SIT30821 Certificate III in Commercial Cookery - 2026 - Version 1 - Tuition Free

Sep 15, 2026

Uploaded by Violet

SIT30821 Certificate III in Commercial Cookery outlines commercial cook responsibilities and kitchen-operations knowledge used to prepare food and menu items with sound judgement and some independence. The course supports a pathway into roles across restaurants, hotels, clubs, pubs, cafes and coffee shops. Eligibility focuses on an LLND evaluation, a formal course-coordinator interview, and employment in a relevant commercial kitchen including completion of 48 restaurant services for core unit SITHCCC043. Delivery details cover face-to-face study, campus locations, timetables, and attendance arrangements.

LanguageEnglish

CategoryExam

FormatPDF

Pages5

Reading Time13 min

AccessFree to download

Qualification overview

Eligibility and entry requirements

Delivery details

Location and duration

Study mode and dates

Fees

Assessment and progression

Assessment methods

Recognition of prior learning (RPL)

Credit transfer (CT)

Resources and uniforms

Uniform requirements

Tools of trade

Study and career pathways

SIT30821 Certificate III in Commercial Cookery DESCRIPTION This qualification reflects the role of commercial 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. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. This qualification may also be suitable for Apprenticeships. ELIGIBILITY/ENTRY REQUIREMENTS A Language, Literacy, Numeracy and Digital Literacy (LLND) evaluation helps identify any areas where you may need additional support to help you achieve your goals. Applicants are required to attend a formal interview with the course coordinator to determine suitability for the course and ensure they have a clear understanding of the course requirements. At this interview stage students may negotiate any alternative training modes with the CDU Course Coordinator depending on their individual needs and availability. While there is no qualification entry requirement, students will be expected to have employment in a relevant position in a commercial kitchen to satisfy the requirements of core unit SITHCCC043 Work effectively as a cook which requires students to complete 48 restaurant services. DELIVERY DETAILS | Location(s) | Palmerston, Alice Springs | | --- | --- | | Duration * | 1 year full time, 2.5 years part time | | Study mode ^^ | All training conducted is face to face classes with no use of online classes. | | Dates ^ | 2/2/2026 | | Attendance | Block schedule
Monday-Friday
8.00 am – 4.00 pm
Timetable supplied at interview
Apprentices will receive an individual call-up notification letter. | * Duration may vary depending on how long a student takes to reach the required competency level. ^ Course timetable will be provided on application for the course. ^^Information relating to study modes can be found in the 2026 TAFE Student Guide Page 1 of 5 SIT30821 Certificate III in Commercial Cookery 2026 – Version 1 – Tuition Free CRICOS Provider No. 00300K (NT/VIC) | 03286A (NSW) | RTO Provider No. 0373 | ABN 54 093 513 649 FEES | Fee Type | 2026 Course Fees | | --- | --- | | NT Government Supported* | Free | | Full Fee | $16,722.80 | *This course is supported by the NT Government for domestic eligible students who are NT residents. A limited number of NT Government supported places are available, so secure your place now. Fees shown are indicative and subject to change annually. Actual course fees may vary depending on the units chosen. For International non-student visa-holders; study eligibility needs to be verified before enrolment. Fees may vary depending on the visa type. The course fee rates will vary for commercial contract arrangements. For further clarification and information on fees, fee exemptions, payment options, instalment plans, and refunds, contact CDU on 1800 061 963 or refer to TAFE Fees and Payments ASSESSMENT Skills and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways including written assessment, questioning, portfolios, work samples, direct observation, practical assessments and third-party feedback. Throughout your course you will receive information about assessments including how, when and where assessments will be conducted. RECOGNITION OF PRIOR LEARNING (RPL) RPL is a process that determines whether the skills, knowledge and experience you've gained through your previous study, work or life experience can count towards a vocational training qualification at CDU. For more information, VET RPL. CREDIT TRANSFER (CT) Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qua

FAQs

What qualification pathway does SIT30821 support?

It provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, and may also suit apprenticeships.

What are the entry/eligibility requirements for the course?

An LLND evaluation identifies additional support needs, applicants attend a formal interview with the course coordinator, and students are expected to have employment in a relevant commercial kitchen to meet requirements for core unit SITHCCC043 including 48 restaurant services.

How is the course delivered and what are the key scheduling details?

All training is conducted face to face with no online classes. Delivery is at Palmerston and Alice Springs with block scheduling Monday to Friday from 8:00 am to 4:00 pm, and timetables are supplied at interview.

Sep 15, 2026

Uploaded by Violet