Turn your love of food into a career with a Certificate IV in Commercial Cookery. Study in Melbourne.
+ Chef De Partie
+ Duration: 78 weeks
+ Work placement: 60 service periods
Local students No
International students Yes
How can I study?
This course is available on campus in the CBD or Werribee and virtually. Call us to discuss your study options.
Do you want to become a Chef? Whether you’re dreaming of opening a family owned pizzeria or Australia’s most iconic restaurant, there’s no dream too big or too small. Start your journey the right way with MCIE’s Certificate IV In Commercial Cookery.
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
This commercial cookery course will equip you with skills and knowledge that can only be acquired through a combination of face-to-face classes and hands-on, practical experience.
National Code: SIT40516
CRICOS Code: 093953C
Duration: 78 weeks (including 18 weeks holidays)
Contact Hours: 20hrs per week
Workbased Training: 60 service periods
RPL Application Fees: $145 per hour
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.
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
Sharpening steel 25 cms
Wooden spoon 30 cms
Rubber Spatula / Scraper
Whisk stainless steel 30 cms
Tongs stainless steel 23 cms
Set of star nozzles
Serving spoon perforated 30 cms
Pastry brush 2.5 cms
Tea Towel – 2 numbers
Piping bag 50 cms
Knife carry case 18 pockets
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops as a:
Chef de partie
An English Language proficiency level of one of the below:
IELTS band score of 5.5 or equivalent internationally recognised exam result in line with DHA regulations or;
satisfactorily completing ELICOS at Upper Intermediate level from a NEAS endorsed English Training Centre or;
completion of secondary studies equivalent or higher to an Australian Year 11 qualification from an English-speaking country or;
completion of MCIE English Placement Test with an overall score of 5.5 or above;
other tests like PTE, TOEFL and OET are also considered equivalent for direct entry into MCIE VET courses.
Other entry requirements include:
Academic: Completion of senior high school or equivalent to the Australian Year 11 of education
Regulatory: A current and valid passport, A valid study visa that covers the duration of study for the course
Age at Commencement: MCIE will not accept overseas students who would be under 18 years of age at the time of proposed commencement
Special Considerations: Students who have completed one year of study in Australia (Cert III, AQF Qualification or above) are exempt from submitting Year 11 qualification or equivalent + IELTS results
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.
Training is delivered ‘face to face’ by qualified trainers and students are required to attend each scheduled class. The trainer will moderate the learning pace, method and sequence appropriate to the learning needs. Learning methods will vary and can include case study scenarios, field trips, ‘hands-on’ practical classes, role-play techniques, discussions, presentations and assignments.
Assessment tasks and strategies cover a wide range of methods and may include the creation of specific written documents, projects or reports, formal questions (multiple choice, short and long answer), practical demonstrations, small or large group tasks, oral presentations, problem-solving tasks, case studies and discussions. Broadly classroom assessments have two or three assessment tasks for each unit of competency or module. As a general rule for major assessments, students are provided with task assessment instructions including the date the task is due for completion.
Students are required to complete
48 service periods to complete the work-based training component of SITHCCC020 Work effectively as a cook
12 service periods to complete the work-based training component of SITHKOP005 Coordinate cooking operations
MCIE will organise your work-placement with one of our host employers.
After achieving SIT40516 Certificate IV in Commercial Cookery, graduates may undertake further study in:
SIT50416 Diploma of Hospitality Management
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
SITHKOP002 Plan and cost basic menus
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skill
BSBDIV501 Manage diversity in the workplace
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITHKOP004 Develop menus for special dietary requirements
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHIND002 Source and use information on the hospitality industry
SITXCOM002 Show social and cultural sensitivity
SITXFIN004 Prepare and monitor budgets
SITXFSA004 Develop and implement a food safety program
SITXHRM002 Roster staff
SITXINV001 Receive and Store Stock
SITHCCC020 Work effectively as a cook
SITHKOP005 Coordinate cooking operations
Please Note: These units are partially completed in a workplace.
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
MCIE Fanning St Kitchen
Our fully equipped commercial training kitchen.
28-30 Fanning Street,
Southbank VIC 3006
Call: 1300 737 004
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
Great course in Melbourne to become a cook!
I loved studying this course with MCIE, great trainers. Highly recommend.