Victorian institute of technology (VIT)
Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

Certificate III in Commercial Cookery qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound information on kitchen operations to arrange food and menu items.

Certificate III in Commercial Cookery gives a pathway to work as a commercial cook in organizations such as hotels, restaurants, cafés, coffee shops, clubs and pubs. If you are passionate about cooking and looking out for a career that is in demand everywhere (especially in Australia!), VIT’s Commercial Cookery course is for you!

For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email info@vit.edu.au

Certificate III in Commercial Cookery SIT30816
CRICOS Code 093217B
Duration 64 weeks including breaks (20 hours 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, Johnston Street, Abottsford VIC 3067
Intake Refer to Intake Dates
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/Entry Requirements Refer to Entry Requirements
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.
Certificate III in Commercial Cookery course is designed for applicants who wish to gain skills in hospitality as well as international cuisine. Students develop practical skills and obtain the 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
BSBITU212 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
Employment Pathway This qualification provides the skills and knowledge for an individual to be competent as a qualified cook. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may have some responsibility for others and provide technical advice and support to a team.
Training Pathway After achieving SIT30816 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery or SIT40716 Certificate IV in Patisserie.
Assessment Methods The Institute will use the following assessment methods during this course which includes and may not be limited to Questions, Assignments, Projects, Case Studies, Activities, Third Party Reports/Logbooks, Portfolio, Observations, Tests and Written Assessments.
Recognition of Prior Learning and Credit Transfer For information regarding your eligibility for Recognition of Prior Learning and Credit Transfer, please email info@vit.edu.au

Please note: These training products are current as published on the National Register. The course content, structure, materials, schedules, and instructors may change at any time without notice. The subject sequence is for illustrative purposes only and may not be the sequence of training. Course fees are subject to change.

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

  • Very Convenient location had a wonderful journey at VIT.


    - Ms. Christine G

  • Staff member specially Dhara was excellent.


    - Mr. Michael G

  • Flexible payment option and very supportive trainer.


    - Ms. Melissa C

  • especially Trainer Andrea was my favourite.


    - 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

  • It is a very enjoyable and informative class.


    - Mr. Sylvie T

  • Student Services was very supportive.


    - Mr. Li Y

  • Best education and Graduation Ceremony


    - Nabin Pun (BITS Graduate 2017)

  • Enjoyed the education journey and Good teaching staff


    - Pardeep Singh Dhillon (BITS Graduate 2017)

  • Everyone Friendly and Helpful @ VIT


    - Keshav Shrestha (BITS Graduate 2017)

  • Very supportive lecturers, best staff and organising commitees


    - Dhanuka Nilanjana (BITS Graduate 2017)

  • Graduation Ceremony the best and I enjoyed thoroughly


    - Sahil Sharma (BITS Graduate 2017)

  • Study environment @ VIT is best


    - Anjali Devi (BITS Graduate 2017)

  • Great inspiration by our Chairman and CEO of VIT


    - Lekhnath Sapkota (BITS Graduate 2017)

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