SIT30821
Certificate III in Commercial Cookery

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Certificate III in Commercial Cookery

The fee you pay at TasTAFE will depend on the course you choose and may vary depending on the level of government subsidy available, the cost of delivery, any previous study you have undertaken and/or your personal circumstances.

Our fee estimator will give you an indication of the type of fee you might expect to pay, but is intended as a guide only and doesn’t include other costs associated with your course. Please contact us on 1300 655 307 to confirm your fee.

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Course overview

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Locations

North
Drysdale Launceston

North West
Devonport

South
Drysdale Hobart

Attendance options

Full-time
Part-time

Study type

Apprentices/Trainees
Mixed Learning

2025 Tuition fees

Subsidised $ 2,420.00
Concession* $ 400.00
Commercial $ 12,785.00

Additional fees may apply. For more information, see Fees, payments and other costs.

Submit an enquiry

Please note: The course overview is intended as a guide only. Not all courses are available at all locations or through all study types and attendance options. Please check Locations, Dates and Times below or enquire for further information.

Develop your career as an emerging Tasmanian chef and learn the fundamental skills of cookery.

This course is offered as an Australian Apprenticeship as well as Full time on campus.

If you have a passion for cookery and are looking to embark on a career as a commercial cook, this qualification will provide you with the foundations of restaurant cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

In this course, you will learn to participate in environmentally sustainable work practices and work effectively with others in a commercial kitchen context. You’ll use basic methods of cookery and food preparation equipment to prepare a wide range of dishes, including appetisers and salads, stocks, sauces and soups, and vegetable, fruit, egg and farinaceous (starch-based) dishes. You’ll also learn how to prepare poultry, seafood and meat dishes, as well as how to prepare food to meet special dietary requirements, produce cakes, pastries and breads and desserts.

Throughout this course, you’ll also learn the skills you need to work effectively as a cook – how to plan and cost basic menus, and maintain the quality of perishable items, as well as safe and hygienic food handling practices and how to clean kitchen premises and equipment You’ll also gain valuable experience learning how to coach others in cookery-related job skills.

Successful completion of this course will provide you with the skills, knowledge and experience you need to be competent as a qualified cook, and provides a pathway to employment as a commercial cook in organisations such as restaurants, hotels, aged care, hospitals, cruise ships, ski resorts, catering businesses, clubs, pubs and cafés.

This course is offered as an Australian Apprenticeship as well as Full time on campus.

Locations, dates & times

Campus	Date	Attendance/Duration	Study type	Apply/Enquire
South
Drysdale Hobart	3 Feb 2025 - 10 Dec 2025	Full-time Attendance is full time 9am - 4pm across Monday to Friday with some early morning and evening shifts required.	Mixed Learning	Apply now

Entry

As part of the application process, and before being offered a place in the course, a member of our Team will contact you to discuss if this course aligns with your goals and aspirations, and to ensure that you are fully informed and understand the course requirements.

There are no essential entry requirements for this course.

Fees, payments and other costs

Your tuition fees cover the basic materials needed for your course, but may not cover items such as text books, workbooks, uniform, online learning resources or personal protective clothing. Depending on your course, there may also be other expenses that you need to budget for.

For this course, you will need to pay for the following items:

Resources fee $425
Tools: $264 (Full time students only)
Uniform: $188 (Full time students only)
Total: Apprentices - $425, Full time students - $877

For courses undertaken in 12 months or less, you will be invoiced the full course fee (including any other essential fees associated with your course).

*For courses studied over multiple years, your course and other fees will be split over the years of study, with the concession fee being charged on a yearly basis. At the time of enrolment you will be invoiced for the first year’s fees. An invoice will be raised in each subsequent year around the same time as your ‘enrolment anniversary’.

Further information on fees, payments and other costs.

Recognition of prior learning and skills

It makes sense that you should be recognised for the things you already know how to do.

TasTAFE can assess your skills and knowledge based on your previous education, work history or life experience – which may help you to gain your qualification a whole lot faster!

More information on the recognition process is available on our recognition of prior learning and skills page.

Assessment methods

Assessments are designed to help you demonstrate the skills and knowledge you learn in your course and are an essential part of your training. Assessments allow us to confirm that you can perform tasks to the standard required in the workplace, and that you can meet all of the requirements of your course.

While studying at TasTAFE, you may be assessed in a number of different ways. Some common assessment methods include:

completing workplace documents
observations on the job and/or in a simulated assessment environment
quizzes/multiple choice tests
research projects
tests – written or practical
verbal questioning
work samples
written assignments or short answers.

What you will need

There are different requirements depending on the course you are enrolled in.

Generally, it is recommended that you have access to a computer with a reliable internet connection and up-to-date software, including Microsoft Office and Adobe Acrobat Reader. TasTAFE has computers available for student use during normal business hours, at all major campuses.

For classes, please be prepared with standard items such as: pens, notebook or paper, USB.

You may also need to bring specific equipment, tools or personal protective equipment, your teacher will let you know.

