Course Structure and Units
|CORE UNITS (21 Units)|
|SITXFSA001||Use hygienic practices for food safety|
|SITXWHS001||Participate in safe work practices|
|SITXINV002||Maintain the quality of perishable items|
|BSBSUS201||Participate in environmentally sustainable work practices|
|BSBWOR203||Work effectively with others|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Produce dishes using basic methods of cookery|
|SITHCCC006||Produce appetisers and salads|
|SITHCCC007||Produce stocks, sauces and soups|
|SITHCCC008||Produce vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Produce poultry dishes|
|SITHCCC013||Produce seafood dishes|
|SITHCCC014||Produce meat dishes|
|SITHCCC019||Produce cakes, pastries and breads|
|SITXFSA002||Participate in safe food handling practices|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITXHRM001||Coach others in job skills|
|SITHKOP002||Plan and cost basic menus|
|SITHCCC020||Work effectively as a cook|
|ELECTIVE UNITS (4 Units)|
|SITXMGT002||Establish and conduct business relationships|
|BSBWOR301||Organise personal work priorities and development|
|BSBCMM201||Communicate in the workplace|
|SITXHRM003||Lead and manage people|
There are no pre-requisites for entry to the Certificate III Commercial Cookery Apprenticeship course.
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.
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.
Course prices for the Certificate III in Commercial Cookery.
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.
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
- 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.