National code: SIT30821

Certificate III in Commercial Cookery

Ask a question

Overview About this course

Use your creativity and flair to create masterful, balanced dishes inspired by local and international cuisines. Gain a sound understanding of balance and flavour profiles that will enhance your career opportunities both here and overseas.

Outcomes What you'll gain

Learning outcomes

Through a mixture of theory and practical course work, learn to:

  • Prepare a range of dishes inspired by local and international cuisine

  • Meet and understand special dietary requirements

  • Appreciate the importance of flavours and textures in cuisine

  • Plan and develop recipes

  • Apply hygiene, safe food handling and safe work practices

  • Collaborate and work effectively with others in a commercial kitchen environment

Course outcomes

Gain practical experience and develop specialist skills that give you an advantage in the job market.

  • A nationally accredited qualification at Certificate III level

  • Confidence and competence to create dishes with several elements under time constraints

  • Methods and techniques to create different dishes according to dietary preferences

  • A sound understanding of flavour profiles and a more diverse palate

  • A pathway to further study in kitchen management, patisserie or hospitality

Suitability Is this course right for you?

Entry requirements

This course requires evidence of previous experience or study before you can enrol

Apprenticeships

  • Be employed as an apprentice in the industry

  • Register with an Apprenticeship Network Provider who will support your application

Non-apprenticeship

  • There are no entry requirements for this course. You can enrol now.

Entry recommendations

To be prepared for this course, we recommend that you have:

  • The ability to work in a high-pressure environment

  • The ability to work autonomously or as part of a team

  • Attention to detail and a love for food and flavours

  • The ability to provide your own chef's uniform and toolkit. Your teacher will provide you with a complete list before the start of class.

  • Language, Literacy and Numeracy (LLN) at a Year 10 high school level

Note:

  • TAFE NSW may ask you to complete a Language, Literacy and Numeracy (LLN) skills test.

  • This skills test helps us to understand your individual study needs, to design an individualised plan that supports your study success and ensures your LLN skills match the demands of the course.

TAFE NSW is committed to meeting the learning needs of every community. Meeting these needs can mean there are additional entry requirements at different campus locations. Check your preferred location for further requirements. If you need help preparing for study, contact us to find out how we can support you.

Pathways Future career and study options

Career pathways

Our graduates go onto roles like: cook.

Study pathways

Take your study further with other courses offered at TAFE NSW:

Previous study 0 Courses

Begin here to gain experience and confidence in this study area.

The Certificate III in Commercial Cookery does not have any pre-requisite courses.

Related study 1 Course

Strengthen your expertise and gain specialist skills to expand your employability.

Your experience counts

At TAFE NSW, we recognise your previous study and work experience. You can apply for recognition of prior learning or a credit transfer with any of our courses. If you're successful you'll get your qualification faster.

Units Units taught in this course

Courses are made up of a combination of both core and specialty units. In the Certificate III in Commercial Cookery qualification, you’ll need to successfully complete 25 units of competency, including 20 core and 5 speciality units.

Please note, not all specialty units are offered at every TAFE NSW location. It is highly recommended that you check with your preferred campus for information about the specialty units offered at that location.

Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.

  • Use food preparation equipment SITHCCC023

  • Prepare dishes using basic methods of cookery SITHCCC027

  • Prepare appetisers and salads SITHCCC028

  • Prepare stocks, sauces and soups SITHCCC029

  • ... 5

TAFE NSW services Facilities and support

TAFE NSW provides support services across all campus locations and online. Whatever your needs or circumstances, we have the people, resources, counselling and facilities to support you in focusing on your studies.

  • TAFE NSW Disability Support Service

  • TAFE NSW Language, Literacy and Numeracy (LLN) support

  • TAFE NSW Aboriginal Support; Learner support (ABE)

  • TAFE NSW Careers, Counselling and Pathways Service

  • TAFE NSW Libraries

  • Scholarship programs – be supported as you explore your talents and fulfil your potential

  • Read&Write literacy and study support software is available free for all TAFE NSW students to use while studying on campus and at home

  • LinkedIn Learning – an online resource which offers innovative courses and tutorials to improve your personal and professional skills

  • Student associations – get social with our student community

Info sessions Want to know more?

There are a total of 15 information sessions planned for this course. They'll take place at different locations across the state.

You can select a study option below to see the sessions available. Or you can view all sessions related to Food and Hospitality

Study options Find a location to enrol

Choose from the below study options and locations to discover what works with your lifestyle. Heart your favourites and compare courses.