Certificate III in Commercial Cookery
Gain the culinary skills and expertise you need with our commercial cookery course. If you’re a mature aged student who would like to become a qualified commercial cook, this non-apprenticeship course is for you.
In this culinary course, you will learn everything from making bread and filleting fish, to creating menus and cooking specialist dishes from recipes provided by top chefs. Gain a Level II First Aid certificate and be ready and able to work as a food safety supervisor.
In our cooking course, grab the opportunity to enter a range of prestigious industry awards and competitions, such as the ‘Fonterra Food Services Proud to be a Chef’ competition.
| National Code | SIT30816 |
|---|---|
| Study Areas |
Culinary Arts |
| Study Level | Certificate III |
| Study Type | Local |
| Study Mode | FT: 1 year |
| Course Type | Victorian TAFE Course |
| Campuses | Box Hill Campus |
| Tuition Fee Type | Estimated Annual Fee |
| Free TAFE^ | $0.00 |
| Gov. Subsidised - Standard | $3,700.00 |
| Gov. Subsidised - Concession | $740.00 |
| Full Fee | $15,725.00 |
| Service Fees | Estimated Annual Fees |
| Service & Amenities* | $155.00 |
| Core Skills Support** | $75.00 |
| Annual Material Fees | $1,295.00 |
| 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 2019 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
February and July
Full time: 1 year (this course is designed to simulate conditions in a restaurant environment and you may need to attend classes between 6am and 11pm, Monday to Saturday)
This course is suited to those currently employed (or seeking employment) in the industry.
PRE-TRAINING REVIEW
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 the Certificate IV in Commercial Cookery, the Certificate IV in Catering Operations or the Certificate IV in Patisserie.
Direct entry
This course is government accredited and has national recognition
The qualification is aligned with the Australian Qualification Framework (AQF) level 3
This course may provide you with employment opportunities as a head chef in small businesses or as a sous chef in larger kitchens. You may 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.
Code |
Title |
Hours |
|---|---|---|
| BSBSUS201 | PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES | 20.0 |
There is currently no description entered for this unit. |
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| SITXFSA001 | USE HYGIENIC PRACTICES FOR FOOD SAFETY | 15.0 |
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| SITHCCC001 | USE FOOD PREPARATION EQUIPMENT | 25.0 |
There is currently no description entered for this unit. |
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| SITHCCC005 | PREPARE DISHES USING BASIC METHODS OF COOKERY | 45.0 |
There is currently no description entered for this unit. |
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| SITHKOP001 | CLEAN KITCHEN PREMISES AND EQUIPMENT | 13.0 |
There is currently no description entered for this unit. |
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| SITHPAT006 | PRODUCE DESSERTS | 100.0 |
There is currently no description entered for this unit. |
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| SITXFSA002 | PARTICIPATE IN SAFE FOOD HANDLING PRACTICES | 40.0 |
There is currently no description entered for this unit. |
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| SITXHRM001 | COACH OTHERS IN JOB SKILLS | 20.0 |
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| SITXINV002 | MAINTAIN THE QUALITY OF PERISHABLE ITEMS | 10.0 |
There is currently no description entered for this unit. |
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| SITXWHS001 | PARTICIPATE IN SAFE WORK PRACTICES | 12.0 |
There is currently no description entered for this unit. |
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| SITHCCC018 | PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS | 75.0 |
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| SITHCCC006 | PREPARE APPETISERS AND SALADS | 25.0 |
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| SITHCCC007 | PREPARE STOCKS, SAUCES AND SOUPS | 35.0 |
There is currently no description entered for this unit. |
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| SITHCCC008 | PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES | 45.0 |
There is currently no description entered for this unit. |
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| SITHCCC012 | PREPARE POULTRY DISHES | 25.0 |
There is currently no description entered for this unit. |
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| SITHCCC013 | PREPARE SEAFOOD DISHES | 30.0 |
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| SITHCCC014 | PREPARE MEAT DISHES | 50.0 |
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| BSBWOR203 | WORK EFFECTIVELY WITH OTHERS | 15.0 |
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| SITHCCC019 | PRODUCE CAKES, PASTRIES AND BREADS | 40.0 |
There is currently no description entered for this unit. |
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| SITHCCC020 | WORK EFFECTIVELY AS A COOK | 80.0 |
There is currently no description entered for this unit. |
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| SITHKOP002 | PLAN AND COST BASIC MENUS | 30.0 |
There is currently no description entered for this unit. |
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| HLTAID003 | PROVIDE FIRST AID | 18.0 |
There is currently no description entered for this unit. |
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| SITHCCC011 | USE COOKERY SKILLS EFFECTIVELY | 50.0 |
There is currently no description entered for this unit. |
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| SITHCCC015 | PRODUCE AND SERVE FOOD FOR BUFFETS | 25.0 |
There is currently no description entered for this unit. |
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| SITXINV001 | RECEIVE AND STORE STOCK | 10.0 |
There is currently no description entered for this unit. |
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| SITXWHS002 | IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS | 30.0 |
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| SITHASC002 | PREPARE ASIAN APPETISERS AND SNACKS | 45.0 |
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| SITHIND002 | SOURCE AND USE INFORMATION ON THE HOSPITALITY INDUSTRY | 25.0 |
There is currently no description entered for this unit. |
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| SITXCOM002 | SHOW SOCIAL AND CULTURAL SENSITIVITY | 20.0 |
There is currently no description entered for this unit. |
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| BSBCMM201 | COMMUNICATE IN THE WORKPLACE | 40.0 |
There is currently no description entered for this unit. |
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| SITHCCC003 | PREPARE AND PRESENT SANDWICHES | 10.0 |
There is currently no description entered for this unit. |
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| SITHCCC021 | PREPARE SPECIALISED FOOD ITEMS | 60.0 |
There is currently no description entered for this unit. |
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| SITHCCC017 | HANDLE AND SERVE CHEESE | 5.0 |
There is currently no description entered for this unit. |
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