• Course Code
  • SIT30816
  • Course Type
  • Accredited Course; Free TAFE
  • Study mode
  • On Campus
  • Full Time
  • Part Time
  • Duration
  • Full time: 10 months (3 days per week)
    Part time: 3 years (1-2 days per week)
  • Starting Date
  • Morwell Full time: Commenced
    Morwell Part time: Ongoing
    Leongatha Full time/Part time: Ongoing
    Bairnsdale Full time: July 2019
    Bairnsdale Part time: Ongoing
  • Location
  • Morwell
  • Leongatha
  • Bairnsdale
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Course Overview

Are you destined to be the next Masterchef? Learn how to plan, organise, prepare and cook food in a commercial kitchen environment with a Certificate III in Commercial Cookery. Get 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 learn the practical management skills needed to control the cost of food and operate a successful restaurant. Throughout the course, put your new knowledge into action in scheduled restaurant training sessions and work placements. Once completed, you’ll have the skills to work as a qualified cook in restaurants, cafes, bistros, clubs, cruise ships, resorts, and so much more!


Full Time Option: Morwell & Bairnsdale attendance days:
Tuesday, Wednesday and Thursday 3.00pm - 10.00pm
Fridays should be used to complete placement or paid work within industry to achieve 48 service periods over the length of the course.

Full Time Option: Leongatha Attendance Days:
Monday, Tuesday, Wednesday 9.00am - 4.00pm
Thursdays or Fridays should be used to complete placement or paid work within industry to achieve 48 service periods over the length of the course.

Part Time Option: Morwell Campus
Monday, Tuesday, Thursday 9.00am-4.00pm

Part Time Option: Leongatha & Bairnsdale
Monday, Tuesday, Wednesday 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.

Career Opportunities

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 (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

Entry Requirements

Entry Requirements

Mandatory entry requirements

For each Learner enrolling in a vocational qualification, regardless of eligible or ineligible status under the Victorian Training Guarantee, TAFE Gippsland 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.

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), TAFE Gippsland will recommend appropriate strategies for the Learner.

Recommended entry requirements

It is expected that the leaner is actively seeking casual employment, with the aspiration of being offered an apprenticeship as a commercial cook, or a position as a cook on completion of training.

This non apprentice stream also provides business owners the opportunity to undertake the same training as an apprentice. Without the exemption, business owners were not able to sign themselves up as an apprentice through an Australian Apprenticeship Centre.

Limitations to entry

Students must be able to attend 3 evenings per week and willing to find work placement in order to complete the qualification.


Not Applicable

Online requirement

Not Applicable


Course Cost

VET Student Loans

Not Applicable for this course

Help with Fees

Specialist Course Information

Specialist Course Information



Students will be required to find work placement to ensure the competency standards are met in order to be deemed competent in the following 2 units;

Workplace occasions required for:

  • SITHCCC011 Use cookery skills effectively – 12 occasions must be completed to competency standards (a minimum of 6 occasions can be achieved in the training restaurant)
  • SITHCCC020 Work effectively as a cook – 48 occasions must be completed to competency standards

If the student is already working casual or part time in a commercial kitchen environment, then placement may not be required, as the work experience gained through employment may be sufficient as a form of evidence to meet competency standards for the above two units.

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
SITXFSA101 Use hygienic practices for food safety
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


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.

Enquire Online

Provide your details below and we’ll be in contact soon! Or Call 1300 133 717 to speak to a team member.