SIT30816 Certificate III in Commercial Cookery

National ID
SIT30816
WA Course Code
AZU5
CRICOS code
095474B
Beach scene

Why choose this course?

Start the journey to an exciting career in commercial cookery. Gain the practical skills and knowledge to be able to plan, organise, prepare and cook food in a range of commercial work spaces including restaurants, hotels, clubs, pubs, cafes and coffee shops.

Learn how to produce dishes that are suitable for different cultural and dietary requirements, ensuring food safety, kitchen hygiene and workplace health and safety standards are maintained. During your course you will practice your cooking skills in the training kitchens and restaurants located on campus. These facilities will give you the opportunity to plan menus, work as part of a team and prepare a range of meals in a professional manner.

This course has been superseded with SIT30821 Certificate III in Commercial Cookery which is an equivalent qualification. You can still enrol in this course, however students will be transitioned into the new course from Semester 2, 2023.

Career opportunities

  • Commercial Cook (non Trade status)

  • An IELTS score (academic) of 5.5 with no band score less than 5.0 or equivalent.

  • Completion of the equivalent of Australian Year 10.

Please refer to the Non-Tuition Fees section of your Letter of Offer for any additional requirements where a cost may be incurred.

Your study options

Semester 2, 2023

Duration | 2 semesters
When | Semester 2, 2023
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $3,060
  • Materials fee: $612

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units

SIT30816 Certificate III in Commercial Cookery (AZU5) - SMT - 1

    National ID
    Unit title
  • HLTAID003 Provide first aid
  • HLTAID011 Provide First Aid
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC021 Prepare specialised food items

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices.  Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations to prepare food and menu items as required.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.  

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to fully equipped classrooms, Blackboard, handouts, reference materials, PowerPoints, learning resources and recipe booklets for each practical unit. 

Facilities and equipment may include access to computer classrooms with printers and internet, 4 small scale kitchens with individual workstations, a pastry kitchen,  a large scale kitchen, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2023

Duration | 2 semesters
When | Semester 2, 2023
Where | Central Regional TAFE (52789)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $3,370
  • Materials fee: $1,000

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

Year 10/11/12
SIT30816 Certificate III in Commercial Cookery - AZU5
2 semesters

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units
    National ID
    Unit title
  • HLTAID011 Provide First Aid
  • SITHCCC021 Prepare specialised food items
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCCS006 Provide service to customers

Assessment methods

The methods of assessment used in this course include direct observation, knowledge-based questions and projects. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources include access to learning resources on learning platform, handouts and PowerPoints.

Facilities and equipment include classrooms with printers and internet, commercial kitchen, operational training restaurant, recipes and ingredients, large cooking equipment, crockery and glassware, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, commercial ovens and trays, pastry equipment, planetary mixers and personal protective clothing.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2023

Duration | 2 semesters
When | Semester 2, 2023
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,250
  • Materials fee: $600

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units
    National ID
    Unit title
  • SITHCCC009 Produce cook-chill and cook-freeze foods
  • SITHCCC011 Use cookery skills effectively
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCOM005 Manage conflict

Assessment methods

The methods of assessment used in this course include written tests or oral questioning and direct observation of practical activities.   An observation checklist is the best method for demonstrating whether a student has the skills, knowledge and practical know-how of producing a plate of food as required.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists and videos.

Facilities and equipment may include access to computer classrooms with printers and internet and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2023

Duration | 2 semesters
When | Semester 2, 2023
Where | Central Regional TAFE (52789)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $3,370
  • Materials fee: $1,000

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchen located near the campus.

Year 10/11/12
SIT30816 Certificate III in Commercial Cookery - AZU5
2 semesters

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units
    National ID
    Unit title
  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC015 Produce and serve food for buffets
  • SITHCCC021 Prepare specialised food items
  • TLIE1009 Carry out basic workplace calculations

Assessment methods

The methods of assessment used in this course include direct observation, knowledge-based questions and projects. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources include access to learning resources on learning platform, handouts and PowerPoints.

