SIT30821

Certificate III in
Commercial Cookery

Certificate III in Commercial Cookery is a hands-on program that equips aspiring chefs with essential culinary skills, food safety knowledge, and kitchen management expertise. Graduates are prepared for entry-level positions in restaurants, hotels, and catering services, showcasing their passion for cooking and creating delightful dining experiences.

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Student Type

Learning Mode

Locations:

  • Melbourne
  • Adelaide
  • Sydney

Next intake:

  • 12-Feb-2024
  • 06-May-2024
  • 22-July-2024
  • 07-Oct-2024

Duration

  • 64 Weeks (Course Breaks Included)

Fees

  • $12,169
Am I a Domestic or International Student?
You are considered a 'domestic' student for university application purposes if: You are an Australian citizen; You are a New Zealand citizen (or dual citizenship holders of either Australia or New Zealand); You are an Australian permanent resident; You are an Australian permanent humanitarian visa holder. *If you don't hold one of the above visas or citizenships, you will apply as an international student.
Quality Education Since 1998

Certificate III in Commercial Cookery

The Certificate III in Commercial Cookery is a comprehensive and practical program designed to equip aspiring chefs with the essential culinary skills and knowledge required to thrive in the dynamic hospitality industry. This course covers a wide range of culinary topics, including food preparation, cooking techniques, menu planning, food safety, and kitchen management.

Program Highlights

Hands-on culinary training, food safety knowledge, and industry-aligned curriculum prepare graduates for entry-level chef positions. Experienced faculty and emphasis on soft skills ensure success in busy kitchen environments.

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Hands-on Culinary Skills

The program offers practical, hands-on training in food preparation, cooking techniques, and presentation, allowing students to develop essential culinary skills.

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Food Safety and Kitchen Management

Students gain knowledge in food safety practices and learn how to manage a professional kitchen efficiently, ensuring safe and hygienic food production.

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Entry-Level Career Opportunities

Graduates are well-prepared for entry-level positions as qualified chefs in restaurants, hotels, catering services, and other food establishments.

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Teamwork and Time Management

Emphasis is placed on developing essential soft skills, such as teamwork and time management, crucial for thriving in busy and high-pressure commercial kitchen environments.

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Soft Skills Development

Emphasis is placed on developing essential soft skills, such as teamwork and time management, crucial for thriving in busy and high-pressure commercial kitchen environments.

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Passionate Faculty

Students learn from experienced chefs and industry professionals who share their passion for the culinary arts and provide valuable insights into the industry.

Open doors to opportunities around the world

Earn a degree that will elevate your international career prospects. Build a global network with students from many countries around the world.

STUDY CONTENTS

Course Overview

The Certificate III in Commercial Cookery offers a practical and comprehensive program, providing aspiring chefs with essential culinary skills and knowledge. Students will be immersed in a wide range of culinary topics, including food preparation, cooking techniques, menu planning, food safety, and kitchen management. Through hands-on training in a professional kitchen environment, students will hone their culinary techniques and gain invaluable experience working in a dynamic and fast-paced setting.

Emphasis is placed on teamwork, time management, and the ability to handle high-pressure situations commonly found in busy commercial kitchens. Students will learn from experienced chefs and industry professionals who share their passion for the art of cooking. Graduates of this program will be well-prepared for entry-level positions in restaurants, hotels, catering services, and other food establishments, where they can showcase their culinary expertise and contribute to creating delightful dining experiences for patrons.

The Certificate III in Commercial Cookery provides a solid foundation for those aspiring to build a rewarding career in the culinary industry. With its hands-on approach and industry-aligned curriculum, this program ensures that graduates possess the necessary skills and knowledge to succeed in the competitive world of commercial cookery. Whether they aim to work in a bustling restaurant kitchen or pursue further studies and specialise in a specific area, this program opens up a multitude of opportunities for passionate individuals looking to make their mark in the culinary world.

The Certificate III in Commercial Cookery 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. Upon completing the course, they will be able to work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Course Name : SIT30821 - Certificate III in Commercial Cookery
CRICOS Code : 109780F
Duration : 64 weeks
Intake : Monthly Refer to Intake Dates
Work placement : Students must complete minimum of 48 sessions (144 hours) of work placement in an operational commercial kitchen during their studies. Students will be given an option to select their own workplace providing the workplace meets the Institute requirements. The Institute will arrange the workplace for all other students to complete their WBT.
Entry Requirements :
  • Minimum 18 years of age at the time of commencement
  • Successful completion of Australian Equivalent Year 10 qualification or higher
  • Minimum IELTS score of 5.5 or PTE score of 42 or its equivalent.
In addition,
  • Must be able to handle and cook dairy products and non-vegetarian food items including beef and pork.
  • Should have basic computer and MS Office skills (Word, Excel and Power Point)
Target Group : International students over the age of 18 who wish to enter the hospitality industry as a cook.
Delivery : Training is based on face-to-face classroom delivery including interactive classroom teaching, practical activities and tutorials together with a work placement (Work Based Training or WBT). Practical activities are conducted in the commercial Training Kitchen. Classes will be scheduled for minimum of 20 contact hours per week.
Delivery Mode
  • For Domestic students: face-face classroom-based and/or workplace training
  • For international students: face-face classroom based.
Course Requirement
  • Completion of senior high school to the Australian Year 11 or equivalent
  • Mature age students can also enter based on an interview with VIT staff

Minimum Age Requirement

18 years or older at commencement of course.

