SIT20421 Certificate II in Cookery

Course code SIT20421
Start date View Intake Dates
Delivery mode
  • Face to Face and Practical Simulation – Campus onsite delivery in the classroom with an educator face-to-face including simulation activities.
  • Virtual Classroom via Zoom and Practical Simulation – (Blended Learning) – Delivery through interactive virtual classrooms with an educator in real-time delivery for theory component. Simulated observations must be attended face-to-face in the classroom under the supervision of a trainer.
Duration Domestic: 23 weeks without any breaks (may vary depending on the cohort and industry requirements)

 

** Please note: duration in weeks may vary dependent upon the amount of contact days per week.
Nationally Recognised Training

Entry Requirements

RTO requirements

Training and assessments are conducted in English. Applicants must possess sound written and oral English skills. You will be required to complete a Pre-training and Language Literacy and Numeracy Assessment.

Training Package

There are no pre-requisite or any other training package entry requirements to enrol in this course.

Get Funding

Visit our funding and fees page for more information.

Pathways

Pathways from the qualification

While ETEA may not offer all the qualifications indicated within the pathway, the organisation advises relevant progression that may be attained by upskilling.

  • SIT30821 – Certificate III in Commercial Cookery
  • SIT40521 – Certificate IV in Kitchen Management
  • SIT50422 – Diploma of Hospitality Management

 

Employment or occupational pathway

Certificate II in Cookery prepares students for the preparation of basic dishes, cleaning and maintaining kitchen premises etc.
Job roles related to this qualification include:

  • Executive housekeeper
  • Front Office & Gaming Manager
  • Unit manager catering operations.
  • Chef pâtissier
  • Banquet or function manager
  • Bar, Club, Motel manager

Assessment Methods

ETEA utilises a range of assessment methods to assess student skills and competencies. These are as outlined below:

  • Question and answer/written assessment tasks
  • Role play/practical demonstration and observation of skills (as applicable)
  • Practical demonstration and observation of skills in a simulated environment (as applicable)

Assessment will be either a Recognition of Prior Learning pathway or a Training and Assessment pathway. For a Training and Assessment pathway, participants are advised of the assessment requirements at the start of each training session. Students not achieving competency in any of the assessments will be required to undertake another assessment under the terms and conditions of ETEA’s reassessment policy.

RPL/Credit Transfer

You can apply for recognition of prior learning, academic credit and work experience towards this qualification. During the course of your life you will develop a wide range of skills and knowledge. Through work, volunteer roles, family commitments and various tasks undertaken in everyday life, you are building up a bank of knowledge. The evidence of these skills and knowledge accumulated can be used to help you gain a qualification.

Click below for further details:

Recognition of Prior Learning (RPL)

Credit Transfer

Course Intake Dates

Please note: dates are subject to change due to holidays and availability.

If the dates provided do not suit, please contact us at 13 13 89 or +61 3 9450 0500 via phone, or through our contact page, as we will accommodate dates to suit student’s needs.

Intake Dates For 2024
Domestic Students Please Call us on 131389 or +61 03 94500500 for the intake Dates

Units of Study

To be awarded this qualification, competency must be demonstrated in 13 units,

consisting of 7 core and 6 elective units

(NB: Elective units may vary by state and are subject to change to meet client and industry requirements)

 

Code and Unit Name Pre-requisite
Core Units
SITHCCC023* Use food preparation equipment SITXFSA005
SITHCCC027* Prepare dishes using basic methods of cookery SITXFSA005
SITHCCC034* Work effectively in a commercial kitchen SITXFSA005 & SITHCCC027
SITHKOP009* Clean kitchen premises and equipment SITXFSA005
SITXFSA005 Use hygienic practices for food safety NIL
SITXINV006* Receive, store and maintain stock SITXFSA005
SITXWHS005 Participate in safe work practices NIL
Elective Units
SITHCCC028*Prepare appetisers and salads SITXFSA005
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes SITXFSA005 & SITHCCC027
SITHCCC025* Prepare and present sandwiches SITXFSA005
HLTAID011 Provide First Aid NIL
SITHCCC029* Prepare stocks, sauces and soups SITXFSA005
SITXFSA006 Participate in safe food handling practices NIL

** Please note: electives may vary by state and are subject to change to meet client and industry requirements.