skip to Main Content


The SIT30821 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 English, with most units having online support.

TGA Link:

Commercial CookerySIT30821 Certificate III in Commercial Cookery12 months from September or March
  • 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 Period12 months from September or March, including internship, public holidays and term breaks
Suitable forPre-employment students who have completed Year 10 and want to further develop their cookery skills and knowledge;
Individuals with minimal work experience but would like to develop their skills and knowledge to enhance their employment opportunities and/or would like to further their study in the Hospitality and Tourism areas;
Individuals who may possess meaningful experience in a range of hospitality areas but seek to further develop their skills across a wide range of cookery functions;
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.
EntryThis course is open to Individuals from Vietnam or from other countries, who demonstrate an English proficiency level of CEFR B2 [IELTS 5.0 or equivalent], are at least 16 years of age and have satisfactorily completed Year 10 or equivalent; or to students who have completed SIT20421 Certificate II in Kitchen Operations.
All applicants will be interviewed as part of the entry procedure.
Work opportunitiesThe SIT30821 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 hours1337 hours comprised of 519 classroom hours (19 hours per week of lectures, tutorials, practical and simulated sessions) and 818 hours self-study [revision of in-class materials, additional study and research] and an internship of at least 12 weeks.
Class sizeClasses size is limited to about 20 students
InternshipThe internship at a 4 or 5 star rated hotel or resort is undertaken towards the end of the course and is an integral part of the qualification. Interns may be paid but is not guaranteed. The College will match the most suitable internship against the results, skills and interests of the student. Overseas internships may be possible but not guaranteed. Visa conditions apply.
ScholarshipsScholarships are available for suitable candidates. Prospective students seeking a scholarship should make a separate application for consideration. Scholarships are determined on merit and/or financial need. All scholarship applicants will be interviewed.
FeesPlease consult with Student Services for fees and instalments. College uniform [including vest and jacket] are additional as are text books [where required] and personal stationery.
Further study pathwayStudent may go on to enroll in the 2-year SIT60322 Advanced Diploma of Hospitality Management upon successfully completing the SIT30821 Certificate III in Commercial Cookery. Full credit transfer will be given, thereby completing the SIT60322 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 SIT30821 Certificate III in Commercial Cookery, a minimum of 25 units must be completed [20 core units, plus 5 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.

BSBSUS211Participate in sustainable work practices
SITXCCS014Provide service to customers
SITHCCC023Use food preparation equipment
SITHCCC027Prepare dishes using basic methods of cookery
SITHCCC028Prepare appetisers and salads
SITHCCC029Prepare stocks, sauces and soups
SITHCCC030Process vegetables, fruit, eggs, and farinaceous dishes
SITHCCC035Prepare poultry dishes
SITHCCC037Prepare seafood dishes
SITHCCC036Prepare meat dishes
SITHCCC042Prepare foods to meet dietary requirements
SITHCCC019Produce cakes, pastries and breads
SITHCCC043Work effectively as a cook
SITHKOP009Clean kitchen premises and equipment
SITHKOP010Plan and cost recipes
SITHPAT016Produce desserts
SITXFSA005Use hygienic practices for food safety
SITXFSA006Participate in safe food handling practices
SITXHRM007Coach others in job skills
SITXINV006Receive, store and maintain stock
SITXWHS005Participate in safe work practices
SITXCOM007Show social and cultural sensitivity
SITHCCC025Prepare and present sandwiches
SITHCCC031Prepare vegetarian and vegan dishes
SITHCCC040Prepare and serve cheese
  • Admission period at Danang campus: March and September Intake
  • Hotline: 023 6730 1555
  • Admission period at Hanoi campus: March and September Intake
  • Hotline: 024 7304 1555