Looking to level up your hospitality career? Study hospitality management at MCIE to learn the tools of the trade, from pubs and everyday eateries to fancy hotels and fine dining.
+ Chef de Cuisine
+ Chef Pâtissier
+ Sous Chef
+ Club Manager
+ Front Office Manager
+ Kitchen Manager
+ Restaurant Manager
+ Motel Manager
+ Banquet or Functions Manager
+ Duration: 6 to 24 months
+ Work placement: 192 hours
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?
You can study this course on campus in our Melbourne Commercial Kitchen or as an Apprenticeship. Contact us for more.
National code: SIT50416
Units: 13 core + 15 elective units
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
Duration: 6 to 24 months depending on existing qualifications
Assessment: Written, oral and practical tasks and workplace assessor observation
Work placement: 192 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.
You could become…
- Restaurant Manager
- Kitchen Manager
- Sous Chef
- Motel Manager
- Chef Patissier
- Banquet Manager
- Unit Manager
Full Fee: $16,000
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.
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.
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.
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.
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.
There are no formal prerequisites for this course. Students who have already completed SIT30816 Certificate III in Commercial Cookery and / or SIT40516 Certificate IV in Commercial Cookery can apply for credit transfer for eligible units.
MCIE Work Placement Officers will facilitate work placement for students in a hospitality environment.
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
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.
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXHRM002 Roster staff
SITXWHS003 Implement and monitor work health and safety practices
BSBDIV501 Manage diversity in the workplace
SITXFIN003 Manage finances within a budget
SITXCOM005 Manage conflict
SITXFIN004 Prepare and monitor budgets
SITXCCS008 Develop and manage quality customer service
SITXGLC001 Research and comply with regulatory requirements
SITXMGT002 Establish and conduct business relationships
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXFSA001 Use hygienic practices for food safety
SITHCCC020 Work effectively as a cook
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
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce desserts
SITHCCC018 Prepare food to meet special dietary requirements
BSBRES401 Analyse and present research information
SITXHRM004 Recruit, select and induct staff
This is Nationally Recognised Training,
leading to Australian Qualifications
Framework (AQF) qualification or a
Statement of Attainment.
Loved the Diploma course with MCIE!
MCIE is an award winning college for a reason! The Chefs are so experienced and amazing to work with. I loved studying the Diploma of Hospitality!