SIT30816 - Certificate III in Commercial Cookery

Crown College offers a prestigious program for apprentice chefs, bringing to life the art and science of cooking. Conducted in our state-of-the-art newly built training kitchen and restaurant (Culinarium), the program combines rigorous theory with hands-on learning in real-life situations.

You'll learn from award-winning culinary trainers who are dedicated to sharing their skills and knowledge to equip you for a rewarding career in this vibrant and ever-changing industry.

At Crown College, you'll develop the skills and knowledge that the industry requires from chefs. And because we're the training provider for one of Australia's largest hospitality and tourism employers - Crown Melbourne - we really do know what the industry wants. Other training colleges have close links with the industry ... but at Crown, we ARE the industry.

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Training facilities

As an apprentice chef studying at Crown College you'll receive most of your training in Culinarium, our contemporary training kitchen and restaurant.

With a trainer:apprentice ratio of 1:4, and the latest equipment on hand, Culinarium offers a unique opportunity to learn and refine your skills.

In the first week of your apprenticeship, you'll start cooking for Culinarium guests under the supervision of our award-winning culinary trainers, so you experience the realities, pressures, and joys of service in a live restaurant setting. 

With up-to-date demonstration and video-taping facilities, as well as the absolute latest in culinary equipment, Culinarium will give you experiences and learning you won't receive anywhere else.

All of which makes Culinarium the place to undertake your Certificate III in Commercial Cookery.


Completing your Certificate III in Commercial Cookery at Crown College will give you the qualifications that you need to launch your career as a chef in premium and casual restaurants, cafes, hotels, function and entertainment venues, and much more.


Crown Melbourne Limited (TOID: 3743)


SIT30816 Certificate III in Commercial Cookery


To be eligible for this program, you must be:
· 17 years or older; and
· employed in a commercial kitchen

Duration: 3 years

Attendance: 3 x blocks of one week of training per annum

Employment Status: Apprentices must be employed as a full-time apprentice chef


Click Here for our External Student Fees.

This training is delivered with Victorian and Commonwealth Government funding.

Where: Culinarium, our training kitchen and restaurant in Crown Melbourne

Trainers: Award-winning culinary trainers who are working in the industry.

Recognition of your existing knowledge and skills:

Recognition of Prior Learning and credit transfer is available to all students. RPL recognises current competencies that may have been gained through work, training, or life experience. Evidence of prior learning can reduce the training and assessment required to complete the qualification.

For detailed student information, request our Student Handbook.

Units you'll complete:

Year One


BSBSUS201 Participate in environmentally sustainable work practices

BSBWOR203 Work effectively with others

SITHKOP001 Clean kitchen premises and equipment

SITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practices

SITXINV002 Maintain the quality of perishable items

SITXWHS001 Participate in safe work practices

SITHCCC001 Use food preparation equipment

SITHCCC003 Prepare and present sandwiches

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

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts



Year Two


SITHCCC009 Produce cook-chill and cook-freeze foods

SITHCCC015 Produce and serve food for buffets

SITHCCC018 Prepare food to meet special dietary requirements


Year Three

SITHASC001 Prepare Dishes Using basic Methods of Asian Cookery

SITXHRM001 Coach others in job skills

SITHCCC020 Work effectively as a cook

SITHKOP002 Plan and cost basic menus

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