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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, you’ll learn how to plan, organise, prepare and cook food in a commercial kitchen. Study unique food styles, experiment with different ingredients, tackle occupational health and safety procedures, and learn effective communication skills with this qualification.
Take what you’ve learnt out into the field in training sessions at operational restaurants where you’ll gain real experience in the industry. Once completed, you’ll have the skills to work as a qualified cook in restaurants, cafes, bistros, clubs, cruise ships, and resorts across Australia.
This course is delivered with a combination of online and on campus workshops.
Times
Morwell attendance Days
First Year Apprentice attend every Thursday 9.00am - 4.00pm
Second Year Apprentices attend every Tuesday 9.00am - 4.00pm
Third Year Apprentice attend every Monday 9.00am - 4.00pm
Leongatha Attendance Days
First Year Apprentice class attend every Monday 9.00am - 4.00pm
Second and Third Year Apprentice Class attend every Wednesday 9.00am - 4.00pm
Bairnsdale Attendance Days
First Year Apprentice class attend every Wednesday between 9.00am - 4.00pm
Second Year Apprentice class attend every Tuesday between 9.00am - 4.00pm
Third year apprentice class attend every Monday between 9.00am - 4.00pm
No attendance is required on public holidays or school holiday periods. The learner will be provided with a class schedule/timetable for the full year at the commencement of the course.
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
Not ApplicablePathway 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
Course Modules
| Course Units |
| SITXWHS001 Participate in safe work practices |
| SITXINV002 Maintain the quality of perishable items |
| SITXHRM001 Coach others in job skills |
| SITXFSA002 Participate in safe food handling practices |
| SITXFSA001 Use hygienic practices for food safety |
| SITHPAT006 Produce desserts |
| SITHKOP002 Plan and cost basic menus |
| SITHKOP001 Clean kitchen premises and equipment |
| SITHCCC021 Prepare specialised food items |
| SITHCCC020 Work effectively as a cook |
| SITHCCC019 Produce cakes, pastries and breads |
| SITHCCC018 Prepare food to meet special dietary requirements |
| SITHCCC014 Prepare meat dishes |
| SITHCCC013 Prepare seafood dishes |
| SITHCCC012 Prepare poultry dishes |
| SITHCCC011 Use cookery skills effectively |
| SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC007 Prepare stocks, sauces and soups |
| SITHCCC006 Prepare appetisers and salads |
| SITHCCC005 Prepare dishes using basic methods of cookery |
| SITHCCC002 Prepare and present simple dishes |
| SITHCCC001 Use food preparation equipment |
| BSBWOR203 Work effectively with others |
| BSBSUS201 Participate in environmentally sustainable work practices |
| BSBCMM201 Communicate in the workplace |
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.