Certificate III in Commercial Cookery Course Code SIT30816 Non-apprenticeship

Overview

Career opportunities, include:

• Commercial cook
• Chef

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.

Course structure

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.

Units

Assessment

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.

Entry requirements

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.

Outcomes

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

Direct

Apply Now

Visit How to Apply for more information on the application process.

Recruitment

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.

Fees

^*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 .