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Certificate III in Commercial Cookery

The fee you pay at TasTAFE will depend on the course you choose and may vary depending on the level of government subsidy available, the cost of delivery, any previous study you have undertaken and/or your personal circumstances.

Our fee estimator will give you an indication of the type of fee you might expect to pay, but is intended as a guide only and doesn’t include other costs associated with your course. Please contact us on 1300 655 307 to confirm your fee.

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SIT30816

Certificate III in Commercial Cookery

Course overview

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Locations

North
Drysdale Launceston

North West
Devonport

South
Drysdale Hobart

Attendance options

Full-time
Part-time

Study type

Apprentices/Trainees
Mixed Learning
Workplace

Tuition Fees

Subsidised $ 2,230.00
Concession* $ 390.00
Commercial $ 12,120.00
Fees & payment guide

Submit an enquiry

Please note: The course overview is intended as a guide only. Not all courses are available at all locations or through all study types and attendance options. Please check Locations, Dates and Times below or enquire for further information.

Develop your career as an emerging Tasmanian chef and learn the fundamental skills of cookery.

This course is offered as an Australian Apprenticeship as well as Full time on campus.

If you have a passion for cookery and are looking to embark on a career as a commercial chef, this qualification will provide you with the foundations of restaurant cookery, knife skills, finance and team kitchen management and food safety practices, while you work in a commercial kitchen and build your experience and abilities through hands-on learning.

In this course, you will learn to participate in environmentally sustainable work practices and work effectively with others in a commercial kitchen context. You’ll use basic methods of cookery and food preparation equipment to prepare a wide range of dishes, including appetisers and salads, stocks, sauces and soups, and vegetable, fruit, egg and farinaceous (starch-based) dishes. You’ll also learn how to prepare poultry, seafood and meat dishes, as well as how to prepare food to meet special dietary requirements, produce cakes, pastries and breads and desserts.

Throughout this course, you’ll also learn the skills you need to work effectively as a chef– how to plan and cost basic menus, and maintain the quality of perishable items, as well as safe and hygienic food handling practices and how to clean kitchen premises and equipment You’ll also gain valuable experience learning how to coach others in cookery-related job skills.

Successful completion of this course will provide you with the skills, knowledge and experience you need to be competent as a qualified cook, and provides a pathway to employment as a commercial cook in organisations such as restaurants, hotels, aged care, hospitals, cruise ships, ski resorts, catering businesses, clubs, pubs and cafés.

Interested in starting this course?

Contact us today to express your interest or make an enquiry.

Call 1300 655 307 Submit an enquiry

Entry

Applicants will be required to undertake a career conversation including a literacy and numeracy questionnaire* as part of their application. This process will take place either face to face or online depending on applicants’ availability, and applicants will be fully supported throughout the process. We will be in contact after you submit your application.

*an outcome of exit level 2 in literacy and exit level 3 in numeracy is desired for entry to this course.

Fees, payments and other costs

Your tuition fees cover the basic materials needed for your course, but may not cover items such as text books, workbooks, uniform, online learning resources or personal protective clothing. Depending on your course, there may also be other expenses that you need to budget for.

For this course, you will need to pay for the following items:

Resources fee $425
Tools: $231 (Full time students only)
Uniform: $185.48 (Full time students only)
Total: Apprentices - $425, Full time students - $841.48

For courses undertaken in 12 months or less, you will be invoiced the full course fee (including any other essential fees associated with your course).

*For courses studied over multiple years, your course and other fees will be split over the years of study, with the concession fee being charged on a yearly basis. At the time of enrolment you will be invoiced for the first year’s fees. An invoice will be raised in each subsequent year around the same time as your ‘enrolment anniversary’.

Further information on fees, payments and other costs.

Recognition of prior learning and skills

It makes sense that you should be recognised for the things you already know how to do.

TasTAFE can assess your skills and knowledge based on your previous education, work history or life experience – which may help you to gain your qualification a whole lot faster!

More information on the recognition process is available on our recognition of prior learning and skills page.

Assessment methods

Assessments are designed to help you demonstrate the skills and knowledge you learn in your course and are an essential part of your training. Assessments allow us to confirm that you can perform tasks to the standard required in the workplace, and that you can meet all of the requirements of your course.

