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

Certificate III in Commercial Cookery (International)

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SIT30816

Certificate III in Commercial Cookery (International)

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.

Job prospects

+ Cook

+ Commis Chef

+ Kitchen Hand

Duration

+ 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

Locations:

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

  • 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

 

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.

Prerequisites

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.

 

Regulatory

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.

 

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):

  • 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.

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

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

Core Units

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
SITHPAT006 Produce desserts
SITHCCC018 Prepare food to meet special dietary requirements
SITXHRM001 Coach others in job skills

Work-Based Units

SITHCCC020 Work effectively as a cook

Please Note: This unit is partially undertaken in a workpalce (commercial kitchen).

Elective Units

SITXINV001 Receive and store stock
SITHIND002 Source and use information on the hospitality industry
SITXCOM002 Show social and cultural sensitivity

BSBTWK501

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
Email: info@mcie.edu.au

MCIE Fanning St Kitchen

Our fully equipped commercial training kitchen.

28-30 Fanning Street,
Southbank, VIC, 3006
Call: 1300 737 004
Email: info@mcie.edu.au

Nationally Recognised Training

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

The reviews

Best training school to become a Chef!!

Rated 5 out of 5
May 2, 2021

I loved learning with MCIE – and I also made really amazing friends. Facilities and location were excellent.

Jan
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