Certificate III in Commercial Cookery

The qualification is delivered over 60 weeks, including 48 weeks of training and assessment and 12 weeks of holidays. Students are required to attend face-to-face training 20 hours per week in a classroom.

All Hospitality students will be given one full set of chef's uniform through a designated supplier (charges included in fees), consisting of a chef's jacket, trousers, apron, chef's hat, protective footwear, and a full set of knives for all practical classes (to be locked at all times). All students must wear the full chef's uniform when attending training in the commercial kitchen, and must wear an HTA shirt or blouse with trousers/skirt and flat black non-slip covered shoes during theory classes.

Prospective international students must have achieved minimum scores in an accepted English test within the last three years: IELTS 6.0, TOEFL iBT 64, Cambridge English Advanced (CAE) 169, PTE Academic 50, or OET Grade B for each component. Lower scores may be accepted with completion of ELICOS study (at least 10 or 20 weeks). Exemptions apply to citizens of the UK, USA, Canada, New Zealand, or the Republic of Ireland, among other specified categories.

Upon completion of the Certificate III in Commercial Cookery, students may enrol in the Certificate IV in Kitchen Management or the Diploma of Hospitality Management to further enhance their knowledge and skills.

Assessment is based on the principles of competency-based training, and a variety of assessment strategies are used. Classroom-based assessment includes classroom exercises, assignments, practical demonstrations, group activities, projects, and verbal and/or written questions. Assessment for each unit of competence will be through a combination of classroom-based and work placement tasks. Students are advised well in advance of assessment activities, and dates are provided on the first day of class.