SIT20421 Certificate II in Cookery

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Course Overview

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.

Through nationally recognised units of competency, you will build practical industry skills in:

Cookery methods and food preparation

Creative food presentation and plating techniques

Safe use of commercial kitchen equipment and kitchen workflow

Food safety, hygiene, stock control, and customer communication skills

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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 positions.

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Delivery Plan

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

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Assessment Methods

Assessment includes practical tasks, projects, observations, and written questions

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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 information is subject to change according to Training Package and or Victorian Curriculum and Assessment Authority (VCAA) updates.

Refer to homeschool for fee schedule