Cookery Apprenticeship

Certificate III Commercial Cookery apprenticeship overview table

Course Structure and Units

CORE UNITS (21 Units)
SITXFSA001Use hygienic practices for food safety
SITXWHS001Participate in safe work practices
SITXINV002Maintain the quality of perishable items
BSBSUS201Participate in environmentally sustainable work practices
BSBWOR203Work effectively with others
SITHKOP001Clean kitchen premises and equipment
SITHCCC001Use food preparation equipment
SITHCCC005Produce dishes using basic methods of cookery
SITHCCC006Produce appetisers and salads
SITHCCC007Produce stocks, sauces and soups
SITHCCC008Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC012Produce poultry dishes
SITHCCC013Produce seafood dishes
SITHCCC014Produce meat dishes
SITHPAT006Produce desserts
SITHCCC019Produce cakes, pastries and breads
SITXFSA002Participate in safe food handling practices
SITHCCC018Prepare food to meet special dietary requirements
SITXHRM001Coach others in job skills
SITHKOP002Plan and cost basic menus
SITHCCC020Work effectively as a cook
ELECTIVE UNITS (4 Units)
SITXMGT002Establish and conduct business relationships
BSBWOR301Organise personal work priorities and development
BSBCMM201Communicate in the workplace
SITXHRM003Lead and manage people

Pre requisites

There are no pre-requisites for entry to the Certificate III Commercial Cookery Apprenticeship course.

Employment Outcomes

When this course is undertaken as a Cookery Apprenticeship, successful completion of this course provides the skills and knowledge to perform as a qualified cook or chef in a restaurant, hotel, cafe, health or aged care environment. For more great benefits you can expect to gain from training your staff see our Employment Outcomes page here.

This is a nationally recognised qualification, that also cover a range of general employability skills that are required in the hospitality industry including; communication, teamwork, problem solving, initiative and enterprise, planning and organisation, self-management, learning and technology.

Enrolment

To enrol in this course you must be at least 15 years old. The course can be delivered on a full-time or part-time basis. So it is suitable for a range of employees, as well as school based apprentices.

AVTES welcomes students from disadvantaged groups or with disabilities to apply.

You may download a pdf enrolment form here to print and post in to us or we can email or post you out an enrolment pack, simply inquire here. We hope to have our online enrolment system working soon!

Fees

Course prices for the Certificate III in Commercial Cookery.

Stream

Enrolment Fees

Resource Fees

SFP

SFP Concession

Full Fee

Restaurant/Cafe/Catering

$470.00

$94.00

$11,280.00

$368.00

SFP – Skills First Program

Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. Fees are calculated on the number of hours enrolled. So these prices should be taken as a guide only. The student tuition fees as published are subject to change given individual circumstances at enrolment.

Government Funding

This course is eligible for government funding. To see if you meet eligibility requirements check out our Government Funding Opportunities page, or simply contact us directly.

Study Mode and Assessment

This course is self-paced and can be completed at your own pace. However a full-time apprenticeship usually takes around 3 years to complete for a student new to the industry. It can be considerably less for experienced workers with the use of RPL (see below). The official course duration is 24 months, which is usually split into 3 annual X 8 month blocks according to a detailed training plan.

The course is also a competency based program. There is no grading system. Students are deemed competent when they have completed all course requirements.

Students choose a delivery mode that best suits their needs:

  • employment based – most common for employees and apprentices.
  • off campus – used sometimes by unqualified chefs and unemployed students.

For further details on what each study mode involves see our Flexible Delivery and Assessment page here.

Assessment of this course may involve the following types of assessment.

  • Written activities / projects
  • Verbal questions
  • Work examples
  • Observation
  • Supervisor verification
  • Recognition of prior learning (RPL)

RPL and Credit Transfers

RPL, or recognition or prior learning, is available to all applicants. You will be asked to provide a portfolio of supporting evidence upon enrolment. We honor credit transfers from all current nationally recognised training. You will need to provide statements of attainment from your previous study. To find out more about how to provide information for credit transfers or RPL see here.

Further Training Opportunities

Opportunities for further training include Certificate IV in Commercial Cookery and Diploma of Hospitality Management.