Courses

Certificate III in Commercial Cookery

Are you interested in carving a career in the thriving hospitality scene? Food is a necessity of life and people with skills in Commercial Cookery can work anywhere from the local pub to top international restaurants and hotels. If you want to gain skills in the culinary industry, our popular Certificate III in Commercial Cookery is the right choice for you.

news-facilities-24 Hospitality cookery

Get ahead

Train in our state-of-the-art kitchen facilities learning basic skills and the latest trends and techniques used in kitchens all over the country. Be job ready to work in a variety of different establishments such as restaurants, cafes, large hotels or aged care.

Apprenticeships and Non-Apprenticeships – Non-Apprenticeship applicants please be aware delivery is subject to government funding.

Learn from the best

Our experienced, trained chefs have a wealth of skill and knowledge that will be passed on to you and their industry connections may be all the help you need to get started. Melbourne Polytechnic training kitchens have been used for television shows such as ‘Masterchef’ and ‘The Great Australian Bake Off’.

A delicious career as a chef

Skill areas, include:

  • basic knife skills
  • basic methods of cookery
  • first aid, food hygiene, food safety
  • preparing food (meat, poultry seafood, vegetables, eggs, fruit, etc)
  • desserts (cakes, pastries)
  • cost-effective menus
  • sustainability work practices
  • teamwork

On completion of the Certificate III in Commercial Cookery, you will receive a First Aid certificate and two food hygiene certificates – ‘Use hygienic practices for food safety’, and ‘Implement food safety procedures’.

Assessment

We use various forms of assessment, including practical assessment, assignments, class work and direct observation.

Employment outcomes

You may gain employment as a qualified chef/cook in a variety of establishments, including:

  • hotels/motels
  • hospitals/nursing homes
  • restaurants/bistros
  • shipping lines
  • boarding schools
  • resorts
  • reception centres
  • catering companies

Contact

For additional information on the Certificate III in Commercial Cookery, please contact an Education and Careers Advisor (ECA), on 03 9269 8400, or send an email.

Local Students

Code

SIT30816

VTAC Code

Preston 6900669474, Prahran 6900869474

Campuses

WORKPLACE & INDUSTRY, PRESTON, PRAHRAN

Department

Hospitality Conference Centre Restaurant and Café
03 9269 8400

Duration

Full-time: 12 months

Part-time: 3 years

Apprenticeship:3 years part-time

Class Schedule: *

Mon - AM and PM
Tue - AM and PM
Wed - AM and PM
Thu - AM and PM
Fri - AM and PM

*Classes run across these days and times. Detailed timetable information is available from an Education and Career Advisor

Fees for 2017

Eligible:$2500
Ineligible:$8550
Concession:$430
Materials:$250

The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment. All enrolments excluding RPL/RCC and Higher Education incur an Amenities fee with a maximum cap of $250

Find out more on fees and charges

View 2016 Fees

Assessment Methods

We use various forms of assessment, including practical assessment, assignments, class work and direct observation

Materials

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.

Entrance Requirements

  • there are no formal educational pre-requisites for this course
  • we encourage you to attend an Information Night. Note: this is not a pre-requisite

Pathways to further study

On successful completion you can articulate into the SIT40516 Certificate IV in Commercial Cookery, the SIT50416 Diploma of Hospitality and onto our HETHTHM Bachelor of Hospitality Management

Career Pathways

Exceptional chefs are constantly in demand. You can follow a varied career path, leading to positions in restaurants, bistros, catering services and hotels

Enrolment Intake

  • February
  • July
  • Midyear

International Students

Code

SIT30816

CRICOS Code

093471K

Campuses

PRESTON, PRAHRAN, WORKPLACE & INDUSTRY

Duration

Full-time: 12 months

Entrance Requirements

Academic: Australian Year 11 equivalency
English: Academic IELTS 5.5 with no individual band below 5.0, Pearson PTE Academic 42 overall with no individual communicative skill below 36, or recognised equivalency
Other:Full-time only
Preston only

Assessment Methods

We use various forms of assessment, including practical assessment, assignments, class work and direct observation

Materials

Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department Approximate costs:
  • Chefs uniform: $185
  • Cooking equipment kit (knives etc): $205
  • Footware: $60 - $95
All required workbooks and texts are provided as part of tuition fees.

Fees

  • Tuition fees per semester: $6500
  • Tuition fees per year: $13000
Want all the information on fees and charges?
Courses fees

Pathways to further study

On successful completion you can articulate into the SIT40516 Certificate IV in Commercial Cookery, the SIT50416 Diploma of Hospitality and onto our HETHTHM Bachelor of Hospitality Management

Career Pathways

Exceptional chefs are constantly in demand. You can follow a varied career path, leading to positions in restaurants, bistros, catering services and hotels

Enrolment Intake

  • February
  • July
  • Midyear
See all courses for International Students

Units Of Study

The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.

Code Subjects Hours
BSBSUS201 PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 20
BSBWOR203 WORK EFFECTIVELY WITH OTHERS 15
HLTAID003 PROVIDE FIRST AID 18
SITHCCC001 Use food preparation equipment 25
SITHCCC003 Prepare and present sandwiches 10
SITHCCC005 Prepare dishes using basic methods of cookery 45
SITHCCC006 Prepare appetisers and salads 25
SITHCCC007 Prepare stocks, sauces and soups 35
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 45
SITHCCC011 Use cookery skills effectively 50
SITHCCC012 Prepare poultry dishes 25
SITHCCC013 Prepare seafood dishes 30
SITHCCC014 Prepare meat dishes 50
SITHCCC015 Produce and serve food for buffets 25
SITHCCC018 Prepare food to meet special dietary requirements 75
SITHCCC019 Produce cakes, pastries and breads 40
SITHCCC020 Work effectively as a cook 80
SITHKOP001 Clean kitchen premises and equipment 13
SITHKOP002 Plan and cost basic menus 30
SITHPAT006 Produce desserts 100
SITXFSA001 Use hygienic practices for food safety 15
SITXFSA002 Participate in safe food handling practices 40
SITXHRM001 Coach others in job skills 20
SITXINV002 Maintain the quality of perishable items 10
SITXWHS001 Participate in safe work practices 12

Students may be eligible for Victorian and Commonwealth Government funding.