Certificate III in Commercial Cookery (Apprenticeship)

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Certificate III in Commercial Cookery (Apprenticeship)

Looking for hands-on training in cookery? Follow your dream to become a cook with this nationally-recognised training and earn while you learn with an apprenticeship through MCIE.

Job prospects

+ Cook

+ Commis Chef


+ Duration: 36 months

+ Work placement: 36 months

Local students Yes

International students No

Is this funded?

Yes - Government funding is available to eligible students. Click here to see if you qualify.

How can I study?

This qualification is delivered as an apprenticeship. It is also available via classroom delivery.

With a Certificate III in Commercial Cookery at MCIE, you can turn your love of food into a career in cookery while studying in the heart of Melbourne city. This qualification lets you work in restaurants, pubs, hotels, cafes and venues across Australian hospitality.

Students of this course will learn key cookery skills from professionally trained chefs. We provide a combination of classes and hands-on learning at our training kitchens to provide core knowledge for working in Australian commercial kitchens.

National code: SIT30816

Units: 21 core + 4 electives

Location: Delivered primarily in the workplace

Program delivery: Apprenticeship

Work placement: 48 service periods (240 hours)

Total duration: 156

Delivery weeks: 138 weeks

Holiday weeks: 18 weeks

Want to work in restaurants, bars, hotels, pubs or cafes as a cook? Spend more time in the kitchen and less time in the classroom with a Certificate III in Commercial Cookery apprenticeship through MCIE.

With this nationally-recognised qualification, you could become a cook, commis chef, or short order cook in eateries across Melbourne, Victoria and Australia.


According to the National Skills Commission:

  • There are currently 38,200 cooks employed in Australia

  • Average weekly earnings for this job role are around $1,188

  • 48% of cooks work full-time in Australia

  • 54% of cooks are women, with an average age of 35.

Government funded traineeship: $250*

Self-funded: $15,900

*This program is delivered with Victorian and Commonwealth government funding to eligible candidates. Eligibility criteria applies.

Enrolment fees include additional resources required for the program and student ID charges. For additional service fees, such as re-assessment fees or Recognition of Prior Learning (RPL), please refer to the Domestic Student Handbook.


There are no prerequisite qualifications required to enter this program.


Education and skills

Students must complete a Pre-Training Review, meet the Language, Literacy and Numeracy (LLN) skill standards for this program level, and demonstrate they are a suitable candidate for this program.



You must be an Australian citizen or permanent resident of at least 18 years of age.

All candidates require a Unique Student Identification (USI) number. If you do not have a USI number you can apply for one online at https://www.usi.gov.au/students, or you can give MCIE administration staff permission to apply on your behalf.


Students with disabilities

MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this program is subject to candidates’ ability to undertake all program requirements as discussed in the Pre-Training Review, with reasonable adjustments where applicable.


Digital technology

Students must have sufficient digital literacy skills to access online content, enter answers to written questions and communicate with trainers via email, the student portal and the learning management system.


Industry requirements

Candidates may be asked to provide evidence of the following for work placement (requirements vary according to host employer policies):

  • National Police Check

  • Flu vaccination and COVID-19 vaccinations


Prior experience

Credit Transfer (CT) and Recognition of Prior Learning (RPL) are available. Credit Transfer is free of charge. RPL application fees are $145 per hour. Please click here for more information on RPL fees, terms and conditions.





This program is delivered in the workplace with approximately 6 hours of structured workplace training per month.


Assessment for this program includes written tasks, long and short answer questions, group tasks, practical cookery tasks, oral presentations, role plays, scenarios, case studies, work placement logbooks, portfolios and projects.

Required equipment

We recommend that students have access to a laptop or tablet to submit their assessments. MCIE provides access to Microsoft Office.

A chef’s toolkit and uniform is also included in the resource fee.

Cher’s toolkit includes:

22cm cook’s knife, 26cm bread knife, 15cm boning knife, 9cm paring knife, 6cm turning knife, 20cm palette knife, filleting knife, 25cm sharpening steel, 30cm wooden spoon, rubber spatula, 30cm whisk, 23cm tongs, poultry scissors, star piping nozzle set, pocket thermometer, 2.5cm pastry brush, peeler, bowl scraper, tea towel, 50cm piping bag, 18-pocket knife roll.

Chef’s uniform includes:

MCIE white long-sleeve chef’s coat, checked chef’s trousers, MCIE white flat-top hat, white neckerchief, bib-style apron, half-length apron, slip-resistant safety shoes.

Core Units

SITXFSA001 Use hygienic practices for food safety

SITXWHS001 Participate in safe work practices

BSBWOR203 Work effectively with others

BSBSUS201 Participate in environmentally sustainable work practices

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

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHKOP002 Plan and cost basic menus

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC018 Prepare food to meet special dietary requirements

SITXFSA002 Participate in safe food handling practices

SITXHRM001  Coach others in job skills

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC020 Work effectively as a cook

Elective Units

SITXINV001 Receive and Store Stock

SITHIND002  Source and use information on hospitality industry

SITXCOM002 Show social and cultural sensitivity

BSBDIV501 Manage diversity in the workplace

Nationally Recognised Training

This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.

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