Close

Certificate III in Commercial Cookery

Gain the culinary skills and expertise you need with our commercial cookery course, which is offered as either an apprenticeship or non-apprenticeship course. If you’re a mature-age student who’d like to become a qualified commercial cook, the non-apprenticeship course is ideal for you.

In our cookery course you’ll 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.

Plus during our cooking course you can also 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.

Apply now   Enquire now   Add to wishlist


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 Tuition 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 be required to attend classes between 6am and 11pm, Monday to Saturday)

Box Hill

You must have completed Australian Year 11 or international equivalent or be a mature-age applicant.

 

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, or the Certificate IV in Patisserie

Direct entry

Recognition of Prior Learning is available.

This course is government accredited and has national recognition

The qualification is aligned with the Australian Qualification Framework (AQF) level 3

This course can provide you with 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.

Code

Title

Hours
SITHIND002 SOURCE AND USE INFORMATION ON THE HOSPITALITY INDUSTRY 25.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC001 USE FOOD PREPARATION EQUIPMENT 25.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC011 USE COOKERY SKILLS EFFECTIVELY 50.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT 13.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHPAT006 PRODUCE DESSERTS 100.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXHRM001 COACH OTHERS IN JOB SKILLS 20.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXINV002 MAINTAIN THE QUALITY OF PERISHABLE ITEMS 10.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXWHS001 PARTICIPATE IN SAFE WORK PRACTICES 12.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXINV001 RECEIVE AND STORE STOCK 10.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXWHS002 IDENTIFY HAZARDS, ASSESS AND CONTROL SAFETY RISKS 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS 75.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC003 PREPARE AND PRESENT SANDWICHES 10.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHFAB002 PROVIDE RESPONSIBLE SERVICE OF ALCOHOL 10.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

BSBCMM201 COMMUNICATE IN THE WORKPLACE 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHASC002 PREPARE ASIAN APPETISERS AND SNACKS 45.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC006 PREPARE APPETISERS AND SALADS 25.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC007 PREPARE STOCKS, SAUCES AND SOUPS 35.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES 45.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC012 PREPARE POULTRY DISHES 25.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC013 PREPARE SEAFOOD DISHES 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC014 PREPARE MEAT DISHES 50.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHKOP002 PLAN AND COST BASIC MENUS 30.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITXCOM002 SHOW SOCIAL AND CULTURAL SENSITIVITY 20.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC019 PRODUCE CAKES, PASTRIES AND BREADS 40.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC020 WORK EFFECTIVELY AS A COOK 80.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC021 PREPARE SPECIALISED FOOD ITEMS 60.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

SITHCCC017 HANDLE AND SERVE CHEESE 5.0

There is currently no description entered for this unit.
Prerequisites:
Assessment:

HLTAID003 PROVIDE FIRST AID 18.0

This unit describes the skills and knowledge required to provide a first aid response to a casualty. The unit applies to all workers who may be required to provide a first aid response in a range of situations, including community and workplace settings.
Last updated: April 18, 2019 04:52pm