Minimum English Language Requirement

  • Cert III in EAL / Academic IELTS band score of 5.5 or equivalent
  • Satisfactorily completed ELICOS at to at least Upper Intermediate level
  • Completed equivalent of Australian Year 11 qualification from any of the English speaking countries such as Australia, UK, USA, Canada, New Zealand, South Africa, or the Republic of Ireland
  • Completion of any Australian AQF Certificate III or higher qualification
  • Satisfactorily completion of at least one semester of study in Australia in a tertiary course (satisfactorily for this purpose would mean that the applicant has completed 50% or more of the semester load)
  • Completed a Placement Test devised and administered by VIT or a nominated accredited agency

Our campus locations

Sydney

157-161 Gloucester Street, The Rocks, Sydney 2000

Melbourne

Level 14, 123 Queen Street

Level 6-10, 235 Queen Street

Level 6, 118 Queen Street

Geelong

Level 1, 191 Ryrie St, Victoria 3220

Adelaide

Level 2, 112 Rundle Mall, South Australia 5000

14 Adam Street, Hindmarsh, South Australia 5007

Resource and Materials

Students are required to purchase a Chef’s Uniform, Toolkit and Safety boots. Prescribed text books, workbooks and printed materials are also required.

Course Structure

The Certificate III in Commercial Cookery features a comprehensive curriculum covering food preparation, cooking methods, menu planning, kitchen management, and food safety. Practical training in a professional kitchen environment refines culinary techniques, while emphasis on soft skills like teamwork and time management ensures success in fast-paced commercial kitchens. Graduates are well-prepared for entry-level positions as qualified chefs in various food establishments.

Use food preparation equipment

Prepare dishes using basic methods of cookery

Prepare appetisers and salads

Prepare stocks, sauces and soups

Prepare vegetable, fruit, eggs and farinaceous dishes

Prepare vegetarian and vegan dishes

Prepare poultry dishes

Prepare meat dishes

Prepare seafood dishes

Produce cakes, pastries and breads

Prepare food to meet special dietary requirements

Work effectively as a cook

Clean kitchen premises and equipment

Plan and cost recipes

Produce desserts

Use hygienic practices for food safety

Participate in safe food handling practices

Coach others in job skills

Receive, store and maintain stock

Participate in safe work practices

Prepare and present sandwiches

Prepare and serve cheese

Provide service to customers

Transport and store food

Identify hazards, assess and control safety risks

Employment Pathways

This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.

Training Pathways

After achieving SIT30821 Certificate III in Commercial Cookery, individuals could progress to SIT40521 Certificate IV in Kitchen Management or SIT40721 Certificate IV in Patisserie.

Assessment Methods

Assessment will usually commence in the session following delivery. Students will be required to perform in a range of assessment tasks including and not limited to; Written Questions, Project, Case Studies, Assignment, Practical demonstration / Observation, Role plays and third-party reports.

Recognition of Prior Learning and Credit Transfer

For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email [email protected]

Recommended Pathways

Pathways into the qualification
Individuals may enter Certificate III in Commercial Cookery with limited or no vocational experience and without a lower-level qualification.

Pathways from the qualification
After achieving Certificate III in Commercial Cookery, individuals could progress to Certificate IV in Kitchen Operation, or other Certificate IV qualifications within the Hospitality training package.

Employment pathways from the Qualification
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

  • Possible job title includes – cook

Course Credit

Course Credit is the value assigned for the recognition of equivalence in content and learning outcomes between different types of learning and/or qualifications. Course Credit reduces the amount of learning required to achieve a qualification and may be through Credit Transfer (CT) and/or Recognition of Prior Learning (RPL).
Students may apply for RPL or Credit transfers for any unit in which they can successfully demonstrate competency.

CAREERS

Your Certificate III in Commercial Cookery career outlook

The career outlook for graduates of Certificate III in Commercial Cookery is promising, with a wide range of opportunities in the thriving hospitality industry. Armed with essential culinary skills, food safety knowledge, and kitchen management expertise, graduates are well-prepared for entry-level positions in restaurants, hotels, catering services, and other food establishments.

As qualified chefs, graduates can pursue diverse career paths, from working in fine dining restaurants and hotels to catering for events and managing kitchen operations. The demand for skilled chefs remains consistent, with the culinary industry always seeking passionate individuals who can create delightful dining experiences for patrons.

