Overview

SIT20421 Certificate II Cookery
Delivered onsite in partnership with IVET Institute Pty Ltd (RTO: 40548)

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 provides a pathway to work in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.

VET Hospitality (Cookery) is a great subject if you:

• Enjoy the challenge of working in a team environment

• Like using your creative side to produce quality dishes

• Want to learn skills that can be used across the world

• Want to extend your knowledge of food and create food for family and friends

• To develop an essential life skill

VCE VET Credit:

Students undertaking SIT20421 are eligible for up to four VCE VET units on their VCE (including VCE VM and VPC) statement of results.

• Two VCE VET units at Unit 1/2 level

• A scored VCE VET Unit 3-4 sequence

Scored Assessment:

Students who wish to receive an ATAR contribution must undertake scored assessment. This consists of three coursework tasks that are worth 65% of the overall study score and an end of year examination that is worth 34% of the overall study score.  

In Year 1 you will complete 9 units of competency including a combination of theory and practical classes. You will gain knowledge in the areas of hygiene and safety in the kitchen and produce dishes each week in practical classes. Within a well-resourced commercial training kitchen, you will learn knife skills and be instructed with the assistance of the latest technology within industry standard facilities. 

You will learn how to create food that satisfies the senses. Producing foods that appeals to the eye through presentation techniques and creative design. You will work independently but also learn to work in a team environment appropriate to the Hospitality industry. 

Competencies

• SITHCCC023: Use food preparation equipment

• SITHCCC027: Prepare dishes using basic methods of cookery

• SITHKOP009: Clean kitchen premises and equipment

• SITXFSA005: Use hygienic practices for food safety

• SITXINV006: Receive, store and maintain stock

• SITXWHS005: Participate in safe work practices

• SITHCCC024: Prepare and present simple dishes

• SITHCCC025: Prepare and presents sandwiches

• SITXCOM007: Show social and cultural sensitivity 

Year 2 builds on the skills covered in first year. The first semester focuses on learning preparation techniques independently in practical classes. You will complete a portfolio of work based upon the practical units presented. Assessment will also be based upon observation and a series of questions to test understanding. 

Within the second semester you will operate in a restaurant environment. This will include producing food for functions, dining in and take away meals. You will be assigned a dish with other students and prepare and present dishes to paying customers. You will contribute to the planning and presentation of these dishes. 

Students will reflect upon functions is to improve the service and production processes. 

Competencies

• SITHCCC028: Prepare appetisers and salads

• SITHCCC029: Prepare stocks, sauces and soups

• SITHCCC030: Prepare vegetables, fruits, eggs dishes

• SITHCCC034: Work effectively in a commercial kitchen

Entry Requirements

Students meet minimal requirements for Language, Literacy and Numeracy (LLN). 

These skills are fundamental to participation in the workforce, the community and in adult education and training. 

Year 1 must be completed prior to Year 2.

Are your strengths in hospitality? Are you a great host? These occupations may suit your interest and skill set. 

• Pathways Director vet@cmc.vic.edu.au