Certificate III in Commercial Cookery

National Course Code
Study Area(s)
Course Length
1 year
Course Fees

Course structure

If you’ve got a passion for cooking, this course will get you industry ready with the skills, knowledge and experience you need to start working in a commercial kitchen environment. From practical food production, hygiene and menu costing to OH&S practices and basic nutrition our expert teachers will help you transition from the classroom into real jobs with confidence and flair. You’ll also gain real skills and an industry edge training in our on-campus and fully licensed Richards Restaurant.

Our course delivery features a combination of on-campus and remote (online) learning. This flexibility allows our students to continue to study in a safe, guided and supported manner.

All students required to attend on-site learning must be fully vaccinated in line with Kangan Institute’s Vaccination Policy

Course Modules

Module CodeModule Title
SITHKOP001Clean kitchen premises and equipment (SITHKOP001)
SITHCCC018Prepare food to meet special dietary requirements (SITHCCC018)
SITXFSA001Use hygienic practices for food safety (SITXFSA001)
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes (SITHCCC008)
SITHIND002Source and use information on the hospitality industry (SITHIND002)
SITHCCC006Prepare appetisers and salads (SITHCCC006)
SITHKOP002Plan and cost basic menus (SITHKOP002)
SITHCCC007Prepare stocks, sauces and soups (SITHCCC007)
SITHCCC020Work effectively as a cook (SITHCCC020)
SITHPAT006Produce desserts (SITHPAT006)
BSBSUS201Participate In Environmentally Sustainable Work Practices (BSBSUS201)
SITHCCC019Produce cakes, pastries and breads (SITHCCC019)
SITXHRM001Coach others in job skills (SITXHRM001)
SITXWHS001Participate in safe work practices (SITXWHS001)
SITXINV002Maintain the quality of perishable items (SITXINV002)
SITHCCC014Prepare meat dishes (SITHCCC014)
SITHCCC012Prepare poultry dishes (SITHCCC012)
SITHCCC013Prepare seafood dishes (SITHCCC013)
SITHCCC001Use food preparation equipment (SITHCCC001)
SITHCCC005Prepare dishes using basic methods of cookery (SITHCCC005)
SITXFSA002Participate in safe food handling practices (SITXFSA002)
SITHASC008Prepare Asian cooked dishes (SITHASC008)
SITHCCC016Produce pates and terrines (SITHCCC016)
SITHCCC011Use cookery skills effectively (SITHCCC011)
BSBWOR203Work effectively with others (BSBWOR203)

Major Study Areas

  • Leadership
  • Cookery skills
  • Restaurant operations
  • Stock control
  • OHS
  • Menu planning and costing

Books and Equipment (AUD$)

Included in the tuition fee, however students will need to purchase their own stationery.

Annual Amenities Fee


  • Entry requirement:

    • Academic:Australian Year 12 equivalency or higher
    • English language: Academic IELTS 5.5 no band less than 5.0 overall or recognised equivalency


7 February 2022

11 July 2022

Term 1 31 January - 8 April
Holidays 9 April - 25 April
Term 2 26 April - 24 June
Holidays 25 June - 10 July
Term 3 11 July - 16 September
Holidays 17 September - 2 October
Term 4 3 October - 20 December


Classes will be scheduled between 8.00am 9.00pm Monday to Friday. Timetables will be confirmed at orientation. 

Study pathways

Students can undertake further studies at the university level.

Career pathways

Graduates must seek employment in a Hotel, Motel, Restaurant, café, Bistro Reception Centre or Resort.


Apply now Or call +613 9279 2222 or email international@kangan.edu.au to apply.