Certificate II in Cookery

SIT20421

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Certificate II

Ideal for individuals working in kitchens, this qualification focuses on a defined range of food preparation and cookery skills under direct supervision. Study In can assist you in obtaining this qualification.

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Qualification Overview

Qualification Code:

SIT20421

Qualification Name:

Certificate II in Cookery

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

This qualification gives fundamental aptitudes and knowledge to students to work as operational staff in cordiality foundations. This capability gives pathways to work in different neighborliness settings, for example, eateries, inns, motels, cooking tasks, bistros, and cafés.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

Why Study the SIT20421 – Certificate II in Cookery?

The SIT20421 – Certificate II in Cookery program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely. This SIT20421 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across hospitality industry. Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.

Get your Skills Recognised

This qualification mirrors the aptitudes and information expected of people who utilize a characterized and restricted scope of friendliness operational abilities. They are engaged with for the most part normal and redundant assignments utilizing pragmatic abilities and fundamental industry information. They work under direct supervision. This capability is reasonable for VET in Schools (VETiS) conveyance and for an Australian Apprenticeship pathway.

What Evidence you need ?

You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.

Transcripts or evaluations from related past capabilities.
Apprenticeship papers.
ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
Recordings or photographs of your work.
Statements/solicitations and stock requests Temperature sheets
Booking sheets/appointmemt setting sheets
Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
Preparation sheets
Menus and plans etc asked or required by the RTO

If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.

What are the Potential Job Opportunities?

For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.

Bar attendant
Container shop attendant
Bistro orderly
Cooking associate
Nourishment and drink attendant
Front office aide
Gaming orderly
Doorman
Room attendant

Packaging Rules

13 units must be completed:

7 core units
6 elective units, consisting of:

4 units from Group A, Group B or Group C below
2 units from Group A, Group B, Group C or Group D below.

All electives chosen must contribute to a valid, industry-supported vocational outcome. Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Core Units
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

Elective units
Group A – Cookery and Catering
SITHCCC024*	Prepare and present simple dishes
SITHCCC025*	Prepare and present sandwiches
SITHCCC026*	Package prepared foodstuffs
SITHCCC028*	Prepare appetisers and salads
SITHCCC029*	Prepare stocks, sauces and soups
SITHCCC030*	Prepare vegetable, fruit, eggs and farinaceous dishes
SITXFSA006	Participate in safe food handling practices
SITXFSA007*	Transport and store food
Group B – Asian Cookery
SITHASC020*	Prepare dishes using basic methods of Asian cookery
SITHASC021*	Prepare Asian appetisers and snacks
SITHASC022*	Prepare Asian stocks and soups
SITHASC024*	Prepare Asian salads
Group C – Patisserie
SITHPAT011*	Produce cakes
SITHPAT013*	Produce pastries
SITHPAT014*	Produce yeast-based bakery products
Group D – General electives
HLTAID011	Provide First Aid
SIRXOSM002	Maintain ethical and professional standards when using social media and online platforms
SITXCOM007	Show social and cultural sensitivity
SITXCCS011	Interact with customers

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