Part time:
Morwell: 01/02/2022
Bairnsdale: 10/02/2022
Leongatha: 10/02/2022
Course Overview
Are you destined to be the next Masterchef? Do you fancy yourself as a real creative in the kitchen? Then a Certificate III in Commercial Cookery is the perfect course to help you realise your dreams and pursue your passions!
You’ll learn how to plan, organise, prepare and cook food in a commercial kitchen environment, getting creative as you produce quality foods, plan menus, prepare meals for specific dietary and cultural requirements, and work as part of a team in a kitchen.
You’ll also learn the practical management skills needed to control the cost of food and operate a successful restaurant.
Taught on-campus, three days a week for 11 months, you’ll gain hands-on experience and put your new knowledge into action in scheduled restaurant training sessions and work placements.
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!
You might even find yourself working in one of these areas:
- Cook at a leading reception centre
- Breakfast Cook in a trendy café
- Cook for conference and event catering
- Cook at a nursing home or aged care facility
- Cook at a busy pub or hotel kitchen
- Cook at event catering such as AFL games, Phillip Island grand prix, music festivals and events.
- Cook for not for profit community organisations
- Cook for a leading restaurant
- Cook for your local sporting club kitchen
- Cook in a variety of fast food outlets
But what if you want to take your study further? Well, you can! You’ll be eligible to study 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 give you specialised skills and further enhance your employment opportunities in the future and we’ll be here to walk you through all your options if and when the time comes!
Step into an exciting future with a Certificate III in Commercial Cookery and let your creativity shine!
| ATTENTION: As much as we’d love to offer more, we can only offer one Free TAFE course per person. If you’ve already enrolled and commenced, or enrolled but didn’t complete a Free TAFE course at any Victorian TAFE in the past you will NOT be eligible for another and will need to pay tuition and materials fees when you enrol. Reach out to us if you think this is you. |
Times
| Intake | Attendance Days | |
|---|---|---|
| Morwell (Full time) | Tuesday, Wednesday and Thursdays 9:00am - 4:00pm | |
| Morwell (Part time) | Thursday 9:00am - 4:00pm | |
| Bairnsdale (Part time) | Wednesday 9:00am - 4:00pm | |
| Leongatha (Part time) | Wednesday 9:00am - 4:00pm | |
Qualifications and Recognition
Upon successful completion of this course students will be eligible to receive the Certificate III in Commercial Cookery.Career Opportunities
- Cook at a leading reception centre
- Breakfast cook in a trendy café
- Cook for conference and event catering
- Cook at a nursing home or aged care facility
- Cook at a busy pub or hotel kitchen
- Cook at event catering such as AFL football, Phillip island grand prix, music festivals and events.
- Cook for not for profit community organisations
- Cook for a leading restaurant
- Cook for your local sporting club kitchen
- Cook in a variety of fast food outlets
Opportunities for Further Study
- SIT40516 Certificate IV in Commercial Cookery (on Offer)
- 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
Recommended entry requirements
- It is expected that the leaner is actively seeking employment or a voluntary role , either casual, part time or full time, with the aspiration of working as commercial cook.
- This non apprentice stream also provides business owners the opportunity to undertake the same training as an apprentice. Without the Non Apprentice exemption, business owners were not able to sign themselves up as an apprentice through an Australian Apprenticeship Centre.
Limitations to entry
- A typical day of delivery for this course may include 1 hour theory and up to 5.5 hours practical training in the commercial kitchen environment. Learners should be aware, if they have any pre existing injuries or limitations to being on their feet, that this may not be suitable for their needs. In all cases, trainers will do their best to modify or provide alternative solutions to meet training outcomes, however, a large component of the assessments is observation in the kitchen environment.
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
Work placement has been timetabled for 17 sessions.
Each session should consist of 2 service periods in order to gain the minimum 48 service periods required for unit SITHCCC020.
The learner has the flexibility to negotiate the working hours with industry employers to determine the best outcome for both parties.
Industry hours examples;
- 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
These times are to be used as examples/guides only.
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
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
Didasko Learning Online is used for the delivery of theory and assessment tasks.
Assessment tasks typically include multiple choice, short answer, projects, tasks, role play and learner activities. Practical assessment will take place in the training restaurant for 6 sessions (12 occasions), the remaining practical placement will be completed in industry.