CERTIFICATE II IN COOKERY

Course Code SIT20421

Certificate II in Cookery: Prepares students with a limited range of food preparation & cookery skills to prepare food & menu items, preparing students for immediate employment & / or further study or apprenticeships in the Hospitality industry.

Contribution Towards VCE: VM
A Certificate II or above VET course is mandatory for students studying VCE: VM. 180 nominal hours or above = 2 VET credits

Contribution Towards VPC

Every 90 nominal hours of VET = 1 unit of credit.

Contribution Towards VCE
Students are eligible for up to six VCE VET units on their VCE statement of results:

  • four VCE VET units at Units 1 & 2 level
  • a VCE VET Unit 3 – 4 sequence

ATAR Contribution
This is a scored VET subject that generates a study a score for the ATAR, if students complete the assessed coursework (66%) & the end of year exam (34%) in Year 2.

Scored Assessment Available
Yes

School to Work

Structured Workplace Learning is recommended.

Units may include:

  • Use hygienic practices for food safety
  • Prepare & present simple dishes
  • Participate in safe work practices
  • Use food preparation equipment
  • Clean kitchen premises & equipment
  • Prepare appetisers and salads

Note: Units of Competency are subject to change

PPE & Other Equipment
Prescribed uniform. Fully covered & sturdy non-slip shoes. No runners or sports shoes allowed.

Additional Requirements
Students must undertake a pre-training review & a Language, Literacy & Numeracy evaluation.

Possible Study Pathways 

  • Hospitality Traineeship
  • Chef Apprenticeship
  • Certificate III in Commercial Cookery
  • Certificate III in Hospitality Patisserie

Potential Career Paths

  • Food & Beverage Attendant
  • Chef / Cook
  • Café Owner/Manager
  • Kitchen Assistant
  • Hotel/Resort Manager
  • Hospitality Manager
  • Catering Manager

Program Structure
2 years

RTO

Access Skills Training (AST)
Code – 6653

RTO Contact:
info@ast.edu.au, or, (03) 5445 9880

Other RTO info Goes here if needed