Commercial Cookery

Skilled chefs are in high demand in the hospitality industry worldwide, with the ability to work in hotels, restaurants, cafés, conference centres, private catering companies, healthcare environments or tourism and travel venues.

Train in world-class commercial kitchens to develop your skills and cookery experience from preparing food in a modern kitchen environment, through to managing people and coordinating cooking and work operations with confidence.

Further your career options by learning high-level business, strategic, financial and personnel functions of the broader hospitality industry, with CIT’s Diploma and Advanced Diploma of Hospitality Management.

Industry Placement

Establish future career opportunities and experience the industry first-hand with 600 hours of paid industry experience! (Approximate hours: Certificate III – 48 hours (compulsory), with optional industry placement up to 400 hours. CIT offers support to connect students to restaurants and hotels for completing the 400 hours. Certificate IV – 200 hours.)

Why study at CIT?

  • Seven training kitchens on campus
  • In-house commercial restaurant and cafe
  • Learn from award-winning chefs
  • Use CIT's network to connect you to employment opportunities
  • Be part of the exciting food scene in the Canberra region with plenty of job opportunities for hospitality students
  • Get support to find industry placement

CIT Commercial Cookery students have the opportunity to enter The National Apprentice Competition (there is a culinary student category). One of our international students won the ACT competition last year and went onto Melbourne to compete further. Our students are also involved in Celebrity and Industry Chef Dinner Events. Celebrity chefs, Canberra based chefs and Award Winning Canberra restaurants attend CIT to present to and work with our students.

  • Course Details
    Course/s

    Certificate III in Commercial Cookery | SIT30821
    CRICOS: 109761J

    Certificate IV in Kitchen Management | SIT40521
    CRICOS: 109721F

    Diploma of Hospitality Management | SIT50422
    CRICOS: 113462H

    Advanced Diploma of Hospitality Management | SIT60322
    CRICOS: 114883A

  • Course Duration
    Duration

    CIT PACKAGE: 2 years
    Certificate III: 1 year Certificate IV: 6 months Diploma: 6 months

    Take your career further by learning strategic, financial and personnel functions of the broader hospitality industry

    TOTAL CIT PACKAGE: 2.5 years
    Advanced Diploma: 6 months

  • Course Intake
    Intake

    2024

    Semester 1 (February, April)

    Semester 2 (July)

  • Course Campus
    Campus

    CIT Reid
    From Semester 2 2025, the location of courses delivered at CIT Reid will transition to the new CIT Woden campus. CIT will provide support for students who will be making the move to Woden. Learn more

  • Course Fees
    Fees*

    Tuition Fees:

    2024:

    Certificate III - $9,550 per semester （total qualification tuition fee $19,100)

    Certificate IV - $9,350 per semester (total qualification tuition fee $9,350)

    Diploma - $9,350 per semester (total qualification tuition fee $9,350)

    Advanced Diploma - $7,410 per semester (total qualification tuition fee $7,410)

    Extra Fees:

    Certificate III - Material fees: Approximately $50, Uniform and equipment: Approximately $600

    Diploma - Material fees: $120

    Advanced Diploma - Textbooks: $50

  • *Please note - Course fees are listed in $AUD and are based on a semester rate. Total course cost will vary depending on semester start date. Small tuition and material fee increases may occur annually in line with CIT's fee pricing review. Fees are subject to change.

  • Entry Requirements

    Academic requirements:

    • Year 12 Certificate or equivalent


    Students over the age of 20 may be eligible for adult entry. Please refer to Entry Requirements for more information.

    English requirements:

    • IELTS 6.0 (no band score less than 5.5)
    • PTE Academic - 50 (minimum of 42 in each band)
    • Cambridge English test (C1 Advanced and B2 First) - 169

    Non student visa applicants who hold a temporary visa for the full duration of the offered program will be required to meet Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your course of study, numeracy skills to successfully complete this course.

