The Certificate III in Commercial Cookery will give you the confidence, skills and ability to work as a commercial cook or chef across a wide range of hospitality venues. The course is a blend of practical and class-room based delivery conducted in Holmesglen's commercial training kitchens.
Career opportunities, include:
Pathways to further study:
- SIT31016 Certificate III in Patisserie
- 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.
Carefully selected electives provide students with more diverse skills and create a greater understanding of kitchen management and culinary techniques that is critical for a chef and is highly sought-after by business owners.
The commercial cookery course requires students to undertake work placement. This work placement can be done in one of the student training restaurants - Cilantro or Zest - in a facilitated work placement model, or you can use your current employment. The requirements for work placement will be further discussed upon application.
On completing the course, 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.
To assist in this transition into employment, Holmesglen will also be delivering CV writing and interview workshops with the students to best prepare them for success.
April intake is only available part-time
To receive the qualification, you must complete 21 core units and electives. The electives have been selected by Holmesglen, based on current industry trends and requirements are unique to each campus.
At the Glen Waverley campus, you will undertake the following four electives:
- SITHKOP005 Coordinate cooking operations
- SITHCCC015 Produce and serve food for buffets
- SITHCCC011 Use cookery skills effectively
- SITHFAB002 Provide responsible service of alcohol
These electives are specially selected to provide students with additional skills in kitchen and leadership, management and cost control which are essential for today's chef.
If you have already completed other eligible elective units, these may be counted towards completion of the course.
||Use hygienic practices for food safety
||Participate in safe food handling practices
||Maintain the quality of perishable items
||Clean kitchen premises and equipment
||Use food preparation equipment
||Participate in environmentally sustainable work practices
||Prepare dishes using basic methods of cookery
||Prepare appetisers and salads
||Participate in safe work practices
||Prepare food to meet special dietary requirements
||Prepare stocks, sauces and soups
||Work effectively as a cook
||Use cookery skills effectively
||Prepare vegetable, fruit, eggs and farinaceous dishes
||Provide responsible service of alcohol
||Work effectively with others
||Plan and cost basic menus
||Coordinate cooking operations
||Prepare poultry dishes
||Prepare seafood dishes
||Prepare meat dishes
||Coach others in job skills
||Produce and serve food for buffets
||Produce cakes, pastries and breads
| Code || Name |
|SITXFSA001||Use hygienic practices for food safety|
|SITXFSA002||Participate in safe food handling practices|
|SITXINV002||Maintain the quality of perishable items|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHCCC001||Use food preparation equipment|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITXWHS001||Participate in safe work practices|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC020||Work effectively as a cook|
|SITHCCC011||Use cookery skills effectively|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHFAB002||Provide responsible service of alcohol|
|BSBWOR203||Work effectively with others|
|SITHKOP002||Plan and cost basic menus|
|SITHKOP005||Coordinate cooking operations|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITXHRM001||Coach others in job skills|
|SITHCCC015||Produce and serve food for buffets|
|SITHCCC019||Produce cakes, pastries and breads|
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.
There are no 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 and attend a pre-training interview. These 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 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 completion, you will attain 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:
- 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.
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|
|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 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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