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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.

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National Code SIT30816
CRICOS Code 092304M
Study Areas Culinary Arts
Study Level Certificate III
Course Type International TAFE Course
Campuses Box Hill Campus​​

Tuition Fee Type Estimated Annual Fee
International Fee $14,870.00
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


* 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.

Australian Year 11 or international equivalent with a pass; however, relevant senior employment experience in industry will be considered.

A minimum IELTS overall score of 5.5 (Academic). A minimum TOEFL score of 530 for paper examination; 179 for computer based and 71 for Internet based.

For other accepted tests, please visit the English Language Requirements page.

January and July

Full time: 1 year

Box Hill

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. See how to apply or contact the international office.

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.

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Title

Hours
BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20.0

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SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

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SITHCCC001 USE FOOD PREPARATION EQUIPMENT 25.0

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SITHCCC005 PREPARE DISHES USING BASIC METHODS OF COOKERY 45.0

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SITHKOP001 CLEAN KITCHEN PREMISES AND EQUIPMENT 13.0

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SITHPAT006 PRODUCE DESSERTS 100.0

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SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES 40.0

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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

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SITXWHS001 PARTICIPATE IN SAFE WORK PRACTICES 12.0

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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

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SITHCCC008 PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES 45.0

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SITHCCC012 PREPARE POULTRY DISHES 25.0

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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

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SITHCCC020 WORK EFFECTIVELY AS A COOK 80.0

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SITHKOP002 PLAN AND COST BASIC MENUS 30.0

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HLTAID003 PROVIDE FIRST AID 18.0

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SITHCCC011 USE COOKERY SKILLS EFFECTIVELY 50.0

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SITHCCC015 PRODUCE AND SERVE FOOD FOR BUFFETS 25.0

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SITXINV001 RECEIVE AND STORE STOCK 10.0

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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

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SITXCOM002 SHOW SOCIAL AND CULTURAL SENSITIVITY 20.0

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BSBCMM201 COMMUNICATE IN THE WORKPLACE 40.0

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SITHCCC003 PREPARE AND PRESENT SANDWICHES 10.0

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SITHCCC021 PREPARE SPECIALISED FOOD ITEMS 60.0

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SITHCCC017 HANDLE AND SERVE CHEESE 5.0

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Last updated: December 13, 2018 09:13am