2. Courses
  3. Hospitality & Tourism
  4. Certificate III in Commercial Cookery
QUALIFICATION

Certificate III in Commercial Cookery


 National Code: SIT30821
 TAFE SA Code: TP01392


2025 start

Description

Become a commercial cook with this comprehensive cookery course. Learn about kitchen operations and safety, menu planning and preparation, and a wide range of cooking techniques including meats and seafood, cakes and pastries, and desserts. If you have a passion for cooking and enjoy working in a team environment, this nationally-recognised qualification could be your pathway to a successful career. You’ll develop your cooking skills in our industry-standard commercial kitchens when you study at Regency Park or one of our regional campuses. By completing this qualification and obtaining appropriate industry experience you can apply for cookery trade recognition.

Award Course Apprenticeships & Traineeships International
Duration
Example Career Profile
Print Course Page
48 months 
Chefs and Cooks
Chefs and Cooks
Print
Campus
Study Mode
Study Load
Scheduled
Application
Barossa Valley
Blended Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time Part Time
Evening Only
How To Apply
Berri
Blended Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time Part Time
Evening Only
How To Apply
Mount Gambier
Blended Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time Part Time
Evening Only
How To Apply
Noarlunga
Blended Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time Part Time
Evening Only
How To Apply
Port Lincoln
Blended Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time Part Time
Evening Only
How To Apply
Port Pirie
Blended Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Part Time Part Time
Evening Only
How To Apply
Regency Park
Blended Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Full & Part Time Full & Part Time Full & Part Time
Day & Evening Day & Evening
How To Apply

Icon Legend

On campus/location

On Campus/Location

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.
Online

Online

Online – learn at your own pace, in your own space. Lecturer support will be provided via email and interaction with fellow students may be available via forums and chat groups. Online courses require access to a computer with an internet connection.
Blended

Blended

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Virtual Classroom

Virtual Classroom

Virtual Classroom – online classes are delivered by Collaborate. Collaborate is a web-based online classroom collaboration tool that acts as a real-time virtual classroom.
Workplace

Workplace

Workplace – if you are currently employed in the industry but do not have a formal qualification TAFE SA can recognise the skills you already have. The duration of the course will be determined by your individual study plan.
Full Time

Full Time

Full Time classes
Part Time

Part Time

Part Time classes
Day Classes

Day Classes

Day time classes
Evening Classes

Evening Classes

Evening time classes
International

International

A course available to International students

Course Admission Requirements

Fees

Average cost per semester
Total Fees for the 48 month course
Subsidised
$471
$3,769
Concession
$283
$2,261
You may be eligible for government subsidised training.
Subsidised Training Eligibility
Subsidised training may require applicants to complete a Core Skills Profile Assessment (CSPA).
What is the CSPA?
Full Fee
$6,156
$12,311

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

  • Help with Fees

    Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

    Read More

    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

    Read More

  • Employment Outcomes & Skills Covered

    Employment Outcomes

    This qualification provides a pathway to work as a commercial cook in a restaurant, hotel or hospital, sous chef in a small hospitality establishment, cook in aged care facilities (residential and retirement living).

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate III in Commercial Cookery (SIT30821)
    This course includes working effectively with others, food preparation equipment, basic methods of cookery, appetisers, salads, stocks, sauces, soups, poultry, seafood, meat, cakes, pastries, breads, planning and costing basic menus, desserts and food and workplace safety. To complete the qualification you are required to complete all 20 core units and 5 elective units.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    90%*
    of TAFE SA graduates are satisfied with the overall quality of training.
    87%*
    of TAFE SA graduates would recommend their training.



    * 2023 NCVER Student Outcomes Survey findings

  • Course Units

    Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all elective units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Clean kitchen premises and equipment 13
    Coach others in job skills 20
    Participate in safe food handling practices. 40
    Participate in safe work practices 12
    Plan and cost recipes 40
    Prepare appetisers and salads 25
    Prepare dishes using basic methods of cookery 45
    Prepare food to meet special dietary requirements 75
    Prepare meat dishes 55
    Prepare poultry dishes 35
    Prepare seafood dishes 35
    Prepare stocks, sauces and soups 35
    Prepare vegetable, fruit, eggs and farinaceous dishes 50
    Prepare vegetarian and vegan dishes 40
    Produce cakes, pastries and breads 55
    Produce desserts 100
    Receive, store and maintain stock 20
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively as a cook 100

    Elective

    Name Nominal Hours
    Prepare and serve cheese 20
    Prepare Asian appetisers and snacks 45
    Prepare Asian sauces, dips and accompaniments 15
    Prepare specialised food items 60
    Produce pates and terrines 30

Further Information

Brochure

Course guide

Brochure

Pre-enrolment Brochure

Contact us

Course enquiries and more information

Certificate III in Commercial Cookery
TP01392
︿
Back to Top