Duration Mode of Delivery Kitchen Location
This course will be delivered over a period of 58 weeks of full-time study
where there will be 44 academic weeks, 6 practical placement weeks and 8 weeks of breaks.
Total Course Duration: 58 weeks
  • Face to face training
  • Self-study (online)
  • Work based training
172 Victoria Street, Richmond, VIC 3121



Qualification Overview

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.

Work Based Training

Each student is required to work in a commercial hospitality operation for a minimum of 48 sessions (192 hours of work placement) for the unit SITHCCC043 Work effectively as a cook.

Who can Enroll

Target group for this program will be International applicants over the age of 18 who wish to enter the hospitality industry as a commercial cook.

Recommended Training Pathways

Pathways into the qualification
Individuals may enter Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification
After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Kitchen Management, or other parallel Certificate IV qualifications.

Employment pathways from the Qualification
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops.

Entry Requirements

While there are no entry requirements defined in the training package, Glen Institute requires the following criteria to be met.

English Language Requirement

Minimum IELTS score of 6.0 or PTE score of 52 or Certificate IV in EAL or equivalent.

* For equivalency of various English Languages proficiency testing, and other forms of equivalency please refer to the admissions and student selection policy available in the student’s handbook (www.glen.edu.au).

In the absence of formal English qualifications Glen Institute may proffer English Placement Test.

Academic Requirement
No prior academic requirements apply for this qualification; however, Glen Institute require successful completion of Australian Equivalent Year 12 qualification or higher.

Age Requirement
All applicants must be aged 18 years or over at the time of applying for admission to the course.

Language Literacy and Numeracy (LLN) Requirement
Applicants will be required to demonstrate their LLN capabilities &/or complete an LLN assessment prior to the commencement of the course as per the Glen Pre–training & LLN Policy & Procedure. Glen Institute uses LLN Robot platform for the assessment.

Course Specific Requirement
Students should be able to handle and cook dairy products and non-vegetarian food items including pork and may involve use of alcohol in some recipes.

Applicants should have basic computer and MS Office skills (Word, Excel, and Power Point).

Applicants should be in possession of their personal computer (the minimum configuration should be Intel Core i3 (sixth generation or newer) or equivalent. Operating System: Microsoft Windows 10 Professional x64, Memory: 4 GB RAM, Storage: 120 GB internal storage).


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
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


BSBSUS211 Participate in sustainable work practices
SITHCCC025* Prepare and present sandwiches
SITHCCC026* Package prepared foodstuff
SITHCCC040* Prepare & serve cheese
SITXWHS006 Identify hazards, assess and control safety risks

Note: The elective units may change at college’s discretion, if necessary.