Certificate III In Commercial Cookery

If you have a passion for food, start a career in cookery

Learn more about the vibrant culinary industry and take your career to a new level.

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.

TIMETABLE
Tuesday, Wednesday and Thursday - 8am to 4pm

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

Course code: SIT30816
On campus: Dandenong, Frankston, Bass Coast, Mornington Peninsula, In your workplace
Online: Not available Online
International: Go to International students page
Length: Full Time, 1 year. Part Time, 2 years.
Commencing: 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 cook in restaurants, cafes, hotels, International resorts around the world and healthcare facilities.

The course can be completed full time over 12 months or part time over two years.

Once complete, you can study Chisholm’s Certificate IV in Commercial Cookery, specialising in either commercial cookery or patisserie. Further pathways include Chisholm's Diploma of Hospitality.

Chisholm TAFE is the largest provider of tertiary and vocational education 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.

Sample study units

Unit code	Unit Description
SITHCCC014	Prepare meat dishes
SITHCCC006	Prepare appetisers and salads
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC013	Prepare seafood dishes
SITHCCC011	Use cookery skills effectively
SITHCCC020	Work effectively as a cook
SITHCCC007	Prepare stocks, sauces and soups
SITHCCC012	Prepare poultry dishes

Admission requirements
Year 10 or equivalent, or mature age

Fees

Fees
Fees and charges	Concession card holder or dependant	Government subsidised	Full-fee-paying student
Maximum full course tuition fee* (GST exempt)	$624.00	$3119.00	$14742.00
Materials fee (GST inc)	$426.00	$426.00	$426.00
Student Services and Amenities fee (GST inc and payable each calendar year)	$75.00	$175.00	$175.00
Ancillary fee (payable each calendar year)	$25.00	$25.00	$25.00
Total	$1150.00	$3745.00	$15368.00

*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. 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 our 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.

Career pathways

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

Skills recognition

Did you know that your current skills, knowledge and experience can help you get a qualification.

Find out more about skills recognition and RPL.