Certificate III in Commercial Cookery
Gain the culinary skills and expertise you need with our commercial cookery apprenticeship.
You’ll learn everything from making bread and filleting fish, to creating menus and cooking specialist dishes from recipes provided by top chefs.
Plus during our cooking course you can take up the opportunity to enter a range of prestigious industry awards and competitions, such as the ‘Fonterra Food Services Proud to be a Chef’ competition.
You will also get the opportunity to meet other people in your field when you participate in any required gap training.
FT: 3 years,
|Tuition Fee Type||Estimated Fee|
|Apprentice Gov. Subsidised||$235.00|
|Service Fees||Estimated Annual Fees|
|Service & Amenities*||$155.00|
|Core Skills Support**||$75.00|
|Annual Material Fees||No materials fee applies|
|Retain Course Items***||No fee applies|
^ This course is on the 2019 Free TAFE list - find out more.
* Does not apply to VETiS or Short course students.
** Does not apply to VETiS, International students, Short Courses, Graduate Degrees , or re-enrolling students who re-enrol in the same course.
***Retained Course Items are purchased by the student once prior to commencing. The course items bought by the student become the property of the student. Such items retain a generic application for other purposes outside the student's course of study (e.g. textbooks).
Annual student tuition & material fees as published are subject to change given individual circumstances at enrolment. Fees listed are for and may increase annually over the duration of delivery. Advertised start dates and delivery locations are subject to viable student numbers. For more information please contact our Course Advisors on 1300 BOX HILL.
This training is provided to eligible individuals with funds made available by the Commonwealth and Victorian Governments
You can begin this course at any time in the year
Full time: 3 years
- be registered with an Australian Apprenticeship Support Network Provider
- have a training contract with an employer
To apply for this course, you must also be registered with an Australian Apprenticeship Support Network Provider and have a training contract with an employer.
We can provide information and support on how to apply for an apprenticeship with an employer listed by an Australian Apprenticeship Support Network Provider. Contact the Skills & Jobs Centre on (03) 8892 1350 or email firstname.lastname@example.org.
To assist prospective students to determine whether a course is suitable and appropriate for the individual needs the Institute and CAE will assess all students’ language, literacy and numeracy and digital literacy by asking you to undertake a self-assessment review prior to the enrolment.
A course advisor will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.
Successful completion will enable you to apply for:
- Certificate IV in Patisserie (Trainee)
- Certificate IV in Commercial Cookery (Apprentice)
- Diploma of Hospitaltiy Management
- Bachelor of Hospitality Management
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 3
This course sets you up to apply for employment opportunities such as that of a head chef in a small businesses or as a sous chef in larger kitchens. You may go on to find work in a range of commercial kitchen environments such as hotels, restaurants, cafes, clubs, event catering organisations, airlines, hospitals, student accommodation areas, industry cafeterias and corporate organisations.
You will undertake 25 units
|BSBSUS201||PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES||20.0|
|SITXFSA001||USE HYGIENIC PRACTICES FOR FOOD SAFETY||15.0|
|SITHCCC001||USE FOOD PREPARATION EQUIPMENT||25.0|
|SITHCCC005||PREPARE DISHES USING BASIC METHODS OF COOKERY||45.0|
|SITHKOP001||CLEAN KITCHEN PREMISES AND EQUIPMENT||13.0|
|SITXFSA002||PARTICIPATE IN SAFE FOOD HANDLING PRACTICES||40.0|
|SITXHRM001||COACH OTHERS IN JOB SKILLS||20.0|
|SITXINV002||MAINTAIN THE QUALITY OF PERISHABLE ITEMS||10.0|
|SITXWHS001||PARTICIPATE IN SAFE WORK PRACTICES||12.0|
|SITHCCC018||PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS||75.0|
|SITHCCC006||PREPARE APPETISERS AND SALADS||25.0|
|SITHCCC007||PREPARE STOCKS, SAUCES AND SOUPS||35.0|
|SITHCCC008||PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES||45.0|
|SITHCCC012||PREPARE POULTRY DISHES||25.0|
|SITHCCC013||PREPARE SEAFOOD DISHES||30.0|
|SITHCCC014||PREPARE MEAT DISHES||50.0|
|BSBWOR203||WORK EFFECTIVELY WITH OTHERS||15.0|
|SITHCCC019||PRODUCE CAKES, PASTRIES AND BREADS||40.0|
|SITHCCC020||WORK EFFECTIVELY AS A COOK||80.0|
|SITHKOP002||PLAN AND COST BASIC MENUS||30.0|
|SITXWHS002||IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS||30.0|
|SITXCCS006||PROVIDE SERVICE TO CUSTOMERS||25.0|
|BSBCMM201||COMMUNICATE IN THE WORKPLACE||40.0|
|SITHKOP005||COORDINATE COOKING OPERATIONS||100.0|