VACTS aims to take the vocational training approach to deliver thoughtful insights developed through years of experience in the world of business start-up.

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171 Sydney Road, Coburg VIC

+61 3 9995 3642

Copyright © 2019 Victorian Academy of Commerce and Technology Startups RTO No: 41428 CRICOS Provider Code: 03477E | All rights reserved

Cert III in Commercial Cookery

CODE: SIT30816


Cert III in Commercial Cookery enables you to develop a wide range of cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, you learn to work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Entry Requirements

  • ​Year 12 or equivalent and
  • An IELTS level of 5.5 or equivalent for direct entry into a VET course 

    • OR Evidence that they have studied in English for at least five years in Australia, Canada, New Zealand, Republic of Ireland, South Africa, United Kingdom or United States of America;

    • OR Evidence that within two years of their application date, they have successfully completed Certificate IV or higher level qualification from the Australian Qualifications Framework;

    • OR GCE A-levels or O-levels with a pass in English 

Program Duration

The program is delivered over 52 weeks with actual student contact hours being 20 hours/week for 45 weeks including a break of 7 weeks. It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or Credit Transfer.    

Work based training

Students enrolled in any of the SIT qualifications are required to undertake work based training as part of their course. All students undertaking the SIT30816 Certificate III/Certificate IV in Commercial Cookery and Diploma of Hospitality management  at VACTS are provided with assistance to secure experience as workers in commercial kitchens, such as for the certificate III in commercial cookery it is a requirement of the holistic unit of competency "SITHCCC020 Work effectively as a cook" that students provide evidence showing preparation and service of multiple items for a minimum of 48 complete food service periods   in order to address each of the required menu styles, food service periods and menu items and to ensure integration of skills and consistency of performance in different circumstances.


VACTS is located at 171 Sydney Rd, Coburg.

All courses will be conducted at the above mentioned location. The premise at 171 Sydney Road has multiple training rooms with  1 additional computer lab  for training and student use. The location also has wi-fi internet  access for students wishing to use laptops or tablets while on the premises. Additionally, VACTS has a fully equipped commercial kitchen where the practical cooking classes are delivered for the cert III in commercial cookery.


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 Produce appetisers and salads
SITHCCC007 Produce stocks, sauces and soups
SITHCCC008 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Produce poultry dishes
SITHCCC013 Produce seafood dishes
SITHCCC014 Produce meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITXWHS002 Identify hazards, assess and control safety risks
BSBCMM401 Make presentation
SITXCOM002 Show social and cultural sensitivity
SITHINDO002 Source and use information on the hospitality industry
SITHCCC020 Work effectively as  cook
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost basic menus
SITHPAT003 Produce desserts
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe handling practices
SITXHRM001 Coach others in job skills
SITXWHS001 Participate in safe work practices
SITXINV002 Maintain the quality of perishable items

2019 & 2020 Intake Dates

14th Oct 2019,  18th Nov 2019, 27th Jan 2020, 02nd Mar 2020 & 20th Apr 2020