Certificate III in Commercial Cookery ignites your culinary passion and hones your skills for the dynamic world of commercial kitchens. From mastering classic techniques to exploring contemporary trends, this course equips you with the expertise to excel as a professional chef. Gain hands-on experience in menu planning, food preparation, and kitchen management, preparing you for a rewarding career in the vibrant hospitality industry.

• Chef de Partie
• Sous Chef
• Line Cook
• Commis Chef

Springhill college students must:

• Be at least 18 years of age before commencement of course.
• Have completed Year 12 or equivalent.
• Have an IELTS* score of 5.5 (test results must be no more than 2 years old). English language competence can also be demonstrated through documented evidence of any of the following:
  • Educated for 5 years in an English-speaking country; or
  • Successful completion of an English Placement Test
  • Evidence that, within two years of their application date, they have successfully completed in Australia a foundation course or a senior secondary certificate of education or a substantial part of a Certificate IV or higher-level qualification, from the Australian Qualifications Framework.
  • Pre-entry Oxford Placement Test of result no less than B2 with no category lower than B1.

*Note that other English language tests such as PTE and TOEFL can be accepted. Students are required to provide their results so that it can be confirmed they are equivalent to IELTS 5.5.

*Other English proficiency documentation or test reports will be reviewed as per Australian Government Department of Human Affairs https://immi.homeaffairs.gov.au/help-support/meeting-our-requirements/english-language/functional-english/

• Core – SITHCCC023 Use food preparation equipment
• Core – SITHCCC027 Prepare dishes using basic methods of cookery
• Core – SITHCCC028 Prepare appetisers and salads
• Core – SITHCCC029 Prepare stocks, sauces and soups
• Core – SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
• Core – SITHCCC031 Prepare vegetarian and vegan dishes
• Core – SITHCCC035 Prepare poultry dishes
• Core – SITHCCC036 Prepare meat dishes
• Core – SITHCCC037 Prepare seafood dishes
• Core – SITHCCC041 Produce cakes, pastries and breads
• Core – SITHCCC042 Prepare food to meet special dietary requirements
• Core – SITHCCC043 Work effectively as a cook
• Core – SITHKOP009 Clean kitchen premises and equipment
• Core – SITHKOP010 Plan and cost recipes
• Core – SITHPAT016* Produce desserts
• Core – SITXFSA005 Use hygienic practices for food safety
• Core – SITXFSA006 Participate in safe food handling practices
• Core – SITXHRM007 Coach others in job skills
• Core – SITXINV006* Receive, store and maintain stock
• Core – SITXWHS005 Participate in safe work practices
• Elective – SITHCCC026 Package prepared foodstuffs
• Elective – SITHCCC038 Produce and serve food for buffets
• Elective – SITHCCC040 Prepare and serve cheese
• Elective – HLTAID011 Provide First Aid
• Elective – SITXCCS014 Provide service to customers