Certificate III in Commercial Cookery

Invicta Technical College has the following entry requirements:

Students must:

• be at least 18 years of age and have completed Year 12 or equivalent
• participate in a course entry interview / Pre-Training Review (PTR) to determine suitability for the qualification and identify individual learning support needs. The interview will also assess digital literacy for engagement in online or blended learning modes
• applicants may require to undertake the Language, Literacy, Numeracy and digital (LLND) test to achieve a required ACSF level to meet College’s entry requirement
• have an IELTS* score of 6.0 (test results no older than 2 years); alternatively, demonstrate English proficiency through any of the following:
o educated for five years in an English-speaking country, or
o successful completion of an English Placement Test equivalent to IELTS 6.0
• have access to a computer/laptop, stable internet connection, and appropriate software to engage in blended learning or online components
• be willing and able to undertake required practical kitchen training, including hands-on cookery tasks under supervision in commercial kitchen settings
• for international or placement-eligible students: comply with any required workplace checks, health and safety requirements and any relevant kitchen industry placement conditions

*Note: Other English language tests such as PTE and TOEFL may be accepted if equivalency to IELTS 6.0 can be demonstrated.

Diploma of Hospitality Management

>> Tuition Fee: AUD 15,000

>> Enrolment Fee: AUD 250

>> Work Placement and material Fee: $AUD 1250

>> Total cost: AUD 16,500

Work placement provides students with the opportunity to apply skills and knowledge gained during classroom and simulated training in a real commercial kitchen environment under supervision.

Work placement is scheduled progressively across the program, with students completing 48 service periods (shifts) in total, in last term (term 4). Each service period typically ranges from 3 to 5 hours, resulting in approximately 200 hours of workplace experience over the course. Placement is organised at the end to allow enough time to students to reinforce theory, practice skills in a live kitchen environment, and progressively build competence across a range of cooking methods and kitchen operations before placement.

During placement, students will engage in workplace tasks aligned with unit requirements, including:

Preparing and cooking a variety of dishes across different service periods,

Using a range of equipment and cookery methods,

Maintaining hygiene and food safety in line with workplace standards,

Applying teamwork, communication, and time management in a busy kitchen, and

Following workplace health and safety procedures.

Supervision and Feedback
Students are supervised by experienced chefs or qualified workplace supervisors who verify workplace tasks and sign off service periods in the student’s Work Placement Logbook. Workplace supervisors and trainers confirm that students demonstrate competency in line with unit performance criteria and industry standards.

Trainer/Assessor Visits
To ensure quality of training and assessment, a trainer/assessor will visit students at least once during each placement block. The trainer visit provides the opportunity to:

Observe students directly in the workplace,

Verify workplace tasks and performance evidence,

Conduct assessment observations where required,

Liaise with workplace supervisors, and

Provide guidance, support, and feedback to students.

This structured approach, combined with regular trainer engagement, ensures students gain meaningful, hands-on industry experience while meeting the practical evidence requirements of the qualification and maintaining strong links between the RTO, the student, and the host workplace.