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SIT30816

Certificate III in Commercial Cookery

Launch your commercial cookery career with the Certificate III in Commercial Cookery. Get the practical skills you need to kick start your career as a chef or continue on with further study.

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NEXT INTAKE On campus: South Bank Start date: 23 Jan 2023 Duration: 2 years
STUDY LOCATIONS Greater Brisbane Gold Coast Sunshine Coast Darling Downs and South West Wide Bay Burnett Far North Queensland North Queensland
WAYS TO STUDY On campus Apprenticeships and traineeships
WHAT YOU'LL PAY
Full Fee
$0 - $15,155

Course overview

The Certificate III in Commercial Cookery provides you with the essential skills and knowledge required to join the kitchen as an apprentice chef. According to the Australian Government's Job Outlook service, the number of people working as cooks grew very strongly over the past five years and is expected to see strong growth in the future. This large occupation is likely to see around 35,000 job openings over the next five years. 

Hone your skills in the basic methods of cookery and learn how to prepare poultry, seafood and meat dishes. You will also discover the skills to work effectively in the kitchen and maintain the quality and safety of food you are preparing. Our highly qualified teachers have experience in some of Australia's most well known kitchens. They are dedicated to sharing their knowledge and will prepare you for a fast paced career in commercial cookery.

Upon successful completion of this course, individuals may wish to enrol into a Certificate IV in Commercial Cookery or continue in the workforce as a qualified cook.

What can I do?

  • Cook
  • Commercial Cook
  • Banquet Cook
  • Cafe Cook
  • Bistro Cook

Course outcome:

SIT30816 Certificate III in Commercial Cookery

Intensive Apprenticeship Program

This intensive 40-week program combines practical experience in our live training restaurants with work experience in industry. Graduates will progress into a 12-month apprenticeship to complete their training with a respected employer. This program is fully subsidised by the Department of Employment, Small Business and Training (DESBT) (eligibility criteria apply). Learn more.

Trade skills assessment and gap training program

If you can demonstrate substantial competency in this qualification, you may be able to access funding for recognition of prior learning and gap training through the Trade Skills and Assessment Gap Training (TSAGT) program. TAFE Queensland is a proud recipient of funding from the Queensland Government, Department of Employment, Small Business and Training (DESBT) for this program. Only eligible participants may receive funding for eligible courses. Learn more about eligibility criteria.

What you will study

The successful achievement of this qualification requires you to complete all core and 4 elective units from the list below.

  • UNIT CODE
  • UNIT NAME

  • UNIT CODE
  • BSBSUS201
    Participate in environmentally sustainable work practices
    UNIT CODE :
    BSBSUS201
    Unit description :

    This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

  • UNIT NAME
  • Participate in environmentally sustainable work practices

  • UNIT CODE
  • BSBWOR203
    Work effectively with others
    UNIT CODE :
    BSBWOR203
    Unit description :

    This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.

  • UNIT NAME
  • Work effectively with others

  • UNIT CODE
  • SITHCCC001
    Use food preparation equipment
    UNIT CODE :
    SITHCCC001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Use food preparation equipment

  • UNIT CODE
  • SITHCCC005
    Prepare dishes using basic methods of cookery
    UNIT CODE :
    SITHCCC005
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare dishes using basic methods of cookery

  • UNIT CODE
  • SITHCCC006
    Prepare appetisers and salads
    UNIT CODE :
    SITHCCC006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare appetisers and salads

  • UNIT CODE
  • SITHCCC007
    Prepare stocks, sauces and soups
    UNIT CODE :
    SITHCCC007
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare stocks, sauces and soups

  • UNIT CODE
  • SITHCCC008
    Prepare vegetable, fruit, eggs and farinaceous dishes
    UNIT CODE :
    SITHCCC008
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare vegetable, fruit, eggs and farinaceous dishes

  • UNIT CODE
  • SITHCCC012
    Prepare poultry dishes
    UNIT CODE :
    SITHCCC012
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare poultry dishes

