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Certificate III in Commercial Cookery
23/09/2024 2026-06-19 5:54Certificate III in Commercial Cookery
Certificate III in Commercial Cookery
AQF Level: III
NATIONAL Code: SIT30821
CRICOS Code: 109778M
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Why Study Certificate III in Commercial Cookery at Alliance?
This nationally recognised commercial cookery course 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. Studying for a qualification in commercial cookery means learning to use discretion and judgement, and to work with some independence and under limited supervision, following plans, policies, and procedures to guide work activities.
Delivery mode
Face-to-face in classroom and kitchen, work placement and self-directed.
Campus Locations
Adelaide | Sydney
Course duration
52 weeks, including 12 weeks of holiday
Intake Date
January, April, July and October
Tuition Fee
$9,000 AUD
Incidental Fee
$525 AUD
Course Brochure
Career Opportunities
This qualification provides a pathway to work as a commercial chef in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops. Our commercial cookery courses are designed to build practical skills using industry-standard commercial cookery equipment, preparing you for real kitchen environments. Possible job titles include, but are not limited to, Chef or Chef de Partie.
Career Services
Our dedicated Career Services team is here to support you every step of the way, from helping with placements to landing your ideal job. We offer assistance with resume writing, cover letters, interview preparation, and one-on-one discussions to help clarify your career goals. Whether you’re enrolled in our commercial cookery training or pursuing a commercial cookery certificate, our guidance gives you the tools and confidence to search for jobs and launch your career.
For more information, feel free to reach out anytime at industryengagement@alliancecollege.edu.au. We’re here to help!
Study Pathways
Upon completion of this course, you will be granted direct entry to SIT40521 Certificate IV in Kitchen Management, a great next step for those continuing through our commercial cookery programs.
Entry Requirements
Academic Entry Requirement:
- Satisfactory completion of Year 10 or equivalent schooling and be at least 16 years of age.
- Participate in a suitability interview for your chosen qualification.
- Language, Literacy and Numeracy (LLN) Core Skills Profile.
RPL and Credit Transfer:
- Recognition of Prior Learning and Credit Transfer can be requested for this qualification.
Course Requirements
General Requirements:
- Personal computer capable of being connected to the internet using a Wi-Fi connection
- Personal email address
- Mobile phone
- Microsoft Office suite of programs
- Microphone and camera compatible or inclusive within personal computer
- home access to the internet, with good speed to be able to do conference video calls
- Zoom software installed
- Full commercial cookery uniform (included in material fee)
- Full knife kit (included in material fee)
Special Requirement:
- The qualification will include 48 shifts (Complete food service periods), equivalent to approximately 360 hours, to be undertaken in Alliance College training café, Alliance College function and/or approved workplace.
Subjects
25 UNITS MUST BE COMPLETED
20 CORE UNITS + 5 ELECTIVES
Core Subjects
CORE SUBJECTS
Elective Subjects
ELECTIVE SUBJECTS
Key Skills Developed
Certificate III in Commercial Cookery
Food Production
Team Effectiveness
Menu Planning
Health & Hygiene
Workplace Culture
Assessment Methods
Certificate III in Commercial Cookery
