The Certificate III in Commercial Cookery provides training to become a commercial cook or chef by undertaking 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
- SIT40716 Certificate IV in Patisserie
- SIT50416 Diploma of Hospitality Management
- Bachelor of Hospitality Management
Head Chef, The Notting Hill Hotel, Certificate III Commercial Cookery (apprenticeship)
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
||Participate in safe food handling practices
||Participate in environmentally sustainable work practices
||Participate in safe work practices
||Clean kitchen premises and equipment
||Use food preparation equipment
||Prepare and present simple dishes
||Work effectively with others
||Prepare dishes using basic methods of cookery
||Use cookery skills effectively
||Prepare appetisers and salads
||Prepare stocks, sauces and soups
||Maintain the quality of perishable items
||Prepare vegetable, fruit, eggs and farinaceous dishes
||Work effectively as a cook
||Prepare poultry dishes
||Prepare seafood dishes
||Coach others in job skills
||Provide first aid
||Prepare meat dishes
||Prepare food to meet special dietary requirements
||Produce cakes, pastries and breads
||Coordinate cooking operations
||Plan and cost basic menus
| Code || Name |
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITXWHS001||Participate in safe work practices|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHCCC001||Use food preparation equipment|
|SITHCCC002||Prepare and present simple dishes|
|BSBWOR203||Work effectively with others|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC011||Use cookery skills effectively|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITXINV002||Maintain the quality of perishable items|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHCCC020||Work effectively as a cook|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITXHRM001||Coach others in job skills|
|HLTAID003||Provide first aid|
|SITHCCC014||Prepare meat dishes|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHKOP005||Coordinate cooking operations|
|SITHKOP002||Plan and cost basic menus|
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.
To be eligible, students must be at least 16 years of age and employed as an apprentice in a suitable establishment.
COVID-19 vaccination requirements
Please refer to our coronavirus update page to view current vaccine requirements.
Recognition of prior learning
You may be able to reduce the number of units to be studied in 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
On the completion of your apprenticeship, you will be awarded the SIT30816 Certificate III in Commercial Cookery.
Connections with industry
A major strength of Holmesglen's Hospitality, Cookery and Bakery Department is our connections with industry. For many years, we have forged relationships with industry bodies such as Shared Tables, Australian Culinary Federation (ACF) and Les Toques Blanches, as well as hundreds of businesses through our workplace training.
We have created a range of 'out of the box" opportunities for our students to provide additional value and experience for their learning, these include:
- Involvement in numerous cooking competitions
- Chef masterclass events
- Paddock-to-plate tours to Holmesglen's Eildon Rural Property
- Industry icon dinners
- Networking opportunities with industry mentors
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||$2,735|
|Mandatory Materials and Activities fees * (GST inc)
*Mandatory Materials and Activities fees are still payable by all students including students who may be eligible for Government subsidised/Concession fees.
**Additional costs may also apply for course consumable and other costs. These may include consumables such as learning resources, personal protective equipment/clothing and other costs such as immunisation costs, National Police Check and Working with Children Check for relevant courses. To view the additional costs that apply for each course, download a full list of estimated additional costs by course (PDF - 102kb).
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 now if you are eligible for Government-subsidised fees or Concession
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