Certificate III in Commercial Cookery - Apprenticeship

Do you want to help your staff achieve their career goals while improving your business? MCIE can deliver the Certificate III in Commercial Cookery as an apprenticeship program. This enables your staff to simultaneously study while being actively engaged in the workplace thereby minimising the time spent out of the kitchen.

36 Months
This course is eligible for the Victorian Training Guarantee (VTG)

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


Course structure

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.

Course details

  • 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: $250*

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.


Entry requirements

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

Course Units
    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
    SITHPAT006 Produce desserts
    SITHCCC018 Prepare food to meet special dietary requirements
    SITXHRM001 Coach others in job skills
    SITHCCC020 Work effectively as a cook (Work based training)
    View our Other Workplace Training Courses

    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.


    Level 5, 250 Collins St Melbourne 3000   View map

    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.

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    Melbourne City Institute of Education

    Melbourne City Institute of Education (MCIE) is a vibrant and innovative registered training organisation, which offers a range of courses in Melbourne to help students to fulfil their career goals.

    The teaching and learning at MCIE is specifically designed to ensure students have a competitive edge – an important step in developing your work and life skills. Read more.

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