Certificate III In Commercial Cookery

This is a Free TAFE for Priority Course. Find out about your eligibility

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

Course code

SIT30816

On campus

Dandenong, Mornington Peninsula, Workplace

Online

Not available Online

International

Go to International students page

Length

Full Time, 11 months.

Start dates

13 July 2020 (Dandenong)

• 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, 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.

• Study units

  Unit code	Unit Description
  SITHCCC014	Prepare meat dishes
  SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes
  SITXWHS001	Participate in safe work practices
  SITHKOP001	Clean kitchen premises and equipment
  SITHCCC007	Prepare stocks, sauces and soups
  BSBWOR203	Work effectively with others
  SITHCCC020	Work effectively as a cook
  SITHCCC005	Prepare dishes using basic methods of cookery
  SITHCCC013	Prepare seafood dishes
  BSBSUS201	Participate in environmentally sustainable work practices
  SITHCCC001	Use food preparation equipment
  SITXFSA002	Participate in safe food handling practices
  SITXFSA001	Use hygienic practices for food safety
  SITHPAT006	Produce desserts
  SITHCCC012	Prepare poultry dishes
  SITHCCC018	Prepare food to meet special dietary requirements
  SITHCCC006	Prepare appetisers and salads
  SITXINV002	Maintain the quality of perishable items
  SITHKOP002	Plan and cost basic menus
  SITXHRM001	Coach others in job skills
  SITHCCC011	Use cookery skills effectively
  SITHCCC019	Produce cakes, pastries and breads

• Career pathways

  Nationally recognised training	Certificate III In Commercial Cookery	Certificate IV In Commercial Cookery	Certificate IV In Patisserie	Certificate IV in Hospitality
  Possible job outcome	professional chef commercial kitchen supervisor	commercial cook commercial kitchen supervisor chef de partie	professional patisserie cook pastry chef food manager commercial kitchen supervisor	concierge bar supervisor duty manager gaming supervisor food and beverage team leader

• 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

  Year 10 or equivalent, or mature age with relevant work experience

• Fees

  Fees

  Indicative course fees
  	Government subsidised 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)	$812.70	$4063.50	$11718.00
  Total course materials and associated fees (GST inc)	$1210.00	$1210.00	$1210.00
  Student Services fee (GST inc and maximum payable each year)	$125	$250	$250
  Payable	$2147.70	$5523.50	$13178.00
  Student eligible for Free TAFE course (Tuition fee exempt)
  Payable (Free TAFE)	$1335.00	$1460.00	N/A

  *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 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.