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.
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
Studying the Certificate III in Commercial Cookery at Holmesglen
The course is taught through a blend of online, classroom and practical training at Holmesglen's modern commercial kitchens
The inclusion of key front-of-house units such as the Responsible Service of Alcohol (RSA) and coffee making (barista) - is designed to provide students with skills useful across all areas of hospitality.
The introduction of artisan baking units will provide students with essential skills in this major growth area of the industry.
Students will be encouraged to find their own practical placement, however students who are unable to do this will be assisted to find suitable placements. Flexibility will also be given to students to utilise their existing employment if they prefer.
On completing the course, multi-skilled graduates will be well-positioned to find employment across a wide range of enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, aged and health care facilities.
Holmesglen will also be delivering CV writing and interview workshops to students to assist with their transition into employment .
To receive this qualification, you must complete 21 core units and four electives.
The electives have been selected by Holmesglen based on current industry trends and requirements.
||Use hygienic practices for food safety
||Participate in safe work practices
||Clean kitchen premises and equipment
||Use food preparation equipment
||Prepare dishes using basic methods of cookery
||Prepare appetisers and salads
||Prepare stocks, sauces and soups
||Prepare vegetable, fruit, eggs and farinaceous dishes
||Maintain the quality of perishable items
||Prepare poultry dishes
||Prepare seafood dishes
||Prepare meat dishes
||Prepare food to meet special dietary requirements
||Provide responsible service of alcohol
||Prepare and serve espresso coffee
||Work effectively with others
||Participate in safe food handling practices
||Participate in environmentally sustainable work practices
||Produce cakes, pastries and breads
||Produce basic artisan products
||Work effectively as a cook
||Use cookery skills effectively
||Plan and cost basic menus
||Coach others in job skills
| Code || Name |
|SITXFSA001||Use hygienic practices for food safety|
|SITXWHS001||Participate in safe work practices|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITXINV002||Maintain the quality of perishable items|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHFAB002||Provide responsible service of alcohol|
|SITHFAB005||Prepare and serve espresso coffee|
|BSBWOR203||Work effectively with others|
|SITXFSA002||Participate in safe food handling practices|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITHCCC019||Produce cakes, pastries and breads|
|FBPRBK3018||Produce basic artisan products|
|SITHCCC020||Work effectively as a cook|
|SITHCCC011||Use cookery skills effectively|
|SITHKOP002||Plan and cost basic menus|
|SITXHRM001||Coach others in job skills|
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 formal entry requirements for this qualification however Holmesglen requires that applicants attend a pre-training review to determine their suitability for the program.
Prior to enrolment all applicants are required to complete a literacy and numeracy assessment. This will assist with determining your suitability to the course, verify your training plan, and identify any learning support needs.
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
On completion, students will be awarded 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.
This year, 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:
- Chef Masterclass events
- Melbourne epicurean experiences
- Paddock-to-plate tours to Holmesglen's Eildon Rural Property
- Industry icon dinners
- Degustation wine dinners
- Networking opportunities with industry mentors
- Cheese and wine-tasting event.
How to apply
Visit How to Apply for more information on the application process.
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)
|Free TAFE eligible student||FREE|
|JobTrainer eligible student||FREE|
|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 fees or a Free TAFE course.
Additional costs may also apply for course consumables 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 may apply to your 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