Certificate IV in Commercial Cookery
SIT40516
Do you dream of being head chef at your own restaurant? Take the lead by honing your knowledge and skills in all things culinary with a Certificate IV in Commercial Cookery at MCIE.
Job prospects
+ Chef
+ Sous Chef
+ Commis Chef
+ Chef de Partie
Duration
+ Duration: 18 to 36 months
+ Work placement: 240 hours
Local students Yes
International students No
Is this funded?
Yes - Government funding is available to eligible students. Please click here 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: 26 core + 7 elective
Location: Theory classes at City Campus, 250 Collins Street, Melbourne, VIC, 3000 and practical classes at MCIE Training Kitchens, 644 Victoria Street, North Melbourne, VIC 3051.
Delivery modes: Class-based or apprenticeship
Duration: 18 months class-based or 36 months apprenticeship
Assessment: Written, oral and practical tasks and workplace assessor observation
Work placement: 240 hours
Students must have access to a computer or laptop to complete this qualification. 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.
- Chef
- Sous Chef
- Commis Chef
- Chef de Partie
Government Funded: $310* (promotional price)
Apprenticeship / Concession: $310^ (promotional price)
Full Fee: $14,500
Materials Cost: $860
* Eligibility criteria applies.
^ Eligibility criteria applies. Apprentices may be eligible for State and/or Federal Funding.
This course is delivered with Victorian and Commonwealth government funding to eligible candidates. 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 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
There are no formal prerequisites for this qualification.
Education/Core Skills
Students must complete a Pre-Training Review, meet the Language, Literacy and Numeracy (LLN) skill standards for Certificate III level study and demonstrate that they are a suitable candidate for this course.
Age at Commencement
It is recommended that students have attained the age of 18 by the course commencement date.
Special Needs
MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this course is subject to the candidate being able to undertake all course requirements as discussed in the Pre-Training Review, with reasonable adjustment where applicable.
Regulatory
All participants require a Unique Student Identification (USI) number. If you do not have a USI number you can apply for one online at https://www.usi.gov.au/students, or you can give MCIE’s admin staff permission to apply on your behalf.
Digital Technology
Students are required to 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.
Recognition of Prior Learning (RPL) and Credit Transfer are available. Fees apply. Refer to the Domestic Student Handbook or contact us for more information on fees, terms and conditions.
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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
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
SITHKOP005 Coordinate cooking operations
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
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.
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
HLTAID003 Provide First Aid
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
Apply now
The reviews
Best training school to become a Chef!!
MCIE have the best Chef trainers and the best facilities to learn how to come a Chef!!