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Personalised for LOCAL students.

Local student means; you are an Australian citizen or permanent resident, a New Zealand citizen or a permanent humanitarian visa holder.

Personalised for INTERNATIONAL students.

International student means; you are not an Australian citizen or permanent resident, a New Zealand citizen or a permanent humanitarian visa holder.

Overview Career Pathways Course details Fees & Costs Requirements Next Steps

Vet Courses

Certificate IV in Commercial Cookery

Code: SIT40516 CRICOS: 093468E

Overview Career Pathways Course details Fees & Costs Requirements Next Steps

Overview

Campus

Preston, Prahran

Campus

Preston, Prahran

Duration

12 months full time / 3 years part time

Duration

12 months

Requirements

Click here to see entry requirements

Requirements

Click here to see entry requirements

Next Intake

February, April, July

Next Intake

February, April, July

Take control of the kitchen with a Certificate IV in Commercial Cookery SIT40516

Are you an aspiring head chef or restaurateur? Our Certificate IV in Commercial Cookery SIT40516 provides the ingredients that you need to serve up a truly appetising career. Created by industry for industry, with a focus on increasing the knowledge and techniques required for supervisory roles, you’ll graduate with the skills to run any restaurant and lead any kitchen.

A feast of knowledge

Our staff have years of industry experience, and will provide you with the unique insights of a head chef. You will learn how to take control of a restaurant kitchen, assume responsibility for the production of your menu, delegate tasks to kitchen sections and gain the knowledge and experience of how best to manage your own kitchen. You will develop your own signature dishes and serve them to customers in St Georges, our award-winning restaurant, giving you real industry experience even while you study.

The recipe for success

Training in technical cookery skills and kitchen management will prepare you for any culinary challenge - whether that’s managing the financial side of a restaurant or mastering the latest trends on our plates. This combination is a recipe for success in running kitchens around Australia and around the world.

Career Pathways

Where will this take me

If you complete this course successfully, you might work as a qualified chef in a supervisory capacity at variety of establishments worldwide.

Dessert Chef
Hospital Chef
Hotel Chef
Motel Chef
Catering Company Chef
Nursing Home Chef
Cruise Liner Chef
Reception Centre Chef
Restaurant Chef
Bistro Chef
Boarding School Chef

Image of hospitality student holding a fillet of fish

“I had great support from my teachers, I'm excited to continue my studies right through to the Bachelor of Hospitality Management”

Kush Samarkoon

Commercial Cookery

Course Details

Delivery methods

Classroom

Class Schedule

3 years part-time traineeship. Self-paced workplace delivery (minimum 1 unit per month). All Hospitality training is conducted between Monday to Saturday from 8.30am to 9.30pm. The nature of the industry requires students to participate in service periods that are reflective of the job outcomes and will include lunch and dinner service periods within our student-led cafes and restaurants.

Assessment Methods

We use various forms of assessment, including practical assessment, assignments, class work, role-playing, theory tests and direct observation.

Units of Study

The hours displayed are nominal, actual classroom hours delivered may differ. Please contact us for the latest student contact hours information.

Code	Subject	Elective	Hours
BSBDIV501	MANAGE DIVERSITY IN THE WORKPLACE	Core	60
BSBSUS201	PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES	Elective	20
BSBSUS401	IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES	Core	40
BSBWOR203	WORK EFFECTIVELY WITH OTHERS	Elective	15
SITHCCC001	USE FOOD PREPARATION EQUIPMENT	Elective	25
SITHCCC005	PREPARE DISHES USING BASIC METHODS OF COOKERY	Core	45
SITHCCC006	PREPARE APPETISERS AND SALADS	Core	25
SITHCCC007	PREPARE STOCKS, SAUCES AND SOUPS	Core	35
SITHCCC008	PREPARE VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES	Core	45
SITHCCC011	USE COOKERY SKILLS EFFECTIVELY	Core	50
SITHCCC012	PREPARE POULTRY DISHES	Core	25
SITHCCC013	PREPARE SEAFOOD DISHES	Core	30
SITHCCC014	PREPARE MEAT DISHES	Core	50
SITHCCC018	PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS	Core	75
SITHCCC019	PRODUCE CAKES PASTRIES AND BREADS	Core	40
SITHCCC020	WORK EFFECTIVELY AS A COOK	Core	80
SITHKOP001	CLEAN KITCHEN PREMISES AND EQUIPMENT	Elective	13
SITHKOP002	PLAN AND COST BASIC MENUS	Core	30
SITHKOP004	DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS	Core	15
SITHKOP005	COORDINATE COOKING OPERATIONS	Core	100
SITHPAT006	PRODUCE DESSERTS	Core	100
SITXCCS007	ENHANCE CUSTOMER SERVICE EXPERIENCES	Elective	40
SITXCOM005	MANAGE CONFLICT	Core	20
SITXFIN003	MANAGE FINANCES WITHIN A BUDGET	Core	30
SITXFSA001	USE HYGIENIC PRACTICES FOR FOOD SAFETY	Core	15
SITXFSA002	PARTICIPATE IN SAFE FOOD HANDLING PRACTICES	Core	40
SITXHRM001	COACH OTHERS IN JOB SKILLS	Core	20
SITXHRM003	LEAD AND MANAGE PEOPLE	Core	60
SITXINV002	MAINTAIN THE QUALITY OF PERISHABLE ITEMS	Core	10
SITXINV004	CONTROL STOCK	Elective	25
SITXMGT001	MONITOR WORK OPERATIONS	Core	20
SITXWHS001	PARTICIPATE IN SAFE WORK PRACTICES	Elective	12
SITXWHS003	IMPLEMENT AND MONITOR WORK HEALTH AND SAFETY PRACTICES	Core	30

Fees & Costs

Tuition Fees

	Concession	Government subsidised fee	Non-subsidised fee
Tuition fee	$1030	$5150	$16900
Materials fee	$405	$405	$405
Maximum annual amenities	$175	$250	$250
Total payable	$1610	$5805	$17555

Per year	$16652
Per semester	$8326
Materials fee	$405

The student tuition fees as published are subject to change given individual circumstances at enrolment.

