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The SIT30816 Certificate III in Commercial Cookery, reflects the role of individuals who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work as a commercial cook in organizations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

At present, there are no occupational licensing, specific legislative or certification requirements which applies to this qualification.

This course is delivered by Pegasus International College (PIC), Vietnam through a partnership agreement with KW Education Pty Ltd trading as Pegasus UniCollege RTO 31984, (PUC). It is delivered and assessed entirely in Vietnamese.

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Stream Qualification Duration Advantages
Commercial Cookery SIT30816 Certificate III in Commercial Cookery 36 months from September
  • Language of delivery: wholly delivered in English
  • Australian National Qualification, recognized globally
  • Modern education environment with international standards
  • Practical work accounts for 70% of the course program
  • Job placement upon graduation is guaranteed for the successful students


Delivery Period 36 months from September
Suitable for Individuals who are employed but seek to further develop their skills across a wide range of cookery functions and undertake an apprenticeship with their employer.
This qualification is suited to the needs of individuals, who possess sound theoretical cookery skills and knowledge and would like to further develop their skills and knowledge in order to create further educational or employment opportunities.
Entry This course is open to employed individuals from Vietnam, who are at least 16 years of age and have satisfactorily completed Year 10 or equivalent.
All applicants will be interviewed as part of the entry procedure.
Work opportunities The SIT30816 Certificate III in Commercial Cookery, covers the skills and knowledge that provides a pathway to work in organizations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, food and beverage.
Possible job titles relevant to this qualification include chef, sous chef, and executive chef.
Total training hours 1337 hours comprised of 599 classroom hours (19 hours per week of lectures, tutorials, practical and simulated sessions) and 738 hours self-study [revision of in-class materials, additional study and research] and an internship of at least 12 weeks.
Class size Classes size is limited to about 20 students
Fees Please consult with your employer.
Further study pathway Student may enroll in the 2-year SIT60316 Advanced Diploma of Hospitality Management upon successfully completing the SIT30816 Certificate III in Commercial Cookery. Full credit transfer will be given, thereby completing the SIT60316 Advanced Diploma of Hospitality Management with only one year of further study.
  This can be followed with a top-up degree – the Bachelor of Hospitality Management [or an equivalent degree such as Bachelor of Business] – this can be undertaken with a Pegasus university partner or college partner or other international university. The duration of this further study may be up to 2 years, depending on the university and/or country. Unless Pegasus has a specific articulation or credit transfer arrangement with the partner, application to study may be based on merit.


To graduate with the SIT30816 Certificate III in Commercial Cookery, a minimum of 25 units must be completed [21 core units, plus 4 elective units]. At the time of publication the course consists of a total of 25 units. Please be advised that Pegasus reserves the right to offer different units due to operational circumstances.

BSBSUS201 Participate in 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 vegetables, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare foods to meet dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHCCC020 Work effectively as a cook
SITHKOP001 Clean kitchen premises and equipment
SITHKOP002 Plan and cost recipes
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 perishables
SITXWHS001 Participate in safe work practices
SITXCOM002 Show social and cultural sensitivity
SITHCCC004 Prepare and present sandwiches
SITHFAB016 Provide advice on food
SITHFAB005 Prepare and serve espresso coffee