Superior Technical College of Australia

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SIT30821 Certificate III in Commercial Cookery

RTO Registration Code: 46552

CRICOS Provider Code 04444F

Join a rapidly expanding industry!
This qualification represents the role of cooks who possess strong culinary skills and a solid understanding of kitchen operations to prepare various dishes and menu items. They exercise judgement and work with a degree of independence, following established plans, policies, and procedures to carry out their duties. Completing this qualification can lead to trade recognition as a professional cook and opens career opportunities in establishments such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Duration

(1 Year – 52 weeks) including holidays and breaks

Location

  • Campus Address : 110 Brown Street, East Perth WA 6004
  • Kitchen Address : 15/5 Rowallan Street, Osborne Park WA 6017

Tuition Fee

  • Application Fee (Non-Refundable) - $250
  • Materials Fee (GST Applies) - $1,300*
  • Tuition Fee (On-Shore Enrolments) - $11,500
  • Tuition Fee (Off-Shore Enrolments) - $12,500
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Mode of Study

The delivery methods for this course include:

  • Classroom theory sessions in East Perth
  • Practical training in the Osborne Park kitchen
  • Online learning via axcelerate
  • Work placement in approved workplaces for SITHCCC043 Work effectively as a cook
COURSE STRUCTURE
Qual UoC Code UoC Title Elec / Core
SIT30821 SITXFSA005 Use hygienic practices for food safety Core
SIT30821 SITXFSA006 Participate in safe food handling practices Core
SIT30821 SITXWHS005 Participate in safe work practices Core
SIT30821 SITXWHS006 Identify hazards, assess and control safety risks Elec- C
SIT30821 SITHCCC027* Prepare dishes using basic methods of cookery Core
SIT30821 SITHCCC025* Prepare and present sandwiches Elec- A
SIT30821 SITHCCC023* Use food preparation equipment Core
SIT30821 SITHKOP009* Clean kitchen premises and equipment Core
SIT30821 SITXINV006* Receive, store and maintain stock Core
SIT30821 SITHCCC028* Prepare appetisers and salads Core
SIT30821 SITHCCC029* Prepare stocks, sauces and soups Core
SIT30821 SITHCCC040* Prepare and serve cheese Elec- A
SIT30821 SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core
SIT30821 SITHCCC026* Package prepared foodstuffs Elec- A
SIT30821 SITHCCC031* Prepare vegetarian and vegan dishes Core
SIT30821 SITHCCC035* Prepare poultry dishes Core
SIT30821 SITHCCC036* Prepare meat dishes Core
SIT30821 SITHCCC042* Prepare food to meet special dietary requirements Core
SIT30821 SITHCCC037* Prepare seafood dishes Core
SIT30821 SITHCCC041* Produce cakes, pastries and breads Core
SIT30821 SITHPAT016* Produce desserts Core
SIT30821 SITHCCC043* Work effectively as a cook Core
SIT30821 SITHKOP010 Plan and cost recipes Core
SIT30821 SITXHRM007 Coach others in job skills Core
SIT30821 SITHCCC038* Produce and serve food for buffets Elec-A
Note: Units marked with an asterisk (*) require a prerequisite.

Before you start your course, you will complete:

  • Application and interview
  • English language check
  • LLN test
  • Pre-enrolment suitability assessment
  • Course offer and Written Agreement
  • Acceptance and payment schedule
  • Confirmation of Enrolment (CoE)

All international students must:

  • Be 18 years of age or older
  • Have completed Year 10 (or equivalent)
  • Meet English requirements (IELTS 6 or equivalent)
  • Complete the LLN test
  • Have basic computer skills
  • Provide valid identity documentation
  • A personal laptop is required; learners must bring their own device.

Your visa requires you to:

  • Attend scheduled classes
  • Maintain course progress
  • Keep valid OSHC (health insurance)
  • Notify STC of any change of address/phone within 7 days
  • Remain enrolled in a CRICOS course

Work placement is a mandatory part of your cookery program for the unit SITHCCC043 Work effectively as a cook.

You will complete:

  • 48 service periods (breakfast, lunch and dinner)
  • A workplace logbook

STC will:

  • Arrange placements OR approve your existing workplace
  • Check workplace suitability
  • Support you throughout your placement
  • Visit you during your placement

Training includes:

  • Classroom theory
  • Practical cookery sessions
  • Demonstrations and guided practice
  • Online learning via axcelerate

Assessment may include:

  • Written tasks
  • Practical demonstrations
  • Projects
  • Workplace tasks

All assessments follow national standards and allow reattempts where permitted. Full rules are outlined in the Effective Training, Assessment and Validation Policy.

Attendance

International students must maintain at least 80% attendance each term.
If your attendance falls, STC will:

  • Contact you
  • Offer support
  • Begin an intervention plan if required
Course Progress

You must:

  • Complete assessments on time
  • Participate in practical kitchen sessions
  • Meet competency requirements across study periods

If you fall behind, you will receive an intervention plan.

  • Fees are listed on the STC website and in your Written Agreement.
  • Refunds follow the ESOS framework.
  • Refund conditions are explained before you enrol.

STC provides a range of support services to help you succeed academically, personally and socially.

Academic Support
  • Help understanding assessments
  • One-on-one trainer support
  • Study skills guidance
  • Additional practice for kitchen skills
LLN Support

Interpretation of LLN test results may lead to:

  • Additional tutoring
  • Language or literacy support
  • Referral to external providers (if required)
Personal and Wellbeing Support

You can speak to Student Services privately about:

  • Stress and mental health
  • Homesickness
  • Safety or personal issues
  • Accommodation concerns

If needed, STC may refer you to free or low-cost external services.

Technology & Portal Support
  • Help using axcelerate
  • Assistance with email and online submissions
  • Guidance with accessing resources

You may receive CT if you have already completed the exact same unit at another RTO.
Evidence required:

  • Statement of Attainment or USI transcript
  • Matching unit codes

RPL assesses your current skills from:

  • Previous study
  • Work experience
  • Life experience

Evidence may include:

  • Resume
  • Letters from employers
  • Work samples
  • Photos/videos of relevant tasks
  • Certificates

Speak to Student Services if you want to apply.

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