Certificate III in Commercial Cookery

Tuition fees vary depending on your eligibility. The subsidised fee is $2,465.00, the concession fee is a maximum of $410.00 per course per year, and the commercial fee is $13,005.00. Additional fees may apply, including an Online Learning Fee of $425 and, for full-time campus-based students, a Uniform and equipment cost of $531.

The course is offered at locations in the North (Drysdale Launceston), North West (Devonport), and South (Drysdale Hobart). Attendance options include full-time and part-time, and it is available for apprentices/trainees. It is offered as an on-campus full-time program at Hobart campus and is also available state-wide in the workplace for new and existing workers within the industry.

You will learn to participate in environmentally sustainable work practices, use basic methods of cookery and food preparation equipment to prepare a wide range of dishes including appetisers and salads, stocks, sauces and soups, vegetable, fruit, egg and farinaceous dishes, poultry, seafood and meat dishes, food to meet special dietary requirements, cakes, pastries and breads, and desserts. You'll also learn how to plan and cost basic menus, maintain the quality of perishable items, safe and hygienic food handling practices, how to clean kitchen premises and equipment, and how to coach others in cookery-related job skills.

Assessments may include completing workplace documents, observations on the job and/or in a simulated assessment environment, quizzes/multiple choice tests, research projects, tests – written or practical, verbal questioning, work samples, and written assignments or short answers.

Yes. TasTAFE can assess your skills and knowledge based on your previous education, work history or life experience – which may help you to gain your qualification a whole lot faster. More information on the recognition process is available on TasTAFE's recognition of prior learning and skills page.