This information is for domestic students. If you are international, click here
This information is for domestic students. If you are international, click here

Certificate IV in Commercial Cookery (Apprenticeship)

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Certificate IV in Commercial Cookery (Apprenticeship)

Advance your culinary career and learn key kitchen management skills with a Certificate IV in Commercial Cookery apprenticeship at MCIE.

Job prospects

+ Chef

+ Chef de Partie

+ Commis Chef

+ Food and Beverage Team Leader

+ Restaurant Owner

+ Kitchen Manager


+ Duration: 36 months

+ Work placement: 240 hours

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.

Take your cookery career to the next level with a Certificate IV in Commercial Cookery in Melbourne through MCIE. Designed for students who want to earn while they learn on-the-job, this apprenticeship program provides the knowledge and skills for taking on leadership roles in commercial kitchens.

In this professional cookery course, you’ll learn key cookery and kitchen management skills from professionally trained chefs.

National code: SIT40416

Units: 26 core + 7 elective units

Location: Delivered primarily in the workplace

Program delivery: Apprenticeship

Work placement: 48 service periods (240 hours)

Total duration: 156 weeks

Delivery weeks: 138 weeks

Holiday weeks: 18 weeks

With a Certificate IV in Kitchen Management, you could become a:

  • Chef

  • Cook

  • Commis Chef

  • Kitchen Manager

  • Chef de Partie

  • Restaurant Owner

  • Food and Beverage Manager


According to the National Skills Commission:

  • There are currently 108,800 chefs employed in Australia

  • This occupation has steady future growth of nearly 14%

  • On average, Australian chefs earn around $1,250 a week

  • 72% of chefs work full-time in Australia

  • 25% of workers in this role are women, with an average age of 35

Government funded apprenticeship: $250*

Self-funded: $14,500

*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.

Included in materials fee

  • 1 X White Chef coat long sleeves with stud buttons (with MCIE Logo)

  • 1 X Checked Chef trouser

  • 1 X White flat top hat (with MCIE Logo)

  • 1 X White neckerchief

  • 1 X Bib style white apron

  • 1X Half-length white apron

  • 1 X Safety boots / clogs / sturdy slip resistant shoes

  • Cooks Knife 22 cms

  • Bread Knife 26 cms

  • Boning knife 15 cms

  • Paring Knife 9 cms

  • Turning Knife 6 cms

  • Palette knife 20 cms

  • Filleting knife

  • Sharpening steel 25 cms

  • Wooden spoon 30 cms

  • Rubber Spatula / Scraper

  • Whisk stainless steel 30 cms

  • Tongs stainless steel 23 cms

  • Poultry Scissors

  • Set of star nozzles

  • Pocket thermometer

  • Serving spoon perforated 30 cms

  • Pastry brush 2.5 cms

  • Peeler

  • Bowl Scraper

  • Tea Towel – 2 numbers

  • Piping bag 50 cms

  • Knife carry case 18 pockets


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.


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, 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.

Core Units

SITXFSA001 Use hygienic practices for food safety

SITXINV002 Maintain the quality of perishable items

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

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHKOP002 Plan and cost basic menus

SITHCCC014 Prepare meat dishes

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC018 Prepare food to meet special dietary requirements

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills

SITHCCC020 Work effectively as a cook

SITXHRM003 Lead and manage people

SITXMGT001 Monitor work operations

BSBSUS401  Implement and monitor environmentally sustainable work practices

SITXWHS003 Implement and monitor work health and safety practices

BSBDIV501 Manage diversity in the workplace

SITXCOM005 Manage conflict

SITXFIN003 Manage finances within a budget

SITHKOP004 Develop menus for special dietary requirements

SITHKOP005 Coordinate cooking operations

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.

Elective Units

SITXINV001 Receive and store stock

HLTAID0011 Provide first aid

SITHIND002 Source and use information on hospitality industry

SITXCOM002 Show social and cultural sensitivity

SITXFSA004 Develop and implement a food safety program

SITXHRM002 Roster staff

SITXFIN004 Prepare and monitor budgets

Nationally Recognised Training

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

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