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Commercial Cookery & Hospitality qualifications through RPL

Cooks, chefs, pastry chefs and venue supervisors with real kitchen and floor experience can be assessed for cookery, patisserie and hospitality management qualifications.

Chef in whites chopping vegetables in a commercial kitchen

5 commercial cookery & hospitality qualifications

Chef in whites chopping vegetables in a commercial kitchen
SIT30821Certificate III

Certificate III in Commercial Cookery

The trade qualification for cooks. If you have worked the sections of a commercial kitchen, your service experience can be assessed against it.

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Pastry chefs preparing pastries in a professional kitchen
SIT31021Certificate III

Certificate III in Patisserie

For pastry cooks who produce cakes, pastries, breads and desserts.

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Waiter serving drinks in a restaurant
SIT30622Certificate III

Certificate III in Hospitality

For experienced front-of-house staff in restaurants, cafes, bars and hotels.

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Chef pouring sauce over a plated dish
SIT40521Certificate IV

Certificate IV in Kitchen Management

For chefs who run a kitchen or a section and supervise other cooks.

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Restaurant supervisor in an apron using a tablet
SIT50422Diploma

Diploma of Hospitality Management

For venue and department managers who run operations, staff and budgets.

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Evidence

What commercial cookery & hospitality applicants usually provide

  • Menus you have cooked or designed
  • Photos and videos of dishes and service
  • Food safety certificates and temperature logs
  • References from head chefs or venue managers

Alongside these you will need ID, a résumé and proof of time in the industry. Your consultant sends a checklist for the exact qualification.

Free eligibility check

Tell us about your hospitality experience.

Find out what your experience is worth

The skills check is free, takes about a minute and puts you under no obligation.

Start free skills check Chat on WhatsAppCall +61 468 285 236