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International Course Info

Course code:

R12161

Course fee:

A$17,310

Duration

1 Year

OVERVIEW

The accredited Certificate III in Commercial Cookery at TAFE NSW gives you the skills and knowledge needed to begin a career as a chef or cook. You will develop essential cookery skills and techniques, learn to prepare a variety of dishes and operate efficiently in a busy commercial kitchen.

This qualification provides you with the foundational skills to work in restaurants, hotels, clubs, pubs and cafes all over the world. You will train with industry professionals and refine your capabilities with practical experience.


CAREER OPPORTUNITIES

Our graduates go on to roles such as:

  • Commercial cook
  • Chef

LEARN NEW SKILLS

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

  • Prepare a range of dishes that feature poultry, seafood, meat and vegetables
  • Prepare salads, soups, side dishes, sauces, desserts and baked goods
  • Meet special dietary requirements
  • Clean kitchen premises and equipment
  • Work effectively with others
  • Apply hygiene, safe food handling and safe work practices

GAIN PRACTICAL EXPERIENCE

TAFE NSW is known for delivering theory along with practical learning. You will strengthen your practical skills in commercial cookery, including:

  • Knife skills
  • Food safety, preparation and storage
  • Using different types of kitchen equipment such as deep fryers, combi ovens, mixers and food processors
  • Planning and costing menus

DEVELOP YOUR PROFESSIONAL CONFIDENCE

Stand out in a global job market by developing a range of key soft skills that equip you with the confidence to work in a variety of kitchen settings:

  • Communication skills
  • A collaborative spirit
  • Problem-solving skills
  • A passion for food and learning
  • Resilience to work in high pressure environments

GLOBAL INDUSTRY DEMAND

The global food service market is expected to increase to AU $6 trillion by 2024 with an annual growth rate of 3.6% between 2019 and 2024.

The rise of online delivery platforms has unlocked greater choice and convenience for consumers. In the Asia-Pacific region, one third of people use a restaurant or meal delivery service, and 7% have food delivered once a week.

As the global market grows, so too does the demand for skilled chefs to work in restaurants, cafés, hotels, private catering, healthcare environments, and in the travel and tourism sector. In demand skills for chefs include:

  • Menu setting, costing and purchasing
  • Time management and planning
  • Outstanding food preparation and presentation

INTERNATIONAL ENTRY REQUIREMENTS

When you study with TAFE NSW, we want you to succeed. Entry requirements allow us to make sure that you have the right pre-existing knowledgeand skills to achieve your chosen qualification. You will need to provide evidence that you meet the requirements listed in this section.

Academic Requirements:


English Language Requirements:
Additional Requirements:
  • The NSW Liquor and Gaming regulations require students to be 18 years of age or older if they are undertaking units that involve the service of alcohol and/or gaming operations.

TAFE NSW makes every effort to ensure your Language, Literacy and Numeracy (LLN) needs are met. The level of support you need may be assessed via a review of your LLN skills with written tasks and a one-on-one interview. If you need to strengthen your LLN skills, an individual training plan will be created with you.

Workplace learning ('on-the-job' training) is required for the achievement of competencies to receive the Certificate III in Commercial Cookery.

Work placement is a critical part of your success in this course, a teacher will assist you in gaining unpaid work placement with a hospitality establishment in line with TAFE NSW policy. This will happen once you have gained enough knowledge to operate safely in the workplace.

Your work placement will be supported and monitored by TAFE NSW. As well as the in-class training and assessment you will be required to complete 144 hours of work placement during scheduled service periods working in a real industry environment. This is made up of 48 service periods (shifts) in a commercial kitchen.

We recommend that you seek paid employment to meet this requirement and the teacher will advise if your workplace is suitable. You will complete up to 27 service periods at the TAFE on-campus restaurant as part of your coursework, however you will need to seek work placement or employment with a suitable a commercial kitchen to complete the remaining 21 service periods required.

We recommend that you seek paid employment to meet this requirement and the teacher will advise if your workplace is suitable.

To be prepared for this course, it is highly recommended that you are:

  • A good communicator
  • Comfortable working with numbers
  • Passionate about cooking and being creative with food
  • Able to work under pressure


If you need help preparing for study, contact us about your options.

The NSW Liquor and Gaming regulations require students to be at least 18 years old if they undertake units that involve the service of alcohol and/or gaming operations.

You need to be at least 18 years old to complete the electives below:

RSA and RCG

  • Provide responsible service of alcohol (RSA)
  • Provide responsible gambling services (RCG)

Students who complete the RSA and RCG electives will receive a competency card from NSW Liquor and Gaming allowing you to serve or supply alcohol and/or work with gaming machines.

