Certificate III in Commercial Cookery (CRICOS course code 109781E) is a Certificate III delivered by Le Cordon Bleu Australia Pty Limited over 1 year 4 months (~69 weeks). This nationally recognised qualification (AQF Level 3) prepares students for entry-level chef roles in commercial kitchens across Australia's vibrant hospitality sector. Combining hands-on training with theoretical knowledge, the course covers food preparation, cooking methods, kitchen operations, and workplace safety. As a CRICOS-registered course (provider code 02380M), it meets strict Australian Government standards and is available to international students on a Student visa (Subclass 500). HeadStart Academy provides this information free of charge, sourced directly from the official CRICOS register as at 1 April 2026.
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Certificate III in Commercial Cookery (CRICOS course code 109781E) is a Certificate III delivered by Le Cordon Bleu Australia Pty Limited over 1 year 4 months (~69 weeks). The course sits within the field of Food, Hospitality and Personal Services (broad field 11) and specialises in Cookery (narrow field 110109). It is classified as a VET course with national code SIT30821. Students learn core skills in kitchen operations, food safety, menu planning, and team coordination. The qualification is designed to provide the foundation for a career as a commercial cook or chef in restaurants, hotels, clubs, and catering companies. Le Cordon Bleu Australia Pty Limited is a private CRICOS-registered provider (CRICOS 02380M) with a global reputation for culinary excellence. All CRICOS-registered courses in Australia are protected by the ESOS Act, ensuring international students receive quality education and consumer rights.
This Certificate III program immerses students in practical cookery skills and kitchen management. Core learning areas include: preparing and presenting a range of dishes (appetisers, mains, desserts), applying food safety and hygiene standards, managing stock and supplies, using commercial kitchen equipment, and working effectively in a team. Students also develop knowledge of nutrition, dietary requirements, and kitchen sustainability practices. The course integrates workplace communication, problem-solving, and time management skills essential for fast-paced hospitality environments. While the exact syllabus is set by Le Cordon Bleu Australia, graduates typically emerge with the ability to confidently work across sections of a commercial kitchen and may progress to supervisory roles or further study in cookery or hospitality management.
The course runs for 1 year 4 months (~69 weeks) as recorded on the CRICOS register. Students can expect full-time study with a mix of classroom theory, practical kitchen sessions, and work-integrated learning. All instruction is delivered in English. This is a single qualification (not part of a dual award or foundation program). The study load is structured to meet student visa requirements, allowing progression from entry-level to competent cook within the standard duration. Delivery locations vary by campus; check with Le Cordon Bleu Australia for specific timetables and intake dates.
Course fees are indicative and sourced from the CRICOS register as at April 2026. Tuition is A$37,609. Additional non-tuition fees (materials, uniforms, equipment) are estimated at A$2,409, bringing the estimated total to A$40,018. Please note: these figures do not include Overseas Student Health Cover (OSHC), living costs (accommodation, food, transport), or the student visa application charge. Always confirm current fees with Le Cordon Bleu Australia at www.cordonbleu.edu/australia before applying. Fees are subject to change and may vary by campus or intake.
International applicants typically need an IELTS overall score of 5.0-5.5 (or equivalent) to meet English language requirements. For this AQF Level 3 course, prior completion of Year 10 or equivalent is normally expected, though equivalent work experience may be considered. Some campuses may have additional prerequisites, such as a food safety certificate or basic cookery skills. Foundation or pathway options are available for students who do not meet direct entry requirements — contact Le Cordon Bleu Australia for details. All entry requirements are set by the provider and may change. Always verify with the institution directly.
This course includes a mandatory work component: 20 weeks of industry placement at 20 hours per week (approximately 400 total hours). This work-integrated learning gives students real-world experience in commercial kitchens, developing practical skills under the guidance of experienced chefs. Placements are typically organised by the provider and may take place in partner restaurants, hotels, or catering operations. The work component is a structured part of the course and helps students build industry connections and confidence. International students on a Student visa can also work up to 48 hours per fortnight during term and unlimited hours during scheduled breaks, subject to visa conditions.
Certificate III in Commercial Cookery is delivered at four campuses across three Australian states: Holmesglen Institute Moorabbin Campus in MOORABIN, VIC; TAFE NSW - NSI Ryde College in RYDE, NSW; TAFE QSLD Southbank Campus in SOUTH BRISBANE, QLD; and TAFE SA Regency Campus SA in REGENCY PARK, SA. These campuses are in key metropolitan areas with strong hospitality industries. Moorabbin is a suburb of Melbourne (VIC), known for its diverse food scene. Ryde is in northern Sydney (NSW), close to the city centre. South Brisbane is part of the Brisbane CBD in Queensland. Regency Park is an industrial area near Adelaide (SA). Each city has a large international student population and good public transport links. Living costs vary: weekly rent for a share house in Melbourne is around $200-300, in Sydney $250-400, in Brisbane $180-280, and in Adelaide $150-250 (source: Numbeo, indicative). The official CRICOS register lists all delivery locations – verify with your chosen campus.
To study this course full-time, you'll need a Student visa (Subclass 500). This visa allows you to stay in Australia for the duration of your course, plus additional time (usually 2-4 weeks after course end). Key requirements: a genuine temporary entrant (GTE) statement, confirmation of enrolment (CoE), sufficient funds for tuition, living costs, and OSHC, and English proficiency (IELTS 5.0-5.5). You can work up to 48 hours per fortnight during study periods and unlimited hours during scheduled holidays. After course completion, you may be eligible for a Temporary Graduate visa (Subclass 485) if you meet the requirements. HeadStart Academy is not a registered migration agent – always consult a MARA agent or the Department of Home Affairs for personalised advice.
Certificate III in Commercial Cookery is ideal if you're passionate about food and want a hands-on career in hospitality. Australia has over 1,500 CRICOS-registered providers offering 26,433 courses (April 2026), so you have many options – but Le Cordon Bleu's global reputation makes this a standout choice. Consider your preferred city: Melbourne offers a vibrant food culture, Sydney has high living costs but strong industry connections, Brisbane provides a lower cost of living with growing hospitality demand, and Adelaide offers affordability and a close-knit culinary community. The work component is a valuable step towards employment, and completing this qualification can lead to further study (e.g., Diploma of Hospitality Management) or skilled migration pathways (check the current Skilled Occupation List). Remember that ESOS Act protections apply to all CRICOS courses, ensuring quality education and consumer rights.
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Certificate III in Commercial Cookery is a CRICOS-registered programme at Le Cordon Bleu Australia Pty Limited. Use this register extract [CRICOS register, Apr 2026] to cross-check codes, duration and indicative fees before you apply.
This page is general information only and not migration advice. Confirm Student visa (Subclass 500) requirements with the Department of Home Affairs.