Certificate II in Cookery SIT20421

Program Overview

The SIT20421 Certificate II in Cookery provides a foundation in culinary skills, covering core units in food preparation, kitchen operations, and food safety. Students can choose elective units from groups A, C, or D to specialize in areas such as cookery, catering, or patisserie. Upon completion, graduates are prepared for entry-level roles in the hospitality industry, including breakfast cook, catering assistant, and fast-food cook.

Program Outline

Outline:

• Course Structure:
• To be awarded the SIT20421 Certificate II in Cookery, a total of thirteen (13) units of competency must be achieved, comprising of:
• seven (7) core units
• six (6) elective units, of which:
• four (4) units must be from Group A, Group B or Group C
• two (2) units from Group A, Group B, Group C or Group D
• Modules:
• Core Units
• Use food preparation equipment (Unit code: SITHCCC023)
• Prepare dishes using basic methods of cookery (Unit code: SITHCCC027)
• Work effectively in a commercial kitchen (Unit code: SITHCCC034)
• Clean kitchen premises and equipment (Unit code: SITHKOP009)
• Use hygienic practices for food safety (Unit code: SITXFSA005)
• Receive, store and maintain stock (Unit code: SITXINV006)
• Participate in safe work practices (Unit code: SITXWHS005)
• Elective Units
• Group A - Cookery and Catering
• Prepare and present simple dishes (Unit code: SITHCCC024)
• Prepare and present sandwiches (Unit code: SITHCCC025)
• Prepare appetisers and salads (Unit code: SITHCCC028)
• Prepare stocks, sauces and soups (Unit code: SITHCCC029)
• Prepare vegetable, fruit, eggs and farinaceous dishes (Unit code: SITHCCC030)
• Group C - Patisserie
• Produce cakes (Unit code: SITHPAT011)
• Victoria University is not offering units from Groups B or D.

Careers:

• Breakfast cook
• Catering assistant
• Fastfood cook
• Sandwich hand
• Takeaway cook
• Preparation for further study to become a professional chef or cook