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

Certificate III in Commercial Cookery

SIT30821 – Blended class-based or apprenticeship

Duration: 12 to 36 months

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

Program details

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.

Career Prospects

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.

Fees for domestic students

Tuition 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. 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

Do I qualify for funding?

Pre-requisites

There are no formal prerequisites for this qualification.

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.

Education and 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.

Pathway Information

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.

Industry requirements

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

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, please speak with us.

Prior experience

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.

Work placement support

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

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

Elective Units

  • SITXCOM007 Show social and cultural sensitivity
  • BSBSUS211 Participate in sustainable work practices
  • SITHCCC025 Prepare and present sandwiches
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC039 Produce pates and terrines

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!

Amy

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 (SIT30821)

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

Translate »