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

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

commis chef sous chef executive chef.

TAFE study dates and breaks 2020.

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.

Course structure and units

CORE UNITS

• BSBSUS201 - Participate in environmentally sustainable work practices
• BSBWOR203 - Work effectively with others
• SITHCCC001 - Use food preparation equipment
• SITHCCC005 - Prepare dishes using basic methods of cookery
• SITHCCC006 - Prepare appetisers and salads
• SITHCCC007 - Prepare stocks, sauces and soups
• SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC012 - Prepare poultry dishes
• SITHCCC013 - Prepare seafood dishes
• SITHCCC014 - Prepare meat dishes
• SITHCCC018 - Prepare food to meet special dietary requirements
• SITHCCC019 - Produce cakes, pastries and breads
• SITHCCC020 - Work effectively as a cook
• SITHKOP001 - Clean kitchen premises and equipment
• SITHKOP002 - Plan and cost basic menus
• SITHPAT006 - Produce desserts
• SITXFSA001 - Use hygienic practices for food safety
• SITXFSA002 - Participate in safe food handling practices
• SITXHRM001 - Coach others in job skills
• SITXINV002 - Maintain the quality of perishable items
• SITXWHS001 - Participate in safe work practices

ELECTIVE UNITS

• BSBCMM201 - Communicate in the workplace
• SITHCCC021 - Prepare specialised food items
• SITHKOP004 - Develop menus for special dietary requirements
• SITXFSA004 - Develop and implement a food safety program

Recognition of Prior Learning and/or Credit Transfers

Previous completion of units at the Polytechnic or any other Registered Training Organisation and/or previous attainment of skills and knowledge may be credited towards this course. Units must satisfy the completion rules of the training package and be assessed as appropriate by the Polytechnic.

Meeting the minimum admission requirements does not guarantee you entry into this course. Some courses receive more applications than the number of places available. In this situation we will also assess your education, work and other relevant experience.

If you do not meet the minimum requirements you may be eligible for one of our special admission programs. We also encourage you to explore our study pathways to help you reach your goal.

Find out more about how to apply for our courses, and our commitment to admissions transparency.

Entry requirements

Prior to enrolment, all applicants will be required to complete a literacy and numeracy assessment to assist with determining eligibility and to identify learning support needs.

Pathways from VU courses

There are many ways you can start your education journey at VU. Pathways offer an easy transition between courses at different levels, so that you can start with a certificate and progress right through to postgraduate study.

Find out more about pathways and credits.

Recognition of Prior Learning (RPL)

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.

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.