Certificate III in Commercial Cookery in Melbourne

Turn your love of food into a career with a Certificate III in Commercial Cookery. Study in Melbourne!

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12 Months


  • National Code: SIT30816
  • Fees: From $11,500
  • Resources Fees:$950
  • Administration Fees:$200
  • Duration: 12 Months
  • CRICOS Code: 093952D
  • Contact Hours: 20hrs per week


Do you want to study a cooking course in Melbourne and receive the best training? Melbourne is renowned for inspiring chefs and cooks alike to create culinary masterpieces worth marvelling. So learn from the best in Melbourne and start your journey with our top-class commercial cookery course.

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.  This SIT30816 course will equip you with skills and knowledge that can only be acquired through a combination of fantastic face-to-face classes and hands on, practical experience. You’ll be creating your own Michelin-star worthy dishes in no time with MCIE’s Certificate III in Commercial Cookery.



This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.



An English Language proficiency level of one of the below:

  • IELTS band score of 5.5 or equivalent internationally recognised exam result in line with DIBP regulations
  • Satisfactory completion of Explore English ELICOS

Other entry requirements include:

  • Academic: Completion of senior high school or equivalent to the Australian Year 11 of education
  • Regulatory: A current and valid passport. A valid study visa that covers the duration of study for the course
  • Age at Commencement: MCIE will accept overseas students who are 18 years of age or over at the time of commencement



An English Language proficiency level of one of the below:
• IELTS band score of 5.5 or equivalent internationally recognised exam result in line with DHA regulations
• Satisfactory completion of ELICOS from a NEAS approved institute
• Passing of the MCIE International Student Placement Test

Other entry requirements include:
Academic: Completion of senior high school or equivalent to the Australian Year 12 of education
Regulatory: A current and valid passport, A valid study visa that covers the duration of study for the course, A current police clearance check from your country
Age at Commencement: MCIE will not accept overseas students who would be under 18 years of age at the time of proposed commencement
Special Considerations: Students who have completed one year of study in Australia (Cert III, AQF Qualification or above) are exempt from submitting Year 12 qual or equivalent + IELTS results



Classroom Training
Training is delivered ‘face to face’ by qualified trainers and students are required to attend each scheduled class. The trainer will moderate the learning pace, method and sequence appropriate to the learning needs. Learning methods will vary and can include case study scenarios, field trips, ‘hands-on’ practical classes, role-play techniques, discussions, presentations and assignments.

Assessment tasks and strategies cover a wide range of methods and may include the creation of specific written documents, projects or reports, formal questions (multiple choice, short and long answer), practical demonstrations, small or large group tasks, oral presentations, problem-solving tasks, case studies and discussions. Broadly classroom assessments have two or three assessment tasks for each unit of competency or module. As a general rule for major assessments, students are provided with task assessment instructions including the date the task is due for completion.


After achieving SIT30816 Certificate III in Commercial Cookery, graduates may undertake further study in:

  • SIT40516 Certificate Iv in Commercial Cookery
  • SIT50416 Diploma of Hospitality Management


SITXFSA001 Use hygienic practices for food safety

SITXWHS001 Participate in safe 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

SITHKOP002 Plan and cost basic menus

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC012 Prepare poultry dishes

SITHCCC013 Prepare seafood dishes

SITHCCC014 Prepare meat dishes

SITHCCC018 Prepare food to meet special dietary requirements

SITHCCC019 Produce cakes, pastries and breads

SITHPAT006 Produce desserts

SITHCCC020 Work effectively as a cook

BSBWOR203 Work effectively with others

BSBSUS201 Participate in environmentally sustainable work practices

SITXFSA002 Participate in safe food handling practices

SITXHRM001 Coach others in job skills



SITXINV004 Control stock

SITHCCC011 Use cookery skills effectively

SITXCOM001 Source and present information

SITXCOM002 Show social and cultural sensitivity

Included in Materials Fee

  • 1 X Chef coat long sleeves with stud buttons
  • 1 X Checked Chef Trouser
  • 1 X White flat top hat
  • 1 X White neckerchief
  • 1 X Bib style black and white Striped Apron
  • 1 X Safety boots Clogs / Sturdy slip resistant shoes
  • Cooks Knife 22 cms
  • Paring Knife 9 cms
  • Turning Knife 6 cms
  • Palette knife 20 cms
  • Whisk stainless steel 30 cms
  • Wooden spoon 30 cms
  • Serving spoon perforated 30 cms
  • Pastry brush 2.5 cms
  • Peeler
  • Piping bag 40 cms
  • Plain tube 1 cm
  • Star tube 1 cm
  • Tool box or Roll bag


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.


Level 5, 250 Collins St Melbourne 3000   View map