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Certificate II in Cookery

Course Code SIT20421

VET Delivered to Secondary Schools

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Local Students International Students
Duration
  • Part Time
  • 2 years
Delivery
  • On Campus
Intakes
Campus
  • Glen Waverley
  • Moorabbin

This course is not available for International Students

Overview

The SIT20421 Certificate II in Cookery is perfect for secondary students starting a career in hospitality. Gain essential kitchen skills through hands on training in food preparation, cookery, and menu creation. This course prepares you for roles in restaurants, hotels, cafes, catering, and institutions like aged care facilities and hospitals. Contribute to your Victorian Certificate of Education (VCE), including the VCE Vocational Major, while building a foundation for further culinary studies.

Career Opportunities

  • 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, and schools.

Pathway to further studies

  • SIT30622 Certificate III in Hospitality
  • SIT30821 Certificate III in Commercial Cookery
  • SIT31021 Certificate III in Patisserie
  • SIT40422 Certificate IV in Hospitality
  • SIT40521 Certificate IV in Kitchen Management
  • SIT40721 Certificate IV in Patisserie
  • SIT50422 Diploma of Hospitality Management
  • SIT60322 Advanced Diploma of Hospitality Management
  • Bachelor of Hospitality Management

Studying the Certificate II in Cookery at Holmesglen

Study at Holmesglen and gain practical, real-world experience guided by expert teachers who are dedicated to your success. The courses are designed to combine hands-on learning with theoretical knowledge, ensuring you develop the skills needed for your future career. You’ll receive strong support throughout your studies, with clear guidance on outcomes, expectations, and assessments. Holmesglen’s teachers are always available to help you succeed, and the learning environment is focused on preparing you for the workplace. With access to modern tools and resources, Holmesglen ensures that you are fully equipped to thrive in your chosen field and continue your professional growth.

Entry Requirements

Students for this program must be attending a secondary school and be part of the VETDSS program. The student’s school nominates the students for the program. VETDSS students do not undertake an LLN assessment as they are assessed at their Secondary School
There are no prerequisites for this qualification, however, students for this program must be attending a secondary school and be part of the VETDSS program.

Recognition of prior learning

You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.

Course Structure

Timetable

The VCE VET Cookery program is drawn from a national training package and offers portable qualifications which are recognised throughout Australia. These qualifications provide students with a broad range of skills and knowledge to pursue a career or further training in related industries, prepare them for a diverse range of occupations in the hospitality industry including commercial cookery and catering.<p>The program is delivered over 22 months, 1 day a week on campus for face-to-face delivery. Classes run for approximately 5.5 hours each.<p>To receive this qualification learners, complete 13 units across two years, 7 units in year 1, and 6 in year 2. The 6 units completed in year 2 contribute towards a scored VCAA assessment so that learners can achieve an ATAR. <p>The selection of electives is guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Unit code Unit name
SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in safe work practices
SITHCCC023 Use food preparation equipment
SITHKOP009 Clean kitchen premises and equipment
SITXINV006 Receive, store and maintain stock
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
Unit code Unit name
SITXCCS011 Interact with customers
SITXCOM007 Show social and cultural sensitivity
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC024 Prepare and present simple dishes

Assessment

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.

How to apply

Please contact your secondary school for information on how to apply.

Outcomes

Qualification and Recognition

On completion, students will receive the SIT20421 - Certificate II in Cookery

Industry Connections

Fees

For VET Delivered to Secondary Students Contact your school to discuss fees

Overview
Entry Requirements
Course Structure
How to Apply
Outcomes
Fees
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