Courses

Welcome to the kitchen of your dreams, where your future career is waiting to unfold. With the Certificate III in Commercial Cookery, you’ll gain hands-on experience in the kitchen and acquire the fundamental food skills that can take you around the world. Jump into the dynamic world of hospitality and experience all it has to offer with your newfound practical and theoretical knowledge. This qualification provides a pathway to become a Commercial Cook in a wide range of hospitality establishments including bistros, cafes, hospitals, hotels, and restaurants.

To receive this qualification you must complete 25 units; 21 core units and 4 elective units. Students attend college 20 hours per week over 3 days with 1 day in the kitchen.

The course is conducted in 4 stages, each comprising 10 weeks, with holidays in between.

Work-based Training
As part of the course, students are required to complete 48 occasions of Work-based Training.  We will assist you in finding a suitable venue for you to complete your Work-based Training.

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, Egg 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

SITHCCC003 Prepare and Present Sandwiches
SITHKOP005 Coordinate cooking operations
SITXCOM002 Show Social and Cultural Sensitivity
SITXINV001 Receive and Store Stock

• 18 years or older
• Completion of Year 11 studies or equivalent
• IELTS 5.5 or equivalent
• Please see POLICY AND PROCEDURE – VET Assessment of literacy and Numeracy Skills for further information

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of 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 Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Graduates can expect to take on the role of Commercial Cook at a hospitality venue.

View all dates here.

Please click here for 2021 Important Dates.

View fees list here.

Welcome to the kitchen of your dreams, where your future career is waiting to unfold.With the Certificate III in Commercial Cookery, you’ll gain hands-on experience in the kitchen and acquire the fundamental food skills that can take you around the world. Jump into the dynamic world of hospitality and experience all it has to offer with your newfound practical and theoretical knowledge. This qualification provides a pathway to become a Commercial Cook in a wide range of hospitality establishments including bistros, cafes, hospitals, hotels, and restaurants.

To receive this qualification you must complete 25 units; 21 core units and 4 elective units. Students attend college 20 hours per week over 2-3 days with 1 day in the kitchen.

The course is conducted in 4 stages, each comprising 10 weeks, with holidays in between.

Workbased Training
As part of the course, students are required to complete 48 occasions of Work-based Training. We will assist you in finding a suitable venue for you to complete your Work-based Training.

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, Egg 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

SITHCCC003 Prepare and Present Sandwiches
SITHKOP005 Coordinate cooking operations
SITXCOM002 Show Social and Cultural Sensitivity
SITXINV001 Receive and Store Stock

Entry by interview

RECOGNITION OF PRIOR LEARNING

You may be able to shorten the length of 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 Acknowledge Education.

Please see Recognition of Prior Learning and Credit Transfer for more information.

Graduates can expect to take on the role of Commercial Cook at a hospitality venue.

View all dates here.

Please click here for 2021 Important Dates.

Full Fee Tuition: $10,000
Enrolment  $200
Materials, Uniform & Knife set: $500

$500