TAFE NSW
12 months to 2 years
Master the art of commercial cookery with this nationally recognised Certificate III. Learn to create balanced, flavourful dishes from local and international cuisines while developing professional kitchen skills, food safety practices, and the ability to meet diverse dietary requirements.
For apprenticeships, you must be employed as an apprentice in the industry and registered with an Apprenticeship Connect Australia Provider (ACAP). For non-apprenticeship pathways, there are no formal entry requirements. However, we recommend you have the ability to work in high-pressure environments, work autonomously or as part of a team, attention to detail and a passion for food, and Language, Literacy and Numeracy skills at Year 10 level. You'll need to provide your own chef's uniform and toolkit. TAFE NSW may ask you to complete a Language, Literacy and Numeracy (LLN) skills test to support your study success.
The course comprises 25 units of competency: 20 core units and 5 specialty units. Core units cover safe work practices, food handling, kitchen operations, recipe planning, and preparation of various dishes including appetisers, salads, stocks, sauces, soups, vegetables, vegetarian/vegan dishes, poultry, meat, seafood, cakes, pastries, and breads. Specialty units include Asian cuisine preparation (salads, sauces, curries, cooked dishes, appetisers, stocks, soups, desserts, dim sum, rice and noodles), buffet and banquet service, pates and terrines, cheese service, bakery products, food packaging and storage, social media and professional standards, sustainable practices, first aid, customer service, and hazard identification.
TAFE NSW is a leading vocational education provider in Australia with extensive industry connections and 65 study and location options across New South Wales. The course is nationally accredited, allowing graduates to work across different states without additional upskilling. TAFE NSW provides comprehensive support services including disability support, language and literacy assistance, counselling, career guidance, libraries, and scholarship programs to ensure student success.
Graduates pursue careers as professional cooks in restaurants, hotels, catering companies, and hospitality venues. The course provides a pathway to further study in kitchen management, patisserie, or hospitality management. With nationally recognised qualifications and sound understanding of flavour profiles and culinary techniques, graduates can access employment opportunities both domestically and internationally in the growing food and hospitality industry.
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