Certificate III in Commercial Cookery

Course Code SIT30821

Non-apprenticeship

Duration
  • Part Time
  • 18 months
  • Full Time
  • 1 year
Delivery
  • On Campus
Intakes
Campus
  • Glen Waverley

This course is not available for International Students

Free TAFE Course

You may be eligible to study this course for FREE.

Overview

The SIT30821 - Certificate III in Commercial Cookery equips you with practical skills in Holmesglen’s commercial training kitchens. Learn to prepare a variety of dishes, including vegetarian and vegan meals, and gain the confidence to work in restaurants, cafes, hotels, and more. This course prepares you for a rewarding career in the fast-growing hospitality industry.

Career Opportunities

  • This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
  • Individuals can exit these qualifications with skills to work in industry at a skilled operational level.

Pathway to further studies

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

Studying the Certificate III in Commercial Cookery at Holmesglen

The course is taught through a blend of classroom and practical training at Holmesglen's modern commercial kitchens. <p>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 highly sought-after by business owners. <p>The commercial cookery course requires students to undertake work placement. This work placement can be done in our student training restaurant 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.<p>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, and aged and health care facilities. <p>To assist in this transition into employment, Holmesglen offers CV writing and interview workshops to students to best prepare them for success.

Entry Requirements

To be eligible, students must be at least 16 years of age.
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.

Course Structure

Timetable

This course consists of 25 units made up of 20 core units and 5 electives. Electives are chosen by Holmesglen based on consultation with industry.<p>This part-time on campus course is delivered over 18 months – 3 semesters of 18 weeks each, 2 days per week for face-to-face delivery. Classes are held Friday from 5pm - 9.30pm and Saturday from 8am - 4pm.<p>Learners will be involved in a 5-week (100 hours) practical placement during the second and third semester of their course. The practical placement coordinator will visit each learner during their placement.
Unit code Unit name
SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in safe work practices
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITXINV006 Receive, store and maintain stock
SITHCCC035 Prepare poultry dishes
SITXFSA006 Participate in safe food handling practices
SITHCCC043 Work effectively as a cook
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHPAT016 Produce desserts
SITHCCC041 Produce cakes, pastries and breads
SITHKOP010 Plan and cost recipes
SITXHRM007 Coach others in job skills
Unit code Unit name
SITHCCC025 Prepare and present sandwiches
BSBSUS211 Participate in sustainable work practices
SITHCCC038 Produce and serve food for buffets
SITHCCC044 Prepare specialised food items
HLTAID011 Provide First Aid

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

Direct

Click the ‘apply’ button below to start your application. Our Holmesglen team will reach out to discuss your study options and pre-training requirements.

No ‘apply’ button? Click ‘enquire online’ to register your interest for our next available intake. 

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.

Outcomes

Qualification and Recognition

On completion, you will attain the SIT30821 - Certificate III in Commercial Cookery

Industry Connections

Fees

Tuition fees GST exempt Cost
Full Fee $15,440
Government subsidised $4,744
Concession $949
Free TAFE eligible student FREE
Mandatory Non-Tuition Fees Cost
Materials fee $1,050
Activities fee $115
General Services Fee $70 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 $1000. <br>This is for items including, but not limited to: <br>• cooks uniform including checkered pants, white jacket and non-slip enclosed toe shoes - $270 <br>• toolkit and knife set - from $370 <br>• extra activities ‘Paddock to plate’ excursion (optional) - $350

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-scholarships/government-subsidised-training">Find out now if you are eligible for Government-subsidised fees or Concession. </a>

 

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