Certificate III in Commercial Cookery
National ID: SIT30816 | State ID: AZU5
Do you have a passion for food and want to become a chef?
When you complete the Certificate III in Commercial Cookery you will be able 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.
Half price fees apply!
Half price courses under the Lower Fees, Local skills initiative are half price for everyone, plus there are fee caps. The fees cap means that regardless of how much your course fees are, under Lower fees, local skills you will not pay more than a set total amount.
The concession rate course fee cap of $400 (from the date the new fee applied) applies to:
- All students aged 15-24 years
- Persons and dependents of persons holding:
- a pensioner concession card;
- a repatriation health benefits card issued by the Department of Veterans' Affairs; or
- a Health Care Card
- Persons and dependents of persons in receipt of the Youth Allowance, AUSTUDY or ABSTUDY
- Dependents of persons who are inmates of a custodial institution
- Secondary school-aged persons, not enrolled at school.
The non-concession course fee cap is $1,200 (from the date the new fee applied).
Please note: Only course tuition fees are half price for the Lower fees, local skills qualifications. You may be required to pay other fees for resources that are specifically needed for your course.
Entrance Requirements
Work placement
Important information
Job opportunities
Study pathway
How to apply
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 |
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.
Work placement
A work placement must be undertaken as part of this course.
Job opportunities
This qualification provides the skills and knowledge to work as a commercial cook in restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Study pathway
Further study opportunities
Central Regional TAFE has many further study opportunities available. Check out our Course Guide for all your future study options.
How to apply
On Campus (Full-Time or Part-Time)
Visit our
Apply and Enrol page to find out how to apply for full-time, part-time or online courses.
Flexible and Other Study Types
We take applications for many of our flexible courses all year round. Visit the
Apply and Enrol page and use our Applicant Portal to lodge your application anytime.
Apprenticeships and Traineeships
For apprenticeships and traineeships, you must be employed in a training contract by an appropriate organisation to study. Find out more
here.
International Students
International students please visit
www.tafeinternational.wa.edu.au 
Short Courses and Skill Sets
Enrol in a short course or skill set by completing the form below, calling our student services team on 1800 672 700 or visiting your local campus.
Delivery location, important dates and study options
Training at CRTAFE will be offered with a blended, flexible delivery model to enable social distancing measures during the COVID-19 pandemic. This approach may include a combination of online and classroom based delivery, as well as practical and work experience placements. While the mode of delivery may vary, the content and key learning outcomes of the course will remain the same. Lecturers will provide specific instructions to their student groups on how training will be undertaken and the support available to them.
Available all year round, 2020
Geraldton Campus - Classroom
Overview
Fees and charges
Units
Overview
| Duration |
1 year/s |
| When |
Available all year round |
| Where |
Geraldton Campus |
| How |
Face to face (class room)
|
Fees and charges
Find our Indicative Price List here.
At Central Regional TAFE, three types of fees may be charged.
Course Fees
The course fee is determined by multiplying the tuition fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit.
Resource Fees
Resource fees are charges for materials that are considered essential to a course or unit of study and which do not form part of the course fee. The resource fee covers materials purchased by the College to be consumed or transfromed by students in the course of instruction, such as workshop materials, workbooks and essential uniforms.
Other Fees
Other fees may be charged for goods or services that are not essential to the course such as parking, membership to student organisations and security passes.
In addition to these fees students may need to purchase textbooks, uniforms and other course specific equipment. Your Pre Enrolment Information package will provide additional information if these are required.
Units
Core
| National ID |
Unit Title |
| 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
| National ID |
Unit Title |
| SITHCCC003 |
Prepare and present sandwiches |
| SITHCCC015 |
Produce and serve food for buffets |
| SITHCCC017 |
Handle and serve cheese |
| SITHCCC021 |
Prepare specialised food items |
Geraldton Campus - Self Paced Onsite
Overview
Fees and charges
Units
Overview
| Duration |
2 semester/s |
| When |
Available all year round |
| Where |
Geraldton Campus |
| How |
Face to face (class room)
|
Fees and charges
Find our Indicative Price List here.
At Central Regional TAFE, three types of fees may be charged.
Course Fees
The course fee is determined by multiplying the tuition fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit.
Resource Fees
Resource fees are charges for materials that are considered essential to a course or unit of study and which do not form part of the course fee. The resource fee covers materials purchased by the College to be consumed or transfromed by students in the course of instruction, such as workshop materials, workbooks and essential uniforms.
Other Fees
Other fees may be charged for goods or services that are not essential to the course such as parking, membership to student organisations and security passes.
In addition to these fees students may need to purchase textbooks, uniforms and other course specific equipment. Your Pre Enrolment Information package will provide additional information if these are required.
