Certificate III in Commercial Cookery

National ID: SIT30816 State ID: AZU5

-- OR --

Semester 1, 2022

Geraldton - Classroom combined with Commercial Kitchen Skill Set

Semester 2, 2022

Geraldton - Classroom Combined AE380

If you have a passion for food and want to become a chef, this is the course for you.

Upon successfully completing this course you'll be qualified to work as a cook or chef in a range of kitchens.

You will gain the knowledge and skills to work effectively in a commercial kitchen team and be able to plan, prepare and cook food. You'll produce dishes suitable for different cultural and dietary requirements and learn about cleaning, first aid, food safety programs, hygiene and workplace health and safety.

This course is half price for everyone (excl. school students) as part of the Lower Fees, Local Skills initiative. Fees are also capped at $1,200; or $400 if you're aged 15—24 or eligible for a concession. Find out more here.

^ You’ll pay half price course fees on Lower fees, Local Skills qualifications, however please note other fees may apply such as for resources that are specifically needed for your course.

This course includes work placement or live works in a Group 1 or Group 2 industry as outlined in COVID-19 mandatory vaccination policy. For the latest information on vaccine requirements for students visit our COVID-19 update page.

Entrance requirements

School Leaver	Non-School Leaver	AQF
OLNA or NAPLAN 9 Band 8	C Grades in Year 10 English and Maths or equivalent	Certificate I or Certificate II

Work placement

Important information

This course is available as an apprenticeship and classroom based delivery. Apprenticeship entrance requirements our outlined below.

Entrance requirements for apprenticeships

You must be employed in a training contract by an appropriate organisation to study an apprenticeship or traineeship.

An apprenticeship involves full time work with an employer who provides an opportunity to learn all aspects of a trade. This is a structured program for a fixed period of time and while you learn on the job, you also attend off the job training at Central Regional TAFE.

Some of the benefits of an Apprenticeship are that you can:

Earn a wage while you train
Learn on the job skills combined with off the job training
Receive a nationally recognised qualification on successful completion
Start a valuable step towards a rewarding career path.

Please see our Apprenticeships and Traineeships page for more information.

Certification

Upon successful completion you will receive a Certificate III in Commercial Cookery.

Job opportunities

Job opportunities include:

Breakfast Cook
Catering Assistant
Fast Food / Takeaway Cook
Sandwich Hand
Cook in various settings including hospital, restaurant, cafe, catering company

For more information about job and career pathways, visit JobOutlook(opens in a new tab) or Jobs and Skills WA

Please note: This list is a guide only as job titles and qualification requirements may vary between organisations.

Further Study

We offer a range of further study opportunities, view our course list here.(opens in a new tab)

Study options and how to apply

Click on your preferred study option below to get started with your application or enrolment.

Semester 1, 2022

Geraldton - Classroom combined with Commercial Kitchen Skill Set

Details
Units and fees

Details

Duration	12 Months
When	Semester 1, 2022
Where	Geraldton
How	Classroom

Units and fees

To achieve the Certificate III in Commercial Cookery students must complete twenty-one (21) core units plus four (4) elective units.

