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About This Course

Please find all the course details below. Don’t hesitate to contact us should you have any questions or require advice – our friendly Student Services Team is always happy to assist.

Course Overview

  • Create culinary delights with a Certificate III in Commercial Cookery. This course will prepare students for work in commercial kitchens with limited supervision.

    Students will learn general food preparation techniques, how to prepare a wide variety of dish types, use hygienic practices for food safety, effectively clean cooking equipment, and plan basic menus.

    Elective units provide the opportunity to learn other skills from a wide range of disciplines, including computer operation, customer service, and administration.

Course Units

  • Core Units

    • BSBSUS201 Participate in environmentally sustainable work practices
    • BSBWOR203 Work effectively with others
    • SITHCCC001 Use food preparation equipment
    • SITHCCC005 Prepare dishes using basic methods of cookery
    • SITHCCC006 Prepare appetisers and salads
    • SITHCCC007 Prepare stocks, sauces and soups
    • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
    • SITHCCC012 Prepare poultry dishes
    • SITHCCC013 Prepare seafood dishes
    • SITHCCC014 Prepare meat dishes
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHCCC019 Produce cakes, pastries and breads
    • SITHCCC020 Work effectively as a cook
    • SITHKOP001 Clean kitchen premises and equipment
    • SITHKOP002 Plan and cost basic menus
    • SITHPAT006 Produce desserts
    • SITXFSA001 Use hygienic practices for food safety
    • SITXFSA002 Participate in safe food handling practices
    • SITXHRM001 Coach others in job skills
    • SITXINV002 Maintain the quality of perishable items
    • SITXWHS001 Participate in safe work practices

    Elective Units

    • BSBCMM201 Communicate in the workplace
    • TLIE1005 Carry out basic workplace calculations
    • SITHASC001 Prepare dishes using basic methods of Asian cookery
    • SITHASC002 Prepare Asian appetisers and snacks
    • SITHASC003 Prepare Asian stocks and soups
    • SITHASC004 Prepare Asian sauces, dips and accompaniments
    • SITHASC005 Prepare Asian salads
    • SITHASC006 Prepare Asian rice and noodles
    • SITHASC007 Prepare curry pastes and powders
    • SITHASC008 Prepare Asian cooked dishes
    • SITHASC009 Prepare Asian desserts
    • SITHASC010 Prepare Japanese cooked dishes
    • SITHASC011 Prepare sashimi
    • SITHASC012 Prepare sushi
    • SITHASC013 Produce Japanese desserts
    • SITHASC014 Prepare dim sum
    • SITHASC015 Prepare Chinese roast meat and poultry dishes
    • SITHASC016 Prepare tandoori dishes
    • SITHASC017 Prepare Indian breads
    • SITHASC018 Prepare Indian sweetmeats
    • SITHASC019 Prepare Indian pickles and chutneys
    • SITXCCS006 Provide service to customers
    • HLTAHA019 Assist with the monitoring and modification of meals and menus according to individualised plans
    • SITHCCC003 Prepare and present sandwiches
    • SITHCCC004 Package prepared foodstuffs
    • SITHCCC009 Produce cook-chill and cook-freeze foods
    • SITHCCC015 Produce and serve food for buffets
    • SITHCCC016 Produce pates and terrines
    • SITHCCC017 Handle and serve cheese
    • SITHCCC021 Prepare specialised food items
    • SITXCOM001 Source and present information
    • SITXCOM002 Show social and cultural sensitivity
    • BSBITU202 Create and use spreadsheets
    • BSBITU301 Create and use databases
    • BSBITU306 Design and produce business documents
    • HLTAID003 Provide first aid
    • SITXFSA003 Transport and store food
    • SITXINV001 Receive and store stock
    • SITXINV003 Purchase goods
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITHIND002 Source and use information on the hospitality industry

Career Outcomes

  • Graduates of this course will be qualified to work in commercial kitchens. They may be employed as Commercial Cooks.

Student Pathways

  • This course articulates into the following pathway courses:

    • Certificate IV in Commercial Cookery

Where & When

    • Brisbane Intake: monthly
    • Hobart Intake: monthly
    • Delivery Mode: face to face and online

Entry Requirements

  • The training package does not have any entry requirement, but NIET’s specific course entry requirements are:

    • Education
    • Australian Year 10 high school certificate or equivalent; or
    • Pass NIET entry test
    • English
    • (International student only)
    • IELTS score of 4.5 or equivalent; or
    • Pass NIET entry test

Tuition Fees

    • Domestic Full Price: $8,000
    • Offshore International student: $10,000
    • Prices are indicative. Detailed pricing, terms and conditions will be provided in the Letter Of Offer when you apply.

Ready to study?


    Check the course details to make sure this is the course for you. We recommend that you also consult with our student services team if you want to discuss the course in more detail.


    Check the Requirements section to make sure you meet the criteria to enter the course. If you need to upgrade your English or your academic background, no problem, we can package these in.


    If you are eligible to join this course and you have your funding ready, applying is easy! Our simply online application form includes a Quick Guide section. Please read the guide first so you have everything correctly prepared before applying. After reading the guide, just contact us if you have any questions. Click the “Apply Now” button below to go to the application form and guide.

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  • “NIET offers flexible classes for me so I could still meet my family responsibilities while getting my certificate. Now I started my dream jobs so I and my family are very happy that I started my study at NIET.”

    Sarah T - Business Administration Student
  • “I can utilise the skills gained from my business study course. I have met wonderful people throughout my study journey – from my study group and trainers to very helpful student services staff. My experience with NIET has been a very rewarding one. I have applied my knowledge and skills to real world experiences, and can really see the benefits it brings to my own business.”

    Sarah R
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