CIII Commercial Cookery overview table

Course Structure and Units

Level 1  
SITXWHS005 Participate in safe work practices
SITXFSA005 Use hygienic practices for food safety
SITXINV006 Receive, store and maintain stock
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
Level 2  
SITHCCC030 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes

Produce cakes, pastries and breads

SITHPAT016 Produce desserts
SITXFSA006 Participate in safe food handling practices
Level 3  
SITHCCC043 Work effectively as a cook
SITHCCC042 Prepare food to meet special dietary requirements 
SITHKOP010 Plan and cost recipes
SITXHRM007 Coach others in job skills
BSBSUS211 Participate in sustainable work practices
SITHCCC025 Prepare and present sandwiches
SITHCCC026 Package prepared foodstuffs
SITHCCC044 Prepare specialised food items
SITXINV007 Purchase goods
BSBSUS211 Participate in sustainable work practices
SITHCCC025 Prepare and present sandwiches
SITHCCC026 Package prepared foodstuffs
SITHCCC038 Produce and serve food for buffets
SITXINV007 Purchase goods


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)
Specialised Food $1,309.50 $261.90 $14,841.00
Buffet $1,262.25 $252.45 $14,305.50

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 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 competency-based program delivered under a workplace training model in your workplace which includes an induction visit and at least 4 visits per year over the duration of the apprenticeship/traineeship training contract with your employer unless decided and agreed otherwise. The duration may be less with RPL.


Training Hours and Commitment

To ensure a student meets and progresses through their course requirements and completes within the nominated duration, it is recommended they commit time each week to complete course work and assessments and attend any scheduled visits with the Trainer.

The specific number of hours to commit will vary and depend on the capacity of each individual. Under the workplace training model, the workplace is required to provide an (full-time) Apprentice or Trainee 3 hours per week withdrawn from normal or routine duties for the purpose of this training.

Note: Weekly hours committed to the program will vary depending on the unit of competency being undertaken.


Assessment Methods

Assessment of this course may involve the following types of assessment.

  • Short answer questions
  • Knowledge tests
  • Projects
  • Practical tasks
  • Supervisor verification
  • Demonstrations
  • 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

This qualification can form part of an Australian Apprenticeship pathway.  Upon completion of this qualification, there are further opportunities to study at a Certificate IV or Diploma level in either a hospitality or other related qualification as offered by a Registered Training Organisation.