Core

National ID	Unit title	Tuition fee	Concession fee	Resource fee
BSBSUS201	Participate in environmentally sustainable work practices	$16.20	$4.80	$8.52
BSBWOR203	Work effectively with others	$32.40	$9.60	$25.40
SITHCCC001	Use food preparation equipment	$32.40	$9.60	$0.00
SITHCCC005	Prepare dishes using basic methods of cookery	$81.00	$24.00	$105.98
SITHCCC006	Prepare appetisers and salads	$42.12	$12.48	$57.15
SITHCCC007	Prepare stocks, sauces and soups	$51.84	$15.36	$62.54
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes	$64.80	$19.20	$88.70
SITHCCC012	Prepare poultry dishes	$51.84	$15.36	$71.62
SITHCCC013	Prepare seafood dishes	$51.84	$15.36	$71.62
SITHCCC014	Prepare meat dishes	$81.00	$24.00	$112.65
SITHCCC018	Prepare food to meet special dietary requirements	$89.10	$26.40	$105.98
SITHCCC019	Produce cakes, pastries and breads	$97.20	$28.80	$136.13
SITHCCC020	Work effectively as a cook	$155.52	$46.08	$215.66
SITHKOP001	Clean kitchen premises and equipment	$16.20	$4.80	$0.00
SITHKOP002	Plan and cost basic menus	$40.50	$12.00	$47.04
SITHPAT006	Produce desserts	$129.60	$38.40	$179.72
SITXFSA001	Use hygienic practices for food safety	$24.30	$7.20	$0.00
SITXFSA002	Participate in safe food handling practices	$56.70	$16.80	$62.54
SITXHRM001	Coach others in job skills	$48.60	$14.40	$43.93
SITXINV002	Maintain the quality of perishable items	$16.20	$4.80	$20.49
SITXWHS001	Participate in safe work practices	$24.30	$7.20	$0.00

Elective

Unit Selection

All four (4) elective units must be selected from the list below.

National ID	Unit title	Tuition fee	Concession fee	Resource fee
SITHASC001	Prepare dishes using basic methods of Asian cookery	$113.40	$33.60	$155.07
SITHCCC003	Prepare and present sandwiches	$9.72	$2.88	$13.52
SITHCCC017	Handle and serve cheese	$8.10	$2.40	$11.39
SITHCCC021	Prepare specialised food items	$97.20	$28.80	$88.70

Please note: Where displayed, fees are only an estimate. Course information and fees are subject to change without notice.

Fees may differ between campus locations due to the difference between elective units in the course study plan or a need to adapt courses to meet local industry needs.
Fees may also differ for individuals depending on units of study selected, prior qualifications and recognition of prior learning (RPL).
Fees are payable at the time of enrolment.
Total fees quoted include tuition fees and resource fees. You may also be required to purchase text books, uniforms or other personal equipment that are not included in this fee estimate.
For Lower Fees, local skills (half-price) courses please refer to additional eligibility information above.
Proof of concession must be presented to access concession rates if eligible.
Concession rates: If eligible, proof of concession must be presented.
Concessions and the secondary school age fee cap do not apply to commercial courses (short courses), or Foundation Programs (i.e ESL and General Education).
Secondary school aged persons (in 2021, students born on or after 1 July 2003 who are at least 15 years old in 2021) undertaking training that is not part of a VET Delivered to Secondary Schools program, the maximum course (tuition) fee chargeable is $420. Additional resource fees and discretionary fees may apply.
VET Student Loans for eligible courses and fee caps may be subject to changes implemented by the Australian Government.

More information: Visit our fees and payment options page or call us on 1800 672 700

Fee estimate

General*

Tuition fee*	$
Resource fee	$
Total fee	$

Concession*

Tuition fee*	$
Resource fee	$
Total fee	$

Semester 2, 2022

Details

Duration	12 Months
When	Semester 2, 2022
Where	Geraldton
How	Classroom Combined AE380

