Course Overview
The Certificate III in Commercial Cookery course is designed for those with a passion for cookery in a commercial environment.
This hospitality course provides participants with skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition. Graduates are qualified to enter careers in hospitality establishments, including hotels, motels, and bistros.
This is a nationally recognised course.
Apprenticeship streams will take 2-3 years and non-apprentice full time students will take 1 year.
Click here for course modules
Core
| Module Code | Module Title | Nominal Hours |
| BSBSUS201 | Participate In Environmentally Sustainable Work Practices | 20 |
| BSBWOR203 | Work Effectively With Others | 15 |
| SITHCCC001 | Use food preparation equipment | 25 |
| SITHCCC005 | Prepare dishes using basic methods of cookery | 45 |
| SITHCCC006 | Prepare appetisers and salads | 25 |
| SITHCCC007 | Prepare stocks, sauces and soups | 35 |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | 45 |
| SITHCCC012 | Prepare poultry dishes | 25 |
| SITHCCC013 | Prepare seafood dishes | 30 |
| SITHCCC014 | Prepare meat dishes | 50 |
| SITHCCC018 | Prepare food to meet special dietary requirements | 75 |
| SITHCCC019 | Produce cakes, pastries and breads | 40 |
| SITHKOP001 | Clean kitchen premises and equipment | 13 |
| SITHKOP002 | Plan and cost basic menus | 30 |
| SITHPAT006 | Produce desserts | 100 |
| SITXFSA001 | Use hygienic practices for food safety | 15 |
| SITXFSA002 | Participate in safe food handling practices | 40 |
| SITXHRM001 | Coach others in job skills | 20 |
| SITXINV002 | Maintain the quality of perishable items | 10 |
| SITXWHS001 | Participate in safe work practices | 12 |
Elective
| Module Code | Module Title | Nominal Hours |
| SITHCCC002 | Prepare and present simple dishes | 25 |
| SITHCCC020 | Work effectively as a cook | 80 |
| SITHIND002 | Source and use information on the hospitality industry | 25 |
| SITHKOP403 | Coordinate Cooking Operations | 100 |
| SITHPAT005 | Produce petits fours | 30 |
How will I be assessed?
You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will know in advance about the type of assessment and how it will operate. There is the opportunity for reassessment and appeal and you will be given this information.
Additional comments
The Certificate III in Commercial Cookery can also be done as a full-time or part-time apprenticeship. Applicants will need to be employed for the apprenticeship. A part time industry course is also available. Students can use the succesful completion of the industry preparation course to gain credit towards a Certificate III in Commercial Cookery. For further information about part time options please call 9279 2285.
What will I study?
Certificate III in Commercial Cookery
For course information, please call 13 TAFE (13 8233) or fill our enquiry form.
For Business and Industry
We offer our business and industry clients customised workforce training, flexible delivery (when and where it suits you) and onsite assessments.
Call us on 1300 615 141 or contact us online for an obligation free consultation.
This training is delivered with Victorian and Commonwealth Government funding. Are you eligible for Government Subsidised fees? Find out now!
You may be eligible for concession. Find out now!
The fees listed below relate to 2018 courses and are indicative pricing only as total costs vary depending on the units you elect to study.
Concessions for Diploma and Advanced Diploma course categories are only available to Aboriginal or Torres Strait Islanders.
Payment plans are available. Click here to find out more.
Course availability is subject to enrolment numbers.
Your total course fee will typically include your tuition fee (table 1), any applicable consumables and/or material fees (table 2) and non-tuition fees such as student support fees (table 3).
Table 1
Enrolment type
Government Subsidised
Average annual course fee#
Full Fee
Average annual course fee#
Non-Apprentice
$4579.80
$915.269
$8500
Apprentice/Trainee
$2963.40
$592.68
$8500
Table 2
Average material
fees per annum *
$332.26
Average consumable
fees per annum*
$440.02
# The student tuition fees as published are subject to change given individual circumstances at enrolment.
* Materials/Consumables fees may vary for each individual based on the units they are studying.
