Certificate III in Commercial Cookery Apprenticeship
Sorry, this course is not available for international students.
If you are a local student you may be eligible.
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Overview
3 years part time
February, July
This is the apprenticeship version of the course. Learn more about the non-apprenticeship Certificate III in Commercial Cookery SIT30821 here.
In good taste
Are you interested in adding some flavour to your career? Food is life and skilled cooks can work anywhere from the local pub to international Michelin-starred restaurants. Our Certificate III in Commercial Cookery SIT30821 (Apprenticeship) is the first step in a skilled career that can take you around the world.
Cook like a masterchef
Every day will be different in Melbourne Polytechnic’s commercial training kitchens. You’ll learn the foundation skills and latest trends used in kitchens around the country. Our kitchens are state-of-the-art and have been used for television shows, including Masterchef and The Great Australian Bake Off. Graduates are skilled in all areas of cookery, including knife skills, food preparation, desserts, sustainable work practices, kitchen teamwork and cost-effective menu planning. On completion of the Certificate III in Commercial Cookery SIT30821, you will receive first aid and food hygiene certification to support your qualification wherever you take it.
A delicious career
Imagine waking up on a tropical beach everyday or inhaling the rush of New York, Paris or London. As a chef, you can travel the world while working in a pub, restaurant, cafe or resort. Whether you’re starting out or changing careers, Melbourne Polytechnic cookery students leave our kitchens jobready and sought after.
Career Pathways
Where will the Certificate III in Commercial Cookery - Apprenticeship SIT30821 take me?
If you complete this course successfully, you might work as a qualified chef in a variety of establishments.
- Reception Centre Chef
- Bistro Chef
- Boarding School Chef
- Restaurant Chef
- Hospital Chef
- Motel Chef
- Nursing Home Chef
- Hotel Chef
- Cruise Liner Chef
- Catering Company Chef
Study Pathways
Once you’ve successfully completed the Certificate III in Commercial Cookery SIT30821 (Apprenticeship), you can move into:
Further study could lead you to our Bachelor of Hospitality Management HETHTHM
Course Details
Delivery methods
- Workplace
How you will study
Each course has a dedicated learning method that is designed to let you thrive in your studies.
On-campus
Interactive learning in a face-to-face environment. Classes will be held at a Melbourne Polytechnic campus or partner institute. Visit the How You'll Study page for more information.
Assessment Methods
We use various forms of assessment, including practical assessment, assignments, class work and direct observation
Units of Study
The hours displayed are nominal, actual classroom hours delivered may differ. Please contact us for the latest student contact hours information.
| Code | Subject | Elective | Hours |
| BSBSUS211 | Participate in sustainable work practices | Elective | 20 |
| HLTAID011 | Provide First Aid | Elective | 18 |
| SITHCCC023 | Use food preparation equipment | Core | 25 |
| SITHCCC025 | Prepare and present sandwiches | Elective | 10 |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core | 45 |
| SITHCCC028 | Prepare appetisers and salads | Core | 25 |
| SITHCCC029 | Prepare stocks, sauces and soups | Core | 35 |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | Core | 50 |
| SITHCCC031 | Prepare vegetarian and vegan dishes | Core | 40 |
| SITHCCC032 | Produce cook-chill and cook-freeze foods | Elective | 70 |
| SITHCCC035 | Prepare poultry dishes | Core | 35 |
| SITHCCC036 | Prepare meat dishes | Core | 55 |
| SITHCCC037 | Prepare seafood dishes | Core | 35 |
| SITHCCC041 | Produce cakes, pastries and breads | Core | 55 |
| SITHCCC042 | Prepare food to meet special dietary requirements | Core | 75 |
| SITHCCC043 | Work effectively as a cook | Core | 100 |
| SITHKOP009 | Clean kitchen premises and equipment | Core | 13 |
| SITHKOP010 | Plan and cost recipes | Core | 40 |
| SITHPAT016 | Produce desserts | Core | 100 |
| SITXFSA005 | Use hygienic practices for food safety | Core | 15 |
| SITXFSA006 | Participate in safe food handling practices | Core | 40 |
| SITXFSA007 | Transport and store food | Elective | 15 |
| SITXHRM007 | Coach others in job skills | Core | 20 |
| SITXINV006 | Receive, store and maintain stock | Core | 20 |
| SITXWHS005 | Participate in safe work practices | Core | 12 |
Fees & Costs
| Concession | Government subsidised fee | Non-subsidised fee | |
|---|---|---|---|
| Tuition fee | $1100 | $5500 | $14000 |
| Maximum annual amenities | $175 | $250 | $250 |
| Total payable | $1275 | $5750 | $14250 |
| Per year | $0 |
| Per semester | $0 |
| Materials fee | $405 |
The student tuition fees as published are subject to change given individual circumstances at enrolment.