Units and fees

Core

National ID	Unit title	Tuition fee	Concession fee	Resource fee
BSBSUS201	Participate in environmentally sustainable work practices	$16.20	$4.80	$8.52
BSBWOR203	Work effectively with others	$32.40	$9.60	$25.40
SITHCCC001	Use food preparation equipment	$32.40	$9.60	$0.00
SITHCCC005	Prepare dishes using basic methods of cookery	$81.00	$24.00	$105.98
SITHCCC006	Prepare appetisers and salads	$42.12	$12.48	$57.15
SITHCCC007	Prepare stocks, sauces and soups	$51.84	$15.36	$62.54
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes	$64.80	$19.20	$88.70
SITHCCC012	Prepare poultry dishes	$51.84	$15.36	$71.62
SITHCCC013	Prepare seafood dishes	$51.84	$15.36	$71.62
SITHCCC014	Prepare meat dishes	$81.00	$24.00	$112.65
SITHCCC018	Prepare food to meet special dietary requirements	$89.10	$26.40	$105.98
SITHCCC019	Produce cakes, pastries and breads	$97.20	$28.80	$136.13
SITHCCC020	Work effectively as a cook	$155.52	$46.08	$215.66
SITHKOP001	Clean kitchen premises and equipment	$16.20	$4.80	$0.00
SITHKOP002	Plan and cost basic menus	$40.50	$12.00	$47.04
SITHPAT006	Produce desserts	$129.60	$38.40	$179.72
SITXFSA001	Use hygienic practices for food safety	$24.30	$7.20	$0.00
SITXFSA002	Participate in safe food handling practices	$56.70	$16.80	$62.54
SITXHRM001	Coach others in job skills	$48.60	$14.40	$43.93
SITXINV002	Maintain the quality of perishable items	$16.20	$4.80	$20.49
SITXWHS001	Participate in safe work practices	$24.30	$7.20	$0.00

Elective

National ID	Unit title	Tuition fee	Concession fee	Resource fee
SITHASC001	Prepare dishes using basic methods of Asian cookery	$113.40	$33.60	$155.07
SITHCCC003	Prepare and present sandwiches	$9.72	$2.88	$13.52
SITHCCC017	Handle and serve cheese	$8.10	$2.40	$11.39
SITHCCC021	Prepare specialised food items	$97.20	$28.80	$88.70

Please note: Where displayed, fees are only an estimate. Course information and fees are subject to change without notice.

Fees may differ between campus locations due to the difference between elective units in the course study plan or a need to adapt courses to meet local industry needs.
Fees may also differ for individuals depending on units of study selected, prior qualifications and recognition of prior learning (RPL).
Fees are payable at the time of enrolment.
Total fees quoted include tuition fees and resource fees. You may also be required to purchase text books, uniforms or other personal equipment that are not included in this fee estimate.
For Lower Fees, local skills (half-price) courses please refer to additional eligibility information above.
Proof of concession must be presented to access concession rates if eligible.
Concession rates: If eligible, proof of concession must be presented.
Concessions and the secondary school age fee cap do not apply to commercial courses (short courses), or Foundation Programs (i.e ESL and General Education).
Secondary school aged persons (in 2021, students born on or after 1 July 2003 who are at least 15 years old in 2021) undertaking training that is not part of a VET Delivered to Secondary Schools program, the maximum course (tuition) fee chargeable is $420. Additional resource fees and discretionary fees may apply.
VET Student Loans for eligible courses and fee caps may be subject to changes implemented by the Australian Government.

More information: Visit our fees and payment options page or call us on 1800 672 700

How to apply

Ready to apply for this course? Check out the link below.

Apply and enrol

Fee estimate

General*

Tuition fee*	$
Resource fee	$
Total fee	$

Concession*

Tuition fee*	$
Resource fee	$
Total fee	$

Course Enquiry

This form is for course enquiries only. If you would like to apply, please refer to the How to apply box next to your preferred study location above.

Enquire now. Complete the form below and our team will be in touch to progress your application for this course.

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SIT30816 Certificate III in Commercial Cookery

Semester 1, 2022

Semester 2, 2022

If you have a passion for food and want to become a chef, this is the course for you.

Entrance requirements

Work placement

Important information

Job opportunities

Further Study

Entrance requirements for apprenticeships

Certification

Study options and how to apply

Semester 1, 2022

Geraldton - Classroom combined with Commercial Kitchen Skill Set

Details

Units and fees

Core

Elective

How to apply

Fee estimate

General*

Concession*

Semester 2, 2022

Geraldton - Classroom Combined AE380

Details

Units and fees

Core

Elective

Fee estimate

General*

Concession*

Course Enquiry

Email updates

Contact us