Certificate III in Commercial Cookery

Australian Tertiary Institute

Course details

CRICOS course code: 097286A

Level of study: Career Based/Vocational

Summary

This qualification will enable you to gain the knowledge and skills to work effectively in a commercial kitchen team and be able to plan, prepare and cook a variety of dishes. You will produce dishes suitable for different cultural and dietary requirements and learn about food preparation equipment, cleaning kitchen premises and equipment, plan and cost basic menus, food hygiene and safety, safe work practices, perishable food items, and receive and store stock.

After you complete the SIT30816 Certificate III in Commercial Cookery, you may be looking at a career as a cook or chef in a range of kitchens. This qualification may assist you in entry to the SIT40516 Certificate IV in Commercial Cookery course.

Note: This course may not be suitable for persons who are unable to handle knives, meat (beef and Halal), seafood, poultry or dairy products.

Study Modes

The delivery methods include face-to-face classroom-based learning, practical training and assessment at a commercial kitchen.

Included in the course is work-based training of 100 hours over a period of 5 weeks. During work-based training students will be able to practice their knowledge and skills in real workplace settings. You will prepare, cook and present 48 serves of a variety of dishes including breakfast, dinner, lunch and special function. This will assist students to be job ready at graduation.

Assessment

All units of competence will be assessed using a selection of tools, projects, case studies, quiz, practical demonstrations, portfolios, knowledge based tests and checkpoints.

As part of the course assessment requirements, students are required to serve breakfast, lunch and dinner to paying customers during weekdays and weekends. Events and dinners during evenings during weekdays and weekend may be assessed to ful fill comprehensive course requirements.

Recognition of Prior Learning (RPL) or Credit Transfer (CT)

Recognition is available (on application received no later than two weeks after the CoE start date) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training in related areas. Recognition may reduce the duration of your studies.

Career Prospects

This qualification enables students to seek employment in the following job role:

  • Cook

Future Studies

After achieving the SIT30816 Certificate III in Commercial Cookery, students may pursue a SIT40516 Certificate IV in Commercial Cookery at the Australian Tertiary Institute.

Click here for more details on this course.

Tuition Fees (AUD $) Start date Duration Campus
Tuition Fee: 11,000; Materials Fee: 1,600 Monthly Full time
Read moreOver 40 weeks plus 12 weeks of holiday breaks
Melbourne Campus
Unit 33A 261 Bridge Rd
Melbourne Victoria 3121
Australia

Entry criteria

Completion of Australian Year 12 or equivalent, or Demonstrated knowledge, skills and experience in commercial cookery

IELTS Test Score of 5.5 or equivalent

18 years of age and above.

Address

Australian Tertiary Institute
41 - 45 Commerce Avenue
Perth Western Australia 6112
Australia
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