Program Overview

Certificate III in Commercial Cookery

The Certificate III in Commercial Cookery is a hands-on commercial cookery course at Victoria University, suitable for school leavers with little or no relevant work experience and mature-aged participants interested in developing a career in the hospitality industry.

Course Overview

This commercial cookery program provides essential skills in food preparation, desserts, menu planning, and costing, as well as basic knife skills, methods of cookery, teamwork, and sustainable work practices. Students will learn a range of practical skills and the latest trends and techniques used in the industry under the guidance of experienced chefs.

Learning Outcomes

This qualification reflects the role of commercial 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.

Course Structure

To be awarded the SIT30821 Certificate III in Commercial Cookery qualification, 25 units must be completed, consisting of:

• 20 core units
• 5 elective units, of which:
  • 3 units must be from Group A or Group B
  • 2 units must be from Group A, Group B, or Group C Students also undertake practical placement that includes 48 food service periods in a commercial kitchen.

Core Units

• Use food preparation equipment (SITHCCC023)
• Prepare dishes using basic methods of cookery (SITHCCC027)
• Prepare appetisers and salads (SITHCCC028)
• Prepare stocks, sauces, and soups (SITHCCC029)
• Prepare vegetable, fruit, eggs, and farinaceous dishes (SITHCCC030)
• Prepare vegetarian and vegan dishes (SITHCCC031)
• Prepare poultry dishes (SITHCCC035)
• Prepare meat dishes (SITHCCC036)
• Prepare seafood dishes (SITHCCC037)
• Produce cakes, pastries, and breads (SITHCCC041)
• Prepare food to meet special dietary requirements (SITHCCC042)
• Work effectively as a cook (SITHCCC043)
• Clean kitchen premises and equipment (SITHKOP009)
• Plan and cost recipes (SITHKOP010)
• Produce desserts (SITHPAT016)
• Use hygienic practices for food safety (SITXFSA005)
• Participate in safe food handling practices (SITXFSA006)
• Coach others in job skills (SITXHRM007)
• Receive, store, and maintain stock (SITXINV006)
• Participate in safe work practices (SITXWHS005)

Elective Units

Group A - Cookery and Catering

• Prepare and present sandwiches (SITHCCC025)
• Produce and serve food for buffets (SITHCCC038)
• Prepare and serve cheese (SITHCCC040)
• Produce yeast-based bakery products (SITHPAT014)

Group B - Asian Cookery

• Prepare Asian appetisers and snacks (SITHASC021)

Entry Requirements

Applicants for this course will need to meet the entry criteria outlined below. If you don't meet the entry criteria, you may be able to gain entry by first completing a different course. You may also be eligible for 'Recognition of Prior Learning', which lets you finish your course more quickly when you have gained some of the skills required from past study or work experience.

Fees and Scholarships

As an international student at Victoria University, you will be required to pay your tuition fees up front each semester. There may also be additional materials fees throughout your studies, depending on your chosen course, as well as an administrative fee as part of your course. Victoria University is proud to support our international scholarship recipients and sponsored students.

Careers

A cook (commercial) works under the instruction of the chef/sous chef/chef de partie in a commercial kitchen. Possible career opportunities after completing this course include cooking and food preparation roles in restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Start Dates

Course starts are available throughout the year. Please check the university's website for the most up-to-date information on start dates and application deadlines.