SIT30821

Certificate III in Commercial Cookery

Launch your commercial cookery career with the Certificate III in Commercial Cookery. Get the practical skills you need to kick start your career as a chef or continue on with further study.

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STUDY LOCATIONS Greater Brisbane Gold Coast Sunshine Coast Darling Downs and South West Wide Bay Burnett Far North Queensland North Queensland

WAYS TO STUDY On campus Apprenticeships and traineeships

WHAT YOU'LL PAY

Full Fee

$16,700

Course overview

The Certificate III in Commercial Cookery provides you with the essential skills and knowledge required to join the kitchen as an apprentice chef. According to the Australian Government's Job Outlook service, the number of people working as cooks grew very strongly over the past five years and is expected to see strong growth in the future. This large occupation is likely to see around 35,000 job openings over the next five years.

Hone your skills in the basic methods of cookery and learn how to prepare poultry, seafood and meat dishes. You will also discover the skills to work effectively in the kitchen and maintain the quality and safety of food you are preparing. Our highly qualified teachers have experience in some of Australia's most well known kitchens. They are dedicated to sharing their knowledge and will prepare you for a fast paced career in commercial cookery.

Upon successful completion of this course, individuals may wish to enrol into a Certificate IV in Commercial Cookery or continue in the workforce as a qualified cook.

What can I do?

Cook
Commercial Cook
Banquet Cook
Cafe Cook
Bistro Cook

Course outcome:

SIT30821 Certificate III in Commercial Cookery

Intensive Apprenticeship Program

This intensive 40-week program combines practical experience in our live training restaurants with work experience in industry. Graduates will progress into a 12-month apprenticeship to complete their training with a respected employer. This program is fully subsidised by the Department of Employment, Small Business and Training (DESBT) (eligibility criteria apply).

Trade skills assessment and gap training program

If you can demonstrate substantial competency in this qualification, you may be able to access funding for recognition of prior learning and gap training through the Trade Skills and Assessment Gap Training (TSAGT) program. TAFE Queensland is a proud recipient of funding from the Queensland Government, Department of Employment, Small Business and Training (DESBT) for this program. Only eligible participants may receive funding for eligible courses. Learn more about eligibility criteria.

What you will study

The successful achievement of this qualification requires you to complete all core and 5 elective units from the list below.

UNIT CODE
UNIT NAME

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXWHS005

Participate in safe work practices

UNIT CODE :
SITXWHS005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
UNIT NAME
Participate in safe work practices

UNIT CODE
SITHCCC023

Use food preparation equipment

UNIT CODE :
SITHCCC023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Use food preparation equipment

UNIT CODE
SITHCCC027

Prepare dishes using basic methods of cookery

UNIT CODE :
SITHCCC027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare dishes using basic methods of cookery

UNIT CODE
SITXFSA006

Participate in safe food handling practices

UNIT CODE :
SITXFSA006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
UNIT NAME
Participate in safe food handling practices

UNIT CODE
SITHKOP009

Clean kitchen premises and equipment

UNIT CODE :
SITHKOP009

Unit description :
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Clean kitchen premises and equipment

UNIT CODE
SITHCCC029

Prepare stocks, sauces and soups

UNIT CODE :
SITHCCC029

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare stocks, sauces and soups

UNIT CODE
SITHCCC028

Prepare appetisers and salads

UNIT CODE :
SITHCCC028

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare appetisers and salads

UNIT CODE
SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE :
SITHCCC030

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE
SITHCCC031

Prepare vegetarian and vegan dishes

UNIT CODE :
SITHCCC031

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetarian and vegan dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare vegetarian and vegan dishes

UNIT CODE
SITXINV006

Receive, store and maintain stock

UNIT CODE :
SITXINV006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Receive, store and maintain stock

UNIT CODE
SITHCCC035

Prepare poultry dishes

UNIT CODE :
SITHCCC035

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare poultry dishes

UNIT CODE
SITHCCC036

Prepare meat dishes

UNIT CODE :
SITHCCC036

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, and cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare meat dishes

UNIT CODE
SITHCCC037

Prepare seafood dishes

UNIT CODE :
SITHCCC037

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, and cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare seafood dishes

UNIT CODE
SITHCCC041

Produce cakes, pastries and breads

UNIT CODE :
SITHCCC041

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce cakes, pastries and breads

UNIT CODE
SITHCCC042

Prepare food to meet special dietary requirements

UNIT CODE :
SITHCCC042

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare food to meet special dietary requirements

UNIT CODE
SITHKOP010

Plan and cost recipes

UNIT CODE :
SITHKOP010

Unit description :
This unit describes the performance outcomes, skills and knowledge required to plan and cost recipes for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, select recipes to meet customer and business needs, cost recipes and evaluate their success.
UNIT NAME
Plan and cost recipes

