Certificate III in Commercial Cookery
Ready to take your kitchen skills to the next level? Become a culinary pro with the qualification that turns kitchen hands into trade cooks, taught by trainers who've actually run kitchens.
Your gateway to becoming a culinary pro
Ready to take your kitchen skills to the next level? Our Certificate III in Commercial Cookery is your gateway to becoming a culinary pro, whether you're dreaming of running a kitchen or creating mouth-watering dishes that wow guests. From perfecting your knife skills to mastering sauces, sautés, and sizzling mains, you'll learn it all!
This course gives you hands-on experience in a real kitchen, teaching you everything from menu planning to food safety (because no one likes a soggy soufflé or a health hazard!). You'll walk away with the know-how to handle the heat of a commercial kitchen and the skills to plate up like a chef.
If you're passionate about food and ready to turn your love for cooking into a career, this is where your culinary adventure starts! You'll complete 25 nationally recognised units covering food preparation, cooking techniques, and kitchen operations, preparing you for a dynamic career as a professional cook.
Skills that actually translate to a busy kitchen
Every unit ties back to skills you'll use on the line. No fluff, no padding, just the techniques and operations knowledge real chefs need.
Cookery Methods
Stocks, sauces, soups, meat, poultry, seafood, vegetables, salads, pastries and desserts across all major cooking techniques.
Kitchen Operations
Mise en place, food safety, hygiene programs, equipment use, ordering and stock control. Run a section properly from prep to service.
Menu Planning
Design and cost basic menus, factor in dietary and cultural needs, and understand why a menu actually works (or doesn't).
Working Under Pressure
Time management, communication in the heat of the kitchen, working as part of a team or crew, and keeping it together throughout service.
Food Safety & Hygiene
HACCP principles, allergens, cross-contamination, cleaning and sanitising. The non-negotiables every kitchen runs on.
Working in a Team
Communicate clearly, follow kitchen procedures, support your workmates, and step up when the kitchen needs you.
25 nationally recognised units
20 core units cover the foundations of professional cookery, kitchen operations, food safety, and team work. 5 electives round out the qualification with the specialised skills that suit the Restaurant stream.
Core Units (20 units)
Every student completes these 20 units. They cover the full cookery skill set: stocks and sauces, all proteins, pastry, kitchen ops, food safety, and the soft skills every commercial cook needs.
Electives (5 units)
Five electives that round out the Restaurant stream. Specialised food prep, cheese service, packaging, cultural sensitivity, and workplace risk management.
How you'll study
Delivery, duration, entry requirements, assessment, and work placement at a glance.
Delivery Mode
Training is delivered through face-to-face learning, practical kitchen training, workplace-based learning and independent study.
Training Location
Training takes place at approved ABHT training venues and commercial hospitality workplaces.
Course Duration
Course duration varies depending on your training pathway, previous experience and individual progress. Generally 18-36 months
Attendance
Students are expected to attend all scheduled training sessions and participate in practical learning activities.
Practical Training
You'll develop your skills in a real commercial kitchen, completing practical tasks and workplace-based assessments under industry conditions.
Entry Requirements
There are no formal entry requirements. Students must complete a pre-enrolment LLN assessment and have the language, literacy, numeracy and digital skills to participate in training and assessment.
Assessment
Assessment includes written questions, practical tasks, observations, workplace evidence and practical demonstrations. RPL and Credit Transfer are available for eligible students.
Work Placement
Students enrolled as apprentices complete all practical training and assessment in their workplace with their employer. Students who are not employed as apprentices may be required to complete a work placement in an approved commercial kitchen, with ABHT able to assist in arranging a suitable placement where required.
Where this qualification takes you
Graduates of this course will receive the nationally recognised SIT30821 - Certificate III in Commercial Cookery and be qualified to work as a commercial cook across restaurants, hotels, pubs, clubs, cafés and other commercial kitchens. Career opportunities include:
Commis Chef
Assisting chefs in food preparation, cooking, and plating dishes. An excellent entry-level position.
Chef de Partie
In charge of a particular section of the kitchen, overseeing the preparation and cooking of specific dishes.
Catering Chef
Preparing and serving large quantities of food for events, parties, weddings, and other special occasions.
Demi Chef de Partie
Assisting Chef de Partie in a section of the kitchen, such as pastry or sauce, to master the skills required for that area.
Sous Chef
Second-in-command supporting the head chef, supervising the kitchen staff, and ensuring smooth kitchen operations.
Restaurant Cook
Working in restaurants preparing dishes from the menu and ensuring food quality and presentation.
Take your career to the next level
Use your Certificate III in Commercial Cookery as a stepping stone to higher education. Graduates are eligible to enrol in these next-level VET qualifications.
Pick the path that suits how you actually live
We deliver Certificate III Commercial Cookery in two flexible formats. All lead to the same nationally recognised qualification.
Straight-up pricing, simple payment plans
Cert III Commercial Cookery is fee-for-service. We make paying for it simple with a $1,500 deposit and the rest spread over a payment plan via Ezidebit direct debit.
