The Certificate III in Commercial Cookery is a blend of practical and classroom based delivery that is conducted in Holmesglen's modern kitchens.
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
The skills and knowledge learnt will give you the ability to work in a range of kitchens within industry professionally and with confidence.
Further employment could be gained in various enterprises where food is prepared and served including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
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 environmentally sustainable work practices
||Work effectively with others
||Use food preparation equipment
||Clean kitchen premises and equipment
||Participate in safe food handling practices
||Maintain the quality of perishable items
||Participate in safe work practices
||Prepare dishes using basic methods of cookery
||Prepare food to meet special dietary requirements
||Use cookery skills effectively
||Coach others in job skills
||Prepare appetisers and salads
||Prepare vegetable, fruit, eggs and farinaceous dishes
||Provide responsible service of alcohol
||Prepare stocks, sauces and soups
||Prepare poultry dishes
||Prepare seafood dishes
||Prepare meat dishes
||Produce cakes, pastries and breads
||Work effectively as a cook
||Produce and serve food for buffets
||Coordinate cooking operations
||Plan and cost basic menus
| Code || Name |
|SITXFSA001||Use hygienic practices for food safety|
|BSBSUS201||Participate in environmentally sustainable work practices|
|BSBWOR203||Work effectively with others|
|SITHCCC001||Use food preparation equipment|
|SITHKOP001||Clean kitchen premises and equipment|
|SITXFSA002||Participate in safe food handling practices|
|SITXINV002||Maintain the quality of perishable items|
|SITXWHS001||Participate in safe work practices|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITHCCC011||Use cookery skills effectively|
|SITXHRM001||Coach others in job skills|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
|SITHFAB002||Provide responsible service of alcohol|
|SITHCCC007||Prepare stocks, sauces and soups|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC020||Work effectively as a cook|
|SITHCCC015||Produce and serve food for buffets|
|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
There are no entry requirements for this qualification.
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 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, you will receive the SIT30816 Certificate III in Commercial Cookery.
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|
|Other fees* (GST inc)
*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 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.