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 700 hours of paid industry experience! (Approximate hours: Certificate III – 400 hours. Certificate IV – 200 hours. Diploma – 100 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
    Course/s

    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
    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

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

    2023 Semester 1 (February, April) and Semester 2 (July, October)

  • Course Campus
    Campus

    CIT Reid

  • Course Fees
    Fees*

    Tuition Fees:


    Certificate III, Certificate IV & Diploma

    2022: $8,650 per semester

    2023: $8,900 per semester


    Advanced Diploma

    2022: $6,850 per semester

    2023: $7,050 per semester


    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. 2022 and 2023 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 5.5 in all skill bands
    • TOEFL iBT - 46
    • PTE Academic - 42 (minimum of 42 in each band)
    • Cambridge English test (C1 Advanced and B2 First) - 162
  • Course Subjects - Certificate III

    Certificate III in Commercial Cookery | SIT30816 – 25 subjects

    Stage 1 Core: Complete all 12 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

    Stage 1 Electives: Complete 1 subject

    • SITHCCC003 Prepare and present sandwiches

    Stage 2 Core: Complete all 8 subjects

    • 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

    Stage 2 Electives: Complete 2 subjects

    • SITHASC002 Prepare Asian appetisers and snacks
    • SITHCCC021 Prepare specialised food items
    • SITHASC004 Prepare Asian sauces, dips and accompaniments

    Stage 3 Core: Complete 1 subject

    • SITHCCC020 Work effectively as a cook

    Stage 3 Electives: Complete 1 subject

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    • SITHCCC017 Handle and serve cheese

    Online Electives: Complete 1 subject

    • SITHIND002 Source and use information on the hospitality industry
  • Course Subjects - Certificate IV

    Certificate IV in Commercial Cookery | SIT40516 – 33 subjects

    Core: Complete all 26 subjects

    • BSBDIV501 Manage diversity in the workplace
    • BSBSUS401 Implement and monitor environmentally sustainable work practices
    • 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 vegetable, fruit, eggs and farinaceous dishes
    • SITHCCC012 Prepare poultry dishes
    • SITHCCC013 Prepare seafood dishes
    • SITHCCC014 Prepare meat dishes
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHCCC019 Produce cakes, pastries and breads
    • SITHCCC020 Work effectively as a cook
    • SITHKOP002 Plan and cost basic menus
    • SITHKOP004 Develop menus for special dietary requirements
    • SITHKOP005 Coordinate cooking operations
    • SITHPAT006 Produce desserts
    • SITXCOM005 Manage conflict
    • SITXFIN003 Manage finances within a budget
    • SITXFSA001 Use hygienic practices for food safety
    • SITXFSA002 Participate in safe food handling practices
    • SITXHRM001 Coach others in job skills
    • SITXHRM003 Lead and manage people
    • SITXINV002 Maintain the quality of perishable items
    • SITXMGT001 Monitor work operations
    • SITXWHS003 Implement and monitor work health and safety practices

    Electives: Complete 7 subjects

    • SITHASC002 Prepare Asian appetisers and snacks
    • SITHASC004 Prepare Asian sauces, dips and accompaniments
    • SITHKOP001 Clean kitchen premises and equipment
    • SITHCCC004 Package prepared foodstuffs
    • SITHIND002 Source and use information on the hospitality industry
    • SITXWHS001 Participate in safe work practices
    • SITXWHS002 Identify hazards, assess and control safety risks
  • Course Subjects - Diploma

    Diploma of Hospitality Management | SIT50416 – 28 subjects

    Core: complete all 13 subjects

    • BSBDIV501 Manage diversity in the workplace
    • SITXCCS007 Enhance customer service experiences
    • SITXCCS008 Develop and manage quality customer service practices
    • SITXCOM005 Manage conflict
    • SITXFIN003 Manage finances within a budget
    • SITXFIN004 Prepare and monitor budgets
    • SITXGLC001 Research and comply with regulatory requirements
    • SITXHRM002 Roster staff
    • SITXHRM003 Lead and manage people
    • SITXMGT001 Monitor work operations
    • SITXMGT002 Establish and conduct business relationships
    • SITXWHS003 Implement and monitor work health and safety practices
    • BSBMGT517 Manage operational plan

