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Certificate III in Commercial Cookery


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Certificate III in Commercial Cookery – SIT30816

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Home> . . .> Study Areas> Hospitality & Baking> Commercial Cookery> Certificate III in Commercial Cookery

Course Overview

The Certificate III in Commercial Cookery is the recognised qualification to become a qualified Commercial Cook.

You'll learn all aspects of the cooking trade, including:

  • How a commercial kitchen works
  • Cooking methods for different cuisines
  • Using equipment well
  • Kitchen safety
  • How to cater for special dietary needs
  • How to work as part of a multi-chef team

This course can be delivered on-campus, or as an Apprenticeship.

This course is available as part of the Free TAFE scheme for eligible students.

Career Pathways

This course prepares you to work in the Hospitality industry as a Commercial Cook.

You may find employment in the following contexts:

  • Restaurants
  • Hotels
  • Clubs
  • Pubs
  • Cafes
  • Coffee shops

Further Study

After graduating, you might like to undertake further study in the SIT40516 Certificate IV in Commercial Cookery.

Course Dates & Times

Seymour - Wallis Street

On Campus, Start Wed 29th Jan, 2 days(18 months inc 6 mths Work Placement) /2020

On Campus, Starts Wed 1st July, 2 days(18 months inc 6 mths Work Placement)/2020

Shepparton - Fryers Street

On Campus, Start Wed 29th Jan, 2 day (18 months inc 6 mths Work Placement) /2020

On Campus, Starts Wed 1st July (18 mths inc 6 months Work Placement) /2020

Wangaratta - Docker Street

On Campus, Starts Wed 29th Jan, 2 day(18 months inc 6 mths Work Placement) /2020

On Campus, Start Wed 1st July, 2 day (18 months inc 6 mths Work Placement) /2020

Fee Information

1. Subsidised Standard
2. Subsidised Standard (Concession)
3. Subsidised Apprentice
4. Subsidised Apprentice (Concession)
5. Full Fee
Course Materials

The student tuition fees as published are subject to change given individual circumstances at enrolment. Please note all fees and charges are correct at time of publication for 2019 and may change without notice. 2020 fees are yet to be published.

Students will be invoiced for the components of the course that they are enrolled into for each year or semester.

Material fees cover costs associated with the following where applicable, and not limited to:

  • Classroom activity consumables, handouts and booklets
  • E-Learning resources and associated license access fees
  • Excursions

Additionally some courses require students to purchase or supply text books, kits, tools, uniforms and personal protection equipment. Some specific materials may be purchased through the GOTAFE Bookshop. A full list with associated costs will be provided to you at your course information session or during the pre-training review Interview.

Training package entry requirements
There are no training package requirements for this qualification.

GOTAFE preferred entry requirements

Before being accepted into the course applicants must:

  • Undertake a Pre-training Review to document previous work experience and qualifications and assess suitability for the course
  • Complete a Core Skills Profile for Adults (CSPA) test to ensure the required language, literacy and numeracy levels are met for the course
  • Please apply through an Apprenticeship Network Provider ( with your employer to organise your apprenticeship contract prior to applying for this course
Core Units
Participate in environmentally sustainable work practices
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare poultry dishes
Prepare seafood dishes
Prepare meat dishes
Prepare food to meet special dietary requirements
Produce cakes, pastries and breads
Work effectively as a cook
Clean kitchen premises and equipment
Plan and cost basic menus
Produce desserts
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items
Participate in safe work practices
Elective Units
Provide first aid
Prepare and present simple dishes
Prepare and present sandwiches
Package prepared foodstuffs
Use cookery skills effectively
Handle and serve cheese
Prepare specialised food items
Provide advice on food
Produce yeast-based bakery products
Show social and cultural sensitivity
Receive and store stock

Assessment methods may include:

  • Written
  • Practical assessments
  • Portfolio
  • Online

Students will be required to purchase a Knife kit, cooks uniform and online resources.

Glenn Kealy
Campus: Wangaratta

Jodi Rechsteiners-Sanders
Campus: Seymour

Ronan Cunniffe
Campus: Shepparton

It is important that students commit to all course requirements, including study and assessments the student may need to complete outside their normal training sessions.

The Apprenticeship program is run over 3 years. Please contact the course coordinator for further details.

If you need any further clarification of the information provided please contact one of our client service officers on 1300 468 233 who can assist you or click Enquire Now.

As an enrolled student at GOTAFE you may access a wide range of academic support services to assist you to meet the academic challenges of your course from our Learning Support Unit.

As an enrolled student at GOTAFE you will be welcome to access a variety of non-academic support services from the Student Welfare Unit. These services are designed to best support you to successfully complete your course.

Services include on campus supports and remote supports

  • Counselling
  • employment information
  • careers
  • activities etc.

Learn more about support services

Refer to the Student Handbook for information regarding Learner’s Rights Student Handbook.

Further information is provided at course induction.

Please note: Eligible individuals who wish to access a government subsidised place, must participate in a Pre-training Review. This will consider your:

  • Aspirations/career goals
  • Educational attainment and capability
  • Literacy and numeracy skills
  • Suitability for Recognition for Prior Learning (RPL) and Credit Transfer

Enrolment in general public entry courses will require a selection interview. Please call 1300 468 233 to enquire further.

Skills Recognition is an assessment only process that may result in credits towards a part or full qualification. There is no formal training involved, although you may choose to complete further training as a result of the assessment process.

You can apply for Skills Recognition before you enrol in the qualification you are seeking. You can apply for Skills Recognition through one or both of the following processes:

  • Credit Transfer for formal training that might be equivalent to a new qualification or partial qualification
  • Recognition of Prior Learning (RPL) for people who have relevant and current skills and knowledge that they have gained through non-formal or informal learning i.e. work or life experience.

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