This course is delivered through a blended delivery model that may include face-to-face classroom training, practical kitchen training, simulated training environments, workplace training and assessment, online learning activities, digital learning resources and structured self-directed study.

Online learning activities are used to support and reinforce face-to-face delivery. They do not replace scheduled face-to-face attendance requirements for international students.

International students are expected to attend all scheduled classes, practical training sessions, assessments and required workplace-based training or assessment activities in accordance with their approved enrolment arrangement and visa conditions.

The SIT30821 Certificate III in Commercial Cookery is delivered over 62 weeks, which is approximately 15 months.

The course is structured across 5 terms/study periods, with each term/study period generally including 10 weeks of study, plus scheduled breaks.

Students should refer to their Letter of Offer, Confirmation of Enrolment and timetable for details about their approved enrolment arrangement, study periods and scheduled breaks.

Course duration may vary if a student receives approved Credit Transfer or Recognition of Prior Learning. Any change to course duration for an international student must be handled in accordance with INT College policies, CRICOS requirements and the student’s approved enrolment arrangement.

During this course, students develop knowledge and practical skills in areas such as:

• preparing food using basic methods of cookery
• using commercial food preparation equipment
• preparing appetisers, salads, soups, sauces, stocks and vegetable dishes
• preparing poultry, meat, seafood, vegetarian and vegan dishes
• producing cakes, pastries, breads and desserts
• preparing food to meet special dietary requirements
• applying hygienic practices for food safety
• participating in safe food handling practices
• receiving, storing and maintaining stock
• cleaning kitchen premises and equipment
• planning and costing recipes
• working effectively as part of a kitchen team
• coaching others in job skills
• participating in safe work practices
• communicating appropriately in hospitality and commercial kitchen environments.

International students applying for this course must:

• be 18 years of age or older
• have completed Year 12 or an equivalent secondary school qualification
• demonstrate English language proficiency equivalent to Academic IELTS 6.0 overall, or an equivalent recognised English language test score
• complete INT College’s Language, Literacy, Numeracy and Digital Skills assessment, where required
• meet any additional enrolment, practical training or work placement requirements.

International students may be required to complete a Language, Literacy, Numeracy and Digital Skills assessment as part of the enrolment or orientation process. This helps INT College identify any learning support needs and provide appropriate support during the course.

Prior experience in commercial cookery or hospitality is not required unless specified in the course entry requirements. INT College supports students with different levels of experience and learning needs throughout the course.

Students studying in Australia must hold an appropriate visa that allows them to study. Visa eligibility and conditions are determined by the Australian Government and are not guaranteed by INT College.

Graduates may seek employment opportunities in commercial cookery and hospitality settings.

Possible job outcomes may include:

• commercial cook
• cook
• kitchen team member
• food preparation worker
• hospitality kitchen worker.

Employment may be available in settings such as restaurants, hotels, clubs, pubs, cafés, coffee shops and other food service environments.

Employment outcomes depend on individual circumstances, employer requirements, workplace availability, visa conditions and any additional checks or clearances required by the employer or host organisation.

Completion of this qualification does not guarantee employment, professional registration, migration outcomes or visa outcomes.

After completing the SIT30821 Certificate III in Commercial Cookery, students may choose to continue their studies in a higher-level hospitality, kitchen management or hospitality management qualification.

Further study options may include qualifications in kitchen management, hospitality or related areas, depending on the student’s goals and the courses available.

Entry into further study is subject to the admission requirements of the receiving training provider and qualification. Completion of this course does not guarantee admission into another course.

To be awarded the SIT30821 Certificate III in Commercial Cookery, students must successfully complete 25 units of competency:

20 core units
5 elective units

Core Units

Elective Units
Group A: Cookery and Catering

Assessment methods may include:

• written questions
• knowledge assessments
• practical demonstrations
• observation of practical kitchen skills
• simulated workplace tasks
• projects and case studies
• workplace or practical assessment tasks
• logbook activities
• supervisor feedback, where applicable.

Practical assessments may be conducted in simulated training environments, practical kitchen settings and workplace settings, where students are required to demonstrate skills that reflect real commercial kitchen and hospitality workplace situations.

Students must achieve a satisfactory result in all required assessment tasks, demonstrate competency in all required units, and successfully complete all required work placement hours and workplace assessment requirements before the qualification can be issued.