Facilities and equipment include classrooms with printers and internet, commercial kitchen, operational commercial kitchen, recipes and ingredients, large cooking equipment, crockery and glassware, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, commercial ovens and trays, pastry equipment, planetary mixers and personal protective clothing.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 2 semesters
When | Semester 1, 2024
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $3,060
  • Materials fee: $612

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units

SIT30816 Certificate III in Commercial Cookery (AZU5) - SMT - 1

    National ID
    Unit title
  • HLTAID003 Provide first aid
  • HLTAID011 Provide First Aid
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC021 Prepare specialised food items

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices.  Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations to prepare food and menu items as required.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to fully equipped classrooms, Blackboard, handouts, reference materials, PowerPoints, learning resources and recipe booklets for each practical unit. 

Facilities and equipment may include access to computer classrooms with printers and internet, 4 small scale kitchens with individual workstations, a pastry kitchen,  a large scale kitchen, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 2 semesters
When | Semester 1, 2024
Where | South Regional TAFE (52790)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $3,550
  • Materials fee: $1,010

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will undertake services in the live works commercial kitchens that prepares breakfasts, lunches or dinners in the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXCOM007 Show social and cultural sensitivity
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units
    National ID
    Unit title
  • HLTAID003 Provide first aid
  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC021 Prepare specialised food items
  • SITXCOM007 Show social and cultural sensitivity

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices. Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations to prepare food and menu items as required. The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines. Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency. Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to fully equipped classrooms, Didasko learning resources, training and assessment plans, cookery programs, PowerPoints, digital resources.

Facilities and equipment may include access to computer classrooms with printers and internet, commercial kitchen with individual benches, fixtures and large equipment, crockery and glassware, food processors and blenders, commercial refrigeration facilities and cool rooms, pots and pans, food preparation equipment, commercial ovens and trays, pastry equipment, planetary mixers, personal protective clothing, CPR mannequins and first aid equipment.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2024

Duration | 2 semesters
When | Semester 1, 2024
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,250
  • Materials fee: $600

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units
    National ID
    Unit title
  • SITHCCC009 Produce cook-chill and cook-freeze foods
  • SITHCCC011 Use cookery skills effectively
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCOM005 Manage conflict

Assessment methods

The methods of assessment used in this course include written tests or oral questioning and direct observation of practical activities.   An observation checklist is the best method for demonstrating whether a student has the skills, knowledge and practical know-how of producing a plate of food as required.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists and videos.

Facilities and equipment may include access to computer classrooms with printers and internet and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 2 semesters
When | Semester 2, 2024
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $3,060
  • Materials fee: $612

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units

SIT30816 Certificate III in Commercial Cookery (AZU5) - SMT - 1

    National ID
    Unit title
  • HLTAID003 Provide first aid
  • HLTAID011 Provide First Aid
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC021 Prepare specialised food items

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices.  Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations to prepare food and menu items as required.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to fully equipped classrooms, Blackboard, handouts, reference materials, PowerPoints, learning resources and recipe booklets for each practical unit.

Facilities and equipment may include access to computer classrooms with printers and internet, 4 small scale kitchens with individual workstations, a pastry kitchen,  a large scale kitchen, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 2, 2024

Duration | 2 semesters
When | Semester 2, 2024
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,250
  • Materials fee: $600

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units
    National ID
    Unit title
  • SITHCCC009 Produce cook-chill and cook-freeze foods
  • SITHCCC011 Use cookery skills effectively
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCOM005 Manage conflict

Assessment methods

The methods of assessment used in this course include written tests or oral questioning and direct observation of practical activities.   An observation checklist is the best method for demonstrating whether a student has the skills, knowledge and practical know-how of producing a plate of food as required.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists and videos.

Facilities and equipment may include access to computer classrooms with printers and internet and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 2 semesters
When | Semester 1, 2025
Where | South Metropolitan TAFE (52787)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $3,060
  • Materials fee: $612

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however this course is delivered face to face in a fully equipped commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units

SIT30816 Certificate III in Commercial Cookery (AZU5) - SMT - 1

    National ID
    Unit title
  • HLTAID003 Provide first aid
  • HLTAID011 Provide First Aid
  • SITHCCC002 Prepare and present simple dishes
  • SITHCCC011 Use cookery skills effectively
  • SITHCCC021 Prepare specialised food items

Assessment methods

The methods of assessment used in this course include written and structured questions and assessments, and the practical demonstration of skills in the commercial kitchen reflecting current industry practices.  Students will perform the role of commercial cooks, using a wide range of well-developed cookery skills, and sound knowledge of kitchen operations to prepare food and menu items as required.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to fully equipped classrooms, Blackboard, handouts, reference materials, PowerPoints, learning resources and recipe booklets for each practical unit.

