Course Info

Certificate III in Commercial Cookery

National Course Code: SIT30816


The nationally recognised Certificate III in Commercial Cookery refines your existing skills and knowledge, and prepares you for a career as a head chef of sous chef. Learn to manage people and business operations, develop menus and create delicious dishes for paying customers.


Through theory and practical course work you will learn how to:

  • Prepare dishes uses different techniques, equipment and methods
  • Develop and adapt menus to meet dietary requirements
  • Manage kitchen operations
  • Lead a team and coach individuals
  • Manage human resources rostering, handle conflict
  • Manage the business marketing, finance management and budgeting
  • Work health and safety practices


Develop the personal attributes that will help you get ahead:

  • Leadership skills
  • Management skills
  • Effective communication skills
  • A collaborative teamwork spirit
  • A passion for food and learning
  • Problem solving skills
  • Resilience to work in high pressure environments


Completing this course will provide you with:

  • A nationally recognised trade
  • A nationally accredited qualification at Certificate IV level
  • Skills and knowledge to start your own business

Career opportunities:

  • Chef
  • Sous chef


Take your hospitality skills and knowledge further with:

  • Diploma or Advanced Diploma of Hospitality Management


There are over 24 million people in Australia and we all eat out two to three times a week on average. The food industry is strong and expected to grow over the three years to 2023.

Our busy lifestyles, growing food culture and greater focus on healthy food options is driving our restaurant demand. Chefs are in short supply in NSW and this shortage has been impacting industry for the past three years.


This course is currently available at 47 campus locations across NSW. Enquire now for other locations.

Course details

People who are successful in this industry have:

  • A collaborative teamwork spirit
  • Effective communication
  • Problem solving skills
  • A passion for food and learning
  • Resilience to work in high pressure environments

Assessments give you the opportunity to demonstrate what you have learned and to identify the knowledge or skills that may need further development. In this course you will undertake:

  • Case studies
  • Portfolio of work that contributes toward assessments
  • Practical skills assessments
  • Projects
  • Theory knowledge assessments

This course, the Certificate III level qualification, equips you with the skills and knowledge to work as a commercial cook or chef under limited supervision in restaurants, hotels, clubs, pubs, cafes and coffee shops. You may provide operational advice and support to team members at this level.

The Certificate IV level course enables you to work in the industry as a Head Chef or Sous Chef. This course has a strong leadership and business management focus.

This course does not offer excursions. You will however, study in our fully equipped industry standard commercial kitchen which provides you with the opportunity to get real, hands-on kitchen experience.

Depending on your elective choices you will master hands-on skills in a range of techniques, including: roasting, baking, poaching, sauteeing, frying, grilling, blanching, braising and stewing.

You will use different types of equipment: combi ovens, deep fryers, mixers and food processors.

You will also refine your skills in using smaller kitchen equipment and skills like moulis and mandolins.

Your knife skills, product knowledge and food safety skills will also be put to work.

You will participate in a range of structured workshop activities that allow you to practice your skills before attempting assessments.

In the TAFE NSW commercial kitchen you'll work on tasks that enable you to gain experience in work situations that enhance your learning journey and contribute to your assessments, including:

  • Create a full dish with several elements under time constraints

You will have access to industry specific computer rooms, studios, study areas, presentation areas and general student facilities available at most TAFE NSW campuses.

You will also have access to a commercial kitchen with equipment suitable for a large-scale retail commercial business, franchise business, small commercial business, and restaurant chains and small to medium independent businesses and specialist commercial businesses.

This qualification was designed with industry to support growth that is forecast in the hospitality industry.

This course prepares you for success in putting your technical skills to work as a commercial cook or chef in a commercial kitchen.

  • Nationally Recognised Training
  • Apprenticeship Allowed
  • Full Time, Part Time, Part Time Day, Part Time Evening

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