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.
+ Sous Chef
+ Commis Chef
+ Chef de Partie
+ Food and Beverage Team Leader
+ Duration: 78 weeks
+ Work placement: 240 hours
Get qualified as a professional chef with our Certificate IV course in commercial cookery in Melbourne CBD. Designed for keen students looking for a hands-on cookery course, the Certificate IV in Commercial Cookery provides the knowledge and skills for professional kitchen management.
This commercial cookery course is taught by professional chefs both in the classroom and online, with hands-on training in our commercial kitchens and real-world learning on work placement.
National code: SIT40516
Units: 26 core + 7 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
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
Government funded: $310*
Materials fee: $860
*This program is delivered with Victorian and Commonwealth government funding to eligible candidates. Eligibility criteria applies.
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 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
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
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.
You must be an Australian citizen or permanent resident of at least 18 years of age.
All candidates 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 administration staff permission to apply on your behalf.
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):
National Police Check
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.
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.
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
HLTAID0011 Provide First Aid
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!!