Course Image
Image of Academies Australasia Polytechnic - Melbourne campus
Certificate III in Commercial Cookery
Certificate III in Commercial Cookery

Certificate III in Commercial Cookery

  • ID:AAP610010
  • Level:Certificate III
  • Duration:
  • Intake:
  • Type:Full-time

Fees (AUD)

  • TuitionFee/Term:$3,080.00
  • LivingFee/Term:$5,260.25
  • InsuranceFee/Term:$132.50
  • OtherFee/Term:$450.00
  • TuitionFee/Term:$3,080.00
  • LivingFee/Term:$5,260.25
  • InsuranceFee/Term:$132.50
  • OtherFee/Term:$450.00

* Including Administration Fee (Non-refundable), Access Card Fee (Refundable), Knife Kit Fee, Uniform Fee, Material Fee, Book Fee

Estimated Total/program:
Accept letter

Admission Requirements

Entry Requirement

Year 11 or equivalent certificate of senior secondary education.

English Requirement

Recommended English Level: IELTS 5.5 or equivalent (If the level of English is insufficient, a suitable course can be organised.)

Other requirement

Age Requirements: Minimum 18 years of age

Course Information

Our Commercial Cookery courses have been developed according to the requirements of the Tourism, Travel and Hospitality Training Package (SIT), in consultation with our industry partners and have been approved for delivery by the Australian Skills Quality Authority (ASQA). They are nationally recognised qualifications within the Australian Qualifications Framework (AQF)


Training is delivered in stages which correspond to AQF Levels III and IV. The preferred pathway for a qualification is for students to complete the requirements of the previous level qualification before progressing to the next level. We aim to equip our graduates with the necessary skills and knowledge to enable them to successfully satisfy the demands of the industry


Delivery and assessment strategies are selected to reflect the nature of the elements and performance criteria of the competency together with the needs and learning style of participants. Qualifications are delivered over a minimum of 20 hours per week. Assessment methodology may include but is not limited to: observation, project/ report, case study, role play, exercises, activities; and written/oral tasks including multiple choice questions and short answers, essays, work based training portfolio/ journal and presentations.

More info: click here

Certificate III In Commercial Cookery (SIT30816)

  • Participate in environmentally sustainable work practices

  • Work effectively with others

  • Use food preparation equipment

  • Prepare dishes using basic methods of cookery

  • Prepare appetisers and salads

  • Prepare stocks, sauces and soups

  • Prepare vegetable, fruit, eggs and farinaceous dishes

  • Prepare poultry dishes

  • Prepare seafood dishes

  • Prepare meat dishes

  • Prepare food to meet special dietary requirements

  • Produce cakes, pastries and breads

  • Work effectively as a cook (Work Based Training Unit of Competence)

  • 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

  • Prepare and present sandwiches

  • Produce and serve food for buffets

  • Develop menus for special dietary requirements

  • Receive and store stock

See moreSee less

Pre Courses

See moreSee less

Pathway Courses

*Students must complete the Certificate III in Commercial Cookery before progressing to Certificate IV in Commercial Cookery

See moreSee less

Career Opportunity

Career Opportunity

Vocational/Employment Outcome: Cook

Ability to settle

Overseas Student Health Cover

OSHC: 530 ($) AUD per year

Same Courses

Close search