Make your culinary dream a reality, with this hands-on commercial cookery course at VU Polytechnic.
Using a blend of online and practical skills development, this course provides you with essential skills in the following areas:
- food preparation (poultry, meat, seafood, vegetables, dairy, fruits)
- desserts (cakes, pastries)
- menu planning and costing
- basic knife skills
- basic methods of cookery
- sustainable work practices
- food hygiene, food safety and OHS.
You will learn a range of practical skills and the latest trends and techniques used in the industry under the guidance of experienced chefs.
All non-apprentice students studying full time or part time are required to complete 48 service periods of work placement in a commercial kitchen.
On successful completion, you can choose to pathway into the Certificate IV in Commercial Cookery SIT40516 and may find employment as a:
- commis chef
- sous chef.
It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete unit SITHCCC014 Prepare meat dishes without meeting this requirement. The completion of this unit is required to complete the Certificate III in Commercial Cookery SIT30816.
View the TAFE study dates and breaks.
This program is suitable for school leavers with little or no relevant work experience and mature-aged participants who are interested in developing a career in the hospitality industry.
The part-time training option (for domestic students only) is also designed to accommodate participants already working in the industry and workers in other fields who are interested in developing a career in the hospitality industry.
The course is delivered through face-to-face workshops, structured learning activities in text-based units and work integrated learning. In workshops, students learn in classroom and in kitchen learning spaces. The course will be delivered in an interactive, hands-on model to engage learners and support skills development.
The part-time course duration is 18 months, delivered over three semesters. Face-to-face workshops will be held every Saturday, 8am–4pm at our Footscray Nicholson hospitality training centre, VenU Restaurant.
You'll gain hands-on experience working with the latest cooking equipment in the Footscray Nicholson hospitality training centre, VenU Restaurant, including:
- three state-of-the-art commercial kitchens with the latest cooking equipment
- two demonstration kitchens
- a training bar
- VenU: a 150-seat training restaurant.
VenU restaurant was awarded best training restaurant in Victoria at the Restaurant and Catering Awards.
During your course you'll be exposed to our high-profile industry partners including:
- Delaware North
- Sebastian Restaurant and Bar
- Lucas Restaurants
- Melbourne Convention Exhibition Centre
- Riverland Group.
School for the Visitor Economy
This course is part of VU's School for the Visitor Economy - a new cross-university school providing qualified graduates to Victoria's rapidly expanding tourism and hospitality sectors.
Careers in hospitality
Prospective careers in hospitality include a cook and/or trainee chef in:
- reception centres
- aged care residences
- cruise ships
- catering companies
The course structure comprises the following core and elective units. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback.
To be awarded SIT30816 Certificate III in Commercial Cookery, a student must successfully complete a total of twenty-five (25) units of competency, comprising of:
- twenty-one (21) core units, and;
- four (4) elective units, of which:
- four (4) units, which can be selected from the SIT30816 Certificate III in Commercial Cookery qualification, elsewhere in the SIT Training Package, or any other current training package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification as well as be approved by the Polytechnic.
VU Polytechnic delivers the electives listed in the ‘course structure and units’ below. These electives have been selected based on industry needs, graduate pathways and/or student and teacher feedback. Alternative suitable electives are only available via Recognition of Prior Learning (RPL) and Credit Transfer (CT).
Recognition of Prior Learning and/or Credit Transfers
Previous completion of units at the Polytechnic or any other Registered Training Organisation and/or previous attainment of skills and knowledge may be credited towards this course. Units must satisfy the completion rules of the training package and be assessed as appropriate by the Polytechnic.
This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgment, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Fees & scholarships
Fee type definitions
The amount you pay for your course depends on whether you’re offered a government subsidised place or a full fee-paying place.
Students who enrol in a:
- government subsidised place pay subsidised tuition fees (the government contributes the rest), and may be required to pay a Student Services and Amenities Fee along with any material fees
- full fee-paying place pay the full fee tuition rate (which includes Student Services and Amenities Fee and any material fees).
Find out more about:
- the Student Services and Amenities Fee (SSAF)
- ways to pay your fees
- important fee dates
- how to apply for a VE/TAFE refund
Scholarships & assistance
Apply for a scholarship to help with your study costs.
We can help with fee assistance and advice.
Admission & pathways
Meeting the minimum admission requirements does not guarantee you entry into this course. Some courses receive more applications than the number of places available. In this situation we will also assess your education, work and other relevant experience.
If you do not meet the minimum requirements you may be eligible for one of our special admission programs.
As part of the application process, applicants must complete a Pre-training Review (PTR) and undertake a literacy and numeracy (LN) assessment to determine suitability for admission.
Local admission requirements for Apprenticeship applicants:
must have an active employer
must have an active Epsilon number prior to commencing the course
Where the apprentice or trainee is under the age of 18, an employer sign off maybe required.
Use our credit calculator to find out how much credit you could get towards your course, based on your previous study.
You may be able to complete your qualification sooner through formal recognition of your existing skills. This is known as Recognition of Prior Learning (RPL).
To receive RPL, we assess your previous work, education and life experiences against recognised qualifications. Applications for RPL can be made prior to enrolling.
Call us on 1300 TAFE VP (1300 823 387) to discuss RPL options with the course manager.
How to apply
Prior to enrolment, all applicants will be required to complete a literacy and numeracy assessment to assist with determining eligibility and to identify learning support needs.
Enquire now – TAFE
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