Certificate III In Commercial Cookery

Obtain your apprenticeship in commercial cookery

Course code

SIT30816

Delivery location

Dandenong, Mornington Peninsula, Workplace

International

Not available for International students

Length

Part Time, 3 years.

Start dates

Ongoing

• 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 successfully complete you can study Chisholm’s Certificate IV in Commercial Cookery.
  
  Chisholm TAFE is one of 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.
  
  INHERENT REQUIREMENTS
  
  Apprentices must have a Registered Training Agreement with their employer,
  
  Core skills required for this course: literacy and numeracy range from levels two to three.
  
  Physical: Students will be required to undertake manual handling, including heavy lifting of up to 8kg, use kitchen tools and utensils and be able to stand for a minimum of 4 hour blocks.

• 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
  SITXWHS001	Participate in safe work practices
  SITHKOP002	Plan and cost basic menus
  SITHKOP001	Clean kitchen premises and equipment
  SITHCCC020	Work effectively as a cook
  SITHCCC018	Prepare food to meet special dietary requirements
  SITHCCC019	Produce cakes, pastries and breads
  BSBSUS201	Participate in environmentally sustainable work practices
  SITXFSA001	Use hygienic practices for food safety
  BSBWOR203	Work effectively with others
  SITHCCC003	Prepare and present sandwiches
  SITXINV002	Maintain the quality of perishable items
  SITHCCC021	Prepare specialised food items
  SITHCCC015	Produce and serve food for buffets
  SITHCCC007	Prepare stocks, sauces and soups
  SITXHRM001	Coach others in job skills
  SITXFSA002	Participate in safe food handling practices

• Career pathways

  Nationally recognised training	Certificate III In Commercial Cookery	Certificate IV In Commercial Cookery
  Possible job outcome	professional chef commercial kitchen supervisor	commercial cook commercial kitchen supervisor chef de partie

• 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, It is recommended school leaver students complete the pre-apprenticeship pathway (Certificate II) prior to enrolling, or complete a pre-training assessment for literacy and numeracy of BKSB assessment with an outcome of ACSF exit level 2, working level 3, Please note: students will be required to undertake manual handling, including heavy lifting of up to 8kg, use kitchen tools and utensils and be able to stand for a minimum of 4 hour blocks

• Fees

  Fees

  Indicative course fees
  	Student eligible for government-subsidised training 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)	$769.70	$3848.50	$16826.00
  Total course materials and associated fees (GST inc)	$1305.00	$1305.00	$1305.00
  Student Services fee (GST inc and maximum payable each year)	$135	$270	$270
  Payable	$2209.70	$5423.50	$18401.00

  *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. Check here to see if you are eligible for government-subsidised training. Training to eligible students is delivered with Victorian and Commonwealth funding. Students with a disability are encouraged to apply for this course using Skills First funding.

• 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. Students with a disability are encouraged to apply for this course using Skills First funding.