Facilities and equipment may include access to computer classrooms with printers and internet, 4 small scale kitchens with individual workstations, a pastry kitchen,  a large scale kitchen, and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

Semester 1, 2025

Duration | 2 semesters
When | Semester 1, 2025
Where | North Metropolitan TAFE (52786)
How | On campus and simulated work environment, to a minimum of 20 contact hours per week
Fees (total indicative for course)
  • Tuition fee: $16,040
  • Resources fee: $1,250
  • Materials fee: $600

Tuition fees are reviewed annually. If tuition fees are increased, you will be required to pay the new fees as they are introduced. You will be provided with an indicative schedule of fees in your Letter of Offer.

Resource fees are for consumables you use in your course e.g. paint, internet etc. You pay this fee to your college at enrolment. If your course goes longer than one semester, the resource fee may not need to be paid in one amount but may be spaced out over the duration of your course. Your college will advise you of the payment amount each semester.

Material fees are for items that remain your property after the course has been completed e.g. personal protective equipment, tools, text books etc. You pay this fee to your college at enrolment.

Work placement

There is no work placement requirement for this course, however students will be spending the majority of their time practicing their skills in a fully functional commercial kitchen that supports the on-campus restaurant that is open to the paying public.

To achieve this qualification, students must demonstrate competency in 25 units of competency. These 25 units are comprised of 21 core units and 4 elective units as listed below. Elective units listed below have been selected in consultation with industry.

Students who enrol into this qualification will be eligible for credit transfer of the units that they have already achieved. Fees paid by international students are set on a commercial basis and are paid as a whole of course fee - no refund will apply to credit transfers. Please refer to your letter of Offer for detailed duration and costings for your enrolment.

Core units
    National ID
    Unit title
  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices
Elective units
    National ID
    Unit title
  • SITHCCC009 Produce cook-chill and cook-freeze foods
  • SITHCCC011 Use cookery skills effectively
  • SITHIND002 Source and use information on the hospitality industry
  • SITXCOM005 Manage conflict

Assessment methods

The methods of assessment used in this course include written tests or oral questioning and direct observation of practical activities.   An observation checklist is the best method for demonstrating whether a student has the skills, knowledge and practical know-how of producing a plate of food as required.  The assessments are conducted on-campus in a simulated kitchen and all materials, produce, food supplies and ‘special’ equipment will be provided as per the assessment requirements for each unit.

These assessment strategies and evidence gathering are in accordance with the relevant training package or accreditation guidelines.  Detailed Information is available in the assessment matrix, learning plans and assessment tools for each of the units of competency.  Assessors use this matrix to ensure assessments, are undertaken across the duration of the course, rather than clustered together at particular times.

Learning resources, facilities and equipment

The following learning resources, facilities and equipment are available at each campus so that you can achieve the skill and knowledge requirements of this course.

Learning resources may include access to learning and assessment plans, Blackboard online resources, workbooks which include all recipes, journals and checklists and videos.

Facilities and equipment may include access to computer classrooms with printers and internet and a fully equipped commercial kitchen with resources such as commercial grade work benches, fixtures and large equipment, double sinks, food processors and blenders, commercial refrigeration facilities and cool rooms, commercial dishwashers, pots and pans, food preparation equipment, commercial ovens and trays, commercial cleaning equipment and chemicals, equipment instructions, menus, recipes and food safety plans.

Key dates

Semester and holiday dates are included in your Letter of Offer. View upcoming semester start and end dates.

There may be further semester intakes available for enrolment. You can view any further intakes when you submit your online application(opens in a new tab).

For information about pathways from TAFE to university, view our Pathways to university page.

How to apply

Apply to study at TAFE in six steps:

  1. find a course;
  2. check entry requirements;
  3. submit an application;
  4. accept your offer and pay;
  5. apply for your student visa; and
  6. receive your visa and come to Australia for your studies.
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TAFE International Western Australia (TIWA) is the Registered Training Organisation (RTO) and Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) provider, for the delivery of training to international students, enrolled in a TAFE course in Western Australia. This nationally recognised course is delivered by a Western Australian TAFE college on TIWA's behalf. TIWA retains responsibility for the quality of the training and assessment delivered by the TAFE colleges and for the issue of certification documentation to students.

Last updated on February 2, 2023