Year 12 VET Foods; Certificate II in Cookery

COURSE OUTLINE

There are six pre-requisite units in Year 1 which students must complete in order to enroll in Year 2. 

The VCE VET Cookery program is drawn from a national training package and offers portable qualifications which are recognised throughout Australia. These qualifications provide students with the knowledge and skills to prepare them for a diverse range of occupations in the hospitality industry including commercial cookery, catering and food.

This program comprises 13 units of competency: 9 units in Year 11 and a further 4 units in Year 12. 

Year 2 Units

• Prepare appetisers and salads

• Prepare stocks, sauces and soups

• Prepare vegetable, fruit, eg and farinaceous dishes

• Work effectively in a commercial kitchen

ASSESSMENT

VET assessment is competency based. This is a hands-on course with practical and theoretical assessments in areas of kitchen management including food preparation, food safety, and hygiene and OHS considerations. 

Students who complete the full two-year program will be eligible to receive the award of Certificate II in Cookery. 

Students wishing to receive a study score for VCE VET Hospitality (Cookery) must undertake Scored Assessment. This consists of three coursework tasks, worth 66% of the overall study score and an end of year examination, worth 34% of the overall study score. 

Scored assessment is based on the Units 3 and 4 sequences in the Cookery stream. 

PATHWAYS 

The VCE VET Cookery program opens up many different training and employment pathways. The VCAA recommends study at the lower levels to develop industry foundation skills before moving to higher level qualifications. Training in the Hospitality industry may be undertaken in an institutional setting or in conjunction with employment through a traineeship or apprenticeship. 

For more information go to
MyFuture - Career Bullseye - Hospitality 

SPECIAL CONSIDERATIONS

Please refer to Parent Payment Policy regarding parent voluntary contributions.