  • UNIT CODE
  • SITHCCC013
    Prepare seafood dishes
    UNIT CODE :
    SITHCCC013
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare seafood dishes

  • UNIT CODE
  • SITHCCC014
    Prepare meat dishes
    UNIT CODE :
    SITHCCC014
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare meat dishes

  • UNIT CODE
  • SITHCCC018
    Prepare food to meet special dietary requirements
    UNIT CODE :
    SITHCCC018
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Prepare food to meet special dietary requirements

  • UNIT CODE
  • SITHCCC019
    Produce cakes, pastries and breads
    UNIT CODE :
    SITHCCC019
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’. The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Produce cakes, pastries and breads

  • UNIT CODE
  • SITHCCC020
    Work effectively as a cook
    UNIT CODE :
    SITHCCC020
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Work effectively as a cook

  • UNIT CODE
  • SITHKOP001
    Clean kitchen premises and equipment
    UNIT CODE :
    SITHKOP001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Clean kitchen premises and equipment

  • UNIT CODE
  • SITHKOP002
    Plan and cost basic menus
    UNIT CODE :
    SITHKOP002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus. The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products. It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
  • UNIT NAME
  • Plan and cost basic menus

  • UNIT CODE
  • SITHPAT006
    Produce desserts
    UNIT CODE :
    SITHPAT006
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Produce desserts

  • UNIT CODE
  • SITXFSA001
    Use hygienic practices for food safety
    UNIT CODE :
    SITXFSA001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
  • UNIT NAME
  • Use hygienic practices for food safety

  • UNIT CODE
  • SITXFSA002
    Participate in safe food handling practices
    UNIT CODE :
    SITXFSA002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
  • UNIT NAME
  • Participate in safe food handling practices

  • UNIT CODE
  • SITXHRM001
    Coach others in job skills
    UNIT CODE :
    SITXHRM001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
  • UNIT NAME
  • Coach others in job skills

  • UNIT CODE
  • SITXINV002
    Maintain the quality of perishable items
    UNIT CODE :
    SITXINV002
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.

    Pre-requisite unit :
    SITXFSA001
  • UNIT NAME
  • Maintain the quality of perishable items

  • UNIT CODE
  • SITXWHS001
    Participate in safe work practices
    UNIT CODE :
    SITXWHS001
    Unit description :
    This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
  • UNIT NAME
  • Participate in safe work practices

CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
2 years
Intensive Apprenticeship Program Full time
Mixed mode
  • Full fee: $0
Ipswich
23 Jan 2023
1 year
Full time 3.5 days per week
Classroom
  • Full fee: $15,155
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Robina
23 Jan 2023
up to 18 months
Part time 2 days per week
Mixed mode
  • Full fee: $15,155
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Mooloolaba
23 Jan 2023
1 year
Full time 3 days per week
Classroom
  • Full fee: $15,155
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Toowoomba
23 Jan 2023
1 year
Full time 3.5 days per week
Classroom
  • Full fee: $15,155
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Cairns
23 Jan 2023
up to 1 year
Full time 3 days per week
Mixed mode
  • Full fee: $15,155
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Mt Gravatt
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
South Bank
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Ipswich
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Robina
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Mooloolaba
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Roma
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Warwick
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Toowoomba
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Bundaberg
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Hervey Bay
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Kingaroy
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Cairns
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Mount Isa
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Whitsundays (Cannonvale)
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Townsville (Pimlico)
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
South Bank
23 Jan 2023
2 years
Intensive Apprenticeship Program Full time
Mixed mode
  • Full fee: $0
Ipswich
23 Jan 2023
1 year
Full time 3.5 days per week
Classroom
  • Full fee: $15,155
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Robina
23 Jan 2023
up to 18 months
Part time 2 days per week
Mixed mode
  • Full fee: $15,155
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Mooloolaba
23 Jan 2023
1 year
Full time 3 days per week
Classroom
  • Full fee: $15,155
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Toowoomba
23 Jan 2023
1 year
Full time 3.5 days per week
Classroom
  • Full fee: $15,155
CAMPUS START DATES DURATION WORKLOAD STUDY MODE WHAT YOU'LL PAY
Cairns
23 Jan 2023
up to 1 year
Full time 3 days per week
Mixed mode
  • Full fee: $15,155
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Mt Gravatt
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
South Bank
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Ipswich
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Robina
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Mooloolaba
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Roma
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Warwick
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Toowoomba
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Bundaberg
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Hervey Bay
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Kingaroy
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Cairns
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
CAMPUS APPRENTICESHIP/TRAINEESHIP DELIVERY MODE
Mount Isa
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Whitsundays (Cannonvale)
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Townsville (Pimlico)
Apprenticeship
WORKPLACE
DROP IN DAYS
BLOCK TRAINING
DAY RELEASE
MOBILE VAN
MIXED MODE
Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help. 

