Turn your love of food into a career with a Certificate III in Commercial Cookery in Melbourne.
Certificate III in Commercial Cookery – Apprenticeship
Course Details
- National Code: SIT30816
- Units: 21 core & 4 elective units
- Location: Employer site. (Some theory classes may be required at 250 Collins Street, Melbourne, VIC, 3000 & some practical classes at 644 Victoria Street, North Melbourne, VIC 3051)
- Delivery Mode: This qualification is delivered through a blend of formal face to face classes at MCIE campus and/or training kitchen, self-paced and workplace delivery. Contact on a monthly basis is the minimum requirement depending on blend
- Assessment: Oral and written tasks and simulated or workplace practical observations
- Duration: 52 weeks
- Prior experience: RPL & Credit Transfer is available
Career Opportunities
You could become…
- Cook
This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.
Pre-Requisites
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.
Entry Requirements
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.
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.
Pathway Information
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.
Course Fees for Local Students
| Traineeship / Apprenticeship^ | Full Fee |
| From $50 (Concession from $10) | $15,900 |
Enrolment fees include textbooks, resource and Students ID charges. This course is delivered with Victorian and Commonwealth government funding. ^ Eligibility criteria apply. Apprentices may be eligible for State and/or Federal Funding. * Eligibility criteria applies. International Student? Click here for pricing. For any further course costs, such as re-assessment fees, please refer to the Domestic Student Handbook.
Eligibility
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, click here!
Prior Experience
Recognition of Prior Learning (RPL) and Credit Transfer (CT) are available. Fees apply. Please see our website for more information on fees and terms and conditions.
- 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
| 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 |
| SITHCCC020 | Work effectively as a cook (Work based training) |
| SITXINV001 | Receive and Store Stock |
| SITHIND002 | Source and use information on hospitality industry |
| SITXCOM002 | Show social and cultural sensitivity |
| BSBDIV501 | Manage diversity in the workplace |
Address
Level 5, 250 Collins St Melbourne 3000 View mapTurn your love of food into a career with a SIT30813 Certificate III in Commercial Cookery in Melbourne.
Apply Now
