Certificate III in Commercial Cookery
- National Course Code: SIT30816
- TAFE NSW code: SIT30816-01V01-22RYD-114
Location – Ryde (Non-Apprenticeship)
Attendance
Part Time
Course Start Date
Enquire Now
Study Commitment
7 Hours per week
Duration
2 years
- Nationally Recognised Training
- Apprenticeship Allowed
- This training is subsidised by the NSW Government
Course Details
The nationally accredited Certificate III in Commercial Cookery prepares you for success as a cook or chef in the hospitality industry. Learn to operate in a busy kitchen, build your culinary knowledge and skills and produce delicious food for paying customers.
LEARN NEW SKILLS
Through a mix of theory and practical course work, learn to:
- Prepare a range of mains with poultry, seafood, meat and vegetables
- Prepare salads, side dishes, sauces, desserts and baked goods
- Meet special dietary requirements
- Plan and cost out menus
- Apply hygiene, safe food handling and safe work practices
DEVELOP YOUR TALENT
Develop the attributes to help you get ahead:
- A collaborative teamwork spirit
- Effective communication
- Problem-solving skills
- A passion for food and learning
- Resilience to work in high-pressure environments
ACHIEVE YOUR GOALS
Completing this course provides you with:
- A nationally recognised trade
- A nationally accredited qualification at Certificate III level
- Strong pathways to continue your study and enhance your career opportunities
Career opportunities:
- Commercial cook
- Chef
GROW YOUR CAREER
Take your career further with the:
- Certificate IV in Commercial Cookery
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 knowledge and skills to achieve your chosen qualification. You will need to provide evidence that you meet the requirements listed in this section.
ENTRY REQUIREMENTS
TAFE NSW offers the Certificate III in Commercial Cookery as an apprenticeship or non-apprenticeship.
Apprenticeship
To be eligible for this course, you must:
- Be employed as an apprentice in the commercial cookery industry as evidenced by a letter of support from your employer
- Submit your Training Plan Proposal (TPP) with your application
Enquire today to talk through your options
Non-apprenticeship
You can also take this course as a non-apprentice. Find your preferred non-apprenticeship location and enrol today!
WORK PLACEMENT
Work placement is not a requirement of this course. However, a requirement of this course is that students complete 48 service periods.
Of these 48 service periods, 23 of them will be completed in a simulated industry environment with real paying customers on the TAFE campus. The remaining 25 service periods will need to be completed in industry, either in paid or voluntary employment.
IS THIS COURSE RIGHT FOR YOU?
To be prepared for this course, we recommend that you have:
- Good communication skills
- Comfort working with numbers
- An interest in leading and working with others
- A passion for cooking
- The ability to work under pressure
If you need help preparing for study, contact us about your options.
Check the campus page for requirements to take this course as an apprenticeship
This course is also offered as a non-apprenticeship. Enquire today to discuss your eligibility.
.
Discover the skills you need, for the job you want at a TAFE NSW Information Session.
STUDY COMMITMENT
This is Part-Time On Campus course. You must attend approximately 7 hours of class. You may also be required to complete approximately 2 hours of additional study. This additional study could include private study, work placements and research.
The course will run 1 days a week for 2 years.
We offer student services and study support to ensure you can achieve your goals. Learn about TAFE NSW Student Services
As a TAFE NSW student in this course, you will have access to:
- LinkedIn Learning (formerly Lynda.com)
- Smarthinking - after hours online study support service
- Easy computing online short courses
- Access to local TAFE libraries
- Accessibility and Disability Support Services
- Access to Read&Write learning support software at TAFE and at home
The way you learn may change during your enrolment to ensure the best learning experience or to keep you safe as COVID-19 restrictions change, and some of our face to face classes may change to online or virtual classroom learning. Also, to ensure that we keep you safe while studying, we may modify our face to face classes to meet physical distancing requirements and increased cleaning on campus. If work placement and the demonstration of practical skills are requirements of your course, there may be a modification or delay in the planned timeframe due to COVID-19 impacts. Be assured, we'll keep you informed every step of the way.
This course is currently scheduled on Tuesday with day classes. This timetable may change and will be confirmed by your teacher.
SMART AND SKILLED FEES
This course is government-subsidised, meaning you pay a portion of the full course fee to TAFE NSW and the NSW Government will pay the balance. However, you must meet certain eligibility criteria for this to apply.
Depending on your previous qualifications and experience, your fee may be less than the maximum fee quoted. Your actual fee and eligibility for concession/exemption will be calculated and confirmed during the enrolment process. Payment plans are available through TAFE NSW for Smart and Skilled eligible qualifications.
For further information about eligibility and explanations of the different fee categories, visit Are You Eligible?
ADDITIONAL RESOURCES
You will need to provide for yourself the following resources which you will keep when you complete your study:
Additional costs will apply costing approximately $400 to cover uniform requirements and tools and equipment required for practical units.
READ BEFORE YOU ENROL
Learn about TAFE NSW Fees
Learn about TAFE NSW Payment/Funding
RECOGNITION
Recognition is a process of acknowledging previously completed qualifications, skills, knowledge or experience relevant to your course. This may reduce the amount of learning required, reduce your course fees and allow you to achieve your qualification faster.
Learn about Recognition at TAFE NSW Recognition
Enrolments for this course have now closed.
Enquire now and we will contact you when enrolments open. Visit our Online Courses to view our range of study options that you can start anytime.
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 |
|---|---|
| SITHCCC017 | Handle and serve cheese |
| SITHCCC021 | Prepare specialised food items |
| SITXCOM002 | Show social and cultural sensitivity |
| SITXINV001 | Receive and store stock |
Cook
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
Ryde (Non-Apprenticeship)
Phone 131 601
Download Course Brochure
Enter your details to make an enquiry and receive the course brochure