A Certificate III in Commercial Cookery Apprenticeship is designed for emerging Chefs, where you can learn fundamental skills with on-campus training combined with on-the-job work experience.
This course lays cooking foundations in restaurant cookery, knife skills, food safety practices and more. Your studies and apprenticeship in commercial cookery will also equip you with skills in financial, workplace safety, team and kitchen management etc so you’ll be trained across various aspect of working in a busy kitchen while keeping operations running smoothly.
On successful completion of the course, you will be equipped with the skills and knowledge to work as a cook, kitchen manager, commis chef or business owner in a restaurant, hotel, club, pub, cafe or catering organisation.
What can I study after this course?
SIT40516 Certificate IV in Commercial Cookery
SIT40616 Certificate IV in Catering Operations
SIT40716 Certificate IV in Patisserie
To receive this qualification, you must complete 21 core units and 4 electives. All elective units have been selected by MCIE in consultation with industry representatives however MCIE remains fully flexible to replace or choose the appropriate elective units according to specific workplace requirements.
- National Code: SIT30816
- Course Name: Certificate III in Commercial Cookery
- Duration: 36 Months
- Delivery Mode: Workplace based training
- Equipment Requirements: Student’s are required to have a Chef’s uniform, appropriate footwear and a knife kit.
- Funded Apprenticeship Enrolment Fee: $50*
Based on the limitations of the workplace environment students may be able to undertake and complete some units at the fully equipped MCIE kitchen. The apprenticeship program allows your employees to learn the skills of their trade on-the-job. Upon completion, they will have an under-standing of special dietary requirements and nutrition, food preparation, cooking methods and knife skills, food safety and hygiene procedures and menu planning.
There are no entry requirements for this qualification. You will be required to have a Delta registration and a signed contract with an employer.
Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, written assignments, as required by recognised standards.
Recognition of prior learning
You may be able to shorten the length of your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by MCIE.
MCIE will provide all the learning and assessment materials, books and the training plan.
After completing the course, you will receive the nationally endorsed SIT30816 Certificate III in Commercial Cookery.
Learn fundamental skills through on-the-job apprentice experience combined with campus based training with our leading teaching experts.
Individualised training plan to suit the workplace and apprentice requirements
Take part in cooking competitions and enhance your skills and network with other emerging stars
Learn from industry leaders and gain valuable insights into working as a chef
|SITXFSA001||Use hygienic practices for food safety|
|SITXWHS001||Participate in safe work practices|
|BSBWOR203||Work effectively with others|
|SITXINV002||Maintain the quality of perishable items|
|SITHKOP001||Clean kitchen premises and equipment|
|SITHCCC001||Use food preparation equipment|
|SITHCCC005||Prepare dishes using basic methods of cookery|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC007||Prepare stocks, sauces and soups|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITXFSA002||Participate in safe food handling practices|
|SITHKOP002||Plan and cost basic menus|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITXHRM001||Coach others in job skills|
|SITHCCC020||Work effectively as a cook (Work based training)|
Students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.
A Certificate III in Commercial Cookery Apprenticeship is designed for emerging Chefs, where you can learn fundamental skills with on-campus training combined with on-the-job work experience.Apply Now