Turn your love of food into a career with a Certificate IV in Commercial Cookery in Melbourne.
+ Chef De Partie
+ Duration: 65 weeks
+ Work placement: 200 hrs
Local students Yes
International students No
Is this funded?
Yes - Government funding is available to eligible students. Please contact us to see if you qualify.
How can I study?
This course is available on campus and as an apprenticeship. Call us to discuss your study options.
- National Code: SIT40516
- Units: 27 core & 6 elective units
- Location: Employer location plus classes at 250 Collins Street, Melbourne, VIC, 3000 and 28 Fanning Street, Southbank, VIC, 3003
- Delivery Mode: Classroom, Apprenticeship, Workplace, Self-paced
- Assessment: Methods for assessment include written, practical/observation & demonstration
- Duration: 65 weeks (plus 12 weeks Holidays)
- Prior experience: RPL & Credit Transfer are available
You could become…
- Chef De Partie
Course Fees for Local Students
|Government Funded*/Concession||Traineeship^/Concession||Full Fee|
|$310 (special offer)||$310||$14,500|
Enrolment fees include additional resources required for the course and student ID charges. For additional service fees, such as re-assessment fees, please refer to the Domestic Student Handbook
This course is delivered with Victorian and Commonwealth government funding, to eligible candidates.
* Eligibility criteria applies.
^Eligibility criteria apply. Trainees may be eligible for State and/or Federal Funding.
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
- Bowl Scraper
- Tea Towel – 2 numbers
- Piping bag 50 cms
- Knife carry case 18 pockets
You are required to be employed and to have signed a National Contract for an Apprenticeship with your employer to undertake an Apprenticeship program. Before enrolment, you are also required to undertake a pre-training review process to determine your suitability for this course.
Recognition of Prior Learning (RPL) and Credit Transfer (CT) are available. Fees apply. Please see our website for more information on fees and terms and conditions.
BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
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
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHKOP005 Coordinate cooking operations
SITHPAT006 Produce desserts
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
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.
HLTAID003 Provide first aid
SITXFIN401 Interpret financial information
SITXCCS303 Provide service to customers
SITXWHS301 Identify hazards, assess and control safety risks
SITHIND201 Source and use information on the hospitality industry
BSBSUS201A Participate in environmentally sustainable work practices
SITXFSA401 Develop and implement a food safety program
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
Best training school to become a Chef!!
MCIE have the best Chef trainers and the best facilities to learn how to come a Chef!!