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.
+ Commis Chef
+ Duration: 36 months
+ Work placement: 36 months
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*
*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.
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.
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
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.
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.
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
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
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
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