Tourism and Hospitality (Drysdale)

SIT30816 Certificate III in Commercial Cookery

Grown in Industry:  Premium Cookery Course

If you want to rub shoulders with some of the world’s best chefs while honing your skills in the kitchen, then this is the course for you!

The centrepiece of Drysdale’s brand new Certificate III in Commercial Cookery is the Great Chefs Series – an event that invites culinary superstars into the Drysdale classroom to mentor and cook beside students throughout the teaching year. Very few cookery students receive such a valuable, practical experience of working side-by-side with high calibre names such as Mark Best and Tetsuya Wakuda.

But wait… there’s more!  This program will take you around Tasmania to meet premium producers and gain an understanding of their craft. Learn about truffle cultivation in the Tamar Valley, pluck a live crayfish off the East Coast or dip your head in to a vat of single malt whisky over west. This hands-on course will teach you about the very best this state has to offer and how to cook it.

We have partnered with leading local restaurants and food businesses to bring you a practical, interactive and fun course that’s bound to spark your passion for cookery. You’ll have every opportunity to learn the skills and knowledge you need to be a sought-after chef in an exciting industry.

Expect to be supported by expert teachers, industry guests, farmers and producers – plus all of the student support services you need to help you achieve your goals.

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Career Opportunities

Once you’ve completed the course, you’ll be a qualified chef able to work in a café, restaurant, bistro, hotel or even on a cruise ship.

This interesting, fun and engaging qualification can take you around the world because no matter where you go, people will always want good food.

Our partnership with some of Tasmania’s best restaurants and hotels provides you a direct and supported pathway into employment. Oh yes, that’s right – we guarantee you employment as an apprentice with one of our business partners, on successful completion of stage 1 of this course.

So, what are you waiting for?  Sign up and start your journey in an exciting industry bursting with opportunity.

Dates and Times

  • Start Date: Thursday, 30 March 2017.
  • The course is full time and there will be a requirement to work some evenings and weekends to fit in with functions and events.
  • Duration:  Minimum of 18 months, but the duration of the course will be based on your progress and satisfactory completion of all course requirements.
  • Classes will generally be held between 8.30am – 4.30pm. There will also be a requirement to undertake learning online outside of class times.

Stage 1

  • 30 March – 27 October 2017 – Full time commitment at Drysdale Campuses and participation in field trips, events and functions.
  • Enrolment period open until the end of April 2017.

Stage 2

  • 6 November – 24 March 2018 – Part-time apprenticeship with business partner (Part-time apprentices can work up to 37 hours per week)

Stage 3

  • There will be two main choices for stage 3 and this will be determined based on a discussion and agreement between Drysdale, your employer and you.

Option 1 – Continue on as an apprentice to complete the course

Option 2 – Continue as a part-time apprentice with the business and join the 2018 intake of the course in a leadership/mentoring role with a new group of students until you complete your course.

Suitability and Selection

To gain entry into the program you will need to participate in a suitability and selection process that will include three components;

  • An assessment of your capability to undertake the requirements of the course (literacy and numeracy)
  • An interview to outline your interest and experience with food and cooking
  • A practical assessment that will enable you to show us your cooking skills and food knowledge

Suitability sessions will be held on:

  • SOUTH:   Drysdale Campus – Hobart:  Wednesday, 5 April 2017
  • NORTH:   Launceston, Drysdale Campus: Monday, 3 April 2017

Learning Options

This course will be delivered in Hobart, Launceston and Devonport. There will be some travel and overnight stays required and participants will be able to access financial support to participate in this. Learning will include;

  • Workshops and practical learning sessions
  • Field trips to food businesses and farms
  • Guest speakers and guest chefs
  • Practical participation in large scale events at Drysdale and off site
  • Online learning and communication
  • Work placement

Assessment Process

This is a practical course and therefore assessment will focus on your ability to demonstrate the skills required to work as an effective member of a team in a commercial kitchen. Assessment will include;

  • Practical assessment in Drysdale kitchens and at events and functions
  • Written and online tasks to assess your knowledge
  • Development of a professional portfolio


You are able to have your current skills and knowledge formally recognised. This can occur through demonstration of skills or provision of other evidence that might include past work experience, previous training and education or other evidence. If you believe that you have some of the required skills and knowledge then let us know and we will support you to apply for recognition of prior learning.

For further details please refer to

Resources and Equipment

You will need to purchase some equipment that you will use and keep following the course. This will include:

  • Uniform
  • Knives and other required cooking tools

All other equipment and resources will be provided to your as part of the course.

Fees and Payments

There will be no additional fees, but participants will need to purchase items identified above and the cost of these items will be approximately $250-$350 depending on the cost of items that you purchase.

For further details please refer to


There are no pre-requisites for this course.

Qualification Requirements

To gain the SIT30816 Certificate III Commercial Cookery qualification you need to complete 25 units, including;

  • 21 Core Units
  • 4 Elective Units

Elective units will be chosen in Stage 2 to reflect the focus of the business and food style of the business that you are working with and your interests and career goals.

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