Copy of Cert II in Cookery

Are you passionate about food and interested in working in a fast-paced kitchen environment?

This course is the perfect introduction to the cookery and hospitality industry, giving you the practical skills and knowledge to prepare and serve food safely and responsibly.

This introductory certificate teaches basic food preparation and cookery skills, paving a path to work in kitchen operations or get a jumpstart on your Certificate III in Commercial Cookery (SIT30821).

This course gives you the basic knowledge and skills to start working in restaurants, hotels, catering, clubs, pubs, cafes and more.

You will learn things like:

Use food preparation techniques for a variety of menu items
Maintain hygiene and safety in commercial kitchens
Work effectively in hospitality teams
Organise and plan basic food production tasks
Prepare dishes for paying customers in a real or simulated restaurant setting

Does this sound like you:

Enjoy working with food and being part of a busy, team-oriented environment
Have a strong work ethic, are punctual, and can follow instructions precisely
Are committed to high standards of cleanliness and food safety
Can remain calm under pressure and handle high paced service situations
Are flexible and willing to work early mornings, evenings, or weekends if required
These qualities will help students succeed in the kitchen and prepare for a rewarding career in the hospitality industry

Qualification

Certificate II in Cookery

Qualification Code

SIT20421

Qualification Outcome

Partial Completion. Students will receive a Statement of Attainment for Units of Competency completed.

Year Levels

Year 10 (check with your school), Year 11, Year 12

Structured Workplace Learning

SWL requirements vary between VET courses and RTO’s. Check with your VET Coordinator

Contribution to Senior

Secondary Certificate: Contributes to VCE, VCE VM and VPC in

accordance with current VCAA requirements. Speak with your VET Coordinator for advice specific to your senior pathway.

Transport

Students are responsible for travel to and from the delivery location. Subject to transport funding, SMRVC may provide transport on certain routes. Check with your VET Coordinator.

Scored Program

Yes

Qualification: Certificate II in Cookery

Qualification Code: SIT20421

Qualification Outcome: Partial Completion. Students will receive a

Statement of Attainment for Units of

Competency completed.

Delivery Provider (RTO): Various courses offered. Refer RTO & Delivery

Location Table below

Delivery Location: Various locations. Refer RTO & Delivery Location

Table below

Course Duration: One year

Year Levels: Year 10 (check with your school), Year 11, Year 12

SWL: Structured Workplace Learning

requirements vary between VET courses

and RTO’s. Check with your VET Coordinator

Contribution to Senior

Secondary Certificate: Contributes to VCE, VCE VM and VPC in

accordance with current VCAA

requirements. Speak with your VET

Coordinator for advice specific to your

senior pathway.

Transport: Students are responsible for travel to and

from the delivery location. Subject to

transport funding, SMRVC may provide

transport on certain routes. Check with

your VET Coordinator.

Scored Program: Yes

Course Information

SITHCCC023

SITHCCC027

SITHCCC034

SITHKOP009

SITXFSA005

SITXINV006

SITXWHS005

SITHCCC028

SITHCCC029

SITHCCC030

SITHCCC025

UNIT CODE UNITS OF COMPETENCY

Use food preparation equipment

Prepare dishes using basic methods of cookery

Work effectively in a commercial kitchen

Clean kitchen premises and equipment

Use hygienic practices for food safety

Receive, store and maintain stock

Participate in safe work practices

ELECTIVE UNITS (will vary between RTO’s)

Prepare appetisers and salads

Prepare stocks, sauces and soups

Prepare vegetables, fruits, eggs, and farinaceous dishes

Prepare and present sandwiches

Units of Competency listed are a guide only and can change from year to year. Check with your VET Coordinator.

RTO & Delivery Locations

RTO LOCATION DELIVERY DAY/TIME

IVET (40548) Kyneton High School Wednesdays: 9am-1.45pm

William Angliss (3045) Latrobe St, Melbourne TBC

Victoria University (3113) Nicholson Campus, Footscray Wednesday: 9.30am - 3.30pm

Catholic Regional College (CRCIT-22417) Sydenham Tues: Yr 1 - 9am-3pm

Wed: Yr 2: 9am-3pm or 1.50pm-6pm

The Hospitality industry is one of Australia’s largest employing industries, offering opportunities in restaurants, cafe’s, hotels, catering, tourism, and events.

Skilled cooks and chefs are in high demand, making this course an excellent starting point for apprenticeships and careers in commercial cookery and hospitality.

Industry Insight

Career Opportunities:

Food and Beverage Attendant
Fast Food Cook
Catering Assistant
Future apprenticeships/traineeships

This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.