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 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
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
Entry requirements
Education and skills
Age at Commencement
Special Needs
Regulatory
Digital technology
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
Prior experience
Work placement support
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!
Comments

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