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Course Overview

Course Type:
Accredited course
Mode of Delivery:
On Campus

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Course Duration:
36 weeks
Commencing in:
  • 2024

No upcoming intakes for this course this year.
Please enquire for more information or to express your interest in this course.

About this course

Employment options leaving a bad taste in your mouth? Add some flavour to your career with a Certificate III in Commercial Cookery.
Become a qualified trade cook with skills in all areas of cookery including knife skills, food preparation, desserts, sustainable work practices, kitchen teamwork and cost-effective menu planning with this non-apprenticeship course, delivered full-time over the course of one year.

Engage first hand with industry while getting your qualification to work in the hospitality industry as a trade cook.
According to the Australian Government's Job Outlook service, the number of people working as cooks grew very strongly over the past five years and is expected to see strong growth in the future. This large occupation is likely to see around 35,000 job openings over the next five years. So, what are you waiting for? The Certificate III in Commercial Cookery provides you with the essential skills and knowledge required to join the kitchen as an apprentice chef in this high-demand industry.
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, resorts and so much more! The possibilities are endless!

Did you know: The Victorian Government has now made Free TAFE courses even more accessible for new students enrolling for study in 2024. All Free TAFE courses at TAFE Gippsland are now available to people with higher-level qualifications and those who have completed a previous Free TAFE course and are looking to continue in their selected training pathway. Conditions and eligibility rules apply. Check out our Free TAFE information page for further details.

Career Opportunities

You might even find yourself working in one of these areas:
Working as a cook at a wedding reception centre
Working as a breakfast cook in a trendy café
Working as a cook for a busy conference centre
Working as a cook at your local pub or hotel
Working as a cook at large events like AFL football games, Phillip Island grand prix, music festivals and community events.
Working as a cook for your local not for profit community organisations, such as Lions Club or Rotary
Working as a cook at your local restaurant
Working as a cook at your local sporting club kitchen
Working as a cook in a variety of fast food outlets in food court locations

Opportunities for Further Study

You can even choose to take your career further by studying *Certificate IV in Kitchen Management, *Certificate IV in Catering Management, *Certificate IV in Patisserie, *Diploma of Hospitality or *Advanced Diploma of Hospitality Management. (*Not currently offered at TAFE Gippsland)
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!

Skills or Knowledge gained

This course will give you the skills to:
- Plan, organise, prepare and cook food in a commercial kitchen environment.
- Produce quality foods, plan menus, prepare meals for specific dietary and cultural requirements, and work as part of a busy kitchen team.
- Manage and control the cost of food and operate a successful restaurant.

Entry Requirements

Are there specified requirements for entry into the course/qualification?: Yes

Mandatory entry requirements:

There are no entry requirements listed in the current training package to enrol as a non apprentice. If you are thinking of enrolling in Certificate III Commercial Cookery as an Apprentice, then you must be employed in industry and have a Commonwealth Government Training Contract in place.
if you are thinking of enrolling as a School Based apprenticeships/Trainees or Head Start apprenticeships/Trainee, you must be at least 15 years of age, enrolled in either VCE or VCAL and be an Australian Citizen or Permanent resident as per the state regulatory requirements.

Minimum Industry Requirement

Not applicable.

Licensing/Regulatory Requirements

Will this course/qualification or a constituent unit provide a pathway to an industry licence or regulated outcome: true

With the food safety laws, the below units will meet food safety regulations within your local shire.
Food Standards Australia New Zealand Act 1991 and the Australia New Zealand Food Standards require that people who handle food, and the people who supervise them, have the skills and knowledge in food safety and food hygiene for the work they do.
During this course you will be trained and assessed in the following accredited units;
- SITXFSA005 Use hygienic practices for food safety
- SITXFSA006 Participate in safe food handling practices
The successful completion of these 2 units, will provide you with the skills and knowledge required to safely handle food. You will receive a certificate issued by TAFE Gippsland, and on completion of the course, a statement of attainment listing the accredited 2 units. This documentation may be required to be included in a businesses food safety plan.

Qualifications and Recognition - 2024

Upon successful completion of this course students will be eligible to receive the Certificate III in Commercial Cookery.

Work Placement - 2024

Does this course require placement?: Yes

During the course you will be required to engage in work placement, providing you the opportunity to connect with industry and apply your skills and knowledge in a real kitchen environment.
You will have the flexibility to negotiate the working hours with industry employers to determine the best outcome for both parties, taking into account trade school days of attendance, etc.
Some examples of industry hours include;
Breakfast shift 6.30am-10.30am
Lunch Shift 10.00am-2.30pm
Dinner Shift 5.00pm-9.30pm
All day café 7.00am-3.00pm
Functions - times will vary
These times are to be used as examples/guides only.
Learners may already be employed in industry on a casual basis. If the tasks performed at work align to the performance evidence required for unit SITHCCC043, this may be considered as evidence towards the required assessment task.

Placement to be arranged by: Student

Further Information - 2024


Fees and charges Government subsidised concession Government subsidised Full-fee paying student
Maximum full course tuition fee* (GST exempt) $960.40 $4,802.00 $19,012.00
Materials fee* (GST exempt) $1,840.00 $1,840.00 $1,840.00
Total $2,800.40 $6,642.00 $20,852.00
VET Student Loans

Not Applicable for this course

Help with fees

Sample course units

BSBSUS211 Participate in sustainable work practices
SITHASC023 Prepare Asian sauces, dips and accompaniments
SITHCCC023 Use food preparation equipment
SITHCCC025 Prepare and present sandwiches
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC041 Produce cakes, pastries and breads
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHCCC044 Prepare specialised food items
SITHKOP009 Clean kitchen premises and equipment
SITHKOP010 Plan and cost recipes
SITHPAT016 Produce desserts
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXHRM007 Coach others in job skills
SITXINV006 Receive, store and maintain stock
SITXINV007 Purchase goods
SITXWHS005 Participate in safe work practices

The assessment for each course varies. It may include knowledge questions, practical skills tasks, projects, research work, on the job assessment, etc. Your assessor or educator will provide specific information on the requirements for your course.

You can expect that:

  • assessment methods are clear
  • assessment tasks are relevant and meet the requirements of your course
  • assessor or educator demonstrate fairness and lack of bias when assessing your work
  • educators will provide open and honest feedback about assessment tasks.