Displayed course fees are indicative only. There are many variables that impact the total amount of your full course costs including qualification for government subsidies, concessions or recognition of prior learning. Tuition fees do not include the cost of student amenities or material costs.

This training is delivered with Victorian and Commonwealth Government funding. Contact us to find out if you’re eligible for a Government subsidy.

Melbourne Polytechnic offers a range of payment options to help you pay your tuition fees, so you can get on with your studies.

Fees displayed are effective for new applications received on or after 1 November 2021. Tuition fees do not include textbooks, course materials or overseas student health insurance and visa fees.

After initial deposit, international students are able to pay tuition fees in installments, four times per year.

For more detailed information please read the International Student Fees.

Materials

Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department.

Fees explained

The fees for those ineligible for a government-funded enrolment.

Check your eligibility here.

The cost of tuition for those eligible for government funding.

Check your eligibility here.

Concession fees are charged at 20 per cent of the standard fees for enrolments in Certificate I to IV courses. To be eligible students must meet Skills First eligibility criteria and present a valid:

Commonwealth Health Care card, or
Pensioner Concession card, or
Any dependent spouse or dependent child of one of the above cardholders, or
Veterans Gold card.

The following groups are eligible for concession fees from Certificate I to Advanced Diploma level:

Aboriginal and Torres Strait Islander students
Asylum Seekers and victims of human trafficking

Additional expenses

The Student Services and Amenities Fee is charged at forty cents (40 cents) per student contact hour and is capped over a twelve (12) month period, effective from the enrolment date, to:

$250 for full fee-paying students; and
$175 for concession-paying students studying Certificate I, II, III, or IV.

Amenities fees are used to improve non-academic services including libraries, counselling services, student support, and recreational activities.

Approximate costs of required uniform and equipment to be purchased at orientation

Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department

All required workbooks and texts are provided as part of tuition fees.

Lists of required materials, books and timetables will be provided at course induction or class enrolment by the teaching department

Approximate costs:

Chefs uniform: $185
Cooking equipment kit (knives etc): $205
Footwear: $60 - $95

All required workbooks and texts are provided as part of tuition fees.

Cookery courses at Melbourne Polytechnic

Certificate III in Patisserie SIT31016

Hospitality - Full Time, Part Time - Workplace and Industry, Preston

Job Trainer VTAC Hospitality - Full Time, Part Time - Workplace and Industry, Preston

Become the face behind those delectable cake shop and patisserie creations. Our Certificate III in Patisserie SIT31016 will develop creativity and passion for detail as you take the first step in your career as a pastry chef. If you are an Apprentice Pastry cook, or seeking a qualification, or if you simply want a career change, this course is for you.

Certificate III in Commercial Cookery - Apprenticeship SIT30816

Hospitality - Apprentice, Part Time - Workplace and Industry, Preston, Prahran

VTAC Hospitality - Apprentice, Part Time - Preston, Workplace and Industry, Prahran

Are you interested in carving a career in the thriving hospitality scene? Food is a necessity of life and people with skills in Commercial Cookery can work anywhere from the local pub to top international restaurants and hotels. If you want to gain skills in the culinary industry, our popular Certificate III in Commercial Cookery SIT30816 is the right choice for you.

Diploma of Hospitality Management SIT50416

Hospitality - Full Time - Preston

VTAC Hospitality - Full Time - Preston

Unleash your leadership potential in hospitality by developing strong practical skills, hands-on experience and excellent leadership capability. Our Diploma of Hospitality Management SIT50416 equips you with all the skills to gain a management position within this exciting industry.

Certificate III in Commercial Cookery - Non-apprenticeship SIT30816

Hospitality - Full Time, Part Time - Workplace and Industry, Preston, Prahran

Free Tafe Job Trainer VTAC Hospitality - Full Time, Part Time - Preston, Workplace and Industry, Prahran

Requirements

there are no entrance requirements for this course
for additional information, we encourage you to attend one of our Information Nights. Note: this is not a pre-requisite for entry

Academic: Australian Year 11 equivalency
English: Academic IELTS 5.5 with no individual band below 5.0, Pearson PTE Academic 42 overall with no individual communicative skill below 36, or Melbourne Polytechnic recognised equivalency.

Next Steps

We're really excited for you to join the Melbourne Polytechnic community and we look forward to supporting you on your education journey.

The first step to enrolling is completing the application short form from the Apply Now page.

You'll then receive a link to complete a few more personal details.

It is a mandatory government requirement for all prospective students to complete an online literacy and numeracy assessment.

Once you are ready to enrol, you will be invited to attend our Skills and Job Centre, or come to campus to complete your enrolment in person.

For certificate-level courses, you can pay by weekly or fortnightly direct debit using our Tuition Payment Plan. Read more about TPPs here.

If you need assistance with your application and the next steps, you can contact one of our Education and Course Advisors on 1300 635 276 or follow a step-by-step guide to enrolling for vocational education local students.

When we receive your application, the International Office will be in contact with you shortly to discuss your application and provide you additional instructions.

If you'd like to speak to one of our International Office staff directly, call 1300 635 276