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52 weeks (including holidays); 40 delivery weeks, 12 weeks holidays
Blended training — face-to-face classes on MCIE campus and commercial training kitchens with online learning for a total of 20 hours per week.
Blended (On-campus + Online) · 20 hours per week
Course Overview
Where You Can Study
Eligibility
Career & Study Pathways
Quality & Recognition
Academic Regulator
ASQA
Professional Body
Tourism, Hospitality and Events Industry Body
Accreditation Status
AccreditedSkills Assessor
TRA (Trades Recognition Australia)
Course Content
Use hygienic practices for food safety
Core unit and prerequisite
Participate in safe work practices
Core unit
Receive, store and maintain stock
Core unit
Clean kitchen premises and equipment
Core unit
Use food preparation equipment
Core unit
Prepare dishes using basic methods of cookery
Core unit and prerequisite
Prepare appetisers and salads
Core unit
Prepare stocks, sauces and soups
Core unit
Prepare vegetable, fruit, eggs and farinaceous dishes
Core unit
Prepare poultry dishes
Core unit
Prepare seafood dishes
Core unit
Prepare vegetarian and vegan dishes
Core unit
Prepare meat dishes
Core unit
Work effectively as a cook
Core unit — 48 mandatory service periods
Plan and cost recipes
Core unit
Produce cakes, pastries and breads
Core unit
Produce desserts
Core unit
Prepare food to meet special dietary requirements
Core unit
Participate in safe food handling practices
Core unit
Coach others in job skills
Core unit
Provide First Aid
Elective unit
Prepare and present sandwiches
Elective unit
Participate in sustainable work practices
Elective unit
Prepare and serve cheese
Elective unit
Produce pates and terrines
Elective unit
Show social and cultural sensitivity
Elective unit (listed in PDF)
Common Questions
The course has a total duration of 52 weeks, which includes holidays. There are 40 delivery weeks and 12 weeks of holidays. Classes are delivered 20 hours per week across MCIE's classrooms and commercial training kitchens.
The tuition fee is $16,000 and the non-tuition fee is $2,500, which includes a uniform, materials and an enrolment fee of $250, bringing the estimated total course cost to $18,500. The materials fee covers a full chef's uniform kit and a comprehensive chef's tool kit including knives, utensils and a knife carry case.
Yes, students are required to complete 48 mandatory service periods for the work-based training component of this course. MCIE will organise your placement with one of their hospitality host employers.
After achieving the SIT30821 Certificate III in Commercial Cookery, graduates may undertake further study in the SIT40521 Certificate IV in Kitchen Management or the SIT50422 Diploma of Hospitality Management.
Assessment for this program includes written tasks, long and short answer questions, multiple choice quizzes, group tasks, oral presentations, role plays, scenarios, case studies, work placement journals, logbooks, portfolios and projects. Most assessments are delivered online via aXcelerate LMS. Learning methods include group instruction, hands-on practical classes, discussion, case studies, field trips, group work, lectures and presentations.
Application
Three simple steps to get enrolled
Step 01
Enquire
Click "Enquire Now" and tell us a little about yourself. It's free and takes 2 minutes.
Step 02
Submit Documents
Our team will guide you on exactly which documents to prepare and submit.
Step 03
Get Enrolled
Receive your offer letter and confirm your enrolment. Welcome to the course!
Honestly I was lost when I first started looking at Australian colleges. There are just too many options and every agent gives you different info. A friend told me about FindTheCourses and within a week I had shortlisted 3 programs that actually matched my budget and visa situation. My advisor Sanjay was super helpful — never felt like I was being pushed into anything.
Priya Sharma
India
Master of Nursing · Griffith University
