null

Offering Info

Certificate III in Commercial Cookery

  • National Course Code: SIT30816
  • TAFE NSW code: SIT30816-01V01-19ORA-022

Location – Orange College, March Street Campus

Study Type

Part Time Day

Course Start Date

Enquire Now

Hours Per Week

8

Duration

2 Years

  • Nationally Recognised Training
  • Apprenticeship Allowed
  • This training is subsidised by the NSW Government

Course Details

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.

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafs, and coffee shops.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
There are no entry requirements for this qualification.
This course is for non- apprentices.

In your final stage you will take on the role of Head Chef in our apprentice restaurant on a Monday or Tuesday evening. During your day at TAFE you will participate in both practical and theoretical units but you will need to allocated an additional 8 hours per week to complete assessment items and prepare for practical exams.

You will be given a detailed program and delivery schedule at orientation. There are no formal entry requirements for this qualification. You will need the following uniform and equipment:
- A traditional full chef?s uniform with white shirt and white buttons
- A lockable tool box preferably plastic
- Full range of chefs trade kit including:
- 20cm cooks knife
- Paring knife
- Flexible Filleting knife
- Boning Knife
- Serrated knife
- Palette knife
- Stirring spoon wooden or plastic
- Rubber/plastic scraper
- Piping bag
- Selection Nozzles
- Thermometer preferably digital
- Vegetable peeler
- Pastry brush
- Sharpening steel
- Sharpening stone
Your timetable is as follows: Thursday 08:30 - 16:30. You will attend TAFE one day per week for 2 years. The day of the week will change as you progress through the four stages.

Depending on your previous qualifications and experience your fee may decrease from the maximum shown.
Payment by instalment may also be available. Your fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process.

A materials charge of $250 is applicable to this course. This fee provides you with a commercial chef learner kit including recipes and useful information for you to take home. and use after the course.

Incidental Cost
  • Course Related Materials Charge - $250.00

Enrolments will open from 14 October 2019 for our February 2020 intake.

To find out more information on this course including the next start date, submit an online enquiry by clicking the Enquire Now button on this page, or call 131 601 during business hours* to chat with a member of our friendly customer service team.

*Our customer service team are available from Monday to Friday, 9am to 5pm AEST.

Enrolling with us is easy, though the exact process does depend on your course and any prerequisites that go with it.

Be sure to read your chosen course information carefully to make sure it is the right qualification, location and study type for you.

Enrol and pay online via our secure payment gateway to secure your place.

As you progress through the enrolment process you will be prompted to provide additional information.

If you are interested in studying as a Trainee or Apprentice please call 131 601 for full details.

Core Units
Number Title
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, eggs 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
Elective Units
Number Title
BSBITU306 Design and produce business documents
SITHCCC016 Produce pates and terrines
SITHCCC017 Handle and serve cheese
SITXHRM002 Roster staff

Note: Not all elective units listed may be available to study, please enquire for more information.

Whether you're a school leaver, an aspiring apprentice, looking to kickstart a career, or you're upskilling, reskilling, or re-training, there's a TAFE NSW course to give you the skills you need for the job you want.

Course Location

Orange College, March Street Campus
109 March Street, Orange
Phone 131 601

Fees information

We understand that many students are confused by different fees for similar courses, and want to reassure you that studying with TAFE NSW won't damage your hip pocket.

Learn more about Fees information.

Payment options and assistance

Explore payment methods, pay by instalment, scholarships and VET Student Loans.

Learn more about Payment options and assistance.

 

Unsave Course

Download Course Brochure

Enter your details to make an enquiry and receive the course brochure