Average tuition fees are based on the typical number of student contact hours undertaken by a student to complete this course. Average fees displayed are purely indicative and may not be your actual fee. Fees vary based on the number/hours of electives chosen by the student.
Click here to view maximum tuition fees. We strongly urge you to contact us for a more exact calculation of your fees. Additional fees may apply such as the Student Support Fee.
2018 Student Services Fee (Table 3)
| |
Type of cohort: |
| |
Eligible full fee paying student (more than 125 SC hours) |
Non eligible/FFS full fee paying student (more than 125 SC hours) |
Special cohort classes:
- Concession card holders
- Apprentices
- Trainees
- Work based students (100% off campus delivery)
- Full online delivery (100% off campus delivery)
|
Any students studying less than 125 hours in the full year |
| Domestic student services fees for 2018: |
$0.40 per student contact hour. $60 min total to $200 max total |
$0.40 per student contact hour. $60 min total to $200 max total |
$60 fixed fee |
None |
Exemptions
The following fee categories are exempt from the SSF -
ASH: Asylum Seeker Or Victim Of Human Trafficking Concession
ASZ: Asylum Seeker Or Victim Of Human Trafficking Non-concession
X: Community-based Orders/Judy Lazarus Transition Centre
OZ: International Student
M: Prisoner
YTC: Young People Transitioning From Care – Concession
YTN: Young People Transitioning From Care - No Concession
Short courses
student contact hours
|
Total hours^
|
Indicative hours*
|
Government Subsidised $/SCH
|
Indigenous Concession $/SCH
|
Full fee $/SCH
|
|
945
|
898
|
$5.10
|
$1.02
|
$9.47
|
^This is based on the maximum number of student contact hours for the total duration of the course. Hours may vary depending on electives chosen by the student.
*This is based on the maximum number of student contact hours for the calendar year of 2018. Hours may vary depending on electives chosen by the student.If you have to undertake training as part of Skills Recognition, your tuition fees are charged according to the applicable rate per Student Contact Hour depending on your eligibility for government subsidised, concession or full fees.
For more information about our fees structure, click here.
What costs and other fees should I expect?
Contact the Contact Centre on 13 TAFE (13 8233) or enquiries@kangan.edu.au for a fee schedule. There may be extra costs for reference books, protective clothing or specialised materials.
Can I apply?
There are no set prerequisites for this course. However it is recommended that you have satisfactory numeracy and literacy skills to undertake this course or are mature age and have sufficient work experience to successfully undertake the course. OR You may apply if you have satisfactorily completed VCE or an approved equivalent course and the satisfactory completion of the work requirements (eligibility to transfer); or are mature age and have sufficient work experience to successfully undertake the course. (Mature age is anyone over the age of 18 who has been out of full-time education for more than 12 months.)
Where and how can I study?
You will study at the Broadmeadows campus or workplace
What employment opportunities will I have?
This course may lead to employment in a variety of hospitality establishments. You may find yourself working in a hotel, motel, restaurant, cafe bistro, reception centre or a resort overseas. Cooking is a rewarding career and one which will bring out your natural creativity and possibly take you all over the world.
What skills will I have when I complete this course?
You will gain skills and knowledge and experience in practical food production.
What qualifications will I receive?
On successful completion of the course you will be awarded the Certificate III in Commercial Cookery. As part of the Australian Qualifications Framework this program is nationally recognised.
What opportunities for further studies will I have?
This course will lead to higher level studies at Certificate IV level. Credit transfers may be available into Certificate IV in Cookery.
How do I apply?
To apply for this course you must fill in a direct application form which can be obtained from the institute by calling the Contact Centre on 13 TAFE (13 8233) or email sfelsinger@kangan.edu.au. This course will also have a mid-year intake.
How will I be selected for this course?
All applicants will need to go through the enrolment process