RTO ID Number: 46098

SIT20421

Certificate II in Cookery

  • Onsite Training

Course Fee

$3500

Includes Administration Fee and LMS (Resources) Access

This is a nationally recognised qualification

Duration and Delivery Mode

Classroom

2 sessions of 6 hours per day (12 hours per week) for 40 weeks = Total 480 hours

Self-Paced

2 hours per week for 40 hours = Total 80 hours

Delivery Location

Onsite at your school

Course Fee

$3500.00

Includes Administration Fee and LMS (resources) access. For further information on payment plans, kindly reach out to our administrative team.

pathway

Upon successful completion, you may continue your studies through enrolment in:

Alternatively, you may enter the workforce in roles such as:

  • Breakfast Cook
  • Catering Assistant
  • Fast Food Cook
  • Sandwich Hand
  • Takeaway Cook

Selection Criteria

To ensure successful  participation in this training program, your must meet the following criteria:

  • Entry requirements – currently in year 11 or 12
  • 16 + years old
  • The suitability, literacy and numeracy levels of applicants will be assessed through consultation with the relevant secondary school.
  • Due to the physical requirements of this unit the student must have the ability to perform tasks involving lifting and moving of kitchen and cleaning equipment.

Mode of Assessment

Observation/Practical Skills

Observation techniques in the assessment tools help assess competence against performance criteria and conditions. The assessor uses an Observation Checklist during practical assessments or when learners demonstrate skills on the job.

Oral Questioning

Students will be assessed using Oral Questioning based on their understanding of the competency being assessed.

Written

A written assessment tool is provided to the student to gather evidence using a range of methods, these could include short answer questions, long answer questions, scenario-based questions, or multiple choice.

Simulated

This method allows the student to demonstrate their skill and attitude in their current work environment or a mirrored simulated environment. The evidence gathered from this approach is to assist the assessor by observing their conceptual, interpersonal, and technical ability.

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Qualification Description

This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items.

They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not meet the requirements for trade recognition as a cook, but can provide a pathway towards achieving that.

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.

The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Recognition of Prior Learning

All individual students are offered the opportunity to apply for RPL, please see the Student Handbook or enquire at the QIC Training and Development for the procedure on how to apply.

Unit of Competency

Code

Title

Core units

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC034*

Work effectively in a commercial kitchen

SITHKOP009*

Clean kitchen premises and equipment

SITXFSA005

Use hygienic practices for food safety

SITXINV006*

Receive, store and maintain stock

SITXWHS005

Participate in safe work practices

Elective units

SITHCCC029*

Prepare stocks, sauces, and soups

SITXCOM007

Show social and cultural sensitivity

SITHPAT014*

Produce yeast-based bakery products

SITHCCC024*

Prepare and present simple dishes

SITHCCC028*

Prepare appetisers and salads

SITXCCS011

Interact with customers

Unit of Competency

Code - Title

Core Units

SITHCCC023* - Use food preparation equipment

SITHCCC027* - Prepare dishes using basic methods of cookery

SITHCCC034* - Work effectively in a commercial kitchen

SITHKOP009* - Clean kitchen premises and equipment

SITXFSA005 - Use hygienic practices for food safety

SITXINV006* - Receive, store and maintain stock

SITXWHS005 - Participate in safe work practices

Elective Units

SITHCCC029* - Prepare stocks, sauces, and soups

SITXCOM007 - Show social and cultural sensitivity

SITHPAT014* - Produce yeast-based bakery products

SITHCCC024* - Prepare and present simple dishes

SITHCCC028* - Prepare appetisers and salads

SITXCCS011 - Interact with customers

INQUIRE NOW
Download Course Flyer

Please refer to the Enrolment Form, for the terms and conditions of enrolment, which includes: Enrolment and Selection; Training Guarantee; Course Fees, Payments and Refunds; Course Fees paid in Advance; Recognition of Prior Learning (RPL) or Credit Transfer.

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SIT20421

Certificate II in Cookery

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