Passionate about the smells, sights, sounds, textures and tastes of the kitchen?
The Certificate III in Commercial Cookery allows you to do what you love every day and get paid for it - through a career as a commercial chef!
You will learn how to plan, organise, prepare and cook food in a commercial kitchen. Throughout the course, you will learn how to prepare a range of simple and complex entrée, main and dessert dishes, using your own discretion and judgement. You will also gain skills in food safety, cleaning, hygiene and workplace health and safety.
You will practice the skills you have learnt in a simulated work environment, as well as on the job. Kick start your career as a commercial chef today.
*Intakes for the updated version of this Qualification SIT30821 CIII Commercial Cookery is now available for Semester 2, 2023.*
Throughout this course, you will gain skills in:
- Preparing and cooking commercial dishes
- Using various food preparation equipment
- Hygienic practices for food safety
- Maintaining the quality of perishable items
- Kitchen premises and equipment cleanliness
- Safe work practices
- You love food and cooking
- You are seeking employment in a commercial kitchen
- You want transferable skills that you can take anywhere in the world
Apprentices and on-campus students will be required to attend scheduled training, which will be discussed during your pre-enrolment interview.
Throughout this course, you will prepare, cook and present menu items for a minimum of 48 complete food service periods that cover breakfast, dinner, lunch and special functions, outside of scheduled training times.
You must also commit to 2-5 additional hours of self-directed study each week, which may include viewing multimedia presentations, researching, completing learner guide activities and online quizzes.
This course will be FREE from 1 January 2023. The tuition fees are 100 per cent subsidised by the WA State Government. Please note, some resource fees may apply.
Some eligibility conditions apply for the free training, and other fees may apply for some courses. Please see the FAQs on our Skills Ready page for further information.
Not all units and study modes are offered at all campuses. Please check with your local campus.
You may be in a training contract with an appropriate organisation/employer to study this course as an apprentice or you may enrol as an on-campus student. An apprenticeship involves full-time or part-time work with an employer who provides an opportunity to learn all aspects of a trade. This is a structured program for a fixed period of time and while you learn on the job, you also attend off-the-job training with us.
As an apprentice you may be required to complete an additional 12 months in your workplace after this 2-year program has been completed.
You are required to supply your own chef uniform, which includes:
- apron
- chef pants
- chef hat
- black safety boots
- chef’s knives
A recommended list of items for purchase is issued to you upon enrolment.
You must complete a minimum requirement of 48 work placement shifts in an approved workplace throughout this course.
You are required to supply your own chef uniform, which includes:
- apron
- chef pants
- chef hat
- black safety boots
- chef’s knives
Clean and complete standard uniforms including personal protective equipment (PPE) are required to gain entry to all practical classes.
A recommended list of items for purchase is issued to you upon enrolment.
Core
| National ID | Unit title |
|---|
| BSBSUS201 | Participate in environmentally sustainable work practices |
| BSBWOR203 | Work effectively with others |
| 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, eggs and farinaceous dishes |
| SITHCCC012 | Prepare poultry dishes |
| SITHCCC013 | Prepare seafood dishes |
| SITHCCC014 | Prepare meat dishes |
| 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 |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
Elective
| National ID | Unit title |
|---|
| BSBCMM201 | Communicate in the workplace |
| SITHCCC011 | Use cookery skills effectively |
| SITXINV001 | Receive and store stock |
| TLIE1005 | Carry out basic workplace calculations |
This qualification prepares you for roles such as:
- Commercial cook
- Head chef
Job titles and qualification requirements may vary between organisations.
For more information about job and career pathways, visit JobOutlook(opens in a new tab) or Jobs and Skills WA(opens in a new tab) .
SIT40416 Certificate IV in Hospitality
On Campus
|
|
Tuition fee* |
Resource fee |
Total fee |
|
General |
Tuition FREE |
$620.30 |
$620.30 |
|
Concession |
Tuition FREE |
$620.30 |
$620.30 |
Apprenticeship
|
|
Tuition fee* |
Resource fee |
Total fee |
|
General |
Tuition FREE |
$620.30 |
$620.30 |
|
Concession |
Tuition FREE |
$620.30 |
$620.30 |
Our estimated fees are based on:
- Full time study in 2023
- A selection of elective units designed to meet local industry demand for skills (different unit selections will attract different fees)
- For more information regarding eligibility and fees, please visit DTWD website
These fees are estimates only and depend on your eligibility for government funding, concession rates, the units you choose to study or seek to be recognised under Recognition of Prior Learning (RPL). Additional resource, material and/or equipment costs may apply. Visit our Fees and Charges page for more information, including on consumer rights.