This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills. They are involved in mainly routine and repetitive tasks and work under direct supervision.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias, coffee shops and institutions such as aged care facilities, hospitals, prisons and schools.
Qualification
SIT20421 – Certificate II in Cookery
Course Duration/Hours
This is a 240 hour course that runs over 2 years. It may be possible to undertake a 120 hour course in Hospitality to achieve a Statement of Attainment towards the above qualification.
60 hour or 120 hour Specialisation Study courses may also be available. Your school will confirm availability.
HSC Information
This is a Board Developed Course, Category B. Students who complete the 240 hour course may sit for the optional HSC exam. Mandatory units of competency from the list below are examined.
One Category B course (2 units) may be counted towards the calculation of the ATAR for university entrance. Students not wishing to achieve an ATAR need not sit the HSC examination.
Work Placement
NSW Education Standards Authority (NESA) requires students to complete a minimum of 70 hours of work placement. Work placement is a mandatory component of the course and must be completed prior to the student’s last HSC exam.
Days worked as part of a School Based Apprenticeship or Traineeship satisfies this NESA requirement.
Assessment
This course is competency based and the student’s performance is recognised against a prescribed industry standard. Assessment strategies may include:
- Observation
- Student demonstration
- Questioning
- Written tasks
- Tests
Students are given a number of opportunities to demonstrate competence across the range of competency standards covered by this course.
Recognition of Prior Learning (RPL)
You may be entitled to apply for Recognition of Prior Learning. If you have completed any training, either through your part-time work, TAFE or other school VET courses you have completed recently, or through experience gained in other ways you can apply for RPL. You should talk to your School VET Coordinator, Careers Adviser or course teacher for further information.
Costs
A course fee is generally charged by schools to cover consumable materials. Your school will provide further advice.
Units of Competency
To be eligible for this qualification you must successfully complete: 13 Units: 8 Core, 5 Electives. Most schools will follow this scope and sequence (information will be provided by the school if a variation applies): (Note, there will be change to the units listed below when SIT20421 is released.)
Preliminary
- SITXFSA005 Use hygienic practices for food safety Core
- SITXWHS005 Participate in safe work practices Core
- SITHCCC025 Prepare and present sandwiches [Prerequisite SITXFSA005] Elective-A
- SITHCCC023 Use food preparation equipment [Prerequisite SITXFSA005] Core
- SITHKOP009 Clean kitchen premises and equipment [Prerequisite SITXFSA005] Core
- SITHCCC024 Prepare and present simple dishes [Prerequisite SITXFSA005] Elective-A
- SITXCCS011 Interact with customers Elective-D (max 2)
- SITXCOM007 Show social and cultural sensitivity Elective-D (max 2)
HSC
- SITHCCC027 Prepare dishes using basic methods of cookery [Prerequisites SITXFSA005] (Core)
- SITXINV006 Receive, store and maintain stock [Prerequisite SITXFSA005] (Core)
- SITXFSA006 Participate in safe food handling practices (Listed Elective)
- SITHCCC026 Package prepared foodstuffs [Prerequisite SITXFSA005] (Listed Elective)
- SITHCCC034 Work effectively in a commercial kitchen [Prerequisites SITXFSA005 & SITHCCC027] (Core)
Further Study
After achieving Certificate II in Kitchen Operations, individuals could progress to a wide range of other qualifications in the hospitality and broader service industries, for example:
- Certificate III in Commercial Cookery
- Certificate III in Catering Operations
- Certificate III in Hospitality
- Diploma of Hospitality Management
- Bachelor of Hospitality Management
Career Information
Job Roles
Possible job titles include:
- Breakfast cook
- Catering assistant
- Fast food cook
- Sandwich hand
- Take-away cook
Duties and Tasks
Kitchen hands may perform the following tasks:
- Wash and clean utensils and dishes and make sure they are stored appropriately
- Handle, sort, store and distribute food items
- Wash, peel, chop, cut and cook foodstuffs, and help prepare salads and desserts
- Sort and dispose of rubbish and recycling
- Organise laundering of kitchen linen
- Clean food preparation equipment, floors and other kitchen tools or areas.
Personal Attributes
- Enjoy practical work
- Good hand-eye coordination
- Able to work quickly and safely with minimal supervision
- Good personal hygiene
- Free from skin allergies to foods and detergents
- Good communication skills
- Able to work under pressure
- Able to work as part of a team
For further information: http://www.myskills.gov.au/
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Course Flyer: Hospitality (Cookery) for subject selection.
