Review of Culinary Qualifications
We're reviewing and updating four key culinary qualifications to ensure graduates have the skills, knowledge and experience needed to thrive in today's Hospitality industry.
Timeline & Milestones
February 2025 – October 2025
Initial Development
October 2025 – March 2026
Public and Government Consultation
March 2026 – April 2026
Incorporation of Feedback
April 2026 – June 2026
Senior Officials Check, Submission to the Assurance Body & Assurance Body Consideration
July 2026 – August 2026
Skills Ministers Endorsement & Training Products Published
Draft Training Products
Public Consultation Period: 27 October 2025 – 6 March 2026
Feedback must be received prior to the closing date to be considered.
Public consultation for the revised draft training products has closed. SaCSA has engaged extensively with industry, employers, trainers and stakeholders to ensure the refined drafts reflect real industry needs. The project team and Technical Committee are now reviewing all stakeholder feedback and refining the draft training products.
Project Overview
The Hospitality industry has changed significantly over the years, and training for future Chefs and Cooks needs to keep pace. Through deep engagement with industry representatives, we have identified gaps in four key culinary qualifications. To address these gaps, this project will deliver a full review and update of the following qualifications:
- SIT30821 Certificate III in Commercial Cookery
- SIT30921 Certificate III in Catering
- SIT31021 Certificate III in Patisserie
- SIT31121 Certificate III in Asian Cookery
This project will result in a major update in alignment with the Training Product Organising Framework (TPOF).
This project will:
Reduce Duplication
Streamline Qualifications
Enhance Practical Skills
Project Team
Philip Caldicott
Project Lead
Chris Enright
Subcontractor, RTO Logic