Step into the heat of the kitchen with the SIT20421 Certificate II in Cookery, where you’ll build practical skills in food preparation, kitchen operations, and teamwork—setting the foundation for your journey into the culinary industry.
Pathways
Further education pathways include SIT30821 Certificate III in Commercial Cookery leading toward trade-qualified chef roles and opportunities to progress into specialised culinary or kitchen leadership positions.
Assessment Methods
Assessment includes practical tasks, projects, observations, and written questions
Timetable
The course is delivered over two years with structured weekly classes.
Year 1 classes are conducted on Tuesdays and Wednesdays.
Year 2 classes are conducted on Thursdays.
Course Overview & Delivery Plan
Students build their skills through nationally recognised units of competency focused on practical cookery, hospitality training, and industry knowledge.
Year 1
SITXFSA005 Use hygiene practices for food safety
SITXWHS005 Participate in safe work practices
SITHKOP009* Clean kitchen premises and equipment
SITHCCC023* Use food preparation equipment
SITHCCC024* Prepare and present simple dishes
SITHCCC027* Prepare dishes using basic methods of cookery
SITHCCC025* Prepare and present sandwiches
SITXCCS011 Interact with customers
SITXINV006* Receive, store and maintain stock
Year 2
SITHCCC028 Prepare appetisers and salads
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC034 Work effectively in a commercial kitchen
(*) Unit has prerequisite
Course information is subject to change according to Training Package and or Victorian Curriculum and Assessment Authority (VCAA) updates.
Refer to homeschool for fee schedule
