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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 Certificate III in Commercial Cookery at Holmesglen offers a dynamic blend of practical and classroom training in our state-of-the-art commercial kitchens. Gain essential skills and knowledge for professional kitchen work with confidence. Open doors to exciting opportunities in restaurants, hotels, clubs, pubs, cafes, cafeterias, and coffee shops, igniting your culinary career.

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

  • SIT31021 Certificate III in Patisserie
  • 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

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, 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.<p>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.

Course Structure

Timetable

To receive the qualification, you must complete 20 core units and five electives. The electives have been selected by Holmesglen, based on current industry trends and requirements. <p>These electives are selected to provide students with additional skills in specialised menu items, safety and sustainability which are essential for today's chef. <p>If you have already completed other eligible elective units, these may be counted towards completion of the course.
Unit code Unit name
SITXWHS005 Participate in safe work practices
SITXFSA005 Use hygienic practices for food safety
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHKOP009 Clean kitchen premises and equipment
SITHCCC028 Prepare appetisers and salads
SITXFSA006 Participate in safe food handling practices
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC043 Work effectively as a cook
SITHPAT016 Produce desserts
SITHCCC041 Produce cakes, pastries and breads
SITXINV006 Receive, store and maintain stock
SITHKOP010 Plan and cost recipes
SITXHRM007 Coach others in job skills
Unit code Unit name
SITHCCC025 Prepare and present sandwiches
HLTAID011 Provide First Aid
SITHCCC038 Produce and serve food for buffets
SITHCCC044 Prepare specialised food items
BSBSUS211 Participate in sustainable work practices

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 get your application started with us. Our friendly Holmesglen team will be in touch to discuss your study opportunities and pre-training requirements.

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 $14,666
Government subsidised $4,502
Concession $901
Free TAFE eligible student FREE
Mandatory Non-Tuition Fees Cost
Materials fee $1,000
Activities fee $110

Additional Course Cost

Cooks Uniform $205 <br>Toolkit (from) $350 <br>Non-slip shoes (from) $60 <br>Paddock to plate Excursion (optional) $300

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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