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.
Draft Training Products - Additional Consultation
The drafts have been updated following guidance from the Training Package Assurance Body (TPA) on the Elements and Performance Criteria (EPC) and Application of Skills and Knowledge (ASK) templates.
Your feedback will help shape the final training products and support a skilled and sustainable culinary workforce.
You can view the updated drafts and provide feedback directly using Markup.
For the best experience, please access Markup on a desktop device rather than mobile. Feedback must be received prior to the closing date to be considered.
Consultation period: 8 September – 6 October 2026
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
Consultation Opportunities
Project Team
Philip Caldicott
Project Lead
Chris Enright
Subcontractor, RTO Logic