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.

Industry Placement

Establish future career opportunities and experience the industry first-hand with 720 hours of paid industry experience! (Approximate hours: Certificate III – 400 hours. Certificate IV – 200 hours. Diploma – 120 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

Some CIT Commercial Cookery students had the opportunity to feature in 'Pressure Cooker', a four-part reality cooking show starring and produced by over 150 CIT students from a range of disciplines.

  • Course Details

    Certificate III in Commercial Cookery | SIT30816
    CRICOS: 094147C

    Certificate IV in Commercial Cookery | SIT40516
    CRICOS: 094148B

    Diploma of Hospitality Management | SIT50416
    CRICOS: 090978G

    Advanced Diploma of Hospitality Management | SIT60316
    CRICOS: 091136G

  • Course Duration

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

    2021 Semester 1 (February, April) and Semester 2 (July, October)

    2022 Semester 1 (February, April) and Semester 2 (July, October)

  • Course Campus

    CIT Reid

  • Course Fees

    Tuition Fees:

    Certificate III, Certificate IV & Diploma

    2020-2021: Semester 1 - $8,650 Semester 2 - $8,650

    Advanced Diploma

    2020-2021: Semester 1 - $6,850 Semester 2 - $6,850

    Extra Fees:

    Certificate III: Material fees: $380, Uniform: $180, Trade tools: $300

    Diploma: Material fees $120

    Advanced Diploma: Textbooks $300

  • *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 fee increases may happen annually in line with CIT's fee pricing review. 2020 and 2021 fees 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:

  • Course Subjects - Certificate III

    Certificate III in Commercial Cookery | SIT30816 – 25 subjects

    Core: Complete all 21 subjects

    • SITHCCC001  Use food preparation equipment
    • SITHCCC005  Prepare dishes using basic methods of cookery
    • SITXWHS001  Participate in safe work practices
    • SITXINV002  Maintain the quality of perishable items
    • SITHKOP001  Clean kitchen premises and equipment
    • BSBWOR203 Work effectively with others
    • SITXFSA001  Use hygienic practices for food safety
    • SITHCCC006 Prepare appetisers and salads
    • SITHCCC007 Prepare stocks, sauces and soups
    • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
    • BSBSUS201 Participate in environmentally sustainable work practices
    • SITXFSA002 Participate in safe food handling practices
    • SITHCCC013 Prepare seafood dishes
    • SITHCCC014 Prepare meat dishes
    • SITHCCC019 Produce cakes, pastries and breads
    • SITHPAT006 Produce desserts
    • SITHCCC012 Prepare poultry dishes
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHKOP002 Plan and cost basic menus
    • SITXHRM001 Coach others in job skills
    • SITHCCC020 Work effectively as a cook

    Electives: Complete all 2 subjects

    • SITHCCC003 Prepare and present sandwiches
    • SITHCCC017 Handle and serve cheese

    Electives: Complete 2 subjects

    • SITHASC002 Prepare Asian appetisers and snacks
    • SITXFSA001 Use hygienic practices for food safety
    • SITHASC004 Prepare Asian sauces, dips and accompaniments
  • Course Subjects - Certificate IV

    Certificate IV in Commercial Cookery | SIT40516 – 12 subjects

    Core: Complete all 9 subjects

    • BSBSUS401 Implement and monitor environmentally sustainable work practices
    • SITHKOP004 Develop menus for special dietary requirements
    • SITHKOP005 Coordinate cooking operations
    • SITXCOM005 Manage conflict
    • SITXWHS003 Implement and monitor work health and safety practices
    • BSBDIV501 Manage diversity in the workplace
    • SITXFIN003 Manage finances within a budget
    • SITXHRM003 Lead and manage people
    • SITXMGT001 Monitor work operations

    Electives: Complete all 3 subjects

    • SITHCCC004 Package prepared foodstuffs
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITHIND002 Source and use information on the hospitality industry
  • Course Subjects - Diploma

    Diploma of Hospitality Management | SIT50416 – 8 subjects

    Core: Complete all 7 subjects

    • SITXMGT002 Establish and conduct business relationships
    • BSBMGT517 Manage operational plan
    • SITXGLC001 Research and comply with regulatory requirements
    • SITXCCS007 Enhance customer service experience
    • SITXHRM002 Roster staff
    • SITXCCS008 Develop and manage quality customer service
    • SITFIN004 Prepare and monitor budgets

    Electives: Complete 1 subject

    • SITHAS008 Prepare Asian cooked dishes
  • Course Subjects - Advanced Diploma

    Advanced Diploma of Hospitality Management | SIT60316 – 7 subjects

    Core: Complete all 7 subjects

    • SITXFIN005 Manage physical assets
    • SITXHRM004 Recruit, select and induct staff
    • SITXHRM006 Monitor staff performance
    • SITXMPR007 Develop and implement marketing strategies
    • BSBFIM601 Manage finances
    • BSBMGT617 Develop and implement a business plan
    • SITXWHS004 Establish and maintain a work health and safety system
  • Likely Job Outcome

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

    Certificate IV: Chef, chef de partie.

    Diploma: Restaurant manager, banquet or function manager, executive chef, kitchen manager, motel manager, unit manager (catering operations), sales and marketing assistant, human resources assistant.

    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

    CIT’s credit transfer arrangements can reduce the time and fees required to complete a bachelor degree at university. If you successfully complete your CIT qualification and gain entry into the university below, you will receive the following:

    University of Canberra (UC)

    • Diploma of Hospitality Management | SIT50416  =  24 credit points (1 year) towards UC's Bachelor of Event and Tourism Management (MGB401.1)
    • Advanced Diploma of Hospitality Management | SIT60313  =  27 credit points (over 1 year) towards UC's Bachelor of Event and Tourism Management (MGB401.1)

    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)
    Certificate IV in Commercial Cookery (6 months)
    Diploma of Hospitality Management (6 months)
    = 2 years of study
    Advanced Diploma of Hospitality Management (6 months)
    = 2.5 years of study
    Optional degree pathway available