Certificate III in Commercial Cookery (International)

• Tuition Fee: $11,500
• Materials Fee: $950
• Administration Fee: $200

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 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 DHA regulations or;
• satisfactorily completing ELICOS at Upper Intermediate level from a NEAS endorsed English Training Centre or;
• completion of secondary studies equivalent or
  higher to an Australian Year 11 qualification from an English-speaking country or;
• completion of MCIE English Placement Test with an overall score of 5.5 or above;
• other tests like PTE, TOEFL and OET are also considered equivalent for direct entry into MCIE VET courses.
  

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 not accept overseas students who would be under 18 years of age at the time of proposed commencement
• Special Consideration: Students who have completed one year of study in Australia (Cert III, AQF Qualification or above) are exempt from submitting Year 11 qual or equivalent + IELTS results

The unit SITXFSA001 Use hygienic practices for food safety is a pre-requisite of many of the units of this qualification. Delivery of this unit is completed in the first stages of the course.

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

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.

Work-based Training

Students are required to complete 48 service periods to complete the work-based training component of this course. MCIE will organise your placement with one of our hospitality host employers.

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