Certificate III in Commercial Cookery
Course details
Overview
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.
Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
To participate in practical classes the student must provide and wear kitchen approved footwear, chef specific pants, white chefs jacket, white bib apron and white skull cap. A basic knife kit will also be required for practical sessions.
Suggested knife kits and uniforms will be provided on enrolment.
Careers
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
Pathways
Certificate IV in Kitchen Management, Certificate III in Hospitality
Entry Requirements
Applicants are required to undertake a Pre-Training Review to help confirm the course is suitable. Applicants enrolling as an Apprentice/Trainee must have a registered training contract.
Units & Assessment
Core Units
| Code | Unit Name | Hours | Material |
| SITHCCC023 | Use food preparation equipment | 25 | $100.00 |
| SITHCCC027 | Prepare dishes using basic methods of cookery | 45 | $150.00 |
| SITHCCC028 | Prepare appetisers and salads | 25 | $115.00 |
| SITHCCC029 | Prepare stocks, sauces and soups | 35 | $145.00 |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | 50 | $145.00 |
| SITHCCC031 | Prepare vegetarian and vegan dishes | 40 | $145.00 |
| SITHCCC035 | Prepare poultry dishes | 35 | $155.00 |
| SITHCCC036 | Prepare meat dishes | 55 | $220.00 |
| SITHCCC037 | Prepare seafood dishes | 35 | $200.00 |
| SITHCCC041 | Produce cakes, pastries and breads | 55 | $155.00 |
| SITHCCC042 | Prepare food to meet special dietary requirements | 75 | $170.00 |
| SITHCCC043 | Work effectively as a cook | 100 | $135.00 |
| SITHKOP009 | Clean kitchen premises and equipment | 13 | $15.00 |
| SITHKOP010 | Plan and cost recipes | 40 | $35.00 |
| SITHPAT016 | Produce desserts | 100 | $220.00 |
| SITXFSA005 | Use hygienic practices for food safety | 15 | $25.00 |
| SITXFSA006 | Participate in safe food handling practices | 40 | $40.00 |
| SITXHRM007 | Coach others in job skills | 20 | $25.00 |
| SITXINV006 | Receive, store and maintain stock | 20 | $25.00 |
| SITXWHS005 | Participate in safe work practices | 12 | $15.00 |
Elective Units
| Code | Unit Name | Hours | Material |
| HLTAID011 | Provide First Aid | 18 | $0.00 |
| SITHCCC038 | Produce and serve food for buffets | 25 | $140.00 |
| SITHCCC039 | Produce pates and terrines | 30 | $140.00 |
| SITHCCC040 | Prepare and serve cheese | 20 | $80.00 |
| SITXCCS014 | Provide service to customers | 25 | $35.00 |
Your particular units of study will be determined from the core and elective units required for this qualification.
RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.
RPL is a formal assessment process that recognises relevant skills and knowledge you have already gained through previous training, work and life experiences. Contact the Institute today to discuss your options for RPL.
Course Fees
| 2026 | |
| Government Subsidised | $8,790 |
| Apprenticeship | $6,068 |
| Apprenticeship Concession | $2,630 |
| Self-Funded | $8,933 |
Free TAFE for Priority Courses is a Victorian Government program that covers your tuition fees to study in selected courses at TAFE, if you're eligible. Eligibility criteria apply. Free TAFE on selected courses only. Other fees and charges may apply. See www.freetafe.vic.gov.au.
Average total fees include designated materials and will vary according to your specific unit choices and other factors.
The student tuition fees as published are subject to change given individual circumstances at enrolment.
For information on refunds in relation to withdrawals, transfers and cancellations refer to the following policies and procedures.
Refund of Course Fees Policy
Student Withdrawal and Refund of Course Fees Procedure
Please visit our Fees and Charges page for more information.
The student tuition fees as published are subject to change given individual circumstances at enrolment.
For information on refunds in relation to withdrawals, transfers and cancellations refer to the following policies and procedures.
Refund of Course Fees Policy
Student Withdrawal and Refund of Course Fees Procedure
Please visit our Fees and Charges page for more information.
Course Intakes
| Intake | Campus | Course Details |
| 2026 February | Mildura Campus | Part Time, Classroom, Full Year, School Based Apprentice |
| 2026 February | Mildura Campus | Full Time, Classroom, Full Year, Apprentice |
| 2026 February | Mildura Campus | Part Time, Classroom, Full Year, Apprentice |
| 2026 October | Mildura Campus | Full Time, Classroom, Term 4, Monday, Tuesday, Wednesday, 9.00AM - 4.30PM |
