About the course

The purpose of this course is to develop a wide range of cookery skills in individuals that are intending to become a commercial cook. This course has an emphasis on commercial cookery and kitchen management, the course covers all aspects of employment in this hospitality industry.

Career Opportunities

Employment outcomes resulting from the completion of this course may include the following roles:

  • Cook

Entry Requirements

International students must satisfy the following conditions:

  • An overall IELTS band 5.5 (with no individual band below 5.0) or equivalent.
  • 18 years and above with a High School Certificate (Year 12)


This course will be delivered over 46 weeks, which comprises of 40 study weeks and 6 weeks of holiday.

Delivery mode and Assessment

The course is delivered over 20 hours per week. The course includes two 8 hour days per week for practical training in a commercial kitchen and theory training room. The course also includes 4 hours per week of self-directed learning.

All Choice Business College cookery programs have a requirement that students must gain work experience in the hospitality industry. All students are expected to accrue up to 240 hours of experience per year.

Students will complete 48 complete food service periods in a workplace environment for the unit SITHCCC020 Work effectively as a cook (see appendix 2). Students are required to prepare dishes for customers within the typical time constraints of a busy commercial kitchen. Details of the shifts, the type of service and the tasks undertaken will be recorded within the student’s workplace log book.

All students are encouraged to seek work experience in a local restaurant during their course of study. Such work experience can count as food service shifts at any time during the course however time will be allocated in weeks 43 – 46 for completion of the food service shifts. Students who are unable to find a suitable work experience venue will be assisted by Choice Business College in finding a suitable venue.

Assessments may be conducted through a combination of written questions and answers, case studies, role-plays, and demonstrations.

An average of 10-15 hours of self-study per week is also required in this course.

Course Structure

Total number of units = 25
21 core units plus
4 elective units

SITXFSA001Use hygienic practices for food safety (core)
SITHCCC001Use food preparation equipment * (core)
SITHCCC005Prepare dishes using basic methods of cookery * (core)
SITHCCC006Prepare appetisers and salads * (core)
SITHCCC007Prepare stocks, sauces and soups * (core)
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes * (core)
SITHCCC012Prepare poultry dishes * (core)
SITHCCC013Prepare seafood dishes * (core)
SITHCCC014Prepare meat dishes * (core)
SITHCCC018Prepare food to meet special dietary requirements * (core)
SITHCCC019Produce cakes, pastries and breads * (core)
SITHCCC020Work effectively as a cook * (core)
SITHKOP001Clean kitchen premises and equipment * (core)
SITHKOP002Plan and cost basic menus (core)
SITHPAT006Produce desserts * (core)
BSBSUS201Participate in environmentally sustainable work practices (core)
SITXFSA002Participate in safe food handling practices (core)
SITXHRM001Coach others in job skills (core)
SITXINV002Maintain the quality of perishable items (core)
BSBWOR203Work effectively with others (core)
SITXWHS001Participate in safe work practices  (core)
SITHCCC017Handle & serve cheese* (elective)
SITHCCC003Prepare and present sandwiches* (elective)
SITHKOP004Develop menus for special dietary requirements* (elective)
SITHCCC004Package prepared foodstuffs* (elective)

 *Prerequisite is SITXFSA001 Use hygienic practices for food safety 

Student may choose alternate elective units of competency subject to their availability and the rules of the training package.


Upon successful completion of SIT30816 Certificate III in Commercial Cookery the student may pursue SIT40516 Certificate IV in Commercial Cookery.

Recognition of Prior Learning

We offer everyone the opportunity to apply for Recognition of Prior Learning (RPL) at enrolment. Students may be granted credit or partial credit in recognition of skills and knowledge gained through work experience, life experience and/or prior training.

Fees & Intakes

Please contact us

Study locations

Gold Coast, Sydney and Melbourne

Kitchen Practicals held at:

Gold Coast – G105 Australia Fair Shopping Centre, Southport QLD 4215

Sydney – 51-61 South St Granville NSW 2142 (Grand Royale)

Melbourne –  17-21 Buckhurst Street, South Melbourne Vic 3205 (Urban Kitchen)