Didasko RTO Resources for Learners Who Want to Become Kitchen Cooks

If you have students who want to be officially recognised as trade cooks, you can help them get their Certificate III in Commercial Cookery with our SIT30821 training materials. Successful completion of this course will equip your learners with comprehensive cookery skills and sufficient knowledge in food preparation, menu item creation, and kitchen operations. Our RTO resources are designed to allow you to teach individuals how to function appropriately in establishments such as hotels, restaurants, coffee shops, or pubs. With the support of your RTO and its facilities, students will navigate specific procedures and work activities that adhere to widely accepted policies.


What You Will Gain

A Certificate III in Cookery in Australia is a qualification that provides learners with more in-depth skills and knowledge in the culinary industry. Takers may also consider a Certificate III in Commercial Cookery online to learn the necessary competencies in various settings. When students sign up they can expect:

  • More opportunities for career progression
  • More confidence in their cooking skills
  • Improved cooking skills
  • Learn safety regulations
  • Understand the dynamics of various kitchen environments
  • Learn to make different cuisine types
  • Develop their own specialty recipes
  • Stay updated on kitchen techniques and trends

If you want to learn more about these courses and certifications, visit Didasko’s website today.

Qualifications list

Requirements for SIT30821 – Certificate III in Cookery

25 units

  • 20 Core
  • 5 electives of which:
    • 3 units from Group A or Group B below
    • 2 units from Group A, Group B or Group C below
    • All electives chosen must contribute to a valid, industry-supported vocational outcome.
    • Note: Units marked with an ( * ) asterisk have one or more prerequisites. Refer to individual units for details
Qualification units
Code Unit name Type
SITHCCC023* Use food preparation equipment Core
SITHCCC027* Prepare dishes using basic methods of cookery Core
SITHCCC028* Prepare appetisers and salads Core
SITHCCC029* Prepare stocks, sauces and soups Core
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes Core
SITHCCC031* Prepare vegetarian and vegan dishes Core
SITHCCC035* Prepare poultry dishes Core
SITHCCC036* Prepare meat dishes Core
SITHCCC037* Prepare seafood dishes Core
SITHCCC041* Produce cakes, pastries and breads Core
SITHCCC042* Prepare food to meet special dietary requirements Core
SITHCCC043* Work effectively as a cook Core
SITHKOP009* Clean kitchen premises and equipment Core
SITHKOP010 Plan and cost recipes Core
SITHPAT016* Produce desserts Core
SITXFSA005 Use hygienic practices for food safety Core
SITXFSA006 Participate in safe food handling practices Core
SITXHRM007 Coach others in job skills Core
SITXINV006* Receive, store and maintain stock Core
SITXWHS005 Participate in safe work practices Core
Group A – Cookery and Catering
SITHCCC025* Prepare and present sandwiches Elective
SITHCCC026* Package prepared foodstuffs Elective
SITHCCC038* Produce and serve food for buffets Elective
SITHCCC039* Produce pates and terrines Elective Coming Soon
SITHCCC040* Prepare and serve cheese Elective
SITHCCC044* Prepare specialised food items Elective Coming Soon
SITHPAT014* Produce yeast-based bakery products Elective
SITXFSA007* Transport and store food Elective
Group C – General electives
BSBSUS211 Participate in sustainable work practices Elective
SITXCCS014 Provide service to customers Elective
SITXCOM006 Source and present information Elective
SITXCOM007 Show social and cultural sensitivity Elective
SITXINV007 Purchase goods Elective
SITXWHS006 Identify hazards, assess and control safety risks Elective

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