Certificate III in Commercial Cookery

National Code: SIT30821
TAFE SA Code: TP01392


Become a commercial cook with this comprehensive cookery course. Learn about kitchen operations and safety, menu planning and preparation, and a wide range of cooking techniques including meats and seafood, cakes and pastries, and desserts. If you have a passion for cooking and enjoy working in a team environment, this nationally-recognised qualification could be your pathway to a successful career. You’ll develop your cooking skills in our industry-standard commercial kitchens when you study at Regency Park or one of our regional campuses. By completing this qualification and obtaining appropriate industry experience you can apply for cookery trade recognition.

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12 months 

Full Time or Part Time equivalent

Chefs and Cooks

Locations & Applications

Campus / Location
Study Mode
Study Load

Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course.

Please Read Before Applying

Entry Recommendations
We recommend that you are interested in working in commercial cookery in the Hospitality industry.

Attendance Requirements (subject to change)
Your class times will vary according to your intake group. There may be some evening attendance for restaurant service at TAFE SA campuses as required.

Additional Uniforms, Equipment and Costs
There are extra costs of approximately $560.00 for uniform, name badge, equipment and knives. You will be given more detail at information sessions.

Vocational Placements
You will need to successfully complete a vocational placement of up to 200 hours during this course. To apply for Cooks Trade Recognition after completing this course, you will need to have 2 years of industry experience.

Average cost per semester
Total Fees for the 12 month course
Full Fee

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • Employment Outcomes

    This qualification provides a pathway to work as a commercial cook in a restaurant, hotel or hospital, sous chef in a small hospitality establishment, cook in aged care facilities (residential and retirement living).

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate III in Commercial Cookery (SIT30821)
    This course includes working effectively with others, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts and food and workplace safety. To complete the qualification you are required to complete all 20 core units and 5 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    of TAFE SA graduates are satisfied with the overall quality of training.
    of TAFE SA graduates would recommend their training.

    * 2023 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all elective units listed below must necessarily be completed to achieve your qualification.


    Name Nominal Hours
    Clean kitchen premises and equipment 13
    Coach others in job skills 20
    Participate in safe food handling practices. 40
    Participate in safe work practices 12
    Plan and cost recipes 40
    Prepare appetisers and salads 25
    Prepare dishes using basic methods of cookery 45
    Prepare food to meet special dietary requirements 75
    Prepare meat dishes 55
    Prepare poultry dishes 35
    Prepare seafood dishes 35
    Prepare stocks, sauces and soups 35
    Prepare vegetable, fruit, eggs and farinaceous dishes 50
    Prepare vegetarian and vegan dishes 40
    Produce cakes, pastries and breads 55
    Produce desserts 100
    Receive, store and maintain stock 20
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively as a cook 100


    Name Nominal Hours
    Prepare and serve cheese 20
    Prepare Asian appetisers and snacks 45
    Prepare Asian sauces, dips and accompaniments 15
    Prepare specialised food items 60
    Produce pates and terrines 30
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