Courses

Certificate III in Commercial Cookery

SIT30816

From January 2019, this course will be offered free of tuition fees for eligible students under the Victorian government's Free TAFE for Priority Courses program, designed to reduce the financial barrier for students wanting to train in courses that lead to jobs in demand from Victorian employers. If you're eligible, the State Government will cover the full cost of your tuition fees for this course, saving you thousands of dollars. Other fees, such as materials and amenities, may still apply. Enquire here or call 9269 8400 to check your eligibility for this offer.

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.

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

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.

Part-time Programs

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
  • 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

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: 18 months

Apprenticeship:3 years part-time
Class Schedule:*

All Hospitality training is conducted between Monday to Saturday from 8.30am to 9.30pm. The nature of the industry requires students to participate in service periods that are reflective of the job outcomes and will include lunch and dinner service periods within our student led cafes and restaurants Part Time: (starting July 2018)
Sat - 8.30am - 4.00pm

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

Modes of Delivery

Blended, Workplace, Face-to-face, Flexible, Classroom

Fees

From January 2019, this course is offered at $0 tuition for eligible students under the Victorian State Government's Free TAFE for Priority Courses program. Note you may still have to pay other fees, such as materials and amenities. Enquire here or call 9269 8400 to check your eligibility for this offer.

Eligible:$2500
Ineligible:$9150
Concession:$500
Materials:$250

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

Find out more on fees and charges

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

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
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
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
SITXINV004 Control stock 25
SITXWHS001 Participate in safe work practices 12

Related Downloads

Students may be eligible for Victorian and Commonwealth Government funding.