Program details
National Code
SIT30821
Units
25 units total (20 core + 5 elective)
Location
Delivered primarily in the workplace
Delivery Modes
Apprenticeship
Work placement
48 service periods (192 hours)
Total duration
156 weeks
Delivery weeks
138 weeks
Holiday weeks
18 weeks
Career prospects
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.
Fees for domestic students
Tuition fee
15,900
Government subsidised fee
Regional VIC delivery: $250
Melbourne Metropolitan delivery: $250
Concession fee
Regional VIC delivery: $50
Melbourne Metropolitan delivery: $50
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.
Do I qualify for funding?
Entry requirements
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
Education and skills
Regulatory
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
Digital technology
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
Delivery and assessment
Traineeship / Apprenticeship / Work-based
This program is delivered in the workplace with approximately 6 hours of structured workplace training per month.
Assessment
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.
Course Units
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
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