SIT30821 Certificate III in Commercial Cookery
DEVELOP COMMERCIAL COOKERY SKILLS
Course Overview
Love food and want to turn that passion into something bigger? This course takes you inside a real commercial kitchen, where you will learn everything from core cooking techniques and food safety to menu planning and kitchen operations. With practical training and a nationally recognised qualification, you will develop skills applicable across a range of hospitality environments, or continue your journey into advanced kitchen management.
Duration:
52 weeks (including 12 weeks of holidays)
Tuition Fee:
- International Students
$11,900 - Domestic Students
$10,900 - Government Funding is available for eligible domestic students**
- Easy payment plans available
Materials Fee:
$1,280*
Study Mode:
- Face-to-face classroom-based learning
- Practical Training and Assessment is completed in Commercial Kitchens, including Stanley College’s West Perth Campus – Hay Street, CU29 Restaurant and Bar (1275 Hay Street, West Perth), and Perth Convention and Exhibition Centre (PCEC)
- Work-Based Training
- Distance Learning and Assessment
Location:
Perth
CRICOS Course Code:
109812C
Classes are rostered for 2½ days per week + self-study component. Weekday classes available.
Full-time studies require students to attend a minimum of 20 scheduled course contact hours per week.
Important fee & policy information
**Funding is available for Domestic Students in Perth ONLY under the Jobs and Skills WA Program:
Course Fee: $0.00
For more information on Funded Courses, including Entry Requirements and Resources Fees, click here.
The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as resource fees and other fees. These must be charged in accordance with the Fees and Charges Policy. Eligibility criteria apply. Prices as per the VET Fees and Charges Policy 2026.
*The Materials Fee covers equipment and resources used in the delivery of your course at Stanley College.
Please familiarise yourself with our Refund and Cancellation Policy.
Why Study This Course at Stanley College?
Practice your skills in on-campus commercial kitchens designed to mirror real hospitality workplaces.
Be guided by experienced chefs who understand what today’s kitchens demand.
Apply your skills through structured work-based training in Perth hospitality venues.
Job Outlook
This qualification suits students seeking a career in the following job role:
- Cook
Entry Requirements
Academic
Completion of Australian Year 10 or equivalent.
English Proficiency
Intermediate Level of English
OR
IELTS Academic or General Training Test Score of 5.0
OR
Other recognised English Language tests such as:
- TOEFL iBT Test Score of 37-50
- PTE Academic Test Score of 31
- Cambridge English: 154
- OET D Grade
- Duolingo English Test: 80-90
- CEFR Levels / Oxford Test: B1
- CELPIP General: 5
- LANGUAGECERT Academic: 46
- Michigan English Test: 44
OR
Completion of Australian qualifications, evidence of certificate III level or above
Course Prerequisite Requirements
No prerequisite entry requirements exist for this course.
Recognition of Prior Learning
Recognition is available (on application) to students with prior skills, experience, knowledge, or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.
Course Content
Students must successfully complete the following units:
| Unit Code | Unit of Study |
|---|---|
| SITHCCC023 | Use food preparation equipment |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031 | Prepare vegetarian and vegan dishes |
| SITHCCC035 | Prepare poultry dishes |
| SITHCCC036 | Prepare meat dishes |
| SITHCCC037 | Prepare seafood dishes |
| SITHCCC041 | Produce cakes, pastries and breads |
| SITHCCC042 | Prepare food to meet special dietary requirements |
| SITHCCC043 | Work effectively as a cook |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHKOP010 | Plan and cost recipes |
| SITHPAT016 | Produce desserts |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXHRM007 | Coach others in job skills |
| SITXINV006 | Receive, store and maintain stock |
| SITXWHS005 | Participate in safe work practices |
| SITHCCC038 | Produce and serve food for buffets |
| SITHCCC040 | Prepare and serve cheese |
| SITHCCC026 | Package prepared foodstuffs |
| BSBSUS211 | Participate in sustainable work practices |
| SITXCOM007 | Show social and cultural sensitivity |
Work-Based Training
This course contains Work-Based Training of 200 scheduled course contact hours over a period of 10 weeks. During Work-Based Training, you will be able to practice your skills and knowledge in real workplace settings. This will assist you to be job-ready> at graduation. Stanley College has entered into Work-Based Training agreements with a number of employers.
All Work-Based Training is organised by Stanley College’s Employment Liaison Team in consultation with students.
>Completing a course at Stanley College does not guarantee a migration outcome. If you decide you want to undertake further study or work in Australia, on graduation, you will need to check whether your visa allows this or whether you need to apply for a new visa by referring to www.homeaffairs.gov.au for more information.
Training and Assessment
For further information on where this qualification is trained/assessed and the types of assessment methods used, please click here.
Government Funding
For Domestic Students
Domestic students may be entitled to Youth Allowance, Austudy/Abstudy or the Pensioner Education Supplement. For enquiries, please contact Centrelink on 132 490.
Other Expenses
For other fees and expenses, including Administration Fee, Health Cover, Recognition of Prior Learning, Late and Reassessment Fees click here.
2026:
2027:
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