Course Type:
Accredited Course; Free TAFE
Study Mode:
On Campus, Full Time, Part Time
Full time: 7 months
Part time: 22 months
Starting Date:
Full time: Morwell: 26/04/2023 and 10/07/2023
Part time:
Morwell: 09/02/2023
Bairnsdale: 08/02/2023
Leongatha: 07/02/2023
Bairnsdale, Leongatha, Morwell
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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.


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.


  • 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


Course Cost

VET Student Loans

Not Applicable for this course

Help with Fees

Specialist Course Information

Specialist Course Information


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


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.