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

Certificate III in Commercial Cookery

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SIT30816

Certificate III in Commercial Cookery

Do you eat, sleep and breathe cuisine? Turn your love of food into a hospitality career with hands-on training in commercial cookery with MCIE.

Job prospects

+ Cook

+ Sous Chef

+ Commis Chef

+

Duration

+ Duration: 12 to 36 months

+ Work placement: 192 hours

Local students Yes

International students No

Is this funded?

Yes - Government funding (including JobTrainer) is available to eligible students. Please contact us to see if you qualify.

How can I study?

This course is available on campus in our state of the art kitchen and as an apprenticeship. Call us to discuss your study options.

National code: SIT30816

Units: 21 core +4 elective

Location: Workplace delivery, theory classes at City Campus, 250 Collins Street, Melbourne, VIC, 3000 and MCIE Training Kitchens, 644 Victoria Street, North Melbourne, VIC 3051

Delivery modes: Class-based or apprenticeship

Duration: 12 months class-based or 36 months apprenticeship

Assessment: Written, oral and practical tasks and workplace assessor observation

Work placement: 192 hours

Students must have access to a computer or laptop to complete this qualification. 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, port, 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.

You could become a…

  • Cook

  • Commis Chef

  • Business Owner

  • Kitchen Hand

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Government Funded: From $310* (promotional price)

Apprenticeship: From $50^

Full Fee: $15,900

* Eligibility criteria applies.
^ Eligibility criteria applies. Apprentices may be eligible for State and/or Federal Funding.
Enrolment fees include additional resources required for the course and student ID charges. For information about additional service fees, such as re-assessment fees, please refer to the Domestic Student Handbook.

Included in course cost

  • 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

There are no formal prerequisites for this qualification.

You are required to go undertake a pre-training review process to determine your suitability for this course. To be eligible for funding support you must be employed as an apprentice cook and enter an apprenticeship agreement with your employer.

Education/Core Skills

Students must complete a Pre-Training Review, meet the Language, Literacy and Numeracy (LLN) skill standards for Certificate III level study and demonstrate that they are a suitable candidate for this course.

Age at Commencement

It is recommended that students have attained the age of 18 by the course commencement date.

Special Needs

MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this course is subject to the candidate being able to undertake all course requirements as discussed in the Pre-Training Review, with reasonable adjustment where applicable.

Regulatory

All participants require a Unique Student Identification (USI) number. If you do not have a USI number you can apply for one online at https://www.usi.gov.au/students, or you can give MCIE’s admin staff permission to apply on your behalf.

Digital Technology

Students are required to 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.

Pathways into the qualification

Individuals may enter SIT30813 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the qualification

After achieving SIT30813 Certificate III in Commercial Cookery, individuals could progress to SIT40413 Certificate IV in Commercial Cookery, SIT40613 Certificate IV in Catering Operations or SIT40713 Certificate IV in Patisserie.

Candidates may be required to provide evidence of the following for work placement (requirements vary according to host employer policies):

  • Flu vaccination, COVID-19 vaccinations and COVID-19 test

This training may be delivered with Victorian & Commonwealth Government funding if the applicant is enrolled as an apprentice. *Eligibility criteria applies. To see if you qualify for Government funding, please speak with us.

Recognition of Prior Learning (RPL) and Credit Transfer are available. Fees apply. Refer to the Domestic Student Handbook or contact us for more information on fees, terms and conditions.

MCIE Work Placement Officers will facilitate work placement for students within a commercial cookery setting.

Core Units

SITXFSA001 Use hygienic practices for food safety

SITXWHS001 Participate in safe work practices

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

SITHCCC020 Work effectively as a cook

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

BSBWOR203 Work effectively with others

SITXHRM001 Coach others in job skills

Elective Units

HLTAID003 Provide first aid

SITXINV001 Receive and store stock

SITXCOM002 Show social and cultural sensitivity

SITHIND002 Source and use information on the hospitality industry

Nationally Recognised Training

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

The reviews

Great course to have a career as a chef

Rated 5 out of 5
April 22, 2021

I loved the Cert III in Commercial cookery! I was trained to learn everything I need to know to work in a kitchen! MCIE have modern facilities and very experienced staff!

Amy
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