While studying at TasTAFE, you may be assessed in a number of different ways. Some common assessment methods include:

completing workplace documents
observations on the job and/or in a simulated assessment environment
quizzes/multiple choice tests
research projects
tests – written or practical
verbal questioning
work samples
written assignments or short answers.

What you will need

There are different requirements depending on the course you are enrolled in.

Generally, it is recommended that you have access to a computer with a reliable internet connection and up-to-date software, including Microsoft Office and Adobe Acrobat Reader. TasTAFE has computers available for student use during normal business hours, at all major campuses.

For classes, please be prepared with standard items such as: pens, notebook or paper, USB.

You may also need to bring specific equipment, tools or personal protective equipment, your teacher will let you know.

For this course, you will need:

Set of professional knives including: cooks knife, paring knife, serrated bread knife (domestic kitchen knives are not accepted).
Sharpening steel and stone (optional – you must keep and maintain a sharp knife).
Spatula, bowl scraper and vegetable peeler.
Gas igniter or matches (no lighters are allowed in class), measuring set spoons and cups, thermometer, tongs, whisk, wooden spoon, ruler, timer, scale – max. 5kg, tasting spoon, fork and knife.
Boning knife, flexible filleting knife, palette knife crank handle + palette knife flat, piping bag, nozzles (plain and star), pastry brush.
Other useful but not essential items are: oyster shucker, lemon squeezer, tweezers, fish de-boner, mircroplane, turning knife, zester, parisienne scoop and apple corer.
All knives and equipment must be contained in an appropriate chefs roll bag or tool box.
*Full time students are provided with the tool kit as part of their additional fee.

Outcome and units

On successful completion of this course you will receive a SIT30816 - Certificate III in Commercial Cookery.

Below is a list of all core and elective units that TasTAFE offers in this course. The selection of units you will be enrolled into depends on the campus you attend and the qualification packaging rules. For further information refer to training.gov.au.

Core units
BSBSUS201	Participate in environmentally sustainable work practices
BSBWOR203	Work effectively with others
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC006	Prepare appetisers and salads
SITHCCC007	Prepare stocks, sauces and soups
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC012	Prepare poultry dishes
SITHCCC013	Prepare seafood dishes
SITHCCC014	Prepare meat dishes
SITHCCC018	Prepare food to meet special dietary requirements
SITHCCC019	Produce cakes, pastries and breads
SITHCCC020	Work effectively as a cook
SITHKOP001	Clean kitchen premises and equipment
SITHKOP002	Plan and cost basic menus
SITHPAT006	Produce desserts
SITXFSA001	Use hygienic practices for food safety
SITXFSA002	Participate in safe food handling practices
SITXHRM001	Coach others in job skills
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices

Elective units
BSBSUS211	Participate in sustainable work practices
BSBTEC201	Use business software applications
BSBTWK201	Work effectively with others
HLTAID011	Provide First Aid
SITHASC007	Prepare curry pastes and powders
SITHCCC003	Prepare and present sandwiches
SITHCCC016	Produce pates and terrines
SITHCCC017	Handle and serve cheese
SITHCCC021	Prepare specialised food items
SITHCCC022	Prepare portion-controlled meat cuts and meat products
SITHFAB002	Provide responsible service of alcohol
SITXCOM002	Show social and cultural sensitivity
SITXINV001	Receive and store stock
TLIE1005	Carry out basic workplace calculations

TasTAFE Apprentice Chef Profile

Career opportunities

Chef
Executive Chef
Sous Chef

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TasTAFE Apprentice Chef Profile

Career opportunities

Chef
Executive Chef
Sous Chef

Save course

Share course

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At TasTAFE, we understand that everyone's journey is different and sometimes you might need some extra support to achieve your study or career goals.

Whether you are at the very start of your training, returning to study after a long break, or looking to upskill in a specific area, we're here to help you to be successful in your chosen field of study, apprenticeship or traineeship.

Our student support services are available for all students, and aim to provide the support you need to make your learning experience just that little bit easier.

Find out more about what support is available