SIT30821 Certificate III in Commercial Cookery

Name: Certificate III in Commercial Cookery
Price: <a href="#fees-and-scholarships">Free TAFE</a> No tuition fees for eligible students AUD

VU course code: SIT30821 | CRICOS: 109765E | Level of study: TAFE

Duration

1 year full time or longer for part time

Delivery mode

Face to Face with eLearning, Face to Face with eLearning and Workplace

Fees

Free TAFE

No tuition fees for eligible students

Location

Footscray Nicholson

Next start date

03 February 2025

Application closes

17 February 2025

View all start dates

Overview

Make your culinary dream a reality, with this hands-on commercial cookery course at Victoria University.

This commercial cookery program is suitable for school leavers with little or no relevant work experience and mature-aged participants who are interested in developing a career in the hospitality industry.

Using a blend of online and practical skills development, this cooking course provides you with essential skills in the following areas:

food preparation (poultry, meat, seafood, vegetables, dairy, fruits)
desserts (cakes, pastries)
menu planning and costing
basic knife skills
basic methods of cookery
teamwork
sustainable work practices
food hygiene, food safety and OHS.

You will learn a range of practical skills and the latest trends and techniques used in the industry under the guidance of experienced chefs.

All non-apprentice students studying full time or part time are required to complete 48 service periods of work placement in a commercial kitchen.

On successful completion, you can choose to continue your cooking studies, and may find employment as a:

commis chef
sous chef.

It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete unit 'SITHCCC036: Prepare meat dishes' without meeting this requirement.

: 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.
Completion of this qualification contributes to recognition as a trade cook.
: You'll gain hands-on experience working with the latest cooking equipment in the Footscray Nicholson hospitality training centre, VenU Restaurant, including:
three state-of-the-art commercial kitchens with the latest cooking equipment
two demonstration kitchens
a training bar
VenU: a 150-seat training restaurant.
VenU restaurant was awarded best training restaurant in Victoria at the Restaurant and Catering Awards.
: During your course you'll be exposed to our high-profile industry partners including:
Delaware North
Sebastian Restaurant and Bar
Lucas Restaurants
Melbourne Convention Exhibition Centre
Contiki
Riverland Group.

This course is nationally recognised training.

Entry requirements

When assessing your application, we consider your education, work experience, current skills and personal attributes (where relevant).

Applicants for this course will need to meet the entry criteria outlined below. If you don’t meet the entry criteria, you may be able to gain entry by first completing a different course. We call this a ‘pathway’.

You may also be eligible for ‘Recognition of Prior Learning’, which lets you finish your course more quickly when you have gained some of the skills required from past study or work experience.

Entry criteria

Credit & Entry pathways into this course

Victoria University is committed to providing a transparent admissions process. Find out more about how to apply for our courses, and our commitment to admissions transparency. Meeting the minimum admission criteria does not guarantee entry into this course. Past academic performance may be considered.

Course structure

To be awarded the SIT30821 Certificate III in Commercial Cookery qualification, 25 units must be completed consisting of:

20 core units
5 elective units, of which:

- 3 units must be from Group A or Group B

- 2 units must be from Group A, Group B or Group C. Students also undertake practical placement that includes 48 food service periods in a commercial kitchen.

Part-time study option

The part-time training option (for domestic students only) is designed to accommodate participants already working in the industry and workers in other fields who are interested in developing a career in the hospitality industry.

The course is delivered through face-to-face workshops, structured learning activities in text-based units and work integrated learning. In workshops, students learn in classroom and in kitchen learning spaces. The course will be delivered in an interactive, hands-on model to engage learners and support skills development.

Timetable

The part-time course duration is 18 months, delivered over three semesters. Face-to-face workshops will be held every Saturday, 8am–4pm at our Footscray Nicholson hospitality training centre, VenU Restaurant.