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.
This is the apprenticeship version of the course. For the non-apprenticeship, please go here.
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
Melbourne Polytechnic offers apprenticeship and non-apprenticeship training at our Preston campus and in the workplace. Workplace training is conducted within your business and is tailored to both the individual and the business’s capabilities and needs. For further information conduct our workplace programs unit. Non-Apprenticeship applicants please be aware delivery is subject to government funding.
Looking for a career change, upskilling or always wanted to hone your cookery skills! Melbourne Polytechnic is now offering a Part Time Saturday program. The 18 month program is conducted on a Saturday from 9-4pm and is conducted within school terms. Course commences in July 2018 so be sure to book in early.
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
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’.
We use various forms of assessment, including practical assessment, assignments, class work and direct observation.
You may gain employment as a qualified chef/cook in a variety of establishments, including:
- hospitals/nursing homes
- shipping lines
- boarding schools
- reception centres
- catering companies
VTAC CodePreston 6900669474Prahran 6900869474
CampusesWorkplace & Industry, Preston, Prahran
DepartmentHospitality Conference Centre Restaurant and Café
Modes of Delivery
Blended, Workplace, Face-to-face, Flexible, Classroom
Enquire now to find out if you are eligible for government funding and other forms of help paying for fees. 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 annual Amenities fee with a maximum cap of $250
Assessment MethodsWe use various forms of assessment, including practical assessment, assignments, class work and direct observation
MaterialsLists 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.
- there are no formal educational pre-requisites for this course
- we encourage you to attend an Information Session. Note: this is not a pre-requisite
Pathways to further studyOn 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 PathwaysExceptional chefs are constantly in demand. You can follow a varied career path, leading to positions in restaurants, bistros, catering services and hotels
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.
|BSBITU201||PRODUCE SIMPLE WORD PROCESSED DOCUMENTS||60|
|BSBSUS201||PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES||20|
|BSBWOR203||WORK EFFECTIVELY WITH OTHERS||15|
|SITHCCC001||USE FOOD PREPARATION EQUIPMENT||25|
|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|
|SITHCCC018||PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS||75|
|SITHCCC019||PRODUCE CAKES, PASTRIES AND BREADS||40|
|SITHCCC020||WORK EFFECTIVELY AS A COOK||80|
|SITHCCC021||PREPARE SPECIALISED FOOD ITEMS||60|
|SITHKOP001||CLEAN KITCHEN PREMISES AND EQUIPMENT||13|
|SITHKOP002||PLAN AND COST BASIC MENUS||30|
|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.