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.
Ballarat - SMB
Location
Semester 1
Semester 2
Other intakes
Ballarat - SMB
Semester 1
Semester 2
-
Other intakes
Ongoing enrolments after sign up with an Australian Apprenticeship Support Network (AASN)
View all semester start dates
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.

PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES
BSBSUS201
WORK EFFECTIVELY WITH OTHERS
BSBWOR203
USE FOOD PREPARATION EQUIPMENT
SITHCCC001
PREPARE DISHES USING BASIC METHODS OF COOKERY
SITHCCC005
PREPARE APPETISERS AND SALADS
SITHCCC006
PREPARE STOCKS, SAUCES AND SOUPS
SITHCCC007
PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES
SITHCCC008
PREPARE POULTRY DISHES
SITHCCC012
PREPARE SEAFOOD DISHES
SITHCCC013
PREPARE MEAT DISHES
SITHCCC014
PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS
SITHCCC018
PRODUCE CAKES, PASTRIES AND BREADS
SITHCCC019
WORK EFFECTIVELY AS A COOK
SITHCCC020
CLEAN KITCHEN PREMISES AND EQUIPMENT
SITHKOP001
PLAN AND COST BASIC MENUS
SITHKOP002
PRODUCE DESSERTS
SITHPAT006
USE HYGIENIC PRACTICES FOR FOOD SAFETY
SITXFSA001
PARTICIPATE IN SAFE FOOD HANDLING PRACTICES
SITXFSA002
COACH OTHERS IN JOB SKILLS
SITXHRM001
MAINTAIN THE QUALITY OF PERISHABLE ITEMS
SITXINV002
PARTICIPATE IN SAFE WORK PRACTICES
SITXWHS001
PROVIDE FIRST AID
HLTAID003
PREPARE DISHES USING BASIC METHODS OF ASIAN COOKERY
SITHASC001
PREPARE CURRY PASTES AND POWDERS
SITHASC007
PREPARE AND PRESENT SANDWICHES
SITHCCC003
USE COOKERY SKILLS EFFECTIVELY
SITHCCC011
PRODUCE PATES AND TERRINES
SITHCCC016
HANDLE AND SERVE CHEESE
SITHCCC017
PREPARE SPECIALISED FOOD ITEMS
SITHCCC021
PROVIDE RESPONSIBLE SERVICE OF ALCOHOL
SITHFAB002
PREPARE AND SERVE ESPRESSO COFFEE
SITHFAB005
PRODUCE CAKES
SITHPAT001
PRODUCE GATEAUX, TORTEN AND CAKES
SITHPAT002
PRODUCE PASTRIES
SITHPAT003
PRODUCE YEAST-BASED BAKERY PRODUCTS
SITHPAT004
PRODUCE PETITS FOURS
SITHPAT005
PREPARE AND MODEL MARZIPAN
SITHPAT007
MODEL SUGAR-BASED DECORATIONS
SITHPAT009
PROVIDE SERVICE TO CUSTOMERS
SITXCCS006

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

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

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.

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.

Fees are subject to change annually.

Fees are payable at the time of enrolment. In addition your program may require you to purchase books and materials. Some of these costs may be payable on enrolment day.

For further information regarding these costs, please view 2020 Indicative Course Fees (pdf, 756kb) for tuition and materials fees payable to FedUni.  

Indicative government-subsidised and full-fee course fees are shown on this document, and should be read in conjunction with the information on the TAFE fees website.

Eligible applicants/students accessing government-subsidised training under the 'Skills First Program' need to be aware enrolling in a qualification may affect their ability to access future government-subsidised training.

For further information please refer to the Fees, charges and eligibility on the TAFE fees website.
 

2020 TAFE Eligibility Exemptions

 

You could be eligible for government subsidised study at Federation University Australia through the TAFE eligibility exemptions. 

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 a TAFE eligibility exemption. Please refer to the TAFE fees website or contact the course coordinator
 

Please note: A limited number of TAFE eligibility exemptions are available so contact us now to secure your place for 2020.

Other study costs

Additional costs will include the purchase of approved chef's uniform, knife kit and excursion costs. Full details of required uniform and knives will be issued upon enrolment and is also available at any time upon request. You should budget for up to $161.00 for a uniform and $270.00 for a knife kit.

Approved industry footwear (black) is also a requirement for all practical classes.

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.

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

Federation TAFE

Course coordinator

Nicole Brudenall