SIT30821 Certificate III in Commercial Cookery

Cookery FreeTAFE

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Next intake

July 2025

Location

Geelong City Campus

Duration

Full-time: 12 Months
Part-time: 3 Years

Apprenticeship

Full-time: 3 years

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Course description

Ideal course for new entrants into the Commercial Cookery industry, this course is perfect for those aiming to achieve Chef status and learn basic cookery. Using discretion and judgment, participants work with some independence, following established plans, policies, and procedures. Completion of this qualification leads to recognition as a trade cook and opens pathways to employment in restaurants, hotels, clubs, pubs, cafes, and coffee shops. Skills acquired must be applied per Commonwealth and State or Territory legislation, Australian standards, and industry codes of practice.

View The Gordon's Uniform and Toolkit requirements here.

If you are interested in a Part Time option, please contact admissions@gordontafe.edu.au to express your interest and discuss further.

If you enrol in this course, you may be eligible for the Victorian TAFE Network Hospitality Scholarship Program.

Possible career outcomes

This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.

Qualified cook/chef
Head Chef
Kitchen attendant
Catering team assistant

Applications & attendance

How to apply

Follow our instructions for how to apply for a course.
Apply online by selecting an intake from the Applications & attendance table below.

If you need help, visit Customer Service or request application support via email.
Submission of an application does not guarantee a place in the course.

Apprenticeship and traineeship applicants

To become an apprentice or trainee, you will first need to find an employer willing to employ you. An Apprentice Connect Australia Provider can assist you with this. Find a local provider here.

Intake	Applications	Attendance	Classes
2025 July Geelong City Campus	Open: 1 Apr 2025 Close: 1 Jul 2025	Class Day	Full Time \| Start: 16 Jul 2025 \| Wed, Thur, Fri 8am-4pm	Apply
2025 July Geelong City Campus	Open: 1 Apr 2025 Close: 1 Jul 2025	Class Day	Full Time \| Start: 14 Jul 2025 \| Mon, Tues, Thur 8am-4pm	Apply
2025 Full Year Geelong City Campus	Open: 1 Aug 2024 Close: 15 Dec 2025	Class Day	Part Time \| Timetable supplied once admitted

Class times are indicative and may change before the course starts. Students may need to complete some self-paced learning and assessments outside class, varying by course and skill level, or may be required to attend classes both on campus and online.

Follow the link for more information on attendance mode definitions and offer timing.

An application doesn't guarantee a place in the course.

Many courses have limited spots and may fill quickly, so apply early and ensure your application is fully completed, as only successful applicants will receive offers, issued as soon as possible. If numbers are low, intakes or courses may be cancelled.

Entrance requirements

It is recommended that Non-apprenticeship applicants where possible be working in the commercial cookery industry, for a minimum of 15 hours per week.
Applicants must be aged 16 years and over at the time of course commencement
Any student under the age of 17 must provide a Transition from School form prior to undertaking this course.

Apprenticeship and traineeship requirements

Apprenticeship and traineeship applicants must be currently employed under a training contract and referred by their employer.

Personal Learning Requirements

There are personal learning requirements for each qualification at The Gordon. These are essential personal capabilities and skills required to successfully complete the course and be ready to work in the industry.

Please review the requirements here and consider any challenges you may have in meeting them. When applying for your course, please let us know what support you may need.

Pre-training review

Each student must complete a pre-training review as part of their application. The outcome of your pre-training review assists our teachers and trainers to better understand your capabilities prior to training and enables you to be matched to the right program. Your literacy and numeracy skills will be evaluated and you may be required to undertake a separate assessment. Follow this link for more information about literacy and numeracy skills.

Core Units	Code	Hours
Clean kitchen premises and equipment	SITHKOP009	13
Coach others in job skills	SITXHRM007	20
Participate in safe food handling practices	SITXFSA006	40
Participate in safe work practices	SITXWHS005	12
Plan and cost recipes	SITHKOP010	40
Prepare appetisers and salads	SITHCCC028	25
Prepare dishes using basic methods of cookery	SITHCCC027	45
Prepare food to meet special dietary requirements	SITHCCC042	75
Prepare meat dishes	SITHCCC036	55
Prepare poultry dishes	SITHCCC035	35
Prepare seafood dishes	SITHCCC037	35
Prepare stocks, sauces and soups	SITHCCC029	35
Prepare vegetable, fruit, eggs and farinaceous dishes	SITHCCC030	50
Prepare vegetarian and vegan dishes	SITHCCC031	40
Produce cakes, pastries and breads	SITHCCC041	55
Produce desserts	SITHPAT016	100
Receive, store and maintain stock	SITXINV006	20
Use food preparation equipment	SITHCCC023	25
Use hygienic practices for food safety	SITXFSA005	15
Work effectively as a cook	SITHCCC043	100
Elective Units	Code	Hours
Package prepared foodstuffs	SITHCCC026	15
Participate in sustainable work practices	BSBSUS211	20
Prepare and present sandwiches	SITHCCC025	10
Prepare specialised food items	SITHCCC044	60
Produce yeast-based bakery products	SITHPAT014	42

Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification. If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT). Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL). Find out more about CT or RPL here.

Assessment is based on:

Questioning
Observations and practical demonstrations
Portfolio (work samples)

Fees

This course is eligible for Free TAFE!

Eligible Victorian students who elect to use their Free TAFE opportunity will not incur any tuition fees. Material and resources fees still apply. Follow the link for further information and to check the eligibility criteria.

Fees	Rate	Unit	Indicative Course Hours	Indicative Tuition	Indicative Gov Total
Concession Tuition	AUD $1.55	per hour	982	AUD $1,522.00	AUD $14,210.00
Standard Tuition	AUD $7.76	per hour	982	AUD $7,620.00	AUD $14,210.00
Full Fee Tuition	AUD $18.60	per hour	982	AUD $18,265.00

Add the costs below to your relevant tuition fee
Resources	AUD $625.00		Charged at enrolment
Education Levy	AUD $147.30		Charged at enrolment
Excursion	AUD $100.00	Once	charged at enrolment
Materials	AUD $1,704.00	Once	charged at enrolment
Equipment Levy	AUD $60.00	Once	charged at enrolment
Administrative Fee	AUD $80.00	Once	charged at enrolment

All fees and charges are correct at time of publication but may change without notice. The student tuition fees are indicative only. Additional fees may apply. Where GST is applicable to any courses or materials, the fee displayed is inclusive of the GST.

Which fee will I pay?

Your fees will be charged according to your eligibility for government funding. For more information, visit our Fees & Payments pages.

Fee help

Payment plans may be available for eligible students who need assistance to manage their fee payments.

Further study options

SIT40521 Certificate IV in Kitchen Management
SIT50422 Diploma Hospitality

Many Gordon courses offer pathways to higher qualifications within The Gordon and in some cases, to university degrees. Your Gordon course may provide credit points which could reduce further study time. Follow the link to find more information about pathways, or contact Customer Service.