    Electives: Complete 15 subjects
    Cookery and Catering Stream

    • SITXFSA001 Use hygienic practices for food safety
    • SITHCCC020 Work effectively as a cook
    • SITHCCC005 Prepare dishes using basic methods of cookery
    • SITHCCC006 Prepare appetisers and salads
    • SITHCCC007 Prepare stocks, sauces and soups
    • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
    • SITHCCC012 Prepare poultry dishes
    • SITHCCC013 Prepare seafood dishes
    • SITHCCC014 Prepare meat dishes
    • SITHCCC018 Prepare food to meet special dietary requirements
    • SITHCCC019 Produce cakes, pastries and breads
    • SITXFSA002 Participate in safe food handling practices
    • SITHASC008 Prepare Asian cooked dishes
    • SITHCCC001 Use food preparation equipment
    • SITHKOP005 Coordinate cooking operations

    Electives: complete 15 subjects
    Food and Beverage Stream

    • SITHIND004 Work effectively in hospitality service
    • SITXFSA001 Use hygienic practices for food safety
    • SITXFIN001 Process financial transactions
    • SITXINV003 Purchase goods
    • SITHFAB014 Provide table service of food and beverage
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB016 Provide advice on food
    • SITHFAB005 Prepare and serve espresso coffee
    • SITHFAB003 Operate a bar
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB011 Provide advice on beers, spirits and liqueurs
    • SITHFAB012 Provide advice on Australian wines
    • SITXMGT003 Manage projects
    • SITEEVT005 Plan in-house events or functions
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITXEBS002 Develop, implement and monitor the use of social media in a business
    • SITTTSL006 Prepare quotations
    • SITEEVT010 Manage on-site event operations
    • SITEEVT008 Manage event staging components
    • SITEEVT001 Source and use information on the events industry
  • Course Subjects - Advanced Diploma

    Advanced Diploma of Hospitality Management | SIT60316 – 33 subjects

    Core: complete all 16 subjects

    • BSBDIV501 Manage diversity in the workplace
    • BSBFIM601 Manage finances
    • BSBMGT617 Develop and implement a business plan
    • SITXCCS008 Develop and manage quality customer service practices
    • SITXFIN003 Manage finances within a budget
    • SITXFIN004 Prepare and monitor budgets
    • SITXFIN005 Manage physical assets
    • SITXGLC001 Research and comply with regulatory requirements
    • SITXHRM003 Lead and manage people
    • SITXHRM004 Recruit, select and induct staff
    • SITXHRM006 Monitor staff performance
    • SITXMGT001 Monitor work operations
    • SITXMGT002 Establish and conduct business relationships
    • SITXMPR007 Develop and implement marketing strategies
    • SITXWHS004 Establish and maintain a work health and safety system
    • BSBMGT517 Manage operational plan

    Electives: complete 17 subjects

    • SITHFAB014 Provide table service of food and beverage
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB002 Provide responsible service of alcohol
    • SITHFAB016 Provide advice on food
    • SITHFAB003 Operate a bar
    • SITXFSA001 Use hygienic practices for food safety
    • SITHFAB011 Provide advice on beers, spirits and liqueurs
    • SITHFAB012 Provide advice on Australian wines
    • SITHIND004 Work effectively in hospitality service
    • SITXMGT003 Manage projects
    • BSBRSK501 Manage risk
    • SITEEVT005 Plan in-house events or functions
    • SITXFSA001 Use hygienic practices for food safety
    • SITXHRM002 Roster staff
    • SITXWHS002 Identify hazards, assess and control safety risks
    • SITXINV004 Control stock
    • SITXEBS002 Develop, implement and monitor the use of social media in a business
    • BSBMGT608 Manage innovation and continuous improvement
    • SITHFAB005 Prepare and serve espresso coffee
  • Likely Job Outcome

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

    Certificate IV: Chef.

    Diploma: Restaurant manager, banquet or function manager, 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 (just 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)
    PLUS
    Certificate IV in Commercial Cookery (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