  • Course Subjects - Certificate III

    Certificate III in Commercial Cookery | SIT30821 – 25 subjects

    Core: Complete all 20 subjects

    • SITHCCC023 Use food preparation equipment
    • SITHCCC027 Prepare dishes using basic methods of cookery
    • SITXWHS005 Participate in safe work practices
    • SITHKOP009 Clean kitchen premises and equipment
    • SITXFSA005 Use hygienic practices for food safety
    • SITHCCC028 Prepare appetisers and salads
    • SITHCCC029 Prepare stocks, soups and sauces
    • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
    • SITXFSA006 Participate in safe food handling practices
    • SITHCCC031 Prepare Vegetarian and vegan dishes
    • SITHCCC035 Prepare poultry dishes
    • SITHCCC036 Prepare meat dishes
    • SITHCCC037 Prepare seafood dishes
    • SITHCCC041 Produce cakes, pastries and breads
    • SITHCCC042 Prepare food to meet special dietary requirements
    • SITHCCC043 Work effectively as a cook
    • SITHKOP010 Plan and cost recipes
    • SITHPAT016 Produce deserts
    • SITXHRM007 Coach others in job skills
    • SITXINV006 Receive, store and maintain stock

    Electives: Complete 5 subjects

    • SITHCCC0026 Package prepared foodstuffs
    • SITHCCC044 Prepare specialised food items
    • SITHASC020 Prepare dishes using Asian methods of cookery
    • SITHASC021 Prepare Asian appetisers and snacks
    • BSBSUS211 Participate in sustainable work practices
  • Course Subjects - Certificate IV

    Certificate IV in Kitchen Management | SIT40521 – 33 subjects

    Core: Complete all 27 subjects

    • SITHCCC023 Use food preparation equipment
    • SITHCCC027 Prepare dishes using basic methods of cookery
    • SITHCCC028 Prepare appetisers and salads
    • SITHCCC029 Prepare stocks, sauces and soups
    • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
    • SITHCCC031 Prepare vegetarian and vegan dishes
    • SITHCCC035 Prepare poultry dishes
    • SITHCCC036 Prepare meat dishes
    • SITHCCC037 Prepare seafood dishes
    • SITHCCC041 Produce cakes, pastries and breads
    • SITHCCC042 Prepare food to meet special dietary requirements
    • SITHCCC043 Work effectively as a cook
    • SITHKOP010 Plan and cost recipes
    • SITHKOP012 Develop recipes for special dietary requirements
    • SITHKOP013 Plan cooking operations
    • SITHKOP015 Design and cost menus
    • SITHPAT016 Produce desserts
    • SITXFSA005 Use hygienic practices for food safety
    • SITXFSA006 Participate in safe food handling practices
    • SITXFSA008 Develop and implement a food safety program
    • SITXINV006 Receive, store and maintain stock
    • SITXCOM010 Manage conflict
    • SITXFIN009 Manage finances within a budget
    • SITXHRM008 Roster staff
    • SITXHRM009 Lead and manage people
    • SITXMGT004 Monitor work operations
    • SITXWHS007 Implement and monitor work health and safety practices

    Electives: Complete 6 subjects

    • SITHCCC026 Package prepared foodstuffs
    • SITHCCC044 Prepare specialised food items
    • SITHASC020 Prepare dishes using basic methods of Asian cookery
    • SITHASC021 Prepare Asian appetisers and snacks
    • SITHCCC040 Prepare and serve cheese
    • BSBSUS211 Participate in sustainable work practices
  • Course Subjects - Diploma

    Diploma of Hospitality Management | SIT50422 – 15 subjects

    Core: complete all 11 subjects

    • SITXHRM009 Lead and manage people
      •  
    • SITXCCS015 Enhance customer service experiences 
    • SITXMGT005 Establish and conduct business relationships
      •  
    • SITXHRM008 Roster staff 
    • SITXFIN009 Manage finances within a budget 
    • SITXCOM010 Manage conflict 
    • SITXMGT004 Monitor work operations
      •  
    • SITXGLC002 Identify and manage legal risks and comply with law 
    • SITXCCS016 Develop and manage quality customer service practices 
    • SITXFIN010 Prepare and monitor budgets 
    • SITXWHS007 Implement and monitor work health and safety practices 

