SIT30816 Certificate III in Commercial Cookery reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgment and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Graduates of this course will receive an internationally recognised Australian Qualification issued through TAFE Queensland (RTO 0275).
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Location: PNG and Samoa
Duration: Course duration is 22 weeks full time including one-week mid-semester break. Students will attend classes for a minimum of 5 days per week. Additional out-of-hours study time will be required.
Delivery Mode: Face-to-face and work placement. Training will be delivered in English and incorporates language, literacy and numeracy (LLN) support.
Vocational Placement: As part of this qualification you are required to complete 48 periods of food service. This will be organised by APTC and these hours are to be completed within our live training restaurant and the hospitality industry. This is an opportunity for students to practise the skills and knowledge learnt in a supported environment.
You may be required to work a combination of morning, lunch, afternoon, and dinner shifts to complete these vocational placement shifts. Completing placement is compulsory, and you will be expected to manage family and work commitments in order to complete your shifts.
Course Fees: The course fee is PKG 6,500, WST 3,000. The fee includes personal protective equipment, stationery, and uniform. The Australian Government subsidises the cost of the course including materials and consumables.
Course fees are subject to change without prior notification. View current fees.
- Must be a citizen of a Pacific Island Forum country
- Have significant prior industry experience (more than one year) in the area in which they wish to train or have a local qualification and limited relevant industry experience (up to one year) in the area in which they wish to train
- Complete the Language, Literacy, and Numeracy Assessment and Vocational Knowledge Assessment
Applicants may apply for recognition of prior learning.
* Courses offered, course dates and fees may vary depending upon student and industry demand.
This qualification has been replaced by SIT30821 Certificate III in Cookery, as of 9 June 2022. A transition period applies to enable current students to complete their study. The transition period finishes on 31 January 2024. If required, enrolments will be transitioned into the replacement qualification.
The SIT30816 Certificate III in Commercial Cookery will cover the following units of competency:
|Use hygienic practices for food safety
|Participate in environmentally sustainable work practices
|Work effectively with others
|Use food preparation equipment
|Prepare dishes using basic methods of cookery
|Prepare appetisers and salads
|Prepare stocks, sauces and soups
|Prepare vegetable, fruit, egg and farinaceous dishes
|Prepare poultry dishes
|Prepare seafood dishes
|Prepare meat dishes
|Prepare food to meet special dietary requirements
|Produce cakes, pastries and breads
|Work effectively as a cook
|Clean kitchen premises and equipment
|Plan and cost basic menus
|Participate in safe food handling practices
|Coach others in job skills
|Maintain the quality of perishable items
|Participate in safe work practices
|Produce yeast-based bakery products
|Produce and serve food for buffets
|Use cookery skills effectively
|Receive and store stock
* Bold Font indicates core units; Standard font indicates electives - 21 core plus 4 elective units