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Certificate III in Commercial Cookery

Course Code: SIT30816
Study Area:
Hospitality and Cookery


The Certificate III in Commercial Cookery course is designed for those with a passion for cookery in a commercial environment. This hospitality course provides participants with skills, knowledge and experience in practical food production, hygiene, menu costing, OHS, team work and basic nutrition. Graduates are qualified to enter careers in hospitality establishments, including hotels, motels, and bistros.


Campus
 
  • Bendigo TAFE City Campus Echuca Campus
Course Structure
  • Apprenticeship - Part time - 3 years Classroom based - Part time - 2 years Classroom based - Full time - 1 year

Accreditation

This qualification is nationally recognised

Possible careers
  • • Manager • Cook • Hospitality worker

Prerequisites
  • • Language, literacy and numeracy test • Full time apprenticeship, under a training agreement established with your employer

Course overview

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

How to apply
 
Application to VTAC and supplementary application to Bendigo TAFE

Selection process
  • Individual interview

Recognition of prior learning (RPL)
Recognition of prior learning (RPL) may be given for skills and knowledge gained through previous study or other relevant experience.  Further information refer to RPL

Assessment Methods
  • Apprenticeship - On the Job Classroom based - Assignments and demonstrations

Learning options
  • • Apprenticeship/Trainee • Blended • Off campus • Classroom

Key study areas
 
• Occupational health and safety • Food preparation • Methods of cookery • Menu writing. • Food Hygiene

Further study opportunities
  • Students completing this course can study further with the Certificate IV in Commercial Cookery (SIT40516)

Fees

Your fees are made up of four parts.
  1. Course enrolment type
  2. Materials
  3. Consumables
  4. Student Support Fee.   
Once you have determined the fees applicable to your situation you will be able to calculate a indicative annual fee for your qualification.

Are you eligible for Government subsidised fees? Check for your eligibility here
Are you eligible for concession? Check for your eligibility here
Concessions for Diploma and Advanced Diploma course categories are only available to Aboriginal or Torres Strait Islanders.

A.   Course enrolment type:Apprenticeship
Government subsidised - average annual course fee*$910.00
Concession - average annual course fee*$182.00
Full fee - average annual course fee*$4,914.00
B.   Materials average fee (per year)*$70.00
C.   Consumables average fee (per year)*
Indicative pricing for:13/02/2017
A.   Course enrolment type:Standard
Government subsidised - average annual course fee*$2,362.50
Concession - average annual course fee*$472.50
Full fee - average annual course fee*$12,757.50
B.   Materials average fee (per year)*$387.00
C.   Consumables average fee (per year)*
Indicative pricing for:13/02/2017

*The student tuition fees as published are subject to change given individual circumstances at enrolment and details of any other fees including but not limited to student services, amenities, goods or materials and consumables.
Average tuition fees are based on the typical number of student contact hours undertaken by a student to complete this course. Average fees displayed are purely indicative and may not be your actual fee. Fees vary based on the number/hours of electives chosen by the student. Read more on fees and charges

D.  Student Support fees
The Student Support fee is a non-tuition fee for Government subsidised (eligible) students and full fee paying (ineligible) students.   Read more


This page was last updated on 5/05/2017 11:00 AM





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