- Study mode
- On Campus
- Full Time
- Part Time
Full time: 10 months (3 days per week)
Part time: 3 years (1-2 days per week)
- Starting Date
Morwell Full time: February 2020
Morwell Part time: February and April 2020
Leongatha Part time: February and April 2020
Bairnsdale Part time: February and April 2020
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.
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 Morwell campus
Combination of Day and Evening classes Tuesday, Wednesday and Thursday
Day classes: 9.00am-4.00pm.
Evening classes: 2.30pm-9.30pm
Part Time Morwell campus
Year 1: Thursday 9.00am-4.00pm
Year 2: Tuesday 9.00am-4.00pm
Year 3: Monday 9.00am-4.00pm
Part Time Leongatha campus
Year 1: Monday 9.00am-4.00pm
Year 2 and 3: Tuesday 9.00am-4.00pm
Part Time Bairnsdale Campus
Year 1: Wednesday 9.00am-4.00pm
Year 2: Tuesday 9.00am-4.00pm
Year 3: Monday 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 RecognitionUpon successful completion of this course students will be eligible to receive the Certificate III in Commercial Cookery.
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)
Mandatory entry requirements
- For each Learner enrolling in a vocational qualification, regardless of eligible or ineligible status under the Victorian Training Guarantee, Federation Training 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), Federation Training will recommend appropriate strategies for the Learner.
Recommended entry requirements
- It is expected that the leaner is actively seeking employment, 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 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.
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
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
Material and Equipment supplied by students
Student ServicesSupport 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 LearningMany TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.
|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.