CIII Commercial Cookery overview table (1)

Course Structure and Units

CORE UNITS (21 Units)
SITXFSA001 Use hygienic practices for food safety
SITXWHS001 Participate in safe work practices
SITXINV002 Maintain the quality of perishable items
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
SITHKOP001 Clean kitchen premises and equipment
SITHCCC001 Use food preparation equipment
SITHCCC005 Produce dishes using basic methods of cookery
SITHCCC006 Produce appetisers and salads
SITHCCC007 Produce stocks, sauces and soups
SITHCCC008 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Produce poultry dishes
SITHCCC013 Produce seafood dishes
SITHCCC014 Produce meat dishes
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITXFSA002 Participate in safe food handling practices
SITHCCC018 Prepare food to meet special dietary requirements
SITXHRM001 Coach others in job skills
SITHKOP002 Plan and cost basic menus
SITHCCC020 Work effectively as a cook
SITXMGT002 Establish and conduct business relationships
BSBPEF301 Organise personal work priorities
BSBCMM201 Communicate in the workplace
SITXHRM003 Lead and manage people

Pre requisites

There are no pre-requisites for entry to the Certificate III Commercial Cookery Apprenticeship course.

Employment Outcomes

When this course is undertaken as a Cookery Apprenticeship, successful completion of this course provides the skills and knowledge to perform as a qualified cook or chef in a restaurant, hotel, cafe, health or aged care environment.

This is a nationally recognised qualification, that also cover a range of general employability skills that are required in the hospitality industry including; communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.


To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis. So it is suitable for a range of employees, as well as school based apprentices.

AVTES welcomes students from disadvantaged groups or with disabilities to apply.

Email hello@avtes.com.au to enrol now.


Course prices for the Certificate III in Commercial Cookery.

Stream Tuition Fees (SFP – T/A) Tuition Fees (SFP – T/A Concession) Tuition Fees (Full Fee / RPL)
Restaurant / Cafe / Catering $1,128.00 $225.60 $13,066.00

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken or changed electives and student tuition fees as published are subject to change given individual circumstances at enrolment.

Government Funding

This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.

Course Duration and Delivery Mode

This program is a self-paced competency based program. The duration of the program is the duration of the training contract with your employer unless otherwise agreed. It is typically delivered over 3 years to new apprentices. The program is delivered under a workplace training model in your workplace and includes 4 visits per year.

Training Hours and Commitment

To ensure a student keeps up with course requirements and completes in the nominated duration they will need to commit to;

  • a minimum of 4 hours per week to complete course requirements;
  • be working a minimum average of 10 hours per week in their role;
  • and attend any scheduled visits with your trainer for the purpose of training and/or assessment activities.

Under the workplace training model a workplace is required to provide a (full-time) Trainee or Apprentice 3 hours per week withdrawn from normal or routine duties for the purpose of this training. (Note: Weekly commitment will vary depending on the unit of competency being undertaken.)

Assessment Methods

The following types of assessment may be used to assess this course.

  • Written activities / projects
  • Verbal questions
  • Work examples
  • Observation
  • Supervisor verification
  • Recognition of prior learning (RPL)

RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. You will be asked to provide a portfolio of supporting evidence upon enrolment. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.

Further Training Opportunities

Opportunities for further training include Certificate IV in Commercial Cookery and Diploma of Hospitality Management.