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Certificate III in Commercial Cookery

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Certificate III in Commercial Cookery SIT30816
CRICOS Code 093217B
Duration 64 weeks including breaks (3 days per week)
Course Fee AUD $12,999
Course fee includes Learning Materials Fees & Prescribed Text Books Fees.
Other Costs Students are required to purchase: Standard Chefs Tool Kit, Standard Chefs Uniform and Shoes (individually fitted)
Delivery Locations Melbourne Campus: Level 14, 123 Queen Street, Melbourne VIC 3000
Abottsford Campus: 413, Jhonston Street, Abottsford VIC 3067
Intake Refer to Intake Dates
Government Funded Training The training is delivered with Victorian and Commonwealth Government Funding
Resource and Materials Students are required to purchase a Chef’s Uniform, Toolkit and Safety boots.Prescribed text books, workbooks and printed materials are required
Eligibility Criteria International Students:
(1) Year 11 or equivalent (2) IELTS 5.5 or equivalent (3) Must be 18 years or older at commencement of the course.

Domestic Students:
Entry to this qualification generally requires successful completion of Australian Year 11 or its equivalent. Applicant should be at least 18 years of age at Commencement.

For applicants whose first language is not English, then in addition to the above requirement, applicant must demonstrate their competence level in English Language to an appropriate level which may be determined by an interview and the Institute’s LLN test.

Work Based Training 144 hours of work based training is included in this course and is guaranteed by VIT
Modes of Delivery For International students; face-to-face classroom based.
For Domestic students; face-to-face classroom based and/or workplace training.
The course is designed for applicants who wish to gain skills in hospitality as well as international cuisine. Students develop practical skills and obtain essential knowledge required to become qualified cooks.
Units of Competency
Unit Code Unit Name
BSBSUS201 Participate in environmentally sustainable work practices
BSBWOR203 Work effectively with others
BSBITU202 Create and Use Spreadsheets
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, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC017 Handle and serve cheese
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
SITXINV001 Receive and store Stock
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITXWHS002 Identify hazards, assess and control safety risks

Testimonials

  • “I benefitted greatly from this course while still working in the workplace (restaurant).”


    - Kishan S

  • I was very happy with my time at VIT studying hospitality. I don’t think there is anything I would change, everything was good”


    - Vijay S

  • Excellent trainer, thoroughly enjoyed the course. Was well paced and time went quickly. Appreciated being able to complete some projects as a group in class, venue convenient and all facilities required were available


    - Ms. Christine G

  • Very good relationships developed from the beginning. Staff members have been fantastic even before commencement of the course. They made my time in class informative and pleasurable


    - Mr. Michael G

  • Very well structured course. I have got a lot out of this course and looking forward to putting my new skills and knowledge to work –


    - Ms. Melissa C

  • First time I have had such a positive, intelligent and charismatic trainer. He has a talent for training and made a challenging course achievable with his attitude and advice. I would definitely like to study with him in future on another course and have enjoyed the time


    - Mr. Jason P

  • Fantastic opportunity to be a student of VIT. Excellent trainer and best Administrator, thanks for their help and support


    - Ms. Ramanpreet P

  • The course was very good. Trainer was fantastic and was flexible and informative


    - Ms. Rebecca B

  • So far the course has been fantastic with a patient and understanding teacher.  The course is very informative and helpful with my current job.


    - Mr. Chris C

  • The written information I found to be useful, well written, concise. The instructor was very helpful in any difficulties that I experienced. Also very knowledgeable and very communicative. I would recommend this course.


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    - Mr. Effie S

  • It is a very enjoyable and informative class.


    - Mr. Sylvie T

  • The course gave me confidence though it was a little challenging. My teacher was friendly and very helpful.


    - Mr. Vincen R

  • My English teacher is responsible and patient who uses simple ways to help us understand English words.


    - Mr. Yuwen Z

  • Our English teacher is a nice person who is patient, responsible and kind.


    - Mr. Li Y

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