Qualification Outline
22/07/2026 4:41 PM AWST
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Certificate III in Commercial Cookery
Certificate III in Commercial Cookery
SIT30821
BHR9
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 10/06/2022 | Current | Approved |
Description
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Twenty-five (25) units must be completed:- twenty (20) core units
- five (5) elective units, consisting of:
- three (3) units from Group A or Group B below
- two (2) units from Group A, Group B or Group C below.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk on training.gov.au (TGA) have one or more prerequisites. Refer to individual units for details.
1. Core Units
All twenty (20) units must be completed.
2. Group A Elective Units - Cookery and Catering
Up to five (5) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEA46 | SITHCCC026 | Package prepared foodstuffs | 6 | Unit of competency |
| OEA51 | SITHCCC025 | Prepare and present sandwiches | 15 | Unit of competency |
| OEB70 | SITHCCC040 | Prepare and serve cheese | 20 | Unit of competency |
| OEA47 | SITHCCC044 | Prepare specialised food items | 55 | Unit of competency |
| OEB29 | SITHCCC038 | Produce and serve food for buffets | 25 | Unit of competency |
| OEB00 | SITHCCC032 | Produce cook-chill and cook-freeze foods | 65 | Unit of competency |
| OEA09 | SITHCCC039 | Produce pates and terrines | 25 | Unit of competency |
| OEB58 | SITHPAT014 | Produce yeast-based bakery products | 42 | Unit of competency |
| ODZ86 | SITHCCC033 | Re-thermalise chilled and frozen foods | 25 | Unit of competency |
| OEA89 | SITXFSA007 | Transport and store food | 15 | Unit of competency |
3. Group B Elective Units - Asian Cookery
Up to five (5) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OEA73 | SITHASC021 | Prepare Asian appetisers and snacks | 60 | Unit of competency |
| OEA21 | SITHASC027 | Prepare Asian cooked dishes | 80 | Unit of competency |
| OEB17 | SITHASC028 | Prepare Asian desserts | 50 | Unit of competency |
| OEB04 | SITHASC025 | Prepare Asian rice and noodles | 40 | Unit of competency |
| OEB37 | SITHASC024 | Prepare Asian salads | 40 | Unit of competency |
| OEC78 | SITHASC023 | Prepare Asian sauces, dips and accompaniments | 20 | Unit of competency |
| OEB38 | SITHASC022 | Prepare Asian stocks and soups | 25 | Unit of competency |
| OEB07 | SITHASC026 | Prepare curry pastes and powders | 25 | Unit of competency |
| OEA86 | SITHASC033 | Prepare dim sum | 30 | Unit of competency |
| OEA05 | SITHASC020 | Prepare dishes using basic methods of Asian cookery | 80 | Unit of competency |
4. Group C - General Electives
Up to two (2) units may be selected.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODZ97 | SITXWHS006 | Identify hazards, assess and control safety risks | 15 | Unit of competency |
| OBG11 | SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | 45 | Unit of competency |
| OCE15 | BSBSUS211 | Participate in sustainable work practices | 30 | Unit of competency |
| OCD30 | HLTAID011 | Provide First Aid | 18 | Unit of competency |
| OEA19 | SITXCCS014 | Provide service to customers | 25 | Unit of competency |
| OEA91 | SITXINV007 | Purchase goods | 25 | Unit of competency |
| OEB22 | SITXCOM007 | Show social and cultural sensitivity | 20 | Unit of competency |
| OEB19 | SITXCOM006 | Source and present information | 10 | Unit of competency |
| OBG14 | SIRXOSM003 | Use social media and online tools | 30 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AZU5 | SIT30816 | Certificate III in Commercial Cookery | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships
For elite athletes the minimum hours of employment are 7.5 hours per week, which can be averaged over six month periods.