Commercial Cookery

Real-World Culinary Experience at CIT

At Canberra Institute of Technology (CIT), Commercial Cookery students don’t just learn in the classroom — they compete, collaborate, and cook alongside the best in the industry.

National Apprentice Competition: CIT students have the chance to enter this competition which includes a special category for culinary students. In 2024, one of our talented international students won the ACT round and advanced to compete in Melbourne.

Celebrity & Industry Chef Events: Our students regularly participate in exclusive Celebrity and Industry Chef Dinner Events, where they work side-by-side with renowned chefs from Canberra and beyond. These include culinary stars and chefs from award-winning Canberra restaurants, who visit CIT to mentor, present, and inspire the next generation of hospitality professionals.

Whether you're dreaming of winning competitions or cooking with top chefs, CIT gives you the platform to make it happen.

Industry Placement

Establish future career opportunities and experience the industry first-hand with 600 hours of paid industry experience! (Approximate hours: Certificate III – 48 service periods (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?

  • Four 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
  • 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

  • Course Duration
    Duration

    CIT PACKAGE: 2 years
    Certificate III: 1 year - Two semesters with 20-25 hours per week which includes service periods in CIT’s commercial restaurant kitchen

    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 years

  • Course Intake
    Intake

    2026

    Semester 1 (February)

    Semester 2 (July)

  • Course Campus
    Campus

    CIT Woden

  • Course Fees
    Fees*

    Tuition Fees:

    2026:

    Certificate III - $10,360 per semester (Total qualification tuition fee $20,720)

    Certificate IV - $10,140 per semester (Total qualification tuition fee $10,140)

    Diploma - $10,140 per semester (Total qualification tuition fee $10,140)

    Extra Fees:

    Certificate III - Uniform and equipment: Approximately $750, Stationery: Approximately $110

    Download the Commercial Cookery Uniform and Equipment Requirements (PDF, 165.06 KB) that you are required to have for your practical classes.

  • *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.

    Literacy Skills Information

    We suggest that you will need 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. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level course.

    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

    Applicants who will not be studying on a student visa, and who hold a temporary visa for the full duration of the offered course, will be required to meet Australian Core Skills Framework literacy levels of at least 3 in Language, Literacy, Numeracy and Digital skills (LLND) or equivalent.

  • 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
    • SITHCCC028 Prepare appetisers and salads
    • SITHCCC029 Prepare stocks, soups and sauces
    • 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
    • SITHKOP009 Clean kitchen premises and equipment
    • SITHKOP010 Plan and cost recipes
    • SITHPAT016 Produce deserts
    • SITXFSA005 Use hygienic practices for food safety
    • SITXFSA006 Participate in safe food handling practices
    • SITXHRM007 Coach others in job skills
    • SITXINV006 Receive, store and maintain stock
    • SITXWHS005 Participate in safe work practices

    Electives: Complete 5 subjects

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

    Certificate IV in Kitchen Management | SIT40521 – 11 subjects

    Core: Complete all 11 subjects

    • SITHKOP012 Develop recipes for special dietary requirements
    • SITHKOP013 Plan cooking operations
    • SITHKOP015 Design and cost menus
    • SITXFSA008 Develop and implement a food safety course
    • 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
    • SITHCCC040 Prepare and serve cheese
  • Course Subjects - Diploma

    Diploma of Hospitality Management | SIT50422 – 8 subjects

    Core: complete all 5 subjects

    • SITXCCS015 Enhance customer service experiences
    • SITXMGT005 Establish and conduct business relationships
    • SITXGLC002 Identify and manage legal risks and comply with law
    • SITXCCS016 Develop and manage quality customer service practices
    • SITXFIN010 Prepare and monitor budgets

    Electives: Complete 3 subjects

    • 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
  • 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.

  • 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
    Optional degree pathway available