Payment structure
We make paying for your course simple and manageable.
- Courses under $1,500: Pay upfront and in full at enrolment.
- Courses over $1,500: A simple payment plan can be arranged with a $1,500 deposit on enrolment.
We also offer payment plans via Ezidebit direct debit, making it even easier to spread the cost of your course over time.
At this time, the Certificate III in Commercial Cookery is not available with government funding. If you're looking for a funded training option, consider our Certificate IV in Kitchen Management. This qualification is government funded for eligible students and provides the skills and knowledge to work as a qualified chef, while also building on the practical cookery skills covered in the Certificate III.
From form to first day: how it works
No mystery, no surprises. Here's exactly what happens after you register your interest.
Register your interest
Fill in our expression of interest form, or call (07) 3117 9722 if you'd rather chat.
Course fit check
We'll have a quick chat about your goals and confirm Cert III is the right qualification for where you want to go.
Enrolment call
We'll discuss your training plan, confirm course costs, and arrange your deposit and payment plan.
Enrolment Induction
Attend an enrolment induction where we'll guide you through the enrolment process, answer your questions, and get you ready to start.
Let's get you started
Register your interest now and we'll be in touch within 1–2 business days.
Register Your Interest NowThe businesses we work with
The Surf Club Mooloolaba
Beach House
Aussie World
Beach Bar
Coolum Beach Bar
Cotton Tree Beach Bar
Meals on Wheels Queensland
Maroochydore Surf Life Saving Club
Kings Beach Bar
Maroochy RSL
The Dock at the Wharf
Sandstone Point Hotel
Psari Restaurant
Spicers Tamarind Retreat
See Restaurant
The Creek
Spicers Clovelly EstateCommon questions
If you're wondering about something else, just ring or message us. We answer real questions from real humans.
If your goal is to become a qualified chef, Certificate IV in Kitchen Management is the better choice.
The qualification includes all 25 units from Certificate III in Commercial Cookery, plus eight additional units covering kitchen leadership, team management, rostering, budgeting, stock control, and business operations. This means you'll graduate with both the practical cooking skills and the management knowledge needed to supervise and run a commercial kitchen.
Both qualifications are typically completed over the same apprenticeship or traineeship timeframe, so you'll achieve a higher-level qualification without extending the length of your training.
Even better, ABHT currently offers Certificate IV in Kitchen Management as a government-funded qualification (subject to eligibility), making it a far more affordable pathway than enrolling in Certificate III in Commercial Cookery.
If you're serious about a career in commercial cookery, we generally recommend starting with Certificate IV in Kitchen Management. You'll gain everything included in the cooking qualification, plus the leadership skills that employers value most. Explore Certificate IV in Kitchen Management.
There are no formal entry requirements. You'll need to be able to study in English and complete a workplace component during the course (so you'll need access to a commercial kitchen at some point). If you're already working in one, that's perfect. Give us a call and we'll walk you through how it fits.
Most students complete in 18 to 36 months. The maximum delivery period is 3 years, so you've got plenty of room to study at a pace that works around your kitchen shifts. There's no benefit to rushing if it means you don't actually learn the skills.
Cert III Commercial Cookery is $11,500, fee-for-service. Because the total is over $1,500, you can pay a $1,500 deposit at enrolment and spread the rest via Ezidebit direct debit. Get in touch for a tailored payment plan that fits your situation.
Looking for a government-funded option?
Unfortunately, the Certificate III in Commercial Cookery is not currently available with government funding. However, eligible students can access government funding for our Certificate IV in Kitchen Management. You'll gain advanced kitchen management skills while completing the practical cookery competencies needed to become a qualified chef, making it a great alternative for those wanting to build a career in the kitchen.
On successful completion of the Certificate III in Commercial Cookery, you'll be qualified as a Commercial Cook and have the skills to work in commercial kitchens across Australia. The title Chef is generally associated with completing the Certificate IV in Kitchen Management, which builds on your cookery skills and prepares you for supervisory and kitchen management roles. Many people complete the Certificate III first, gain industry experience, and then progress to the Certificate IV to become a qualified chef.
Fast-track your chef qualification. Eligible students can enrol directly into the Certificate IV in Kitchen Management, which includes all of the units from the Certificate III in Commercial Cookery. Instead of completing two separate qualifications, you'll graduate with a higher-level qualification that prepares you for chef and kitchen leadership roles.
Cert III Hospitality (Kitchen) trains kitchen hands and prep cooks. Cert III Commercial Cookery is the cooking qualification: it goes deeper into cookery methods, menu planning, and working a section. If your goal is to be the person cooking the dishes (not just supporting), this is the one.
Yes, but you'll need to complete workplace hours during the course. We can help connect you with employer partners through our Career Connections network. Reach out and we'll talk you through it.
Ready to enrol?
Register your interest now and our team will get back to you within 1–2 business days. Or pick up the phone. We'd love to chat.