Course Overview
Get ready to jump into an exciting apprenticeship that will take you into the kitchen, developing delicious dishes for the public!
With your Certificate III in Commercial Cookery (Apprenticeship), you’ll learn how to plan, organise, prepare and cook food in a commercial kitchen. You’ll also study unique food styles, experiment with different ingredients, tackle occupational health and safety procedures and learn effective communication skills with this qualification.
Taught both on-campus and in the workplace over three years, you’ll work closely with our expert teachers, so you can take what you’ve learnt out into the field in training sessions at operational restaurants where you’ll gain real experience in the industry. Sounds pretty exciting to us!
And once you’ve completed this course, you’ll have the skills to work as a qualified cook in restaurants, cafes, bistros, clubs, cruise ships and resorts across Australia, using a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
You can even choose to take your career further by studying a Certificate IV in Commercial Cookery, a Certificate IV in Catering Operations, a Certificate IV in Patisserie, a Diploma of Hospitality or an Advanced Diploma of Hospitality Management.
All these courses will further enhance your employment opportunities by increasing your skills and knowledge, and we’ll be here to walk you through all your options if and when the time comes, because we know these decisions aren’t always easy!
Please note, students must be employed in the industry during this course to complete an apprenticeship.
Times
Morwell:
Campus Based
- Level 1, Thursdays, 9.00am-4.00pm
- Level 2, Tuesdays, 9.00am-4.00pm
- Level 3, Mondays, 9.00am-4.00pm
Bairnsdale:
Campus Based
- Level 1, Wednesdays, 9.00am-4.00pm
- Level 2, Tuesdays, 9.00am-4.00pm
- Level 3, Mondays, 9.00am-4.00pm
Leongatha:
Campus based
- Level 1, Tuesday , 9.00am-4.00pm
- Level 2, Wednesdays, 9.00am-4.00pm
- Level 3, Wednesdays , 9.00am-4.00pm
Work based Delivery – All campuses
3 hours scheduled online zoom per week, Mondays 9.00am-12.00noon
Practical assessments completed under workplace supervisor during the remainder of the 35 hours week.
- Level 1, Mondays, 9.00am-12.00noon
- Level 2, Tuesdays, 9.00am-12.00noon
- Level 3, Tuesdays, 1.00pm-4.00pm
Qualifications and Recognition
Upon successful completion of this course students will be eligible to receive the Certificate III in Commercial Cookery (Apprenticeship).Career Opportunities
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Opportunities for Further Study
- SIT40516 Certificate IV in Commercial Cookery
- SIT40616 Certificate IV in Catering Operations (Not on offer at TAFE Gippsland)
- SIT40716 Certificate IV in Patisserie (Not on Offer at TAFE Gippsland)
- SIT50416 Diploma of Hospitality (Not on Offer at TAFE Gippsland)
- SIT60316 Advanced Diploma of Hospitality Management (Not on Offer at TAFE Gippsland)
Further Information
Course and Entry Requirements
Entry Requirements
Mandatory entry requirements
- The learner must be signed up as an apprentice for this qualification. If the learner is not a registered apprentice, it is advised that they enrol as a Non Apprentice.
- For each Learner enrolling in a vocational qualification, regardless of eligible or ineligible status under the Victorian Training Guarantee, Federation Training will conduct a Pre-Training Review of current competencies (including literacy and numeracy skills) prior to commencement in training.
- The Pre-Training Review will:
identify any competencies previously acquired (Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or Credit Transfer);
- ascertain the most appropriate qualification for that Learner to enrol in, including consideration of the likely job outcomes from the development of new competencies and skills; and
ascertain that the proposed learning strategies and materials are appropriate for that individual. - When the Pre-Training Review identifies that a Learner may not have the Foundation skills required, the Learner will be referred to an Australian Core Skills Framework (ACSF) specialist for an assessment against ACSF core skills of learning, reading, writing, oral communication and numeracy.
- ascertain the most appropriate qualification for that Learner to enrol in, including consideration of the likely job outcomes from the development of new competencies and skills; and
- When a gap exists between the Learner’s assessed ACSF level and the ACSF levels required within the vocational qualification (whether in any one, or a combination, of ACSF-assessed skills), Federation Training will recommend appropriate strategies for the Learner.
Pre-requisites
Not Applicable
Online requirement
Not Applicable
Fees
Course Cost
VET Student Loans
Not Applicable for this courseHelp with Fees
Specialist Course Information
Specialist Course Information
N/A
Placement
The apprentice must be employed on a part time or full time basis, therefore they will be working in industry for up to 4 days per week.Placement is arranged by: Student
Pathway to Industry Licence
Not Applicable
Material and Equipment supplied by students
Not Applicable
Student Services
Support is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.Recognition of Prior Learning
Many TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.Course Structure
Sample course units
| Unit Code | Unit Description |
| BSBCMM201 | Communicate In The Workplace |
| BSBSUS201 | Participate In Environmentally Sustainable Work Practices |
| BSBWOR203 | Work effectively with others |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC002 | Prepare and present simple dishes |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC011 | Use cookery skills effectively |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| SITHCCC018 | Prepare food to meet special dietary requirements |
| SITHCCC019 | Produce cakes, pastries and breads |
| SITHCCC020 | Work effectively as a cook |
| SITHCCC021 | Prepare specialised food items |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITHKOP002 | Plan and cost basic menus |
| SITHPAT006 | Produce desserts |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXFSA002 | Participate in safe food handling practices |
| SITXHRM001 | Coach others in job skills |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
Assessment
Assessment is competency based. A range of assessment methods will be used, including written questions, practical tasks, and workplace observation.
Workplace assessment is available for Apprenticeship pathway.