Start your career in the culinary arts the right way with a commercial cookery course in Melbourne CBD for hands-on training with experienced chefs.
+ Commis Chef
+ Kitchen Hand
+ Duration: 52 weeks
+ Work placement: 240 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.
Want to study a cooking course in Melbourne, Australia? Melbourne is renowned for inspiring chefs and cooks who create culinary masterpieces on the international stage. Learn from the best and start your journey with our top-class commercial cookery course in Melbourne CBD.
With a Certificate III in Commercial Cookery at MCIE, you can turn your love of food into a career in cookery while studying in the heart of Melbourne city. This qualification lets you work in restaurants, pubs, hotels, cafes and venues across Australian hospitality.
National code: SIT30816
CRICOS code: 109810E
Units: 21 core + 4 electives
MCIE CBD Campus, Level 8 & Level 9, 234 – 250 Collins St, Melbourne, VIC 3000
MCIE Training Kitchen, 112 Peel Street, North Melbourne, VIC 3051
MCIE Southbank Kitchen 28-30 Fanning Street, Southbank, VIC 3006
Program delivery: Blended training
Work placement: 48 service periods (240 hours)
Total duration: 52 weeks
Delivery weeks: 40 weeks
Holiday weeks: 12 weeks
Students in this program will be required to handle and cook a variety of meat, poultry and seafood as part of the course. This may include meat such as lamb, beef, pork, kangaroo, etc, poultry such as chicken, duck, turkey, or quail, and 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
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 International Student Handbook.
Want to work in restaurants, bars, hotels, pubs or cafes as a cook? Spend more time in the kitchen and less time in the classroom with a Certificate III in Commercial Cookery apprenticeship through MCIE.
With this nationally-recognised qualification, you could become a cook, commis chef, or short order cook in eateries across Melbourne, Victoria and Australia.
According to the National Skills Commission:
There are currently 38,200 cooks employed in Australia
Average weekly earnings for this job role are around $1,188
48% of cooks work full-time in Australia
54% of cooks are women, with an average age of 35.
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.
English Language requirements
Candidates must meet one of the following English Language proficiency requirements:
IELTS band score of 5.5, or an equivalent internationally recognised exam result in line with Department of Home Affairs (DHA) regulations
Satisfactory completion of an ELICOS program at Upper-intermediate level from Explore English, or other NEAS endorsed English language centre
Certificate of completion equivalent to, or higher than, an Australian Year 11 qualification from an English-speaking country
Completion of MCIE’s English Placement Test with an overall score equivalent to IELTS 5.5, or above
Other English language proficiency tests, such as TOEFL and OET, will also be considered.
Candidates who have completed 1 year of study in Australia in English within the past 2 years at Certificate IV or AQF level 4 and above are exempt from submitting Australian Year 11 completion certificate or equivalent and Evidence of English Proficiency.
MCIE only accepts international students who will be 18 years of age by the time of course commencement.
To begin your training at MCIE, you will need a Unique Student Identifier (USI). The USI is a personal reference that creates a secure online record of your VET training. It is managed by the Australian Government and is kept for up to 30 years.
It can be accessed anywhere, anytime. When you arrive in Australia, your visa will be activated and you can then apply for a USI. It is free to create a USI. You need a USI to receive your qualification, or statement of attainment. For further information visit www.usi.gov.au/about.
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.
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.
Candidates may be asked to provide evidence of the following for work placement (requirements vary according to host employer policies):
Flu vaccination and COVID-19 vaccinations
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.
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.
Blended training delivery
This program is delivered through a blend of face-to-face classes on MCIE campus and commercial training kitchens with online learning for a total of 20 hours per week.
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.
Mandatory work placement
Students are required to complete 48 service periods for 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:
SIT40521 Certificate IV in Kitchen Management
SIT50422 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.