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Certificate III in Commercial Cookery

Course Code SIT30821

Apprenticeship

Duration
  • Full Time
  • 3 years
Delivery
  • On Campus
Intakes
Campus
  • Glen Waverley
  • Off Campus

This course is not available for International Students

Overview

The Certificate III in Commercial Cookery provides comprehensive training for aspiring chefs and commercial cooks through a workplace apprenticeship. This cookery course combines hands-on industry experience with structured learning, helping you gain essential skills for a culinary career. Training and assessment are conducted by qualified chefs in real-world kitchens, ensuring you acquire the practical expertise needed to succeed in the hospitality industry.

Career Opportunities

  • Commercial cook
  • Chef

Pathway to further studies

  • SIT40521 Certificate IV in Kitchen Management,
  • SIT40721 Certificate IV in Patisserie
  • SIT50422 Diploma of Hospitality Management
  • Bachelor of Hospitality Management

Studying the Certificate III in Commercial Cookery at Holmesglen

Studying the Certificate III in Commercial Cookery at Holmesglen provides a unique opportunity to learn from industry experts in a supportive and friendly environment. You’ll gain hands-on experience through a workplace apprenticeship, where practical training in state-of-the-art facilities enhances your skills as an aspiring chef or commercial cook. The course combines real-world kitchen experience with structured learning, ensuring you develop essential skills for a successful career in the hospitality industry. With dedicated and experienced teachers guiding you throughout your apprenticeship, you'll master key techniques, from food preparation to kitchen operations, equipping you with the knowledge and confidence to excel in professional kitchens.<p>SIT31021 Certificate III in Patisserie (Commercial Cookery Stream) while enrolled in SIT30821 to achieve a dual qualification of Certificate III in Commercial Cookery and Certificate III in Patisserie.

Entry Requirements

To be eligible, students must be at least 16 years of age and employed as an apprentice in a suitable establishment.
Prior to enrolment or commencement of training you will be required to complete a literacy and numeracy assessment and 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.

Course Structure

Timetable

To receive this qualification, you must complete 25 units in total, comprising of 20 core units and 5 elective units. The five elective units should include 3 units from either Group A or Group B and 2 units from Group A, Group B, or Group C.<p>Holmesglen has selected these electives based on industry input, aiming to equip apprentices with skill sets for seamless workplace integration and ongoing on-the-job learning.<p>This full-time workplace-based course is delivered over 36 months (6 semesters, 1 day per month). The trainer will visit the apprentice in the workplace once per month.
Unit code Unit name
SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in safe work practices
SITXINV006 Receive, store and maintain stock
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHKOP009 Clean kitchen premises and equipment
SITHCCC043 Work effectively as a cook
SITXFSA006 Participate in safe food handling practices
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITXHRM007 Coach others in job skills
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHPAT016 Produce desserts
SITHCCC041 Produce cakes, pastries and breads
SITHKOP010 Plan and cost recipes
Unit code Unit name
SITHCCC025 Prepare and present sandwiches
BSBSUS211 Participate in sustainable work practices
SITHCCC044 Prepare specialised food items
HLTAID011 Provide First Aid
SITHCCC039 Produce pates and terrines

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.

How to apply

Apprenticeship

A training contract must be completed by the employer and apprentice within the first 12 weeks of employment.<br>A representative from the Australian Apprenticeship Support Network will visit the workplace to complete the training contract with the employer and the apprentice.<br><a href="https://www.australianapprenticeships.gov.au/">Visit australianapprenticeships.gov.au </a> for more information.

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.

Outcomes

Qualification and Recognition

On completion you will receive the SIT30821 Certificate III in Commercial Cookery.

Industry Connections

Fees

Tuition fees GST exempt Cost
Gov. subsidised Apprenticeship $3,211
Concession $643
Mandatory Non-Tuition Fees Cost
Activities fee $500
General Services Fee $70 Per Semester
General Services Fee (Concession) $35 Per Semester

The General Services Fee (GSF) at Holmesglen is a mandatory annual fee applicable to all students enrolled in Certificate I through Advanced Diploma courses. This fee supports various student services such as counselling, welfare support, and learning assistance provided by our dedicated student support and wellbeing teams. For more details on the GSF and its specific allocations, please visit the <a title=" General Services Fee page" href="/current-students/course-resources/fees-and-payments/General-Services-Fee.html">General Services Fee (GSF) page</a>.

Additional Course Cost

The indicative additional course costs for this course are $350. <br>This is for items including, but not limited to: <br>• extra activities ‘Paddock to plate’ excursion (optional) - $350 <br>Apprentices will be required to provide their own uniform and knife kit. Some employers may purchase this on behalf of the apprentice. If they do not provide this, apprentices are able to purchase a uniform and knife kit from a Holmesglen supplier: <br>• cooks uniform including checkered pants, white jacket and non-slip enclosed toe shoes - from $270 <br>• toolkit comprised and knife set - from $370

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. <a href="/study-with-us/tafe-study/tafe-fees-and-funding">Find out now if you are eligible for Government-subsidised fees or Concession. </a>

 

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