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

Tuition: per semester AU$9,043

Footscray Nicholson
15 July 2024
 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.

Fees & scholarships

As an international student at Victoria University (VU), you will be required to pay your tuition fees up front each semester.

There may also be additional materials fees throughout your studies, depending on your chosen course, as well as an administrative fee as part of your course.

Victoria University is proud to support our international scholarship recipients and sponsored students.




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