Program details
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
SIT40521
Units
27 core + 6 elective units
Location
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
Approximately 192hrs
Total duration
78 weeks
Delivery weeks
60 weeks
Holiday weeks
18 weeks
Fees for domestic students
$14,500
$400
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
- 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
Do I qualify for funding?
Entry requirements
Prerequisites
Education and skills
Regulatory
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
Digital technology
Industry requirements
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
Prior experience
Delivery and assessment
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
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.
Course Units
Core Units
- SITXFSA005 Use hygienic practices for food safety
- SITHCCC043* Work effectively as a cook
- 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
- SITHKOP010 Plan and cost recipes
- SITHCCC036* Prepare meat dishes
- SITHCCC041* Produce cakes, pastries and breads
- SITHPAT016* Produce desserts
- SITHCCC042* Prepare food to meet special dietary requirements
- SITXFSA006 Participate in safe food handling practices
- SITXWHS007 Implement and monitor work health and safety practices
- SITXHRM009 Lead and manage people
- SITXMGT004 Monitor work operations
- SITXCOM010 Manage conflict
- SITHKOP012* Develop recipes for special dietary requirements
- SITXFIN009 Manage finances within a budget
- SITXINV006* Receive, store and maintain stock
- SITHKOP013* Plan cooking operations
- SITXHRM008 Roster staff
- SITHCCC031* Prepare vegetarian and vegan dishes
- SITXFSA008* Develop and implement a food safety program
- SITHKOP015* Design and cost menus
Elective Units
- HLTAID011 Provide First Aid
- SITHCCC025 Prepare and present sandwiches
- SITXCOM007 Show social and cultural sensitivity
- SITHCCC040 Prepare and serve cheese
- SITHCCC039 Produce pates and terrines
- SITHKOP014 Plan catering for events or functions
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!!
Comments
Apply today and embark on a journey to a brighter future with our course certification.
To submit a general support request, complaint or appeal submit request
All finance matters, invoices, payments and queries should be sent to accounts@mcie.edu.au
Or call us on