Part time: 22 months
Part time:
Morwell: 09/02/2023
Bairnsdale: 08/02/2023
Leongatha: 07/02/2023
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. You will get creative as you produce quality foods, plan menus, prepare meals for specific dietary and cultural requirements, and work as part of a busy kitchen team.
You’ll also learn the practical management skills needed to control the cost of food and operate a successful restaurant.
You’ll gain hands-on experience by working closely with our experienced culinary instructors. You can quickly put your new skills and knowledge into action by showing off new recipes and menu ideas in your workplace.
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 2023. 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. |
Times
| Intake | Attendance Days |
| Morwell (Full time): 26/4/2023 | Monday 9:00am–3:00pm, Tuesday 3:00pm–9:00pm, Wednesday 3:00pm–9:00pm, Thursday 3:00pm–9:00pm, Friday 9:00am–3:00pm |
| Morwell (Full time): 10/7/2023 | Monday 9:00am–3:00pm, Tuesday 3:00pm–9:00pm, Wednesday 3:00pm–9:00pm, Thursday 3:00pm–9:00pm, Friday 9:00am–3:00pm |
| Leongatha (Part time): 7/2/2023 | Tuesday 9:00am–4:00pm |
| Bairnsdale (Part time): 8/2/2023 | Wednesday 9:00am–4:00pm |
| Morwell (Part time): 9/2/2023 | Thursday 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
- 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, suck 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
- 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
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.
or
- 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.
Online requirement
Not Applicable
Fees
Course Cost
VET Student Loans
Not Applicable for this courseHelp with Fees
Specialist Course Information
Specialist Course Information
Placement
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
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
Sample course units
| SITHASC023 Prepare Asian sauces, dips and accompaniments |
| SITXWHS005 Participate in safe work practices |
| SITXINV007 Purchase goods |
| SITXINV006 Receive, store and maintain stock |
| SITXHRM007 Coach others in job skills |
| SITXFSA006 Participate in safe food handling practices |
| SITXFSA005 Use hygienic practices for food safety |
| SITHKOP009 Clean kitchen premises and equipment |
| SITHCCC043 Work effectively as a cook |
| SITHCCC027 Prepare dishes using basic methods of cookery |
| SITHCCC023 Use food preparation equipment |
| SITHCCC044 Prepare specialised food items |
| SITHPAT016 Produce desserts |
| SITHCCC042 Prepare food to meet special dietary requirements |
| SITHKOP010 Plan and cost recipes |
| SITHCCC041 Produce cakes, pastries and breads |
| SITHCCC036 Prepare meat dishes |
| SITHCCC037 Prepare seafood dishes |
| SITHCCC035 Prepare poultry dishes |
| SITHCCC031 Prepare vegetarian and vegan dishes |
| SITHCCC025 Prepare and present sandwiches |
| BSBSUS211 Participate in sustainable work practices |
| SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC029 Prepare stocks, sauces and soups |
| SITHCCC028 Prepare appetisers and salads |
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.