Certificate III in Commercial Cookery (Apprenticeship)

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Certificate III in Commercial Cookery (Apprenticeship)

Looking to pursue a career in the culinary arts? Look no further than the Certificate III in Commercial Cookery with MCIE.

Job prospects

+ Cook

+ Sous Chef

+ Commis Chef


+ Duration: 156 weeks

+ Work placement: 192 hours

Local students Yes

International students No

Is this funded?

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

How can I study?

This qualification is delivered as an apprenticeship to help you gain practical hospitality skills while working on-the job.

  • National code: SIT30821

  • Units: 25 units total (20 core + 5 elective)

  • Location: Delivered primarily in the workplace

  • Program delivery: Apprenticeship

  • Work placement: 48 service periods (192 hours)

  • Total duration: 156 weeks

  • Delivery weeks: 138 weeks

  • Holiday weeks: 18 weeks

Hit the ground running with an apprenticeship and learn on-the job through MCIE.

With a Certificate III in Commercial Cookery, you could become a…

  • Cook

  • Sous Chef

  • Commis Chef


According to the National Skills Commission:

  • There are currently 151,200 wait staff employed in Australia

  • This occupation has a forecasted future growth of 12%

  • Average weekly earnings are around $1,000

  • Around 16% of wait staff work full-time

  • 76% of wait staff are women, with an average age of 22.

Full fee: 15,900
Government subsidised fee: $250
Concession fee: $50

*The fees listed above 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. This program is delivered with Victorian and Commonwealth government funding to eligible candidates. Eligibility criteria applies. If you are not eligible for a government-funded place, you will be required to pay the self-funded fee.


What is included in the Chef’s tool kit?

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.

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.

Prerequisites & co-requisites

There are no formal prerequisite qualifications or units for entry to this qualification. However, there are detailed MCIE admission requirements. Some units have pre-requisite units which need to be completed successfully prior to commencing.  These are generally scheduled for delivery earlier on in the delivery sequence order

These pre-requisite units are:

SITXFSA005 – Use hygienic practices for food safety

SITHCCC027 – Prepare dishes using basic methods of cookery

See the course structure table for further information


MCIE Admission Requirements

You are required to go undertake a pre-training review process to determine your suitability for this course. To be eligible for funding support you must be employed as an apprentice cook and enter an apprenticeship agreement with your employer.


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.



Domestic: 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 [https://www.mcie.edu.au/rpl/] for more information on RPL fees, terms and conditions.

Traineeship / Apprenticeship / Work-based

 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, multiple choice quizzes, group tasks, oral presentations, role plays, scenarios, case studies, work placement journals, logbooks, portfolios and projects. Most assessments are delivered online via the Canvas LMS.


Required equipment

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


Work placement

This program is delivered in the workplace with approximately 6 hours of structured workplace training per month. Students must complete 48 mandatory service periods or approximately 240 hours of placement for the work-based training component of this program. These service periods will be completed with your employer over the course of your apprenticeship.

Core Units

SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in safe work practices
SITXINV006 Receive, store and maintain stock
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC039 Produce pates and terrines
SITHCCC043 Work effectively as a cook (48 mandatory service periods)
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
SITHCCC042 Prepare food to meet special dietary requirements
SITXFSA006 Participate in safe food handling practices
SITHCCC031 Prepare vegetarian and vegan dishes
SITXHRM007 Coach others in job skills
SITHCCC036 Prepare meat dishes

Elective Units

SITXCOM007 Show social and cultural sensitivity
BSBSUS211 Participate in sustainable work practices
SITHCCC025 Prepare and present sandwiches
SITHCCC040 Prepare and serve cheese
SITHCCC039 Produce pates and terrines

Nationally Recognised Training

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

Traineeship enquiry

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