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

Certificate IV in Commercial Cookery

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SIT40516

Certificate IV in Commercial Cookery

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, 9/250 Collins Street, Melbourne, VIC, 3000 and practical classes at MCIE Training Kitchens

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.

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

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

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.

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

HLTAID003 Provide First Aid

Nationally Recognised Training

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

The reviews

Best training school to become a Chef!!

Rated 5 out of 5
April 22, 2021

MCIE have the best Chef trainers and the best facilities to learn how to come a Chef!!

Amy
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