For this course, you will need:

Set of professional knives including: cooks knife, paring knife, serrated bread knife (domestic kitchen knives are not accepted).
Sharpening steel and stone (optional – you must keep and maintain a sharp knife).
Spatula, bowl scraper and vegetable peeler.
Gas igniter or matches (no lighters are allowed in class), measuring set spoons and cups, thermometer, tongs, whisk, wooden spoon, ruler, timer, scale – max. 5kg, tasting spoon, fork and knife.
Boning knife, flexible filleting knife, palette knife crank handle + palette knife flat, piping bag, nozzles (plain and star), pastry brush.
Other useful but not essential items are: oyster shucker, lemon squeezer, tweezers, fish de-boner, mircroplane, turning knife, zester, parisienne scoop and apple corer.
All knives and equipment must be contained in an appropriate chefs roll bag or tool box.
*Full time students are provided with the tool kit as part of their additional fee.

Outcome and units

On successful completion of this course you will receive a SIT30821 - Certificate III in Commercial Cookery.

Below is a list of all core and elective units that TasTAFE offers in this course. The selection of units you will be enrolled into depends on the campus you attend and the qualification packaging rules. For further information refer to training.gov.au.

Core units
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC028	Prepare appetisers and salads
SITHCCC029	Prepare stocks, sauces and soups
SITHCCC030	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031	Prepare vegetarian and vegan dishes
SITHCCC035	Prepare poultry dishes
SITHCCC036	Prepare meat dishes
SITHCCC037	Prepare seafood dishes
SITHCCC041	Produce cakes, pastries and breads
SITHCCC042	Prepare food to meet special dietary requirements
SITHCCC043	Work effectively as a cook
SITHKOP009	Clean kitchen premises and equipment
SITHKOP010	Plan and cost recipes
SITHPAT016	Produce desserts
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXINV006	Receive, store and maintain stock
SITXWHS005	Participate in safe work practices

Elective units
HLTAID011	Provide First Aid
SITHASC026	Prepare curry pastes and powders
SITHCCC025	Prepare and present sandwiches
SITHCCC026	Package prepared foodstuffs
SITHCCC039	Produce pates and terrines
SITHCCC040	Prepare and serve cheese
SITHCCC044	Prepare specialised food items
SITHPAT014	Produce yeast-based bakery products
SITXCOM007	Show social and cultural sensitivity

Career opportunities

Chef
Executive Chef
Sous Chef

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Career opportunities

Chef
Executive Chef
Sous Chef

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We’re here to help…

At TasTAFE, we understand that everyone's journey is different and sometimes you might need some extra support to achieve your study or career goals.

Whether you are at the very start of your training, returning to study after a long break, or looking to upskill in a specific area, we're here to help you to be successful in your chosen field of study, apprenticeship or traineeship.

Our student support services are available for all students, and aim to provide the support you need to make your learning experience just that little bit easier.

Find out more about what support is available

Core units
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHCCC028	Prepare appetisers and salads
SITHCCC029	Prepare stocks, sauces, and soups
SITHCCC030	Prepare vegetable, fruit, eggs, and farinaceous dishes
SITHCCC031	Prepare vegetarian and vegan dishes
SITHCCC035	Prepare poultry dishes
SITHCCC036	Prepare meat dishes
SITHCCC037	Prepare seafood dishes
SITHCCC041	Produce cakes, pastries, and breads
SITHCCC042	Prepare food to meet special dietary requirements
SITHCCC043	Work effectively as a cook
SITHKOP009	Clean kitchen premises and equipment
SITHKOP010	Plan and cost recipes
SITHPAT016	Produce desserts
SITXFSA005	Use hygienic practices for food safety
SITXFSA006	Participate in safe food handling practices
SITXHRM007	Coach others in job skills
SITXINV006	Receive, store, and maintain stock
SITXWHS005	Participate in safe work practices

Elective units
SITHASC026	Prepare curry pastes and powders
SITHCCC025	Prepare and present sandwiches
SITHCCC026	Package prepared foodstuffs
SITHCCC039	Produce pates and terrines
SITHCCC040	Prepare and serve cheese

RTO 60142. CRICOS 03041M.

SIT30821
Certificate III in Commercial Cookery

SIT30821
Certificate III in Commercial Cookery

Estimate my tuition fees

Course overview

Locations

Attendance options

Study type

2025 Tuition fees

Information Session

Locations, dates & times

Career opportunities

Career opportunities

We’re here to help…

Course overview (International)

CRICOS: 109811D

Locations

Intake Dates

Course Duration

Study Load

Tuition Fees

English Language Requirements

International Programs Course Guide

Career opportunities

We’re here to help…

SIT30821 Certificate III in Commercial Cookery

Course overview

Locations

Attendance options

Study type

2025 Tuition fees

Locations, dates & times

Career opportunities

Career opportunities

We’re here to help…

Course overview (International)

CRICOS: 109811D

Locations

Intake Dates

Course Duration

Study Load

Tuition Fees

English Language Requirements

International Programs Course Guide

Career opportunities

We’re here to help…

SIT30821
Certificate III in Commercial Cookery