Certificate III In Commercial Cookery

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Obtain your apprenticeship in commercial cookery

Learn more about the vibrant culinary industry and take your career to a new level, with this commercial cookery apprenticeship training through Chisholm TAFE.

When you complete the Certificate III in Commercial Cookery, you’ll have the skills you need for a rewarding career in hospitality, working as a fully qualified cook.

You’ll learn how to plan and cost menus, select and prepare a variety of food, cater for specific dietary requirements and cultural needs, and apply food safety and hygiene procedures.

Please note: The information on the page is for apprenticeship students only. If you are an non-apprentice, please view the non-apprenticeship version of this course.

Course code: SIT30816
Delivery location: Dandenong, Mornington Peninsula, Workplace
Online: Not available Online
International: Not available for International students
Length: Part Time, 3 years.
Start dates: Ongoing

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Read more about this course

Experienced teachers, who are experts in their field, will guide you through the program. The course includes online and workplace assessment, excursions, and opportunities to network with industry specialists. You’ll also be able to participate in professional industry competitions.

With this nationally recognised qualification, you’ll have the confidence to work as a professional chef in restaurants, cafes, hotels, healthcare facilities and International resorts.

Once complete you can study Chisholm’s Certificate IV in Commercial Cookery.

Chisholm TAFE is the largest trainer of apprentices in Melbourne's south east. With state-of-the-art facilities, professional training and support, you'll enjoy studying at Chisholm. So why wait? Enquire now.

Study units

Unit code	Unit Description
SITHCCC011	Use cookery skills effectively
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC006	Prepare appetisers and salads
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC014	Prepare meat dishes
SITHCCC013	Prepare seafood dishes
SITHCCC001	Use food preparation equipment
SITHCCC012	Prepare poultry dishes
SITHPAT006	Produce desserts
SITHKOP001	Clean kitchen premises and equipment
SITXWHS001	Participate in safe work practices
SITHKOP002	Plan and cost basic menus
SITHCCC020	Work effectively as a cook
SITHCCC018	Prepare food to meet special dietary requirements
SITHCCC019	Produce cakes, pastries and breads
SITHCCC007	Prepare stocks, sauces and soups
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXFSA001	Use hygienic practices for food safety
BSBSUS201	Participate in environmentally sustainable work practices
SITXINV002	Maintain the quality of perishable items

Career pathways

Nationally recognised training	Certificate III In Commercial Cookery	Certificate III In Patisserie
Possible job outcome	professional chef commercial kitchen supervisor	professional patisserie cook pastry chef

Skills recognition

Your current skills, knowledge and experience can help you get a qualification.

Find out about skills recognition and RPL for certificate to advanced diploma courses.

Find out about advanced standing for graduate certificate, graduate diploma and bachelor degree courses.
Admission requirements

Apprentices must have a Registered Training Agreement with their employer

Fees

Fees
Indicative course fees
	Course fees for students eligible for Skills First funding		Full fee paying Fees for a student not eligible for Skills First funding or concession.
	Concession Fees for student eligible for Skills First funding and concession.	Non-concession Fees for a non-concession student eligible for Skills First funding.
Maximum full course tuition fee* (GST exempt)	$716.00	$3580.00	$15304.50

Total course materials and associated fees (GST inc)	$1270.00	$1270.00	$1270.00
Student Services fee (GST inc and maximum payable each year)	$125	$250	$250
Payable	$2111.00	$5100.00	$16824.50

*The student tuition fees as published are subject to change given individual circumstances at enrolment. Material fees are also subject to change given individual circumstances. Please note: Fees will be subject to change if the course runs over two or more calendar years. You will also be required to pay the Student Services fee for each year of enrolment. The ancillary fee is now incorporated into the Student Services fee. Find out about help with fees.

Help with fees

Payment plans

At Chisholm, you can spread your tuition costs over the year by making part payments via direct debit on a weekly, fortnightly or monthly basis. Payment plans are available for local students enrolling in certificate level courses only. Read more about payment plans.

Scholarships

Annual scholarships may be available to eligible students suffering financial hardship through the Caroline Chisholm Education Foundation. Find out more about the scholarships, which to date have supported more than 150 students with grants ranging from a few hundred dollars to a few thousand, depending on circumstance and the area of study.

Government-subsidised training

Check here to see if you are eligible for government-subsidised training. Training to eligible students is delivered with Victorian and Commonwealth funding.