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Certificate II in Cookery Course Code SIT20421 VET Delivered to Secondary Students (VETDSS)

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Duration
  • Part Time
  • 2 years
Delivery
  • On Campus
Intakes
Campus
  • Glen Waverley
  • Moorabbin

This course is not available for International Students

Course Overview

The SIT20421 Certificate II in Cookery provides secondary school students with practical food preparation and cookery skills for the hospitality industry. Delivered through VET Delivered to Secondary Students (VDSS), the course allows students to begin vocational training while contributing towards their Victorian Certificate of Education (VCE), including the VCE Vocational Major.<br><p>You'll develop foundation skills to prepare food and menu items for a range of hospitality and food service environments, including restaurants, hotels, cafés, catering operations and institutional kitchens. The qualification can support entry-level employment in the hospitality industry and provide a pathway towards completing the SIT30821 Certificate III in Commercial Cookery.</p>

Career Opportunities

  • 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, and schools.

Pathway to further studies

  • <a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/hospitality/vocational-education/certificate-iii-in-hospitality">SIT30622 Certificate III in Hospitality</a>
  • <a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/cookery/vocational-education/certificate-iii-in-commercial-cookery-non-apprenticeship">SIT30821 Certificate III in Commercial Cookery</a>
  • <a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/bakery-and-pastry/vocational-education/certificate-iii-in-patisserie-commercial-cookery-stream">SIT31021 Certificate III in Patisserie</a>
  • SIT40422 Certificate IV in Hospitality
  • <a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/cookery/vocational-education/certificate-iv-in-kitchen-management">SIT40521 Certificate IV in Kitchen Management</a>
  • <a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/bakery-and-pastry/vocational-education/certificate-iv-in-patisserie-non-apprenticeship">SIT40721 Certificate IV in Patisserie</a>
  • <a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/hospitality/vocational-education/diploma-of-hospitality-management">SIT50422 Diploma of Hospitality Management</a>
  • SIT60322 Advanced Diploma of Hospitality Management
  • <a href="https://www.holmesglen.edu.au/explore-courses/hospitality-tourism-and-events/hospitality/higher-education/bachelor-of-hospitality-management">BHM23 Bachelor of Hospitality Management</a>

Studying the Certificate II in Cookery at Holmesglen

Study cookery at Holmesglen's <a href="https://www.holmesglen.edu.au/about-us/campuses/glen-waverley">Glen Waverley campus</a> and develop practical food preparation and cookery skills through face-to-face learning. As part of the VCE VET Cookery program, you'll attend classes one day per week, with approximately 5.5 hours of learning each day.<p>The program combines practical cookery skills with the knowledge needed for hospitality and food service environments, helping you build confidence and experience as you progress through the course.<p>You'll build a foundation for further training and explore pathways in commercial cookery, catering and hospitality while completing your secondary school studies.

Entry Requirements

There are no prerequisites for this qualification. However, students must:<br>• Be attending a secondary school. <br>• Be participating in the VET Delivered to Secondary Students (VETDSS) program. <br>• Be nominated for the program by their secondary school. <p>VETDSS students are not required to complete a language, literacy and numeracy (LLN) assessment, as these skills are assessed by their secondary school.

Recognition of prior learning

You may be able to reduce the number of units to be studied in your chosen course by measuring skills acquired through work, life experiences or qualifications obtained from formal studies or training. AQF qualifications and statements of attainment issued by another registered training organisation will be recognised by Holmesglen. Read more about Recognition of Prior Learning, Credits and Advanced Standing.

Course Structure

TimeTable

<strong>Program delivery</strong><br>The VCE VET Cookery program is drawn from a national training package and provides a qualification that is recognised throughout Australia. The program develops a broad range of skills and knowledge for further training or careers in the hospitality industry, including commercial cookery and catering.<br>• Attendance: 1 day per week <br>• Class duration: Approximately 5.5 hours <br>• Delivery: Face-to-face on campus <p>To receive the SIT20421 Certificate II in Cookery, learners must complete 13 units over two years:<br>• Year 1: 9 units <br>• Year 2: 4 units <br>• Total: 7 core units and 6 elective units <br>The four units completed in Year 2 contribute towards a scored VCAA assessment and Study Score, which may contribute towards the learner's ATAR.<p>Elective units are selected based on the intended job outcome, local industry requirements and the level and complexity of skills appropriate to the qualification.
Unit code Unit name
SITXFSA005 Use hygienic practices for food safety
SITXWHS005 Participate in safe work practices
SITXINV006 Receive, store and maintain stock
SITHKOP009 Clean kitchen premises and equipment
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC034 Work effectively in a commercial kitchen
Unit code Unit name
SITHCCC026 Package prepared foodstuffs
SITHCCC025 Prepare and present sandwiches
SITHCCC024 Prepare and present simple dishes
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

Assessment

Assessments are designed to provide learners with opportunities to demonstrate they have attained the required skills and knowledge using a range of practically based activities and tasks, as required by recognised standards.

How to apply

Please contact your secondary school for information on how to apply.

Outcomes

Qualification and Recognition

On completing this course of study, the learner will achieve the qualification of SIT20421 - Certificate II in Cookery.

Industry Connections

Fees

For VET Delivered to Secondary Students Contact your school to discuss fees

Overview
Entry Requirements
Course Structure
How to Apply
Outcomes
Fees
FAQs
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