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Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

Prepare yourself for an exceptional culinary career with a strong foundation in cuisine. Master the art and craft of cuisine and learn through Le Cordon Bleu’s famous culinary teaching techniques.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.

Certificate III in Commercial Cookery (12 months)
Stage 1.1
2 months
Stage 1.2
2 months
Stage 1.3
2 months
Stage 2
Industry Placement
6 months

These courses offer a comprehensive introduction to the culinary arts. From the correct use of culinary equipment to the planning and execution of elaborate menus, the courses provide students with fundamental culinary skills.

Stage 1.1

Open the door to the classical French techniques underpinning many modern international cuisines. From day one you begin to master basic skills such as holding a knife properly, preparing vegetables or making perfect stock. As the term progresses more complex techniques are introduced. Menu-oriented demonstrations incorporate elements such as organisation, preparation, balance and timing. You will learn to use and integrate sauces, herbs and spices into your recipes to produce a wide variety of flavours.

French Study Modules

This program introduces you to classical French cuisine.

  • French culinary terms and definitions
  • The use and care of cookery equipment
  • Working in a safe and hygienic manner
  • Food preparation and mise en place
  • Work organisation and planning
  • Introduction to French cuisine
  • French classical cooking techniques
  • Variations of cooking methods
  • Fonds de cuisine - Classical French stocks, glazes, basic and advanced sauces and soups
  • Commodities – receiving and storage

Australian qualification units of competency

  • SITHCCC101 Use food preparation equipment
  • SITHCCC201 Produce dishes using basic methods of cookery
  • SITHCCC203 Produce stocks, sauces and soups
  • SITHKOP101 Clean kitchen premises and equipment
  • SITXINV202 Maintain the quality of perishable supplies
  • SITXFSA101 Use hygienic practices for food safety
  • SITXWHS101 Participate in safe work practices
  • SITHIND201 Source and use information on the hospitality industry
  • BSBWOR203B Work effectively with others
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Stage 1.2

As you are introduced to French regional dishes, you will apply the methods and techniques developed in the previous stage. Through practice and repetition you will perform tasks more easily and instinctively. Discover the importance of ‘mise en place' when you cook for real customers in our training restaurant. Demonstrations highlight various presentation styles from classical to contemporary.

Prerequisite: Stage 1.1

French Study Modules

As you progress, emphasis is placed on:

  • Mise en place, organisation and workflow planning in the preparation and service of meals
  • Hors d'oeuvre, canapés, salads and appetisers
  • Vegetables, eggs and farinaceous cooking techniques and menu items
  • French pastries and cakes
  • Career preparation and workplace communication
  • Teamwork
  • French regional cooking

Australian qualification units of competency

  • SITHCCC202 Produce appetisers and salads
  • SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
  • SITHCCC308 Produce cakes, pastries and breads
  • SITHCCC301 Produce poultry dishes
  • SITXFSA201 Participate in safe food handling practices
  • SITXCOM201 Show social and cultural sensitivity
  • BSBSUS201A Participate in environmentally sustainable work practices
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Stage 1.3

Learn about contemporary developments in French and international cuisine. Full menus, demonstrated by chefs, are inspired by trends from the world's top kitchens. Some recipes are traditional, others are current interpretations of the classics. Rich, refined ingredients will allow you to work with items such as foie gras, truffles and lobster. Now well-versed in French culinary skills, you are encouraged to be more creative in both taste and presentation.

Prerequisite: Stage 1.2

French Study Modules

Develop a creative approach to the preparation and service of French classical and contemporary international cuisine menus.