UNIT CODE
SITHPAT016

Produce desserts

UNIT CODE :
SITHPAT016

Unit description :
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Produce desserts

UNIT CODE
SITXHRM007

Coach others in job skills

UNIT CODE :
SITXHRM007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach.
UNIT NAME
Coach others in job skills

UNIT CODE
SITHCCC043

Work effectively as a cook

UNIT CODE :
SITHCCC043

Unit description :
This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Work effectively as a cook

UNIT CODE
UNIT NAME

UNIT CODE
SITHCCC026

Package prepared foodstuffs

UNIT CODE :
SITHCCC026

Unit description :
This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Package prepared foodstuffs

UNIT CODE
SITHCCC040

Prepare and serve cheese

UNIT CODE :
SITHCCC040

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and serve cheese and cheese dishes. This requires a comprehensive knowledge of cheese varieties.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and serve cheese

UNIT CODE
SITHCCC044

Prepare specialised food items

UNIT CODE :
SITHCCC044

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare specialised food items

UNIT CODE
SITHASC020

Prepare dishes using basic methods of Asian cookery

UNIT CODE :
SITHASC020

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare dishes using basic methods of Asian cookery

UNIT CODE
SITHCCC025

Prepare and present sandwiches

UNIT CODE :
SITHCCC025

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and present sandwiches

UNIT CODE
BSBSUS211

Participate in sustainable work practices

UNIT CODE :
BSBSUS211

Unit description :
This unit describes the skills and knowledge required to measure, support and find opportunities to improve the sustainability of work practices.
UNIT NAME
Participate in sustainable work practices

UNIT CODE
SITXFSA007

Transport and store food

UNIT CODE :
SITXFSA007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to transport food from a food preparation area to another location. It also deals with holding or storing food on arrival.

Pre-requisite unit :
SITXFSA005 , SITXFSA006
UNIT NAME
Transport and store food

UNIT CODE
SITXCOM007

Show social and cultural sensitivity

UNIT CODE :
SITXCOM007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.
UNIT NAME
Show social and cultural sensitivity

UNIT CODE
HLTAID011

Provide First Aid

UNIT CODE :
HLTAID011

Unit description :
This unit describes the skills and knowledge required to provide a first aid response to a casualty in line with first aid guidelines determined by the Australian Resuscitation Council (ARC) and other Australian national peak clinical bodies. The unit applies to all persons who may be required to provide a first aid response in a range of situations, including community and workplace settings.
UNIT NAME
Provide First Aid

Note: For some courses, not all electives are available at all campuses.

Ways to study

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CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Ipswich	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
Mt Gravatt	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
South Bank	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Robina	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Mooloolaba	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Roma	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
Warwick	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
Toowoomba	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Kingaroy	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
Bundaberg	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
Hervey Bay	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Cairns	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Mount Isa	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
Whitsundays - Cannonvale	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
Townsville - Pimlico	Apprenticeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, or a mix of all these options. Learn more

You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).

Costs:

Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.

Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.

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Certificate III in Commercial Cookery (SIT30821)

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Certificate III in Commercial Cookery

COURSE CODE: SIT30821

Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

See if you qualify for a subsidy

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more

Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

You need to meet one of the following requirements:

Completion of Year 10 Certificate or equivalent; or
Mature-aged entry with work experience in a related field.

Resources required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office and Adobe Acrobat Reader. This equipment and software is available for use at all TAFE Queensland locations.

You will be provided with a recommended reading list and/or required textbooks during orientation or at the start of each unit. The purchase of these resources may incur additional costs, or you may be able to borrow them from the TAFE Queensland library network.

You will need to have access to or purchase a basic set of professional knifes and a range of other equipment. You will also be required to purchase uniform items (including TAFE Queensland branded items). These details will be provided during orientation or prior to orientation direct from the faculty.

Robina campus

The Robina campus will be a BYOD (Bring Your Own Device) campus for general learning. Students are able to access discounted pricing for device purchases via JB Hi-Fi. TAFE Queensland will have some portable devices available for short term loan and there will also be a limited number of desktop computers located on-site that students will be able to access. For all the details visit the BYOD page on our website.

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Prior Experience

I already have an experience, can i get credit?

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Certificate III in Commercial Cookery

Course overview

What can I do?

Course outcome:

Intensive Apprenticeship Program

Trade skills assessment and gap training program

Core units

Elective units

Download Brochure

Ask a question

Certificate III in Commercial Cookery

Payment Options

How can I pay for this course?

See if you qualify for a subsidy

Payment plan

Upfront payment

Entry requirements

Selection criteria

Resources required

Assessment methods

Pathways

University pathways

How to apply

Direct application

Course disclaimer

Prior Experience