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more
Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more
Important Information

Read this before applying

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

You need to meet one of the following requirements:

  • Completion of Year 10 Certificate or equivalent; or
  • Mature-aged entry with work experience in a related field.
Resources required

It is recommended that you have access to a reliable internet connection to access TAFE Queensland's online learning system Connect, and a computer with up-to-date software, including Microsoft Office, Adobe Acrobat Reader and Adobe Flash Player. This equipment and software is available for use at all TAFE Queensland locations.

You will be provided with a recommended reading list and/or required textbooks during orientation or at the start of each unit. The purchase of these resources may incur additional costs, or you may be able to borrow them from the TAFE Queensland library network.

You will need to have access to or purchase a basic set of professional knifes and a range of other equipment. You will also be required to purchase uniform items (including TAFE Queensland branded items). These details will be provided during orientation or prior to orientation direct from the faculty.

Robina campus

The Robina campus will be a BYOD (Bring Your Own Device) campus for general learning.  Students are able to access discounted pricing for device purchases via JB Hi-Fi.  TAFE Queensland will have some portable devices available for short term loan and there will also be a limited number of desktop computers located on-site that students will be able to access.  For all the details visit the BYOD page on our website. 

Need to know

For all students who are undertaking courses that include Vocational Placements in a high risk workplace, Queensland Health has directed that students must declare your COVID-19 Vaccination status and evidence to either TAFE Queensland or the placement provider. 

This may require you providing us or the placement provider information on:

  • Your vaccinate status
  • Last date of vaccination
  • Evidence of vaccine status

Where this information will be collected as part of your application and / or enrolment process.  Any data collected will be managed under the TAFE Queensland Privacy Policy.

This requirement is in place for all students in affected courses, including TAFE at School students.

Those students who have a medical contraindication may be unable to complete the vocational placement component of their course. This means you may not be able to meet all of the requirements of your course and may not be able to graduate or receive your qualification.

If you have any questions or concerns with this requirement, please contact our COVID hotline on 07 3307 4789.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

For all students who are undertaking courses that include Vocational Placements in a high risk workplace, Queensland Health has directed that students must declare your COVID-19 Vaccination status and evidence to either TAFE Queensland or the placement provider. 

This may require you providing us or the placement provider information on:

  • Your vaccinate status
  • Last date of vaccination
  • Evidence of vaccine status

Where this information will be collected as part of your application and / or enrolment process.  Any data collected will be managed under the TAFE Queensland Privacy Policy.

This requirement is in place for all students in affected courses, including TAFE at School students.

Those students who have a medical contraindication may be unable to complete the vocational placement component of their course. This means you may not be able to meet all of the requirements of your course and may not be able to graduate or receive your qualification.

If you have any questions or concerns with this requirement, please contact our COVID hotline on 07 3307 4789.

Replacement qualification

This qualification has been replaced by SIT30821 Certificate III in Cookery, as of 9 June 2022. A transition period applies to enable current students to complete their study. The transition period finishes on 31 January 2024. If required, enrolments will be transitioned into the replacement qualification.

Assessment Methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

  • James Cook University
  • Southern Cross University
  • University of Canberra
  • Griffith University
  • Queensland University of Technology
  • Federation University
  • University of Southern Queensland

How to Apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online. 

Course Disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of Prior Learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more