Certificate III in Commercial Cookery

All non-apprentice students studying full time or part time are required to complete 48 service periods of work placement in a commercial kitchen as part of the course requirements.

Students gain hands-on experience at the Footscray Nicholson hospitality training centre, VenU Restaurant, which includes three state-of-the-art commercial kitchens with the latest cooking equipment, two demonstration kitchens, a training bar, and VenU — a 150-seat training restaurant that was awarded best training restaurant in Victoria at the Restaurant and Catering Awards.

Yes, eligible students won't be required to pay tuition fees under the Free TAFE scheme, as this course aligns with skills and jobs that are in high demand from Victorian employers. For 2025, the Free TAFE non-apprenticeship tuition fee is $0, with materials up to $671 and SSAF up to $256. You can check your eligibility on the VU website.

Yes, a part-time study option is available for domestic students. The part-time course duration is 24 months, delivered over four semesters. Face-to-face workshops are held every Saturday from 8am to 5pm at the Footscray Nicholson hospitality training centre and VenU Restaurant.

Yes. 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 SITHCCC036: Prepare meat dishes without meeting this requirement.