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Our commercial cookery courses develop your skills in our on-campus restaurants – Cilantro and Zest –  so you  experience what it’s like to work in a real kitchen. And our students take part in high profile events such as the  Melbourne Food & Wine Festival. Previous graduates have gone on to win Australian Apprentice of the Year, National Cookery Apprentice of the Year, VIC TAFE Cookery Apprentice of the Year and the Thierry Marx Career Development awards.
 

Cookery Open Days

Join us for a presentation on the hospitality industry, our fabulous student training restaurant, commercial kitchens and study facilities. After receiving a general overview, our expert staff will talk to you in detail about commercial cookery programs, and pathways to further study. Remote learning options may be available. Please enquire if your course is available for remote learning.

- , Thu, 11 Mar

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Certificate III in Commercial Cookery

SIT30816

Apprenticeship

The Certificate III in Commercial Cookery is designed for those wishing to undertake a workplace apprenticeship, where training and assessment is delivered in industry by a qualified assessor.

Duration: Part time 3 years
Intakes: Various dates throughout the year
Campus: At your Workplace

The Certificate III in Commercial Cookery is designed for those wishing to undertake a workplace apprenticeship, where training and assessment is delivered in industry by a qualified assessor.

Certificate III in Commercial Cookery

SIT30816

Multiskilling

FREE TAFE COURSE
JOBTRAINER COURSE

This Certificate III in Commercial Cookery will create a multi-skilled graduate with the confidence, skills and ability to work professionally across a wide range of venues within the hospitality industry. The program contains a 10-week practical placement, designed to help students transition directly into employment on completion of the course.

Duration: Full time 1 year
Intakes: February, July
Campus: Moorabbin

This Certificate III in Commercial Cookery will create a multi-skilled graduate with the confidence, skills and ability to work professionally across a wide range of venues within the hospitality industry. The program contains a 10-week practical placement, designed to help students transition directly into employment on completion of the course.

Certificate III in Commercial Cookery

SIT30816

Non-apprenticeship

FREE TAFE COURSE
JOBTRAINER COURSE

The Certificate III in Commercial Cookery will give you the confidence, skills and ability to work professionally across a wide range of venues within the hospitality industry. The course is a blend of practical and classroom-based delivery conducted in Holmesglen's simulated commercial training kitchens.

Duration: Full time 1 year, Part time 18 months
Intakes: February, July
Campus: Glen Waverley

The Certificate III in Commercial Cookery will give you the confidence, skills and ability to work professionally across a wide range of venues within the hospitality industry. The course is a blend of practical and classroom-based delivery conducted in Holmesglen's simulated commercial training kitchens.

Certificate IV in Commercial Cookery

SIT40516

The Certificate IV in Commercial Cookery will give you the confidence, practical skills and leadership skills to work professionally across a wide range of venues within the hospitality industry. The course is a blend of practical and classroom-based delivery conducted in Holmesglen's simulated commercial training kitchens.

Duration: Full time 1 year
Intakes: February, July
Campus: Glen Waverley

The Certificate IV in Commercial Cookery will give you the confidence, practical skills and leadership skills to work professionally across a wide range of venues within the hospitality industry. The course is a blend of practical and classroom-based delivery conducted in Holmesglen's simulated commercial training kitchens.

Become a chef, study a commercial cookery course

Jessica Hall’s dream of being a chef and heading up a commercial kitchen motivated her to study a commercial cookery course at Holmesglen.
Read full article

All information is correct at the time of printing but subject to change.

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