Become a professional chef and get hands-on training with qualified culinary experts in Melbourne, Australia.
+ Chef de Partie
+ Commis Chef
+ Restaurant Owner
+ 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 Kitchen Managament 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 Kitchen Management 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 Kitchen Management also includes training in our commercial kitchens in Southbank and the Melbourne CBD, and work placement for a real world learning environment.
National code: SIT40521
CRICOS code: 109684F
Units: 27 core + 6 elective units
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
Full fee: $18,000
Materials fee: $1,500
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
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 de Partie
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
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.
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.
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.
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
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 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
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
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
MCIE Head Office & Campus
Contact us today to learn more about training courses in Melbourne
Levels 8, 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.