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Certificate III in Commercial Cookery (International)

by | May 24, 2024 | 0 comments

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

Certificate III in Commercial Cookery (International)

SIT30821 – Blended training

Duration: 52 weeks

Work placement: 48 mandatory service periods (approximately 192 hours)

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Program details
Fees
Career Opportunities
Entry Requirements
Pre-requisites
Delivery and Assessment
Career pathways
Course Units

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Program details

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

SIT30821

CRICOS code

109810E

Units

20 core + 5 electives

Holiday weeks

12 weeks

Program delivery

Blended training

Work placement

48 mandatory service periods (approximately 192 hours)

Total duration

52 weeks

Delivery weeks

40 weeks

Location

MCIE CBD Campus, Level 8 & Level 9, 250 Collins St, Melbourne, VIC 3000 

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.

Fees for international students

Tuition fee

$16,000

Non-Tuition Fee

$2,000 includes tool kit and uniform

Estimated Total Course Cost

$18,000

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.

Career Opportunities

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.

Entry requirements

English Language requirements

Candidates must meet one of the following English Language proficiency requirements:

  • IELTS band score of 6.0, or an equivalent internationally recognised exam result in line with Department of Home Affairs (DHA) regulations
  • Satisfactorily completion ELICOS at Advanced level from an English Australia endorsed English Training 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 6.0, 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.

Course Entry Requirements

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.

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.

Pre-requisites

SITXFSA005       Use hygienic practices for food safety

SITHCCC027      Prepare dishes using basic methods of cookery

Delivery and assessment

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.

Career pathways

After achieving SIT30821 Certificate III in Commercial Cookery, graduates may undertake further study in:

  • SIT40521 Certificate IV in Kitchen Management
  • SIT50422 Diploma of Hospitality Management

Course Units

Core Units

  • SITXFSA005 Use hygienic practices for food safety
  • SITXWHS005 Participate in safe work 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
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC043 Work effectively as a cook (48 mandatory service periods)
  • SITHKOP010 Plan and cost recipes
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHPAT016 Produce desserts
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills

Elective Units

  • HLTAID011 Provide First Aid
  • SITHCCC025 Prepare and present sandwiches
  • BSBSUS211 Participate in sustainable work practices
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC039 Produce pates and terrines

Theory Classes

MCIE Head Office & Campus

Contact us today to learn more about training courses in Melbourne
Levels 8 & 9, 250 Collins Street,
Melbourne, VIC, 3000
Call: 1300 737 004
Email: info@mcie.edu.au

Practical Classes

MCIE Peel Street Kitchen

Our fully equipped commercial training kitchen.
112 Peel Street,
North Melbourne, VIC 3051 
Call: 1300 737 004
Email: info@mcie.edu.au

The reviews

Best training school to become a Chef!!

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

Jan

Comments

This is Nationally Recognised Training, leads to an Australian Qualification that complies with the AQF (Australian Qualifications framework (AQF)) qualification or a Statement of Attainment.
Certificate III in Commercial Cookery (International)

Apply today and embark on a journey to a brighter future with our course certification.

To submit a general support request, complaint or appeal submit request

All finance matters, invoices, payments and queries should be sent to accounts@mcie.edu.au

Or call us on

1300 737 004

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