    Electives: Complete 4 subjects

    • SITXFSA006 Participate in safe food handling practices 
    • SIRXOSM007 Manage risk to organisational reputation in an online setting 
    • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms 
    • SITXMGT006 Manage projects 
  • Course Subjects - Advanced Diploma

    Advanced Diploma of Hospitality Management | SIT60322 – 33 subjects (14 Core and 19 Electives)

    Core: complete all 14 subjects

    • BSBFIN601 Manage organisational finances
    • BSBOPS601 Develop and implement business plans
    • SITXCCS016 Develop and manage quality customer service practices
    • SITXFIN009 Manage finances within a budget
    • SITXFIN010 Prepare and monitor budgets
    • SITXFIN011 Manage physical assets
    • SITXGLC002 Identify and manage legal risks and comply with law
    • SITXHRM009 Lead and manage people
    • SITXHRM010 Recruit, select and induct staff
    • SITXHRM012 Monitor staff performance
    • SITXMGT004 Monitor work operations
    • SITXMGT005 Establish and conduct business relationships
    • SITXMPR014 Develop and implement marketing strategies
    • SITXWHS008 Establish and maintain a work health and safety system

    Culinary Pathway

    • SITXFSA005 Use hygienic practices for food safety
    • SITHCCC043 Work effectively as a cook
    • SITXCCS015 Enhance customer service experiences
    • SITXCOM010 Manage conflict
    • SITXHRM008 Roster staff
    • SITXWHS007 Implement and monitor work health and safety practices
    • SITHCCC023 Use food preparation equipment
    • SITHCCC027 Prepare dishes using basic methods of cookery
    • SITHCCC028 Prepare appetisers and salads
    • SITHCCC029 Prepare stocks, sauces and soups
    • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
    • SITHCCC031 Prepare vegetarian and vegan dishes
    • SITHCCC035 Prepare poultry dishes
    • SITHCCC036 Prepare meat dishes
    • SITHCCC041 Produce cakes, pastries and breads
    • SITHCCC044 Prepare specialised food items
    • SITHCCC042 Prepare food to meet special dietary requirements
    • SITHASC020 Prepare dishes using basic methods of Asian cookery
    • SITHASC021 Prepare Asian appetisers and snacks
  • Likely Job Outcome

    Certificate III: Commercial cook in restaurants, hotels, clubs, pubs, cafés and coffee shops.

    Certificate IV: Chef and Chef de partie.

    Diploma: Restaurant manager, banquet or function manager, kitchen manager, motel manager, unit manager (catering operations), sales and marketing assistant, human resources assistant, Chef de cuisine, Chef de partie and Sous Chef.

    Advanced Diploma: This qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager. Possible job titles include:

    • Food and beverage manager
    • Operations manager
    • Cafe owner or manager
    • Human resources coordinator
    • Sales and marketing coordinator
  • Teaching Methods and Assessment

    Students will develop industry skills through hands-on experience in CIT’s well-equipped commercial kitchens on campus, whilst applying those skills and knowledge into practice during engagement in CIT’s commercial business operations.

    Students will learn through a blend of face to face and online learning using digital and teacher resources, textbooks, work experience/industry placement and online learning and student engagement through eLearn.

    Students will be assessed through direct observation, portfolios, product-based methods (reports, presentations) and evidence from the workplace (eg. logbook).

  • Pathways to Further Study

    Because CIT offers nationally recognised qualifications accredited by the Australian Skills Quality Authority (ASQA), students can apply for Recognition of Prior Learning (RPL) to most universities within Australia and receive credit towards a degree, even where formal credit transfer arrangements are not in place; however, this is not a guarantee.

    We advise you speak directly with your chosen university in relation to credit transfer, entry requirements and their application process.

    Certificate III in Commercial Cookery (1 year)
    PLUS
    Certificate IV in Kitchen Management (6 months)
    PLUS
    Diploma of Hospitality Management (6 months)
    = 2 years of study
    or
    PLUS
    Advanced Diploma of Hospitality Management (6 months)
    = 2.5 years of study
    ▼
    Optional degree pathway available