Certificate II in Cookery

The SIT20421 Certificate II in Cookery is designed for students who are looking at a career in kitchen operations such as restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops; and institutions such as aged care facilities, hospitals, prisons and schools.

This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items.

They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not meet the requirements for trade recognition as a cook but can provide a pathway towards achieving that.

Your training will focus on: 

• How to prepare dishes using basic cookery methods
• What it is like to work in a commercial kitchen environment
• How to use food preparation equipment
• Understanding how to manage stock levels

AST auspices this qualification to secondary schools so their teachers can deliver to secondary school students as part of their VET studies.

This qualification may be used as a pathway for an apprenticeship in commercial cookery or entry into employment options.

Assessment may consist of

• written answers to questions
• role plays
• holistic assessment

Evidence may be:

• written 
• audio recordings
• video recordings
• observation
• Zoom recording
• Interview
• documents

All students will engage in a language, literacy, numeracy and digital literacy (LLND) activity to evaluate potential support requirements.

The SIT20421 Certificate II in Cookery consists of 13 units:

• 7 core units
• 6 elective units

Elective units will vary depending on consultation with industry.

Core units include:

This qualification is offered to secondary schools on a fee-for-service basis, where a fee is charged for each individual student’s enrolment.

Please contact us for the current year’s auspicing fees.