Turn your love of food into a career with a Certificate III in Commercial Cookery in Melbourne.
+ Commis Chef
+ Business Owner
+ Kitchen Hand
+ Duration: 52 weeks
+ Work placement: 192 hours
Local students No
International students Yes
How can I study?
This course is available on campus in the CBD and in our state of the art commercial training kitchens. Call us to discuss your study options. Call us to discuss your study options.
Do you want to study a cooking course in Melbourne and receive industry relevant training? Melbourne is renowned for inspiring chefs and cooks alike to create culinary masterpieces. 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.
National Code: SIT30816
CRICOS Code: 093952D
Duration: 52 weeks (including 12 weeks holidays)
Units: 21 core and 4 elective units
Contact Hours: 20 hrs per week
Work Based Training: 48 service periods (approximately 192 hours of work placement)
RPL Application Fees: $145 per hour
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, pork, 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.
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
Sharpening steel 25 cms
Wooden spoon 30 cms
Rubber Spatula / Scraper
Whisk stainless steel 30 cms
Tongs stainless steel 23 cms
Set of star nozzles
Serving spoon perforated 30 cms
Pastry brush 2.5 cms
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.
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.
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
|SITXFSA001||Use hygienic practices for food safety|
|SITXWHS001||Participate in safe work practices|
|BSBWOR203||Work effectively with others|
|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|
|BSBSUS201||Participate in environmentally sustainable work practices|
|SITHCCC008||Prepare vegetable, fruit, egg and farinaceous dishes|
|SITHCCC012||Prepare poultry dishes|
|SITHCCC013||Prepare seafood dishes|
|SITHCCC014||Prepare meat dishes|
|SITXFSA002||Participate in safe food handling practices|
|SITHKOP002||Plan and cost basic menus|
|SITHCCC019||Produce cakes, pastries and breads|
|SITHCCC018||Prepare food to meet special dietary requirements|
|SITXHRM001||Coach others in job skills|
|SITHCCC020||Work effectively as a cook|
Please Note: This unit is partially undertaken in a workpalce (commercial kitchen).
|SITXINV001||Receive and store stock|
|SITHIND002||Source and use information on the hospitality industry|
|SITXCOM002||Show social and cultural sensitivity|
|Manage diversity in the workplace|
MCIE Head Office & Campus
Contact us today to learn more about training courses in Melbourne
Levels 5 & 9, 250 Collins Street,
Melbourne, VIC, 3000
Call: 1300 737 004
MCIE Fanning St Kitchen
Our fully equipped commercial training kitchen.
28-30 Fanning Street,
Southbank, VIC, 3006
Call: 1300 737 004
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
Best training school to become a Chef!!
I loved learning with MCIE – and I also made really amazing friends. Facilities and location were excellent.