Certificate III in Commercial Cookery

Invest in yourself and become a qualified chef. You can work in five-star hotel kitchens, restaurants around the world, cruise ships, boutique cafes and more.
Length
Apprenticeship - 3 years and Non Apprenticeship - 18 months
Qualification Code
SIT30816

Free TAFE

This course is in the Free TAFE for Priority Courses list. Find out about the initiative and your eligibility

Commercial cookery is a dynamic and critical part of any hospitality business, from 5-star hotel kitchens through to restaurant and café settings.

The fast, challenging and dynamic hospitality industry spans the globe, and this course will give you a chance to be part of it. You'll learn how to prepare and present food, about dietary and cultural requirements, creating and costing menus, communicating well with your team and food safety. Most of our students who take this course are apprentices who have an employer in the industry and would like to open the doors towards becoming a chef.

This course is offered as both an apprenticeship and non apprentice pathway.

 

  • Caterer
  • Chef
  • Cook
  • Sous chef

Chefs are in high demand and successful completion of the FedUni Certificate III in Commercial Cookery will allow you to choose any role from self employment to following a career path through international hospitality business.

The course content below provides all possible units related to the course. If the course has various streams, the units you are required to study will depend on your chosen stream.

USE HYGIENIC PRACTICES FOR FOOD SAFETY
SITXFSA101
PROVIDE RESPONSIBLE SERVICE OF ALCOHOL
SITHFAB201
PARTICIPATE IN SAFE WORK PRACTICES
SITXWHS001
MAINTAIN THE QUALITY OF PERISHABLE ITEMS
SITXINV002
COACH OTHERS IN JOB SKILLS
SITXHRM001
PARTICIPATE IN SAFE FOOD HANDLING PRACTICES
SITXFSA002
USE HYGIENIC PRACTICES FOR FOOD SAFETY
SITXFSA001
PRODUCE DESSERTS
SITHPAT006
PLAN AND COST BASIC MENUS
SITHKOP002
CLEAN KITCHEN PREMISES AND EQUIPMENT
SITHKOP001
WORK EFFECTIVELY AS A COOK
SITHCCC020
PRODUCE CAKES, PASTRIES AND BREADS
SITHCCC019
PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS
SITHCCC018
PREPARE MEAT DISHES
SITHCCC014
PREPARE SEAFOOD DISHES
SITHCCC013
PREPARE POULTRY DISHES
SITHCCC012
PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES
SITHCCC008
PREPARE STOCKS, SAUCES AND SOUPS
SITHCCC007
PREPARE APPETISERS AND SALADS
SITHCCC006
PREPARE DISHES USING BASIC METHODS OF COOKERY
SITHCCC005
USE FOOD PREPARATION EQUIPMENT
SITHCCC001
WORK EFFECTIVELY WITH OTHERS
BSBWOR203
PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES
BSBSUS201
PRODUCE PETITS FOURS
SITHPAT005
USE HYGIENIC PRACTICE FOR HOSPITALITY SERVICE
SITHIND001
PREPARE AND SERVE ESPRESSO COFFEE
SITHFAB005
PROVIDE RESPONSIBLE SERVICE OF ALCOHOL
SITHFAB002
PREPARE SPECIALISED FOOD ITEMS
SITHCCC021
PREPARE AND PRESENT SANDWICHES
SITHCCC003
PREPARE DISHES USING BASIC METHODS OF ASIAN COOKERY
SITHASC001
PROVIDE FIRST AID
HLTAID011
On average 6 hours per fortnight across 4 terms for apprentices. Non-apprentice students can expect to attend an average of 18 hours per week over 6 terms.

Delivery: Combination of classroom and online.

Entry requirements (year 12)

Entry requirements (non year 12)

Apprentice:

Apprenticeship –All apprentices must have a signed training contract between employer and apprentice and lodged with an Australian Apprenticeship Centre and additionally complete a pre-training review and a language, literacy and numeracy evaluation.

For information in relation to the University and students rights and responsibilities please refer to the VET Information Guide.

Applicants need to demonstrate the literacy and numeracy skills required to undertake this course through a test as part of the application process. The test will be conducted through Federation College prior to commencement of training. Feedback will be provided to the applicant on their results and types of support, if necessary, available to them.

The application method varies depending on your circumstances, please visit our How to apply page for further information.

VTAC application: No

Direct application: Yes

Federation University code: LLK

National course code: SIT30816

Tuition Fees

The tuition fees you will pay depends on your eligibility for a Victorian Government subsidised place under the Skills First Program.

Find out more about eligibility here.

2023 total estimated tuition fees for Certificate III in Commercial Cookery
Concession
Government Subsidised Place
Standard
Government Subsidised Place
Full Fee Place
(Not eligible for government subsidy)
$733$3,666$17,296

*Fees displayed are estimates for the total program and may change depending on individual circumstances at enrolment. Fees are subject to change annually.

Visit our TAFE enrolment fees page for more information.

Material Fees

Material fees cover the cost of items which are purchased by the university and provided to the student, such as tools, materials, uniforms, textbooks, excursions and other incidentals associated with the program.

The estimated material fees for this program are $728

Eligibility Exemptions

You could be eligible for government subsidised study at Federation University through the Skills First eligibility exemptions initiative.

If you have been deemed ineligible for a government-subsidised place because you have a higher qualification or have commenced two qualifications at the same level, you may be eligible to enrol in a government-subsidised place with an eligibility exemption.

Please note: A limited number of TAFE eligibility exemptions are available so contact us now to secure your place for 2023.

Important Information

Direct Debit Payment Plans are available for eligible students to help manage the payment of tuition and material fees throughout the enrolment year (excluding Diploma/Advanced Diploma tuition fees).

Students accessing government-subsidised training under the Skills First Program need to be aware that enrolling in a qualification may affect their ability to access future government-subsidised training.

Free TAFE: Under the Victorian Government Free TAFE initiative, some programs have free tuition for eligible students, however material fees (if applicable) will be payable by the student.  Free TAFE is subject to availability and eligibility requirements.

Visit the TAFE fees website. for further information on fees, payments and refunds.

If what you have learned at work, from other programs, courses, from life experience or training provided at work is relevant to this program, you may be entitled to gain subject credits or exemptions. The University is obliged to recognise the AQF qualifications and statements of attainment issued by other registered training organisations. For further details contact Federation University on 1800 333 864.

This course is a qualification from the Hospitality Training Package. The qualifications in this package allow for the development of hospitality skills and knowledge for entry:

  • Certificate IV in Commercial Cookery
  • Certificate IV in Patisserie

Opportunity to also gain a Certificate III in Patisserie qualification, via a bridging course.

  • Please note that this course is currently in a transition period (superseded due to Government-mandated updates), with updates due for release in the coming years. Rest assured, completion of this course version before 31 January, 2024 will still provide you with a valid and quality outcome. If you have any questions, please submit an enquiry.

A range of student services are available at most campuses. For further information on these services or for course information, please contact us on 1800 333 864.

The commencement of all programs is subject to available funding and enrolment quotas.

All information contained in this program overview including the availability of programs and fees, is correct at the time of being published, however the University reserves the right to alter any program, procedure or fee. Students should check for any amendment prior to enrolment.

CRICOS Provider No.00103D
Please note: This training is delivered with Victorian and Commonwealth Government funding to eligible individuals.
National RTO Code: 4909

School department

Centre for Science, Technology

Course coordinator

Nicole Brudenall