus highly.
- Campuses
- 53 campuses
- Duration
- 0 months to 2 years
- Study mode
- Varies by campus
- Full fee
- $16,060
- Eligible students: subsidised from $0, concession $0
What students say
Many students speak well of the facilities and campus, and some rate the trainers and teaching highly, though opinions are mixed on the trainers and teaching and student support, and some found the organisation and admin frustrating.
- Visit provider website → (opens in a new tab)
Victoria University
- Campuses
- 11 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
Most students praise the student support, while others find it frustrating. Many rate the facilities and campus well, and some criticise the organisation and admin.
- Visit provider website → (opens in a new tab)
Stanley College
- Campuses
- 4 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
Most students rate the student support highly, while many also praise the trainers and teaching. Opinions are mixed on organisation and admin, and some found communication frustrating.
- Visit provider website → (opens in a new tab)
Charles Darwin University
- Campuses
- 12 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
Students often praise the facilities and campus, while some value student support and course content. Some found organisation and admin frustrating, and opinions are mixed on trainers and teaching, with communication also a concern.
- Visit provider website → (opens in a new tab)
TAFE Gippsland
- Campuses
- 11 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
- Visit course page → (opens in a new tab)
TAFE Queensland
- Campuses
- 15 campuses
- Duration
- Not stated by provider
- Study mode
- On campus
- Full fee
- $17,925
What students say
Many students rate the facilities and campus highly. Some found course content and organisation and admin frustrating, while opinions are mixed on the trainers and teaching.
- Campuses
- 26 campuses
- Duration
- Not yet checked
- Study mode
- Not yet checked
- Full fee
- Not yet checked
What students say
Students rate the trainers, teaching, facilities and campus highly, though some found the organisation, admin and communication frustrating; opinions are mixed on facilities and campus.
Last reviewed 20 September 2026.
Is this course right for you?
Entry requirements
There are no entry requirements for this qualification.
- Providers can set their own conditions, such as a minimum age or a current job in the industry, and practical training may need a workplace placement. Check each provider above.
Entry recommendations
To be prepared for this course, it helps to have:
- an interest in cooking and how food is prepared
- a willingness to follow hygiene and safety procedures
- good communication skills for working in a team
- an eye for detail when preparing and presenting dishes
What will you learn?
You learn to prepare and cook across the main sections of a kitchen: stocks, sauces and soups, vegetables, egg and farinaceous dishes, meat, poultry and seafood, salads and appetisers, and desserts, cakes and breads. Alongside the cooking, it covers food safety and hygiene, receiving and storing stock, planning and costing recipes, and adapting dishes for special dietary needs such as vegetarian and vegan menus. Graduates are recognised as trade cooks and usually work in restaurants, hotels, clubs, pubs and cafes, taking on more independence as their kitchen experience grows.
- Food safety and hygiene
- Knife and equipment skills
- Stocks, sauces and soups
- Cooking meat, poultry and seafood
- Breads, pastries and desserts
- Recipe planning and costing
Units of competency (20 core, 5 elective)
The qualification is made up of 25 units. Everyone completes the 20 core units below, and the remaining 5 are electives chosen from the list on training.gov.au, so they vary by provider. Select a unit to see what it covers.
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Career pathways
Roles this qualification is a recognised route into, and what else you need.
A recognised route into Cook
Cook
Cooks turn raw ingredients into the dishes a kitchen sends out, working to recipes, food safety rules and the pace of service.
Explore this career →- Weekly pay
- $1,432
- Full-time share
- 45%
- Employment size
- 30,700 workers
- Average age
- 36 years
- Average full-time hours
- 42 hours
- Gender share
- 52% female
- Future growth
- +12.5%
- Job market
- In shortage (national)
Complete the qualification and its stated entry and workplace requirements; check employer-specific requirements.
Data from training.gov.au and the Australian Bureau of Statistics (CC BY 4.0).