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

Certificate IV In Commercial Cookery (International)

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SIT40516

Certificate IV In Commercial Cookery (International)

Become a professional chef and get hands-on training with qualified culinary experts in Melbourne, Australia.

Job prospects

+ Chef

+ Chef de Partie

+ Commis Chef

+ Cook

+ Restaurant Owner

Duration

+ Duration: 78 weeks

+ Work placement: 240 hours

Local students No

International students Yes

How can I study?

This course is available as a blended training program, with theory and practical classes on our campuses in Melbourne CBD.

Get qualified as a professional chef with our Certificate IV course in commercial cookery with MCIE training in the city of Melbourne, Australia. Designed for motivated international students looking for a hands-on cookery course, the Certificate IV in Commercial Cookery provides the knowledge and skills for taking on leadership and kitchen management roles in commercial kitchens.

This kitchen management program is taught by qualified chefs 3 days a week both in the classroom and online. Training for the Certificate IV in Commercial Cookery also includes training in our commercial kitchens in Southbank and the Melbourne CBD, and work placement for a real world learning environment.

National code: SIT40516

CRICOS code: 093953C

Units: 26 core + 7 elective units

Location:

MCIE CBD Campus, Level 8 & Level 9, 234 – 250 Collins St, Melbourne, VIC 3000
MCIE Training Kitchen, 112 Peel Street, North Melbourne, VIC 3051
MCIE Southbank Kitchen 28-30 Fanning Street, Southbank, VIC 3006

Program delivery: Blended training

Work placement: 48 service periods (240 hours)

Total duration: 78 weeks

Delivery weeks: 60 weeks

Holiday weeks: 18 weeks

  • Tuition Fee: $14,500

  • Materials Fee: $950

  • Administration Fee: $200

 

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.

With a Certificate IV in Commercial Cookery, you could become a:

  • Chef

  • Cook

  • Commis Chef

  • Kitchen Manager

  • Chef de Partie

  • Restaurant Owner

  • Food and Beverage Manager

 

According to the National Skills Commission:

  • There are currently 108,800 chefs employed in Australia

  • This occupation has steady future growth of nearly 14%

  • On average, Australian chefs earn around $1,250 a week

  • 72% of chefs work full-time in Australia

  • 25% of workers in this role are women, with an average age of 35

Prerequisites

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.

 

English Language requirements

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

  • IELTS band score of 5.5, or an equivalent internationally recognised exam result in line with Department of Home Affairs (DHA) regulations

  • Satisfactory completion of an ELICOS program at Upper-intermediate level from Explore English, or other NEAS endorsed English language 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 5.5, 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.

 

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.

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, practical cookery tasks, 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.

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, practical cookery tasks, 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.

After achieving SIT40516 Certificate IV in Commercial Cookery, graduates may undertake further study in:

  • SIT50416 Diploma of Hospitality Management

Core units

SITXFSA001 Use hygienic practices for food safety

SITXINV002 Maintain the quality of perishable items

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC006 Prepare appetisers and salads

SITHCCC007 Prepare stocks, sauces and soups

SITHCCC012 Prepare poultry dishes

SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

SITHCCC020 Work effectively as a cook

SITHCCC014 Prepare meat dishes

SITHCCC013 Prepare seafood 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

BSBDIV501 Manage diversity in the workplace

SITXHRM003 Lead and manage people

SITXMGT001 Monitor work operations

SITXWHS003 Implement and monitor work health and safety practices

SITXFIN002 Interpret financial information

SITXCOM005 Manage conflict

SITHKOP004 Develop menus for special dietary requirements

SITXFIN003 Manage finances within a budget

BSBSUS401 Implement and monitor environmentally sustainable work practices

Elective units

SITXINV001 Receive and store stock

SITHIND002 Source and use information on the hospitality industry

SITXCOM002 Show social and cultural sensitivity

SITXFSA004 Develop and implement a food safety program

SITXHRM002 Roster staff

HLTAID011 Provide First Aid

MCIE Head Office & Campus

Contact us today to learn more about training courses in Melbourne

Levels 9, 250 Collins Street,
Melbourne, VIC, 3000
Call: 1300 737 004
Email: info@mcie.edu.au

MCIE Fanning St Kitchen

Our fully equipped commercial training kitchen.

28-30 Fanning Street,
Southbank VIC 3006
Call: 1300 737 004
Email: info@mcie.edu.au

Nationally Recognised Training

This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.

The reviews

Great course in Melbourne to become a cook!

Rated 5 out of 5
May 2, 2021

I loved studying this course with MCIE, great trainers. Highly recommend.

Gerry
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