Certificate III in Commercial Cookery

Course Code
Course Type
Accredited Course
Course Level
Skills Building
Hospitality & Tourism
Course Location
Morwell; Leongatha
Course Duration
Part Time: 3 years (Apprenticeship)
* Reduced duration for Non-Apprentices
Course Cost
For an individual quotation of fees payable, please visit your nearest campus of GippsTAFE. Click Here for further information regarding Fees and Charges.
Study Modes
On Campus; Part Time (Day); Part Time (Night)
Starting Date
Part Time:
  • February 2014
  • Ongoing
9.00am - 4.00pm
*This course requires some night classes

Sionainn Hayes
Phone: (03) 5120 4542
Fax: 1300 094 661
Email: sionainnh@gippstafe.edu.au
Post: PO Box 3279, GMC 3841

Alison Lawless
Phone: (03) 5120 4505
Fax: 1300 094 661
Email: alisonla@gippstafe.edu.au
Post: PO Box 3279, GMC 3841

Course Overview

Undertaking your apprenticeship at GippsTAFE means you'll be taught by experts with relevant industry experience. You'll combine on the job training with classes in our modern training restaurants and classrooms.

In this course, you will develop your skills in planning, preparing, cooking and presenting a wide range of dishes including sauces, seafood and pastry.

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

*Please note that this course is also available to non-apprentices.

Qualifications And Recognition

Upon successful completion of this course students will be eligible to receive the Certificate III in Commercial Cookery.

Recognition of Prior Learning (RPL)

Many GippsTAFE courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.

Employment Prospects

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Possible job titles include:

  • Cook
  • Chef

Entry Requirements

  • Currently employed as an apprentice cook in a recognised establishment (Apprenticeship)
  • *Non-Apprentices by direct application.  Candidates must be a minimum of 16 years of age.  Year 10 pass is preferred but not essential.

How To Apply

Direct to Institute


Assessment is competency based.  A range of assessment methods will be used, including written assignments, practical tasks, assignments and written/practical assessments.
Workplace assessment is available for Apprenticeship pathway.

Opportunities For Further Study

Further training pathways from this qualification include any of the specialist qualifications in the Tourism, Travel and Hospitality training package at Certificate IV, Diploma and Advanced Diploma levels. An example of this is:

Specialist Course Information

All students will be required to have full chef's whites and checks, complete with protective footwear, a knife kit and textbooks. The hospitality department can be contacted for advice on obtaining these.

Can prospective students enrol in individual units?


Course Structure

Unit Code
Unit Name
Core Units

Participate in environmentally sustainable work practices
Work effectively with others
Apply first aid
Use food preparation equipment *
Produce dishes using basic methods of cookery *
Produce appetisers and salads *
Produce stocks, sauces and soups *
Produce vegetable, fruit, egg and farinaceous dishes *
Produce poultry dishes *
Produce seafood dishes *
Produce meat dishes *
Prepare food to meet special dietary requirements *
Produce cakes, pastries and breads *
Work effectively as a cook *
Clean kitchen premises and equipment *
Plan and cost basic menus
Produce desserts *
Use hygienic practices for food safety
Participate in safe food handling practices
Coach others in job skills
Maintain the quality of perishable items*
Participate in safe work practices
*Prerequisite unit is:
Participate in safe work practices
Use hygienic practices for food safety
Elective Units
*A selection of 3 elective units are to be undertaken. Please contact us for further information