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 |
| SITHPAT006 | Produce desserts |
| 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 |
| BSBPEF301 | Organise personal work priorities |
| BSBCMM201 | Communicate in the workplace |
| SITXHRM003 | Lead 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.
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.
Email hello@avtes.com.au to enrol now.
Fees
Course prices for the Certificate III in Commercial Cookery.
| Stream | Tuition Fees (SFP – T/A) | Tuition Fees (SFP – T/A Concession) | Tuition Fees (Full Fee / RPL) |
| Restaurant / Cafe / Catering | $1,128.00 | $225.60 | $13,066.00 |
Our Fees page covers how we set our fees and includes refund information. It adheres to government requirements set annually. All fees are based on qualification program hours and tuition fees may vary depending on units/hours undertaken or changed electives and 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.
Course Duration and Delivery Mode
This program is a self-paced competency based program. The duration of the program is the duration of the training contract with your employer unless otherwise agreed. It is typically delivered over 3 years to new apprentices. The program is delivered under a workplace training model in your workplace and includes 4 visits per year.
Training Hours and Commitment
To ensure a student keeps up with course requirements and completes in the nominated duration they will need to commit to;
- a minimum of 4 hours per week to complete course requirements;
- be working a minimum average of 10 hours per week in their role;
- and attend any scheduled visits with your trainer for the purpose of training and/or assessment activities.
Under the workplace training model a workplace is required to provide a (full-time) Trainee or Apprentice 3 hours per week withdrawn from normal or routine duties for the purpose of this training. (Note: Weekly commitment will vary depending on the unit of competency being undertaken.)
Assessment Methods
The following types of assessment may be used to assess this course.
- 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.