SIT20421

Certificate II in Cookery

Set yourself on the path to a career in the kitchen with this introductory level course. Gain the basic knowledge required to work in kitchen operations or go on to further study.

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STUDY LOCATIONS Greater Brisbane Sunshine Coast Darling Downs and South West Wide Bay Burnett Far North Queensland North Queensland

WAYS TO STUDY On campus Apprenticeships and traineeships

WHAT YOU'LL PAY

Concession

$1,445

Subsidised

$1,970

Full Fee

$4,060

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Course overview

Get the basic knowledge and skills required to start a career in the kitchen with this introductory level course. This course is perfect if you want to start your career in kitchen operations or go on to further study in this area.

Our highly qualified teachers have experience in some of Australia's most well known kitchens. They are dedicated to sharing their knowledge and will prepare you for a fast paced career in the kitchen.

Learn the basics in food preparation and equipment, develop your cookery skills, and understand the procedures in keeping a safe, hygienic work place.

Successful completion of this course will enable you to continue further studies in commercial cookery.

What can I do?

Fast Food Cook
Catering Assistant
Breakfast Cook
Takeaway Cook
Sandwich Hand
Apprentice Chef

Course outcome:

SIT20421 Certificate II in Cookery

Live training restaurant

Gain practical experience in our on-campus training restaurants where you will be work in a live environment. Learn how to use real equipment and often support live service.

What you will study

The successful achievement of this qualification requires you to complete all core and 6 elective units from the list below.

UNIT CODE
UNIT NAME

UNIT CODE
SITHCCC023

Use food preparation equipment

UNIT CODE :
SITHCCC023

Unit description :
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Use food preparation equipment

UNIT CODE
SITHCCC027

Prepare dishes using basic methods of cookery

UNIT CODE :
SITHCCC027

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare dishes using basic methods of cookery

UNIT CODE
SITHCCC034

Work effectively in a commercial kitchen

UNIT CODE :
SITHCCC034

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Work effectively in a commercial kitchen

UNIT CODE
SITHKOP009

Clean kitchen premises and equipment

UNIT CODE :
SITHKOP009

Unit description :
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Clean kitchen premises and equipment

UNIT CODE
SITXFSA005

Use hygienic practices for food safety

UNIT CODE :
SITXFSA005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
UNIT NAME
Use hygienic practices for food safety

UNIT CODE
SITXINV006

Receive, store and maintain stock

UNIT CODE :
SITXINV006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Receive, store and maintain stock

UNIT CODE
SITXWHS005

Participate in safe work practices

UNIT CODE :
SITXWHS005

Unit description :
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
UNIT NAME
Participate in safe work practices

UNIT CODE
UNIT NAME

UNIT CODE
HLTAID011

Provide First Aid

UNIT CODE :
HLTAID011

Unit description :
This unit describes the skills and knowledge required to provide a first aid response to a casualty in line with first aid guidelines determined by the Australian Resuscitation Council (ARC) and other Australian national peak clinical bodies. The unit applies to all persons who may be required to provide a first aid response in a range of situations, including community and workplace settings.
UNIT NAME
Provide First Aid

UNIT CODE
SITHCCC024

Prepare and present simple dishes

UNIT CODE :
SITHCCC024

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and present simple dishes

UNIT CODE
SITHCCC025

Prepare and present sandwiches

UNIT CODE :
SITHCCC025

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare and present sandwiches

UNIT CODE
SITHCCC026

Package prepared foodstuffs

UNIT CODE :
SITHCCC026

Unit description :
This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Package prepared foodstuffs

UNIT CODE
SITHCCC028

Prepare appetisers and salads

UNIT CODE :
SITHCCC028

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare appetisers and salads

UNIT CODE
SITHCCC029

Prepare stocks, sauces and soups

UNIT CODE :
SITHCCC029

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

Pre-requisite unit :
SITXFSA005
UNIT NAME
Prepare stocks, sauces and soups

UNIT CODE
SITHCCC030

Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE :
SITHCCC030

Unit description :
This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

Pre-requisite unit :
SITHCCC027 , SITXFSA005
UNIT NAME
Prepare vegetable, fruit, eggs and farinaceous dishes

UNIT CODE
SITXCOM007

Show social and cultural sensitivity

UNIT CODE :
SITXCOM007

Unit description :
This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.
UNIT NAME
Show social and cultural sensitivity

UNIT CODE
SITXFSA006

Participate in safe food handling practices

UNIT CODE :
SITXFSA006

Unit description :
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
UNIT NAME
Participate in safe food handling practices

Note: For some courses, not all electives are available at all campuses.

Ways to study

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CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Ipswich	Traineeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Mooloolaba	Traineeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

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Roma	Traineeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
Toowoomba	Traineeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Bundaberg	Traineeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online
Hervey Bay	Traineeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Cairns	Traineeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Mount Isa	Traineeship	WORKPLACE	DROP IN DAYS	BLOCK TRAINING	DAY RELEASE	MOBILE VAN	Online

At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, or a mix of all these options. Learn more

You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).

Costs:

Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.

Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.

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Certificate II in Cookery (SIT20421)

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Certificate II in Cookery

COURSE CODE: SIT20421

Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

See if you qualify for a subsidy

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more

Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more

Resources required

You will be required to purchase the following items for your course at an additional cost: uniform items (including TAFE Queensland branded items), safety shoes, a basic set of knives, equipment and utensils. The price may be $250 - $375 depending on suppliers. Further details will be provided during orientation.

Robina campus

The Robina campus will be a BYOD (Bring Your Own Device) campus for general learning. Students are able to access discounted pricing for device purchases via JB Hi-Fi. TAFE Queensland will have some portable devices available for short term loan and there will also be a limited number of desktop computers located on-site that students will be able to access. For all the details visit the BYOD page on our website.

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Prior Experience

I already have an experience, can i get credit?

Fastrack your way to formal education by earning credit for the things you already know.

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Certificate II in Cookery

Course overview

What can I do?

Course outcome:

Live training restaurant

Core units

Elective units

Download Brochure

Ask a question

Certificate II in Cookery

Payment Options

How can I pay for this course?

See if you qualify for a subsidy

Payment plan

Upfront payment

Resources required

Assessment methods

Pathways

University pathways

How to apply

Direct application

Course disclaimer

Prior Experience

Related courses

Diploma of Hospitality Management

Careers

Certificate II in Hospitality

Careers