Units
Core
| National ID |
Unit Title |
| 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
| National ID |
Unit Title |
| SITHCCC003 |
Prepare and present sandwiches |
| SITHCCC015 |
Produce and serve food for buffets |
| SITHCCC017 |
Handle and serve cheese |
| SITHCCC021 |
Prepare specialised food items |
Enquire now
Use our course enquiry form below to contact us and to express interest in this course. Places may still be available.
Kalgoorlie Campus - Apprenticeship
Overview
Fees and charges
Units
Overview
| Duration |
2 year/s |
| When |
Available all year round |
| Where |
Kalgoorlie Campus |
| How |
Apprenticeship
|
Fees and charges
Find our Indicative Price List here.
At Central Regional TAFE, three types of fees may be charged.
Course Fees
The course fee is determined by multiplying the tuition fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit.
Resource Fees
Resource fees are charges for materials that are considered essential to a course or unit of study and which do not form part of the course fee. The resource fee covers materials purchased by the College to be consumed or transfromed by students in the course of instruction, such as workshop materials, workbooks and essential uniforms.
Other Fees
Other fees may be charged for goods or services that are not essential to the course such as parking, membership to student organisations and security passes.
In addition to these fees students may need to purchase textbooks, uniforms and other course specific equipment. Your Pre Enrolment Information package will provide additional information if these are required.
Units
Core
| National ID |
Unit Title |
| 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
| National ID |
Unit Title |
| SITHCCC003 |
Prepare and present sandwiches |
| SITHCCC015 |
Produce and serve food for buffets |
| SITHCCC021 |
Prepare specialised food items |
| TLIE1005 |
Carry out basic workplace calculations |
Enquire now
Use our course enquiry form below to contact us and to express interest in this course. Places may still be available.
Kalgoorlie Campus - Classroom
Overview
Fees and charges
Units
Overview
| Duration |
2 semester/s |
| When |
Available all year round |
| Where |
Kalgoorlie Campus |
| How |
Face to face (class room)
|
Fees and charges
Find our Indicative Price List here.
At Central Regional TAFE, three types of fees may be charged.
Course Fees
The course fee is determined by multiplying the tuition fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit.
Resource Fees
Resource fees are charges for materials that are considered essential to a course or unit of study and which do not form part of the course fee. The resource fee covers materials purchased by the College to be consumed or transfromed by students in the course of instruction, such as workshop materials, workbooks and essential uniforms.
Other Fees
Other fees may be charged for goods or services that are not essential to the course such as parking, membership to student organisations and security passes.
In addition to these fees students may need to purchase textbooks, uniforms and other course specific equipment. Your Pre Enrolment Information package will provide additional information if these are required.
Units
To achieve this qualification you must successfully complete 25 units of competence, consisting 21 CORE and 4 Electives as listed below.
Core
| National ID |
Unit Title |
| 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
| National ID |
Unit Title |
| SITHCCC003 |
Prepare and present sandwiches |
| SITHCCC015 |
Produce and serve food for buffets |
| SITHCCC021 |
Prepare specialised food items |
| TLIE1005 |
Carry out basic workplace calculations |
Enquire now
Use our course enquiry form below to contact us and to express interest in this course. Places may still be available.
Semester 2, 2020
Geraldton Campus - Classroom
Overview
Fees and charges
Units
Overview
| Duration |
2 semester/s |
| When |
Semester 2, 2020 |
| Where |
Geraldton Campus |
| How |
Face to face (class room)
|
Fees and charges
Find our Indicative Price List here.
At Central Regional TAFE, three types of fees may be charged.
Course Fees
The course fee is determined by multiplying the tuition fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit.
Resource Fees
Resource fees are charges for materials that are considered essential to a course or unit of study and which do not form part of the course fee. The resource fee covers materials purchased by the College to be consumed or transfromed by students in the course of instruction, such as workshop materials, workbooks and essential uniforms.
Other Fees
Other fees may be charged for goods or services that are not essential to the course such as parking, membership to student organisations and security passes.
In addition to these fees students may need to purchase textbooks, uniforms and other course specific equipment. Your Pre Enrolment Information package will provide additional information if these are required.
Units
To achieve this qualification you must successfully complete 25 units of competence, consisting 21 CORE and 4 Electives as listed below.
Core
| National ID |
Unit Title |
| 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
| National ID |
Unit Title |
| SITHCCC003 |
Prepare and present sandwiches |
| SITHCCC015 |
Produce and serve food for buffets |
| SITHCCC017 |
Handle and serve cheese |
| SITHCCC021 |
Prepare specialised food items |
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Page last updated August 07, 2020
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