Certificate III in Commercial Cookery
National ID: SIT30816 | State ID: AZU5
Love cooking and want the formal skills to turn your passion into a career?
North Metro TAFE's Certificate III in Commercial Cookery provides you with the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment. You'll learn about effective communication, occupational health and safety procedures and workplace hygiene.
When you graduate as a qualified cook with a wide range of cookery skills you'll be able to work in various establishments including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Gain these skills
- Produce quality foods and prepare food according to dietary or cultural needs
- Plan menus
- Control costs
- Work as part of a team
- Serve a range of meals in a professional manner
Is this course right for me?
I have the following attributes:
- Enjoy cooking
- High level of personal hygiene
- Able to manage time and work under pressure
- Able to work well in a team
- Willing and available to work weekends and rostered shifts (including public holidays)
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It's given me lots of different exposure to different areas of cooking. Harrison Joyce
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The lecturers, they bring something else; the passion. Roberto Rangel
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Commercial Cookery is a course where we learn everything. Ananda Paiva
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It's probably the best decision I've ever made. Jacob Favacho
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The efficiency and professionalism that you get taught and the way to do things, is really the essential thing that you learn here. Nicholas Treadgold
Entrance Requirements
Important information
Job opportunities
Further study
How to apply
Entrance Requirements
| School Leaver |
Non-School Leaver |
AQF |
| OLNA or NAPLAN 9 Band 8 |
C Grades in Year 10 English and Maths or equivalent |
Certificate I or Certificate II |
Job opportunities
Other job titles may include:
Please note this list should be used as a guide only as job titles and qualification requirements may vary between organisations.
How to apply
On campus (full-time)
To apply to study on campus (full-time) through TAFE Admissions please go to tasonline.tafe.wa.edu.au
Other study types
For all other study types eg part-time or online visit our Apply and Enrol page.
Apprenticeships and traineeships
To commence an apprenticeship or traineeship, you must be employed in a training contract by an appropriate organisation to study, head to our Apprenticeships and traineeships page for more details.
Delivery location, important dates and study options
Semester 1, 2020
Joondalup (Kendrew Crescent) - Apprenticeship
Details
Fees and charges
Units
Overview
| Duration |
6 semester/s |
| When |
Semester 1, 2020 |
| Where |
Joondalup (Kendrew Crescent) |
| How |
Apprenticeship
On campus
|
Fees and charges
View our Indicative Fees list
Local full time students
Course fees are made up of two components, tuition fees and resource fees.
Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.
Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.
Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.
Please note, you may also need to buy textbooks or equipment for your course.
International Students
Check TAFE International WA to confirm this course is available to international students. You will pay your tuition fees to TIWA.
Units
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 |
| SITHCCC009 |
Produce cook-chill and cook-freeze foods |
| SITHCCC011 |
Use cookery skills effectively |
| SITHCCC021 |
Prepare specialised food items |
| SITHIND002 |
Source and use information on the hospitality industry |
Apply now
Ready to apply for this course? Check out the
apply and enrol page for more information.
Joondalup (Kendrew Crescent) - On Campus
Details
Fees and charges
Units
Overview
| Duration |
2 semester/s |
| When |
Semester 1, 2020 |
| Where |
Joondalup (Kendrew Crescent) |
| How |
On campus
|
Fees and charges
View our Indicative Fees list
Local full time students
Course fees are made up of two components, tuition fees and resource fees.
Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.
Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.
Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.
Please note, you may also need to buy textbooks or equipment for your course.
International Students
Check TAFE International WA to confirm this course is available to international students. You will pay your tuition fees to TIWA.
Units
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 |
| SITHCCC009 |
Produce cook-chill and cook-freeze foods |
| SITHCCC011 |
Use cookery skills effectively |
| SITHCCC021 |
Prepare specialised food items |
| SITHIND002 |
Source and use information on the hospitality industry |
Apply now
Ready to apply for this course? Check out the
apply and enrol page for more information.
Semester 2, 2019
Joondalup (Kendrew Crescent) - Apprenticeship
Details
Fees and charges
Units
Overview
| Duration |
6 semester/s |
| When |
Semester 2, 2019 |
| Where |
Joondalup (Kendrew Crescent) |
| How |
Apprenticeship
On campus
|
Fees and charges
View our Indicative Fees list
Local full time students
Course fees are made up of two components, tuition fees and resource fees.
Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.
Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.
Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.
Please note, you may also need to buy textbooks or equipment for your course.
International Students
Check TAFE International WA to confirm this course is available to international students. You will pay your tuition fees to TIWA.
Units
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 |
| SITHCCC009 |
Produce cook-chill and cook-freeze foods |
| SITHCCC011 |
Use cookery skills effectively |
| SITHCCC021 |
Prepare specialised food items |
| SITHIND002 |
Source and use information on the hospitality industry |
Apply now
Ready to apply for this course? Check out the
apply and enrol page for more information.
Joondalup (Kendrew Crescent) - On Campus
Details
Fees and charges
Units
Overview
| Duration |
2 semester/s |
| When |
Semester 2, 2019 |
| Where |
Joondalup (Kendrew Crescent) |
| How |
On campus
|
Fees and charges
View our Indicative Fees list
Local full time students
Course fees are made up of two components, tuition fees and resource fees.
Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.
Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.
Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.
Please note, you may also need to buy textbooks or equipment for your course.
International Students
Check TAFE International WA to confirm this course is available to international students. You will pay your tuition fees to TIWA.
Units
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 |
| SITHCCC009 |
Produce cook-chill and cook-freeze foods |
| SITHCCC011 |
Use cookery skills effectively |
| SITHCCC021 |
Prepare specialised food items |
| SITHIND002 |
Source and use information on the hospitality industry |
Apply now
Ready to apply for this course? Check out the
apply and enrol page for more information.
Hospitality, Tourism and Events
Page last updated August 02, 2019
