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.
Career opportunities, include:
Pathways to further study:
- SIT40516 Certificate IV in Commercial Cookery
- SIT40616 Certificate IV in Catering Operations
- SIT40716 Certificate IV in Patisserie
Study at home through remote learning
While measures are in place to curb the spread of Coronavirus (COVID-19), units of theory for this course will be delivered remotely and other units delivered on campus with social distancing in place.
Find out more about remote learning
Watch our virtual tour
Take a tour of our hospitality, cookery and patisserie centre
Studying the Certificate III in Commercial Cookery at Holmesglen
On successful completion of the course, you will be equipped with the skills and knowledge to work effectively in any commercial kitchen environment.
Employment may be gained in various enterprises where food production occurs, including Restaurants, Hotels, clubs, pubs, cafes and catering organisations.
To receive this qualification, you must complete 21 core units and four electives. All elective units have been selected by Holmesglen.
||Use hygienic practices for food safety
||Use food preparation equipment
||Clean kitchen premises and equipment
||Participate in safe work practices
||Prepare and present simple dishes
||Prepare dishes using basic methods of cookery
||Prepare appetisers and salads
||Participate in safe food handling practices
||Maintain the quality of perishable items
||Participate in environmentally sustainable work practices
||Prepare stocks, sauces and soups
||Work effectively with others
||Prepare vegetable, fruit, eggs and farinaceous dishes
||Coach others in job skills
||Use cookery skills effectively
||Prepare food to meet special dietary requirements
||Coordinate cooking operations
||Prepare seafood dishes
||Prepare poultry dishes
||Produce cakes, pastries and breads
||Prepare meat dishes
||Work effectively as a cook
||Plan and cost basic menus
||Provide first aid
| Code || Name |
|SITXFSA001||Use hygienic practices for food safety|
|SITHCCC001||Use food preparation equipment|
|SITHKOP001||Clean kitchen premises and equipment|
|SITXWHS001||Participate in safe work practices|
|SITHCCC002||Prepare and present simple dishes|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITXFSA002||Participate in safe food handling practices|
|SITXINV002||Maintain the quality of perishable items|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITHCCC007||Prepare stocks, sauces and soups|
|BSBWOR203||Work effectively with others|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITXHRM001||Coach others in job skills|
|SITHCCC011||Use cookery skills effectively|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHKOP005||Coordinate cooking operations|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC014||Prepare meat dishes|
|SITHCCC020||Work effectively as a cook|
|SITHKOP002||Plan and cost basic menus|
|HLTAID003||Provide first aid|
Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.
There are no entry requirements for this qualification.
You will be required to have a Delta registration and signed contract with an employer.
Recognition of prior learning
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.
Qualification and recognition
After completing the course, you will receive the nationally endorsed SIT30816 Certificate III in Commercial Cookery.
Connections with industry
Students are able to join industry workshops that are available throughout the year. These can include but are not limited to:
- Paddock to plate tour
- Apprentice field trips
- Industry icon dinners.
How to apply
A training contract must be completed by the employer and apprentice within the first 12 weeks of employment.
A representative from the Australian Apprenticeship Support Network will visit the workplace to complete the training contract with the employer and the apprentice.
Visit australianapprenticeships.gov.au for more information.
If you have further questions about your application, please contact the department:
1300 639 888
Holmesglen may engage third parties to recruit students on behalf of the institute. Third party recruiters receive a commission and this will not impact on your fees.
Find out more about your rights and obligations as a student and the services we provide at Holmesglen.
|Tuition fees (GST exempt)
|Gov. subsidised Apprenticeship||$518.65|
Additional costs may apply to students who may require a Working With Children Check, National Police Check, consumables such as learning resources, personal protective equipment/clothing and immunisation costs as relevant to the course requirements.
All fees are indicative only. Your fees will be calculated on your individual circumstances at the time of enrolment. Training is delivered with Victorian and Commonwealth funding. Find out more about paying for your course.