Furthermore, the hands-on training and practical experience obtained during the program equip graduates to adapt to the fast-paced and dynamic nature of commercial kitchens. They develop essential soft skills like teamwork, communication, and time management, crucial for success in high-pressure kitchen environments.

Commis Chef

A Commis Chef is an entry-level position that allows graduates of Certificate III in Commercial Cookery to gain valuable hands-on experience in professional kitchens. Under the guidance of experienced chefs, they learn the ins and outs of food preparation, cooking techniques, and plating. Commis Chefs assist in various kitchen tasks, such as chopping vegetables, marinating meats, and preparing sauces. This role provides an excellent opportunity for graduates to further refine their culinary skills and develop a strong foundation for a successful culinary career.

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Catering Assistant

Graduates can explore opportunities as Catering Assistants, working with catering companies or event management firms. In this role, they contribute to the preparation and presentation of food for a wide range of events, including weddings, corporate gatherings, and private parties. Catering Assistants assist in setting up buffet stations, ensuring food is served at the right temperature, and maintaining the overall presentation. This position allows them to showcase their culinary expertise in diverse settings and experience the excitement of catering for different occasions.

Line Cook

As Line Cooks, graduates find themselves in the heart of bustling restaurant kitchens, responsible for preparing specific dishes on the menu during busy service times. Line Cooks work closely with the kitchen team to ensure that orders are executed efficiently and accurately, meeting the restaurant's high standards of quality and presentation. This role demands excellent time management and multitasking skills to handle high-volume orders while maintaining consistency in taste and appearance. It offers graduates the chance to work in a fast-paced environment, further honing their culinary talents and gaining exposure to the intricacies of restaurant operations. As they progress in their careers, Line Cooks may have opportunities to specialise in particular cuisines or advance to higher-level positions within the culinary industry.

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STUDENT REVIEWS

This is what our students say

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Anisha Bhandari
BITS – Melbourne Campus

Initially, I wasn’t sure if it was a good opportunity compared to an internal project, but I’m glad I went with the internship because I had a wonderful experience. I was able to expand my knowledge, acquire useful work experience, and develop my professional relationship. Additionally, this internship enabled me to solidify my professional objectives and given me a greater grasp of the field I intend to work in after graduation.

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Ayesha Rizwan
BITS – Sydney Campus

I undertook an internship in my final year through VIT, and it proved to be an exquisite growth opportunity for me and my peers. During this internship, we were introduced to the industry and gained valuable experience while developing our client’s product. Communication skills, requirements handling, prototyping, product development, version control, team co-ordination are a few of the skills I attained, additionally it enabled us to develop new capabilities which would prove incredibly beneficial to my career.

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Elizabeth Pardede
Diploma of IT

I would like to take a moment to thank you, Mr. Sharif, for an incredibly insightful and informative lecture. Your passion for the subject matter was evident, and it made the lecture more engaging.

I especially appreciated how you took the time to explain complex concepts in a clear and concise manner, making it easier for me to understand the material. Your use of real-world examples also helped to solidify my understanding of the topics covered.

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Jingzhao Li
BITS – Melbourne Campus

"I want to express my sincere gratitude for your invaluable support throughout this course. As I near its conclusion, I feel compelled to share my feedback.First and foremost, Sharif has proven to be an exceptional and knowledgeable teacher. He consistently made himself available to assist students and address our concerns. When I commenced this course with limited knowledge of the IT industry, he went above and beyond to provide me with the necessary guidance. Sharif patiently explained fundamental IT concepts, terminologies, and technical jargon.

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Kavya Madam
MITS - Melbourne Campus

"I'm deeply grateful for the opportunity to attend the Programmable conference on March 28, 2023. It has enriched my understanding and insights in my field of study. Your continuous support and commitment to our education inspire us to succeed. I've attached my conference pass for your reference. Thank you once again for this invaluable experience, and I'm eager to continue utilizing the resources and support available at VIT to further my growth."

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Rahul Das Kathbaniya
Diploma of IT Networking – Adelaide Campus

"I deeply appreciate your extraordinary dedication to our online classes. Reflecting on my journey in the Diploma of Information Technology Networking course, I recall the initial challenges I encountered while grasping the material and completing assignments. However, your teaching prowess, interactive teaching style, and knack for making intricate topics engaging transformed my learning experience. Your commitment to fostering unity among students and your relentless pursuit of excellence distinguish you as an exceptional educator.

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Shenali Jayasekara
BITS – Melbourne Campus

"I completed my first internship at VIT Melbourne, which was a transformative experience. It exposed me to exciting projects and exceptional individuals, allowing me to apply my knowledge in real-world situations and contribute ideas. This opportunity showcased trust in my abilities, for which I'm sincerely grateful. Throughout this journey, I gained practical skills, enhanced my diligence, and accumulated invaluable experience that will shape my future. My heartfelt thanks to Dr. Vo, Robert Walker, and our team coordinator, Dr. Sarath Rangarajan, for their unwavering support. Thank you, VIT internship team!"

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