What is work placement?

Work placement is a required part of this course. It gives students the opportunity to learn in a real commercial kitchen or hospitality workplace environment, apply the knowledge and skills developed during training, and demonstrate practical competencies required for the qualification.

Students must complete 190 hours of mandatory work placement in an approved commercial kitchen, hospitality workplace or suitable host organisation before the qualification can be issued.

When does work placement take place?

Work placement usually occurs towards the later stages of the course and is generally completed over a period determined by the course requirements, the student’s timetable and the availability of an approved host workplace.

Shift times and placement schedules are arranged in consultation with the host workplace. Students are not guaranteed a specific facility, location, shift time or placement schedule.

What will I do during work placement?

During work placement, students may complete practical tasks under supervision and demonstrate skills related to commercial cookery, kitchen operations, food preparation, food safety, hygiene, teamwork and workplace communication.

Students are supervised by workplace staff and monitored by INT College trainers and assessors. Workplace supervisors support students during their shifts, while final assessment decisions are made by INT College trainers and assessors.

What are the benefits of work placement?

Work placement allows students to:

• apply classroom learning in a real commercial kitchen or hospitality workplace
• develop practical, on-the-job cookery skills
• build confidence working with kitchen teams, supervisors and workplace staff
• understand workplace expectations, kitchen routines and professional standards
• consolidate learning through supervised workplace practice
• complete required workplace assessment tasks and logbook activities.

Where can work placement take place?

Placement may take place in an approved commercial kitchen, restaurant, café, food service workplace, hospitality venue or other suitable organisation relevant to the course, depending on course requirements and placement availability.

Host workplaces provide students with access to workplace equipment, resources and real work environments. INT College works with approved placement providers to support suitable placement opportunities for students.

Are there physical requirements for work placement?

Commercial cookery training and work placement may involve physically demanding tasks. This may include standing for extended periods, working in hot kitchen environments, using kitchen equipment, handling knives and utensils, lifting or carrying ingredients and equipment, working at speed, cleaning work areas and completing practical tasks under supervision.

Students may also be required to handle or work near common food allergens and ingredients such as meat, seafood, poultry, dairy, eggs, gluten, nuts or other allergen-containing products.

Students should advise INT College as early as possible if they have any health condition, disability, allergy or physical limitation that may affect their ability to participate in practical kitchen training or work placement. This allows INT College to consider reasonable adjustments where appropriate.

What do I need before starting work placement?

Before commencing practical kitchen training, work placement or workplace-based assessment, students may be required to have or provide:

• suitable kitchen uniform and footwear, ordered and organised by INT College
• required cookery tools, ordered and organised by INT College
• any workplace induction required by the host workplace
• National Police Check, where required by the host workplace
• relevant vaccinations or immunisation records, where required by the host workplace
• COVID-19 vaccination evidence, if required by the host workplace
• Current First Aid Certificate, where required – HLTAID011 (Provide First Aid). You are welcome to complete this course with INT College, where it is available at a discounted rate for students enrolled in one of our qualifications. However, you may also choose to complete it through any accredited provider.
• any additional documents, checks or evidence required by the host workplace.

INT College orders and organises the required kitchen uniform, footwear and cookery tools for students. Students will be advised of any related requirements and collection arrangements before these items are issued.

Host workplace requirements may vary. If a student’s documents do not meet the host workplace’s requirements, the student may be asked to provide further evidence or complete additional requirements before commencing placement.

Work placement requirements will be discussed with students before placement. Students will be advised of the specific documents, checks or evidence required by the host workplace.

Students are responsible for making their own travel arrangements to and from placement and must attend all scheduled shifts in accordance with the placement timetable and host workplace requirements.

What support will I receive during work placement?

INT College organises work placement for students where placement is a requirement of the course. Students will have contact with their trainer/assessor during placement, including site visits where required.

Students are partnered with workplace staff and supervised by a designated workplace supervisor while on shift. The trainer/assessor and workplace supervisor help guide the student through the placement period.

Do I need to complete work placement to receive the qualification?

Yes. Students must successfully complete all required work placement hours, logbook requirements and workplace assessment tasks before the qualification can be issued.

INT College recognises prior learning and previous study through Recognition of Prior Learning and Credit Transfer processes.

