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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Certificate III in Commercial Cookery (International)

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

Job prospects

+ Cook

+ 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

  • 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 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

Core Units

SITXFSA001Use hygienic practices for food safety
SITXWHS001Participate in safe work practices
BSBWOR203Work effectively with others
SITXINV002Maintain the quality of perishable items
SITHKOP001Clean kitchen premises and equipment
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
BSBSUS201Participate in environmentally sustainable work practices
SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012Prepare poultry dishes
SITHCCC013Prepare seafood dishes
SITHCCC014Prepare meat dishes
SITXFSA002Participate in safe food handling practices
SITHKOP002Plan and cost basic menus
SITHCCC019Produce cakes, pastries and breads
SITHPAT006Produce desserts
SITHCCC018Prepare food to meet special dietary requirements
SITXHRM001Coach others in job skills

Work-Based Units

SITHCCC020Work effectively as a cook

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

Elective Units

SITXINV001Receive and store stock
SITHIND002Source and use information on the hospitality industry
SITXCOM002Show 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

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.

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