AWARD COURSE

Certificate III in Commercial Cookery


National Code: SIT30816
TAFE SA Code: TP01015


Description

This course is for commercial cooks who use a wide range of cookery skills. You would use discretion and judgement and have a sound knowledge of kitchen operations to prepare food and menu items. The job role would include working with some independence and under limited supervision and may provide operational advice and support to team members.

Duration
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Up to 6 months 

Full Time or Part Time equivalent

Chefs and Cooks Chefs and Cooks

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled







Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course

Total Fees for the 6 month course
Full Fee
$8,694 - $10,152

Fees vary depending on subjects you enrol into. This course also has an incidentals cost of $700.00 for Uniform, advanced chef knife set, black shoes, name badge, USB, excursion costs..

    • This is a Full Fee Paying Course and is currently subsided for Apprentices only. Please consider either a Certificate II in Kitchen Operations or a Certificate IV in Commercial Cookery as an alternative course if you are unable to afford the course fees for this course.
    • This course requires a 400 hours industry placement. Two years of industry experience is required after successful completion of the course to be able to apply for Cooks Trade Recognition from Food & Beverage Development Fund.
  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • Employment Outcomes

    This qualification provides a pathway to work as a commercial cook in a restaurant, hotel or hospital, sous chef in a small hospitality establishment, cook in aged care facilities (residential and retirement living).

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate III in Commercial Cookery (SIT30816)
    This course includes working effectively with others, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts and food and workplace safety. To complete the qualification you are required to complete all 21 core units and 4 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    87%*
    of TAFE SA graduates find jobs or continue studying.
    89%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2017 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Clean kitchen premises and equipment 13
    Coach others in job skills 20
    Maintain the quality of perishable items 10
    Participate in environmentally sustainable work practices 20
    Participate in safe food handling practices 40
    Participate in safe work practices 12
    Plan and cost basic menus 30
    Prepare appetisers and salads 25
    Prepare dishes using basic methods of cookery 45
    Prepare food to meet special dietary requirements 75
    Prepare meat dishes 50
    Prepare poultry dishes 25
    Prepare seafood dishes 30
    Prepare stocks, sauces and soups 35
    Prepare vegetable, fruit, eggs and farinaceous dishes 45
    Produce cakes, pastries and breads 40
    Produce desserts 100
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively as a cook 80
    Work effectively with others 15

    Elective

    Name Nominal Hours
    Carry out basic workplace calculations 20
    Create and use spreadsheets 30
    Design and cost menus 30
    Handle and serve cheese 5
    Prepare and present simple dishes 25
    Prepare and serve espresso coffee 30
    Prepare and serve non-alcoholic beverages 20
    Prepare curry pastes and powders 25
    Receive and store stock 10
    Serve food and beverage 80
    Show social and cultural sensitivity 20
    Source and use information on the hospitality industry 25
    Use cookery skills effectively 50
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