VET Hospitality: Kitchen Operations & Cookery

Certificate II in Cookery

QUALIFICATION CODE     SIT20421

UNIT VALUE                       2 Unit Preliminary | 2 Unit HSC

COURSE DURATION         2 years

HOURS                               240

ATAR                                  Yes (providing you sit the optional HSC course)

COURSE COST                  Refer to your school for course costs

This qualification reflects the role of kitchen hands/commercial cooks who use a range of cookery skills and knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work under supervision using plans, policies and procedures to guide work activities.

This qualification provides a pathway to work as a kitchen hand/commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.

Assessments 

This course is competency based and the student’s performance is assessed against prescribed industry standards. Assessment methods include:

• Observation
• Student Demonstration
• Questions
• Structured Activities
• Supplementary Evidence – work placement report

Units

To achieve this qualification, competency must be demonstrated in 13 units of competency:

• 7 core units; plus
• 6 elective units.

Units of competency include:

• SITHCCC023 Use food preparation equipment
• SITHCCC027 Prepare dishes using basic methods of cookery
• SITHCCC034 Work effectively in a commercial kitchen
• 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
• SITXFSA006 Participate in safe food handling practices
• SITXCCS011 Interact with customers
• SITXCOM007 Show social and cultural sensitivity
• SITHCCC025 Prepare and present sandwiches
• SITHKOP009 Clean kitchen premises and equipment
• SITHCCC024 Prepare and present simple dishes
• SITHCCC026 Package prepared foodstuffs