  • Meat, poultry and game preparations and cookery techniques
  • Seafood preparations and cookery techniques
  • Menu trends and market application including food costing
  • Desserts à l'assiette
  • Preparation of foods for dietary, allergy and cultural requirements
  • Seasonal and market influences in cuisine
  • Classical and contemporary menus
  • Modern approaches to plate design and presentation to restaurant standards
  • Presentation and service requirements of the finished menu
  • Restaurant service

Australian qualification units of competency

  • SITHCCC306 Handle and serve cheese
  • SITHCCC303 Produce meat dishes
  • SITHCCC302 Produce seafood dishes
  • SITHPAT306 Produce desserts
  • SITHCCC307 Prepare food to meet special dietary requirements
  • SITHCCC309 Work effectively as a cook (6 service sessions)
  • SITXCOM401 Manage conflict
  • HLTFA311A Apply first aid
  • SITXHRM301 Coach others in job skills
  • SITHKOP302 Plan and cost basic menus

Stage 2 - Industry Placement

Industry Placement enables you to put into practice the skills and techniques learned on campus in a real hospitality business. With assistance from Le Cordon Bleu's Career Services Unit, this stage will become the foundation for both the remainder of the program and your future career.

Australian qualification units of competency

  • SITHCCC309 Work effectively as a cook 
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Le Cordon Bleu offers two starting dates per year: January and July.


The program is delivered over 5 days each week.

Entry Requirements
  • Applicants should be at least 18 years of age.
  • School leaver: Satisfactory completion of Australian Year 11 secondary schooling or the equivalent overseas secondary education (such as the International Baccalaureate) and demonstrated ability to undertake tertiary level studies.
  • 5.5 Academic IELTS with no band score below 5.
  • Course credit available.

Le Cordon Bleu's unrivalled teaching model combines demonstrations by expert chefs and pâtissiers with hands-on classes for students. Practical skills are supported by theoretical learning where students benefit from the knowledge of experienced hospitality industry chefs and managers.

Your competency will be assessed through practical and theory examinations, classroom and written homework activities, simulated training exercises and work performed during formal industry placements.


Le Cordon Bleu's Adelaide programs are taught at the Regency Park campus of TAFE SA. The campus offers

  • Superb training kitchens and restaurants
  • State of the art demonstration kitchens
  • A bakery, cheesemaking facility and micro-brewery
  • Specialised food and wine subjects drawing on South Australia's prestigious winemaking traditions, and easy access to some of the country's best wine regions.
Assessment Methods

Assessment methods are varied and include a combination of practical and theory examinations, classroom activities, projects and industry events. The value of work-based learning is recognised by incorporating training and assessment into the Industry Placement component.

Industry Placement

Certificate III in Commercial Cookery/Pâtisserie features six-months of industry placement, organised by Le Cordon Bleu's Career Services Unit. This innovative program equips you with lifelong career management tools, giving you experience and a competitive edge.


Le Cordon Bleu culinary programs are offered according to the National Training Package requirements and the Australian Qualifications Framework (AQF).

Students will be awarded the internationally recognised

  • Diplôme Avancé de Gestion Culinaire
  • as well as Certificate III in Pâtisserie
    CRICOS CODE: 079505M | SIT31112
  • and/or Certificate III in Commercial Cookery
    CRICOS CODE: 079504A | SIT30812
  • and the Advanced Diploma in Hospitality
    CRICOS CODE: 079503B | SIT60312
Enquire nowEnquire now Apply nowApply now
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Le Cordon Bleu Australia Pty Ltd - All rights reserved
CRICOS Provider Numbers: (SA) 01818E (NSW) 02380M
RTO ID number: 4959
Le Cordon Bleu Australia courses are provided under the Tuitions Assurance Scheme (TAS):
the Federal government Tuition Protection Scheme (TPS) (as per the compliance requirements of the ESOS Act)
and ACPET ASTAS (as per the compliance requirements
of the VET Quality Framework, the Higher Education Standards Framework
and the Higher Education Support Act 2003).

Last Updated 15 April 2015

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Course Codes
Course Code: SIT30812
CRICOS Code: 079504A

International Students
$31,930 for 12 months

Australian Students
$31,930 for 12 months

Career Pathways

Advanced Diploma of Hospitality

• Sous Chef
• Executive Chef
• Restaurant Manager
• Banquet Manager,
• Food & Beverage Manager
• Financial Controller
• Catering Manager

Approximate Salary Indications

$21,000 $120,000
Hsin Cheng (Amber)
Bachelor of Business (International Restaurant and Catering Management)
Diplome de Pâtisserie
LCBA Alumni
Philomen (Joe) Poovaiya
Bachelor of Business (International Hotel & Resort Management)
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