Displayed course fees are indicative only. There are many variables that impact the total amount of your full course costs including qualification for government subsidies, concessions or recognition of prior learning. Tuition fees do not include the cost of student amenities or material costs.
This training is delivered with Victorian and Commonwealth Government funding. Contact us to find out if you’re eligible for a Government subsidy.
Melbourne Polytechnic offers a range of payment options to help you pay your tuition fees, so you can get on with your studies.
Fees displayed are effective for new applications received on or after 1st of November. Tuition fees do not include textbooks, course materials or overseas student health insurance and visa fees.
After initial deposit, international students are able to pay tuition fees in installments, four times per year.
For more detailed information please read the International Student Fees.
Materials
Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department.Fees explained
The fees for those ineligible for a government-funded enrolment.
The cost of tuition for those eligible for government funding.
Concession fees are charged at 20 per cent of the standard fees for enrolments in Certificate I to IV courses. To be eligible students must meet Skills First eligibility criteria and present a valid:
- Commonwealth Health Care card, or
- Pensioner Concession card, or
- Any dependent spouse or dependent child of one of the above cardholders, or
- Veterans Gold card.
The following groups are eligible for concession fees from Certificate I to Advanced Diploma level:
- Aboriginal and Torres Strait Islander students
- Asylum Seekers and victims of human trafficking
Additional expenses
The Student Services and Amenities Fee is charged at forty cents (40 cents) per student contact hour and is capped over a twelve (12) month period, effective from the enrolment date, to:
- $250 for full fee-paying students; and
- $175 for concession-paying students studying Certificate I, II, III, or IV.
Amenities fees are used to improve non-academic services including libraries, counselling services, student support, and recreational activities.
Approximate costs of required uniform and equipment to be purchased at orientation.
Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department.
All required workbooks and texts are provided as part of tuition fees.
Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department
Approximate costs:
- Chef's uniform: $185
- Cooking equipment kit (knives etc): $205
- Footware: $60 - $95
All required workbooks and texts are provided as part of tuition fees.
Cookery courses at Melbourne Polytechnic
Requirements
There are no formal educational pre-requisites for this course Academic: Australian Year 11 equivalencyEnglish: Academic IELTS 5.5 with no individual band below 5.0, Pearson PTE Academic 42 overall with no individual communicative skill below 36, or Melbourne Polytechnic recognised equivalency.
Other:Full-time only
Preston only
Next Steps
Apprenticeships are coordinated via the Trade and Traineeship Support Unit (TSU) where you will provide details of your employer, who will register you with an Australian Apprenticeship Support Network (AASN) provider.
The AASN will register your training contract with EPSILON and you will be allocated an EPSILON number. Melbourne Polytechnic will then be able to enrol you into your training program.
If you have any questions about the application procedures for an apprenticeship, please contact the TSU.
Jakeb Jesser Wins Best Apprentice in Commercial Cookery
Melbourne Polytechnic student Jakeb Jesser wins Best Overall Apprentice in Victoria at the Australian TAFE Culinary Challenge.
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Cookery student Tracey Robson-Garth wins national culinary title
Melbourne Polytechnic cookery student Tracey Robson-Garth has been awarded the AusTAFE Best Culinary Student of the Year by the Australian Culinary Federation.
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Cooking up a storm at the Australian Culinary Challenge
Melbourne Polytechnic students have taken home a number of awards at the 2018 Australian Culinary challenge.
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Maria Goncalves
Maria is a chef instructor currently working with Commercial Cookery, Patisserie and EAL students at Melbourne Polytechnic.
Learn MoreRecognising Organisations
Nationally Recognised Training This course is government accredited and has national recognition.
Local student means; you are an Australian citizen or permanent resident, a New Zealand citizen or a permanent humanitarian visa holder.