SIT30821 Certificate III in Commercial Cookery

VU course code: SIT30821 | CRICOS: 109765E | Level of study: TAFE
1 year full time or longer for part time
Face to Face with eLearning


No tuition fees for eligible students

Footscray Nicholson
 Students prepare baked goods


Make your culinary dream a reality, with this hands-on commercial cookery course at Victoria University.

This commercial cookery program is suitable for school leavers with little or no relevant work experience and mature-aged participants who are interested in developing a career in the hospitality industry.

Using a blend of online and practical skills development, this cooking course provides you with essential skills in the following areas:

  • food preparation (poultry, meat, seafood, vegetables, dairy, fruits)
  • desserts (cakes, pastries)
  • menu planning and costing
  • basic knife skills
  • basic methods of cookery
  • teamwork
  • sustainable work practices
  • food hygiene, food safety and OHS.

You will learn a range of practical skills and the latest trends and techniques used in the industry under the guidance of experienced chefs.

All non-apprentice students studying full time or part time are required to complete 48 service periods of work placement in a commercial kitchen.

On successful completion, you can choose to continue your cooking studies, and may find employment as a:

  • commis chef
  • sous chef.

It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete unit 'SITHCCC036: Prepare meat dishes' without meeting this requirement.

NRT logoThis course is nationally recognised training.

Entry requirements

When assessing your application, we consider your education, work experience, current skills and personal attributes (where relevant).

Applicants for this course will need to meet the entry criteria outlined below. If you don’t meet the entry criteria, you may be able to gain entry by first completing a different course. We call this a ‘pathway’.

You may also be eligible for ‘Recognition of Prior Learning’, which lets you finish your course more quickly when you have gained some of the skills required from past study or work experience.

Entry criteria

Credit & Entry pathways into this course

Victoria University is committed to providing a transparent admissions process. Find out more about how to apply for our courses, and our commitment to admissions transparency. Meeting the minimum admission criteria does not guarantee entry into this course. Past academic performance may be considered.

Course Structure

To be awarded the SIT30821 Certificate III in Commercial Cookery qualification, 25 units must be completed consisting of:
* 20 core units
* 5 elective units, of which:
- 3 units must be from Group A or Group B
- 2 units must be from Group A, Group B or Group C.
Students also undertake practical placement that includes 48 food service periods in a commercial kitchen.

Part-time study option

The part-time training option (for domestic students only) is designed to accommodate participants already working in the industry and workers in other fields who are interested in developing a career in the hospitality industry.

The course is delivered through face-to-face workshops, structured learning activities in text-based units and work integrated learning. In workshops, students learn in classroom and in kitchen learning spaces. The course will be delivered in an interactive, hands-on model to engage learners and support skills development.


The part-time course duration is 18 months, delivered over three semesters. Face-to-face workshops will be held every Saturday, 8am–4pm at our Footscray Nicholson hospitality training centre, VenU Restaurant.

Fees & Scholarships

TAFE fees vary, depending on how much the government contributes towards course costs (if anything).

Read below to find out about the fee ‘type’, the estimated yearly tuition costs for this course, and the financial support on offer.


Eligible students won’t be required to pay tuition fees for this course.

Free TAFE courses align with skills and jobs that are in high demand in from Victorian employers.




A cook (commercial) works under the instruction of the chef/sous chef/chef de partie in a commercial kitchen.

Possible career opportunities after completing this course include cooking and food preparation roles in:

  • restaurants
  • hotels
  • clubs
  • pubs
  • cafes
  • coffee shops.


VU Stories

 Adam Furey
From the hallways of VU to employment in hospitality
Certificate I in Transition Education 22301VIC
"I've had work placements and gained skills and confidence working in garden maintenance, retail and supermarkets, cabinet making and hospitality. "
Adam's story