Students who have existing skills, knowledge, work experience or previously completed equivalent units may apply for assessment through RPL or Credit Transfer.

Credit Transfer may apply where a student has previously completed the same or equivalent units of competency with another Registered Training Organisation. RPL is an assessment process that considers whether a student already has the skills and knowledge required for one or more units.

Where units are not identical, INT College may conduct an equivalency review to determine whether Credit Transfer can be granted in accordance with training package requirements and INT College policy.

Applications are assessed in accordance with INT College policies and evidence requirements. Students may be required to provide certified evidence of previous study, work experience, skills, knowledge or relevant supporting documentation.

Students should refer to the International Student Handbook or speak with INT College administration staff for more information about RPL and Credit Transfer.

INT College provides access to student support services to assist international students during their studies.

Support may include:

• academic support
• language, literacy, numeracy and digital skills support
• student wellbeing support
• referral to external support services, where required
• assistance with understanding course progress and attendance requirements
• support with work placement preparation, where applicable.

Students who require additional support are encouraged to speak with INT College as early as possible so that appropriate assistance can be arranged.

Contact INT College for current course fee information. Course fees may vary depending on whether you are applying for a single course or a packaged course offer that includes multiple courses.

For the SIT30821 Certificate III in Commercial Cookery, students are required to pay a practical materials fee of $2,000 in addition to their course fees. This practical materials fee covers required commercial cookery practical items organised by INT College, including the student’s kitchen uniform, footwear and cookery tools.

The practical materials fee will be listed in the student’s Letter of Offer. Students should refer to their Letter of Offer for the confirmed fee amount, payment schedule and applicable payment terms.

Students are required to pay course fees and any applicable non-tuition fees in accordance with the payment schedule outlined in their Letter of Offer.

Depending on the approved payment arrangement, students may be invoiced monthly or by term/study period. All scheduled fee instalments must be paid by the due date listed in the student’s payment schedule.

INT College accepts the following payment methods:

• bank transfer
• credit or debit card
• cash payment at the INT College campus
• international money transfer.

A card surcharge may apply to payments made by card. International money transfers may also involve bank or transaction fees, which are the responsibility of the student.

Students may choose to pay their course fees upfront or request an approved payment plan. Any payment plan must be approved by INT College and followed according to the agreed payment schedule.

Students may also need to pay for additional items such as travel to and from campus, travel to and from placement or workplace assessment, and any checks or documents required by a host workplace. Costs may vary depending on suppliers and host workplace requirements.

INT College orders and organises the required kitchen uniform, footwear and cookery tools for students. Students will be advised of any related requirements and collection arrangements before these items are issued.

Before enrolling, students should read the current fee information, refund policy, enrolment terms and the International Student Handbook.

Students with overdue fees may not be able to continue to the next study period, training stage or work placement until payment has been made or an approved payment arrangement is in place. Qualifications, Statements of Attainment, completion letters and academic documents will not be issued until all outstanding fees have been paid or an approved payment arrangement is in place.

For current fee details, contact INT College:

Phone: 1800 046 846
Email: info@int.edu.au

Before applying for the SIT30821 Certificate III in Commercial Cookery, students should read the current course information, fee information, refund policy, enrolment terms and International Student Handbook.

Students should understand:

• the course duration and delivery location
• attendance and course progress requirements
• practical kitchen training requirements
• work placement and workplace assessment requirements
• the practical materials fee for required commercial cookery items
• uniform, footwear, cookery tools and collection arrangements
• travel requirements to and from campus and work placement
• any physical or allergy-related considerations for commercial kitchen training
• RPL and Credit Transfer options
• fee payment responsibilities
• student support services
• visa conditions and personal responsibilities while studying in Australia.

Students must also obtain a Unique Student Identifier before any AQF certification documentation can be issued.

INT College can provide course information and student support, but cannot guarantee course completion, employment, professional registration, migration outcomes, visa outcomes or entry into further study.

INT Nurse Training Pty Ltd trading as INT College
RTO Code: 45232
CRICOS Provider Code: 03638D
ABN: 44 614 478 572

St Marys Campus

5/40 Phillip Street
St Marys NSW 2760

Dubbo Campus

3/30 Blueridge Drive
Dubbo NSW 2830

Phone: 1800 046 846
Email: info@int.edu.au