OverviewAbout this course
Use your creativity and flair to create masterful, balanced dishes inspired by local and international cuisines. Gain a sound understanding of balance and flavour profiles that will enhance your career opportunities both here and overseas.
OutcomesWhat you'll gain
Learning outcomes
Through a mixture of theory and practical course work, learn to:
Prepare a range of dishes inspired by local and international cuisine
Meet and understand special dietary requirements
Appreciate the importance of flavours and textures in cuisine
Plan and develop recipes
Apply hygiene, safe food handling and safe work practices
Collaborate and work effectively with others in a commercial kitchen environment
Course outcomes
Gain practical experience and develop specialist skills that give you an advantage in the job market.
A nationally accredited qualification at Certificate III level
Confidence and competence to create dishes with several elements under time constraints
Methods and techniques to create different dishes according to dietary preferences
A sound understanding of flavour profiles and a more diverse palate
A pathway to further study in kitchen management, patisserie or hospitality
SuitabilityIs this course right for you?
Entry requirements
This course requires evidence of previous experience or study before you can enrol
Apprenticeships
Be employed as an apprentice in the industry
Register with an Apprenticeship Connect Australia Provider (ACAP) who will support your application
Non-apprenticeship
There are no entry requirements for this course. You can enrol now.
Completion requirements
During your study you’ll need to provide your teacher with the following evidence:
Entry recommendations
To be prepared for this course, we recommend that you have:
The ability to work in a high-pressure environment
The ability to work autonomously or as part of a team
Attention to detail and a love for food and flavours
The ability to provide your own chef's uniform and toolkit. Your teacher will provide you with a complete list before the start of class.
Language, Literacy and Numeracy (LLN) at a Year 10 high school level
Note:
TAFE NSW may ask you to complete a Language, Literacy and Numeracy (LLN) skills test.
This skills test helps us to understand your individual study needs, to design an individualised plan that supports your study success and ensures your LLN skills match the demands of the course.
TAFE NSW is committed to meeting the learning needs of every community. Meeting these needs can mean there are additional entry requirements at different campus locations. Check your preferred location for further requirements. If you need help preparing for study, contact us to find out how we can support you.
PathwaysFuture career and study options
Career pathways
Our graduates go onto roles like: cook.
Study pathways
Take your study further with other courses offered at TAFE NSW:
Previous study0 Courses
Begin here to gain experience and confidence in this study area.
The Certificate III in Commercial Cookery does not have any pre-requisite courses.
Further study5 Courses
Advance your skills to take your career to the next level
Related study0 Courses
Strengthen your expertise and gain specialist skills to expand your employability.
The Certificate III in Commercial Cookery does not have any related courses.
Your experience counts
At TAFE NSW, we recognise your previous study and work experience. You can apply for recognition of prior learning or a credit transfer with any of our courses. If you're successful you'll get your qualification faster.
UnitsUnits taught in this course
Courses are made up of a combination of both core and specialty units. In the Certificate III in Commercial Cookery qualification, you’ll need to successfully complete 25 units of competency, including 20 core and 5 speciality units.
Please note, not all specialty units are offered at every TAFE NSW location. It is highly recommended that you check with your preferred campus for information about the specialty units offered at that location.
Core units are central to the job outcomes of a particular industry or occupation. These are the units industry has agreed are essential to be capable and qualified at a particular study level.
Plan and cost recipesSITHKOP010
Clean kitchen premises and equipmentSITHKOP009
Prepare poultry dishesSITHCCC035
Prepare meat dishesSITHCCC036
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TAFE NSW servicesFacilities and support
TAFE NSW provides support services across all campus locations and online. Whatever your needs or circumstances, we have the people, resources, counselling and facilities to support you in focusing on your studies.
TAFE NSW Disability Support Service
TAFE NSW Language, Literacy and Numeracy (LLN) support
TAFE NSW Aboriginal Support; Learner support (ABE)
TAFE NSW Careers, Counselling and Pathways Service
TAFE NSW Libraries
Scholarship programs – be supported as you explore your talents and fulfil your potential
Read&Write literacy and study support software is available free for all TAFE NSW students to use while studying on campus and at home
LinkedIn Learning – an online resource which offers innovative courses and tutorials to improve your personal and professional skills
Student associations – get social with our student community
Info sessionsWant to know more?
There are a total of 46 information sessions planned for this course. They'll take place at different locations across the state.
You can select a study option below to see the sessions available. Or you can view all sessions related to Food and Hospitality