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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.

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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, or approved equivalent.

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

January 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. 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 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

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SITXFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY 15.0

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BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20.0

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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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SITHCCC011 USE COOKERY SKILLS EFFECTIVELY 50.0

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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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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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SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS 75.0

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SITHCCC003 PREPARE AND PRESENT SANDWICHES 10.0

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SITHFAB002 PROVIDE RESPONSIBLE SERVICE OF ALCOHOL 10.0

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BSBCMM201 COMMUNICATE IN THE WORKPLACE 40.0

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BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15.0

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SITHASC002 PREPARE ASIAN APPETISERS AND SNACKS 45.0

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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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SITHKOP002 PLAN AND COST BASIC MENUS 30.0

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SITXCOM002 SHOW SOCIAL AND CULTURAL SENSITIVITY 20.0

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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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SITHCCC021 PREPARE SPECIALISED FOOD ITEMS 60.0

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SITHCCC017 HANDLE AND SERVE CHEESE 5.0

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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 04:48pm