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About the course
This hands-on Certificate III in Commercial Cookery at Victoria University prepares you for entry-level work in professional kitchens. You’ll build core skills in food preparation across meat, seafood and vegetables, plus desserts, knife skills, cookery methods, menu planning and costing, teamwork and safe, sustainable kitchen practices. Training blends practical classes with online learning and includes required commercial-kitchen work placement. The programme emphasises applied skills, workplace readiness, and technical competency for industry entry.
Career outcome
Graduates can pursue roles in the hospitality industry working in commercial kitchens, applying practical cookery skills and knowledge of kitchen operations, food safety and workplace procedures. The course supports pathways into entry-level chef positions and further cookery study, with typical job outcomes including commis chef and progression toward sous chef roles as experience grows in a professional kitchen environment. Preparing graduates for skilled employment, traineeships, and pathways to higher qualifications.
Living Costs in Melbourne**
Restaurant (Meal, Inexpensive Restaurant) A$ 15 - 20 |
Rent per Month (1 bedroom in City Centre) A$ 1,583 - 2,094 |
Rent per Month (1 bedroom Outside of Centre) A$ 1,207 - 1,596 |
Transportation (Daily) A$ 7 - 9 |
Utilities per Month (Electricity, Mobile & Internet) A$ 240 - 318 |
Average Salary***
