Certificate III in Commercial Cookery

The Certificate III in Commercial Cookery (SIT30821) reflects the role of 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 judgement, graduates work with some independence and under limited supervision, following established plans, policies and procedures.

The qualification covers 25 units of competency spanning food preparation equipment, basic cookery methods, appetisers and salads, stocks/sauces/soups, vegetable and egg dishes, vegetarian and vegan cookery, poultry, meat and seafood dishes, cakes/pastries/breads, special dietary requirements, food safety and hygienic practices, stock control, and safe/sustainable work practices.

At Spencer College the course is delivered over 52 weeks of classroom-based study (including up to 8 weeks of holiday breaks), combining face-to-face and online lectures/workshops with practical kitchen activities. Students must attend a minimum of 20 hours class time per week to meet Student Visa requirements, and the course includes mandatory work-based training of at least 384 hours over 48 weeks in an operational commercial kitchen; distance learning is not offered.

Entry requires applicants to be 18 years or over with basic computer skills and a minimum Year 12 education (or equivalent). International and student-visa applicants must also meet IELTS 5.5 (or equivalent), demonstrate English proficiency, or achieve Spencer College's own ACSF test level 3.