Certificate III in Commercial Cookery

VU course code: | Level of study:

Fees

Fee type for this course: Full fee

Location

Applications closed

Overview

Make your culinary dream a reality, with this hands-on commercial cookery course at Victoria University.

This commercial cookery program is suitable for school leavers with little or no relevant work experience and mature-aged participants who are interested in developing a career in the hospitality industry.

Using a blend of online and practical skills development, this cooking course provides you with essential skills in the following areas:

food preparation (poultry, meat, seafood, vegetables, dairy, fruits)
desserts (cakes, pastries)
menu planning and costing
basic knife skills
basic methods of cookery
teamwork
sustainable work practices
food hygiene, food safety and OHS.

You will learn a range of practical skills and the latest trends and techniques used in the industry under the guidance of experienced chefs.

All non-apprentice students studying full time or part time are required to complete 48 service periods of work placement in a commercial kitchen.

On successful completion, you can choose to continue your cooking studies, and may find employment as a:

commis chef
sous chef.

It is important to note that students will be expected to follow standard recipes to prepare meat dishes using each of the following meat items: beef, game (kangaroo, venison, specialty meats), lamb, pork, veal and offal (kidney, liver). Students will be unable to successfully complete unit 'SITHCCC036: Prepare meat dishes' without meeting this requirement.

: You'll gain hands-on experience working with the latest cooking equipment in the Footscray Nicholson hospitality training centre, VenU Restaurant, including:
three state-of-the-art commercial kitchens with the latest cooking equipment
two demonstration kitchens
a training bar
VenU: a 150-seat training restaurant.
VenU restaurant was awarded best training restaurant in Victoria at the Restaurant and Catering Awards.
: During your course you'll be exposed to our high-profile industry partners including:
Delaware North
Sebastian Restaurant and Bar
Lucas Restaurants
Melbourne Convention Exhibition Centre
Contiki
Riverland Group.
: We are holding course information sessions during the evenings 6–7pm.
The sessions will cover:
industry connections
placement opportunities
pathways to further study
facilities for your study, including a tour.
Sessions are hosted in-person at our Footscray Nicholson Campus, Building D, Room 145.
Register for information evening

Entry requirements

When assessing your application, we consider your educational achievements and work experience, as well as your skills and personal attributes (where relevant).

Applicants for this course will need to meet the entry criteria outlined below. If you don’t meet the entry criteria, you may be able to gain entry by first completing a related course or unit(s). We call this a ‘pathway’.

You may also be eligible for course ‘credits’, where you are granted a unit or units towards your qualification for equivalent previous study or work experience, so you can graduate sooner.

Entry criteria

Credit & Entry pathways into this course

Victoria University is committed to providing a transparent admissions process. Find out more about how to apply for our courses, and our commitment to admissions transparency. Meeting the minimum admission criteria does not guarantee entry into this course. Past academic performance may be considered.

Course structure

Part-time study option

The part-time training option (for domestic students only) is designed to accommodate participants already working in the industry and workers in other fields who are interested in developing a career in the hospitality industry.

The course is delivered through face-to-face workshops, structured learning activities in text-based units and work integrated learning. In workshops, students learn in classroom and in kitchen learning spaces. The course will be delivered in an interactive, hands-on model to engage learners and support skills development.

Timetable

The part-time course duration is 24 months, delivered over four semesters. Face-to-face workshops will be held every Saturday, 8am-5pm at our Footscray Nichsolson hospitality training centre and VenU Restaurant.

Fees & scholarships

Fees

Open the year that you will start your study to discover the indicative (estimated) fees for that year.

: 2026 indicative fees (apprenticeship)
Fee type¹
Tuition²
Materials³
SSAF⁴
Skills First subsidised $5,568.90 $464 (max) $261 (max)
Concession $1,113.78 $464 (max) $112 (max)
Full fee (not subsidised) $19,540 – –
2026 indicative fees (non-apprenticeship)
Fee type¹
Tuition²
Materials³
SSAF⁴
Free TAFE $0 $685 (max) $261 (max)
Skills First subsidised $5,568.90 $685 (max) $261 (max)
Concession $1,113.78 $685 (max) $112 (max)
Full fee (not subsidised) $19,540 – –
Fee type – depends on your eligibility for subsidies and concessions; if you are not eligible you will pay the full fee amount
Tuition – the student tuition fees as published are subject to change given individual circumstances at enrolment
Materials – materials fees for supplies and resources are charged per unit
SSAF – Student Services and Amenities Fees for non-academic costs are charged at $0.33 (Skills First subsidised) or $0.14 (concession) per enrolled hour, up to the maximum per year
Read more about fees
: 2025 indicative fees (apprenticeships)
Fee type¹
Tuition²
Materials³
SSAF⁴
Free TAFE $0 $450 (max) $256 (max)
Skills First subsidised $5,324.65 $450 (max) $256 (max)
Concession $1,064.93 $450 (max) $110 (max)
Full fee (not subsidised) $19,540 – –
2025 indicative fees (non-apprenticeships)
Fee type¹
Tuition²
Materials³
SSAF⁴
Free TAFE $0 $671 (max) $256 (max)
Skills First subsidised $5,324.65 $671 (max) $256 (max)
Concession $1,064.93 $671 (max) $110 (max)
Full fee (not subsidised) $19,540 – –
Fee type – will be decided based on eligibility for Skills First subsidies and concessions; if you are not eligible you will pay the full fee amount
Tuition – the student tuition fees as published are subject to change given individual circumstances at enrolment
Materials – materials fees for supplies and resources are charged per unit
SSAF – Student Services and Amenities Fees, for non-academic costs, are charged at $0.32 (Skills First subsidised) or $0.14 (concession) per enrolled hour, up to the maximum per year
Read more about fees

Fee type¹	Tuition²	Materials³	SSAF⁴
Skills First subsidised	$5,568.90	$464 (max)	$261 (max)
Concession	$1,113.78	$464 (max)	$112 (max)
Full fee (not subsidised)	$19,540	–	–

Fee type¹	Tuition²	Materials³	SSAF⁴
Free TAFE	$0	$685 (max)	$261 (max)
Skills First subsidised	$5,568.90	$685 (max)	$261 (max)
Concession	$1,113.78	$685 (max)	$112 (max)
Full fee (not subsidised)	$19,540	–	–

Fee type¹	Tuition²	Materials³	SSAF⁴
Free TAFE	$0	$450 (max)	$256 (max)
Skills First subsidised	$5,324.65	$450 (max)	$256 (max)
Concession	$1,064.93	$450 (max)	$110 (max)
Full fee (not subsidised)	$19,540	–	–

Fee type¹	Tuition²	Materials³	SSAF⁴
Free TAFE	$0	$671 (max)	$256 (max)
Skills First subsidised	$5,324.65	$671 (max)	$256 (max)
Concession	$1,064.93	$671 (max)	$110 (max)
Full fee (not subsidised)	$19,540	–	–