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SIT20421 Certificate II in Cookery

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0 Lessons
0 Students

Course duration

One Semester (2 School terms) 20 weeks including work placement excluding term break

Work placement

Mandatory 12 service periods and or minimum recommended hours

Unit structure

Unit by unit

Training method

MVC Trainer led in the classroom and structured self-paced study

Assessment methods

  • Written questions
  • Roleplay
  • Practicals/Observation
  • Written reports/reflection
  • Industry placement
  • Assessment activity projects

Qualification description and job roles

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.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Possible job titles include:

  • breakfast cook
  • catering assistant
  • fast food cook
  • sandwich hand
  • takeaway cook.

No occupational licensing, certification or specific legislative requirements apply to this qualification

Packaging rules

13 units must be completed:

  • 7 core units
  • 6 elective units

For further details, Please check https://training.gov.au/Training/Details/SIT20421

Qualification Pathway

A pathway is the route or course of action taken to get to a destination. A training pathway generally means the learning activities or experiences used to attain the competencies needed to achieve career goals. There is no single pathway that applies to everyone; each individual has specific needs and goals. Achievement of AQF qualifications provides opportunities for individuals to pursue and achieve their career goals. Qualifications can be achieved in various ways, including:

  • Off-the-job training, e.g. Attending classroom-based learning programs
  • On-the-job training, e.g. Apprenticeships, traineeships
  • Recognition of prior learning
  • Credit transfer

Pathways to the qualification
Learners can receive credit transfers on previous studies / qualifications from SIT10222 Certificate I in hospitality. This is not a mandatory requirement.

Pathways from the qualification
A learner can progress to SIT30821 Certificate III in commercial cookery and / or apprenticeship pathways within this industry.

Entry requirements and reasonable adjustments

There are no formal qualification entry requirements for this training product.
However, MVC has following entry requirements for this program including the student’s agreement and ability to undertake the following:

  • Participate in Language Literacy and Numeracy (LLN) Assessment test at MVC before the start of Training Minimum ACSF 3
  • Attend and participate in scheduled training and assessment.
  • Participate in workplace tasks to employer expectations.
  • Comply with the MVC code of conduct requirements, directions on work, and health and safety matters, and all MVC Policies.
  • Be able to work in an industry environment.
  • Can participate in a minimum of 12 service shifts for work placement.

Units of competencies offered at MVC

Based on industry consultation and review of industry needs MVC have selected following units of competencies for this qualification.

Unit Code Unit Name
SITXWHS005 Participate in safe work practices
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITHKOP009 Clean kitchen premises and equipment
SITXINV006 Receive, store and maintain stock
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHASC020 Prepare dishes using basic methods of Asian cookery
SITHASC021 Prepare Asian appetisers and snacks
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC034 Work effectively in a commercial kitchen

Mode of delivery

Mixed modes

  • Face to face part time study weekly
  • Virtual Class study weekly

Self-paced study weekly

Delivery Location

  • Leadership Study Club (West) 50 Grenfell street Adelaide, 5000
  • Level 2 West 50 Grenfell street Adelaide,5000 And
  • 78 Currie street Adelaide 5000 SA Or
    Approved School premises training site