Certificate III in Commercial Cookery
SIT30821
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
+ Kitchen Hand
Duration
+ Duration: 12 to 36 months
+ Work placement: 48 mandatory service periods (approximately 192 hours)
Local students Yes
International students No
Is this funded?
Yes - Government funding 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 commercial training kitchen and as an apprenticeship. Call us to discuss your study options.
National code: SIT30821
Units: 25 units total (20 core + 5 elective)
Location: Theory classes at City Campus, 250 Collins Street, Melbourne, VIC, 3000 and MCIE Training Kitchens, 644 Victoria Street, North Melbourne, VIC 3051
Delivery modes: Blended 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: 48 mandatory service periods (approximately 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…
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Cook
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Commis Chef
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Business Owner
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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-subsidised apprenticeships: From $250*
Government-subsidised concessions: From $50^
Full Fee: $15,900
A 12-month class-based program is available to full fee-paying students only. The 36-month apprenticeship program is delivered with Victorian and Commonwealth government funding to eligible candidates.
* 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
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1 X White Chef coat long sleeves with stud buttons (with MCIE Logo)
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1 X Checked Chef trouser
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1 X White flat top hat (with MCIE Logo)
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1 X White neckerchief
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1 X Bib style white apron
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1X Half-length white apron
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1 X Safety boots / clogs / sturdy slip resistant shoes
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Cooks Knife 22 cms
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Bread Knife 26 cms
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Boning knife 15 cms
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Paring Knife 9 cms
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Turning Knife 6 cms
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Palette knife 20 cms
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Filleting knife
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Sharpening steel 25 cms
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Wooden spoon 30 cms
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Rubber Spatula / Scraper
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Whisk stainless steel 30 cms
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Tongs stainless steel 23 cms
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Poultry Scissors
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Set of star nozzles
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Pocket thermometer
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Serving spoon perforated 30 cms
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Pastry brush 2.5 cms
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Peeler
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Bowl Scraper
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Tea Towel – 2 numbers
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Piping bag 50 cms
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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 SIT30821 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.
Pathways from the qualification
After achieving SIT30821 Certificate III in Commercial Cookery, individuals may progress to SIT40521 Certificate IV in Kitchen Management.
Candidates may be required to provide evidence of the following for work placement (requirements vary according to host employer policies):
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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
SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in safe work practices
SITXFSA006 Participate in safe food handling practices
SITXINV006 Receive, store and maintain stock
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHKOP010 Plan and cost recipes
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC036 Prepare meat dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHCCC031 Prepare vegetarian and vegan dishes
SITXHRM007 Coach others in job skills
SITHCCC041 Produce cakes, pastries and breads
SITHPAT016 Produce desserts
SITHCCC043 Work effectively as a cook
Elective Units
SITHCCC025 Prepare and present sandwiches
HLTAID011 Provide First Aid
BSBSUS211 Participate in sustainable work practices
SITHCCC040 Prepare and serve cheese
SITHCCC039 Produce pates and terrines
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
Apply now
The reviews
Great course to have a career as a chef
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!