Certificate III in Commercial Cookery

Using a blend of online and practical skills development, this course provides you with essential skills in the following areas:

• food preparation (poultry, meat, seafood, vegetables, dairy, fruits)
• desserts (cakes, pastries)
• menu planning and costing
• basic knife skills
• basic methods of cookery
• teamwork
• sustainable work practices
• food hygiene, food safety and OHS.

You will learn a range of practical skills and the latest trends and techniques used in the industry under the guidance of experienced chefs.

All non-apprentice students studying full time or part time are required to complete 48 service periods of work placement in a commercial kitchen.

On successful completion, you can choose to pathway into the Certificate IV in Commercial Cookery SIT40516 and may find employment as a:

• commis chef
• sous chef.

It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete unit SITHCCC014 Prepare meat dishes without meeting this requirement. The completion of this unit is required to complete the Certificate III in Commercial Cookery SIT30816.

View the TAFE study dates and breaks.

Prospective careers in hospitality include a cook and/or trainee chef in:

• restaurants/cafes
• hotels
• resorts
• reception centres
• airlines
• hospitals
• aged care residences
• cruise ships
• catering companies
• clubs.

The course structure comprises the following core and elective units. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback.

To be awarded SIT30816 Certificate III in Commercial Cookery, a student must successfully complete a total of twenty-five (25) units of competency, comprising of:

• twenty-one (21) core units, and;
• four (4) elective units, of which:
• four (4) units, which can be selected from the SIT30816 Certificate III in Commercial Cookery qualification, elsewhere in the SIT Training Package, or any other current training package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification as well as be approved by the Polytechnic.

Use our credit calculator to find out how much credit you could get towards your course, based on your previous study.

You may be able to complete your qualification sooner through formal recognition of your existing skills. This is known as Recognition of Prior Learning (RPL).

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications. Applications for RPL can be made prior to enrolling.

Call us on 1300 TAFE VP (1300 823 387) to discuss RPL options with the course manager.

Before starting your application, please read through the step-by-step VU Polytechnic application process to make sure you have all the necessary documents and information ready to successfully complete your application.

Before applying, you should consider whether you also want to apply for:

• Credit transfer/Recognition of prior learning (RPL): If you have significant experience or studies elsewhere you may be eligible for credit for some units of your course and not have to undertake them.