Certificate III in Commercial Cookery

Course Resources

Study what you love while living the life you dream of.

This qualification reflects the role of 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.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Students who complete this course may wish to continue their education into a range of Certificate IV qualifications, such as the SIT40521 Certificate IV in Kitchen Management at Albright Institute.

Potential employment options are as a commercial cook in a restaurants, hotels, clubs, pubs, cafés, and coffee shops.

  • Applicants must be minimum 18 years of age at the time ofcommencement;
  • Have a valid Student visa status which allows them to study in Australia in Vocational levels.
  • Must satisfy Albright Pre-training Review (PTR) Assessment.
  • Effective from Tuesday 9th July 2024:
    Have a valid IELTS score of 5.5 Bands OR PTE score of 42 OR Cambridge score B2 OR its equivalent (Completed a minimum 10-Weeks General English Course of Upper-Intermediate Level)- Within the last 3 Calendar Years OR Completed Australian Qualification minimum AQF Level from Level 3 (Certificate 3) to Advanced Diploma AQF Level 6 OR Successful completion of Australian Equivalent Year 11 qualification – Within the last 3 Calendar Years.
  • Successful completion of Australian Equivalent Year 11 qualification;
  • Applicants must undertake the Albright LLN test;
  • Applicants should have basic computer and MS Office skills (Word, Excel and Power Point);
  • There are no qualification specific entry requirements.
  • Learners must be physically fit to carry up/lift to a maximum load of 5kgs as this may be required during the practical training.
  • Learners must be able to handle and cook dairy products and non-vegetarian food items including but not limited to beef and pork.
  • Due to the physical requirements of this course, students must have a basic level of fitness allowing them to work on their feet during work placement shifts.
  • 25 units must be completed:
  • 20 core units
  • 5 elective units

1 year (52 weeks)


Core Units:

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 WBT

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

Elective Units:

SITHCCC025* Prepare and present sandwiches

SITHCCC038* Produce and serve food for buffets

SITHCCC040* Prepare and serve cheese

BSBSUS211 Participate in sustainable work practices

SITXCCS014 Provide service to customers


* Units marked with an *asterisk have one or more prerequisites
* SITXFSA001 Use hygienic practices for food safety – is a pre-requisite for all units marked with an *asterisk

Day 1Time Day 2Time Day 3Time 
Saturday8:30 am – 12:30 pmFriday8:30 am – 12:30 pmTuesday1:00 pm – 5:00 pm
Saturday1:00 pm – 5:00 pmFriday1:00 pm – 5:00 pmTuesday5:00 pm – 9:00 pm
Day 1Time Day 2Time Day 3Time 
Monday8:30 am – 12:30 pmTuesday8:30 am – 12:30 pmWednesday8:30 am – 12:30 pm
Monday1:00 pm – 5:00 pmTuesday1:00 pm – 5:00 pmWednesday1:00 pm – 5:00 pm
  • Training at Albright is a combination of facilitated learning activities using a combination of theory and research. The different range of activities could be demonstrations, role plays, presentations and individual classroom and group activities.
  • Students are required to attend a total of 20 hours scheduled training + 4 hours of structured learning activities with trainer support to complete the 20+ contact hours per week requirement of the International Student visa.
  • Students who have completed their orientation can access their current timetable at Albright LMS: https://albrightinstitute.ai-one.io/ to find more classroom & session details.
  • Current students can review their ongoing course progress by accessing the Albright LMS: https://albrightinstitute.ai-one.io/
  • For Hospitality stream student the practical component of the course will be delivered in the Albright approved commercial kitchens in Melbourne and Adelaide.
  • Term Details
  • LMS Induction 
  • Timetable is subject to change
  • Above Information Last updated on: 04 September 2023

Knife Kit
Large Chef knife
Pairing knife
All purpose knife
Bread knife
Fillet knife
Palate knife
Wooden brush
Balloon whisk
Nozzle – Flat and fluted
Tea towel
Pad lock and key
Steele/sharpening rod

Chef Uniform
Chef trousers
Chef coat
Chef cap with logo
Black kitchen anti skid shoes
White apron
Neck kerchief

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