STARTING DATES, COURSE FEES AND LOCATIONS

From mountains to oceans, from cities to country towns, international students can choose from over 50 campus locations across the state. Experience our vibrant spaces such as libraries, cafes and gyms as well as places you can network, socialise and just chill out.

Learn more about TAFE NSW study locations

2021

LocationsStarting DatesCourse Fees
Coffs Harbour Education (CHEC) Feb A$17,310
Hamilton Feb A$17,310
Kingswood Feb A$17,310
Ourimbah Feb , Jul A$17,310
Wollongong Feb , Jul A$17,310

2022

LocationsStarting DatesCourse Fees
Wollongong Feb , Jul A$17,310

ADDITIONAL COSTS

Additional costs for uniforms, equipment, textbooks and materials (if applicable) range from A$300 - $1,000 per course.

SCHOLARSHIPS

Learn more about Scholarships

CAMPUS FACILITIES AND SUPPORT

TAFE NSW offers you a range of study environments to enhance your learning, such as:

  • Commercial kitchens
  • On-campus restaurants and cafes
  • Industry specific computer rooms
  • Presentation and study areas
  • General student facilities available at most TAFE NSW campuses


Be supported during your time with TAFE NSW:

  • TAFE NSW Disability Support Service
  • TAFE NSW Language, Literacy and Numeracy (LLN) support
  • TAFE NSW Careers, Counselling and Pathways Service
  • Smarthinking - online access to a tutor

COURSE STRUCTURE AND UNITS

To receive this course students must complete all core units and, if available, a range of additional units.

Note: Additional units contain compulsory and elective units which may vary between each semester and campus, and will depend on a number of considerations including the packaging rules for the qualification and demand for the unit.

  • Packaging Rules 25 units must be completed
  • 21 core units, 4 elective units consisting of
  • 4 units from the list below elsewhere in the SIT Training Package or any other current Training Package or accredited course.
  • The selection of electives must be guided by the job outcome sought local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
  • Core Units
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
  • BSBCMM201 Communicate in the workplace
  • TLIE1005 Carry out basic workplace calculations
  • SITHASC001 Prepare dishes using basic methods of Asian cookery
  • SITHASC002 Prepare Asian appetisers and snacks
  • SITHASC003 Prepare Asian stocks and soups
  • SITHASC004 Prepare Asian sauces, dips and accompaniments
  • SITHASC005 Prepare Asian salads
  • SITHASC006 Prepare Asian rice and noodles
  • SITHASC007 Prepare curry pastes and powders
  • SITHASC008 Prepare Asian cooked dishes
  • SITHASC009 Prepare Asian desserts
  • SITHASC010 Prepare Japanese cooked dishes
  • SITHASC011 Prepare sashimi
  • SITHASC012 Prepare sushi
  • SITHASC013 Produce Japanese desserts
  • SITHASC014 Prepare dim sum
  • SITHASC015 Prepare Chinese roast meat and poultry dishes
  • SITHASC016 Prepare tandoori dishes
  • SITHASC017 Prepare Indian breads
  • SITHASC018 Prepare Indian sweetmeats
  • SITHASC019 Prepare Indian pickles and chutneys
  • SITXCCS006 Provide service to customers
  • HLTAHA019 Assist with the monitoring and modification of meals and menus according to individualised plans
  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC004 Package prepared foodstuffs
  • SITHCCC009 Produce cook-chill and cook-freeze foods
  • SITHCCC010 Re-thermalise chilled and frozen foods
  • SITHCCC015 Produce and serve food for buffets
  • SITHCCC016 Produce pates and terrines
  • SITHCCC017 Handle and serve cheese
  • SITHCCC021 Prepare specialised food items
  • SITXCOM001 Source and present information
  • SITXCOM002 Show social and cultural sensitivity
  • BSBITU202 Create and use spreadsheets
  • BSBITU301 Create and use databases
  • BSBITU306 Design and produce business documents
  • HLTAID003 Provide first aid
  • SITXFSA003 Transport and store food
  • SITXINV001 Receive and store stock
  • SITXINV003 Purchase goods
  • SITXWHS002 Identify hazards, assess and control safety risks
  • SITHIND002 Source and use information on the hospitality industry

KEEP LEARNING WITH TAFE NSW

From certificates to diplomas, degrees to study packages, you can take your study further with us.

STUDY PATHWAYS

Build your expertise with a TAFE NSW hospitality study pathway:


Be Recognised

If you already have experience, skills and knowledge that are relevant to your course, you may be able to apply for credit through articulation, credit transfer or recognition of prior learning.

STUDY PACKAGES

Plan your study around your life with a TAFE NSW study package. Our study packages allow for multiple courses to be packaged together that can lead you to a TAFE NSW or an Australian University Bachelor Degree with credits. This gives you a one stop shop by completing your applications for the whole package through TAFE NSW allowing you to apply for one student Visa for the full duration of the package.


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