SIT20421 - Certificate II in Cookery

SIT20421 – Certificate II in Cookery

Delivered by St Francis Xavier College RTO 21286

Overview

This qualification prepares students to develop skills and knowledge for working in kitchens with a defined and limited range of food preparation and cookery skills to prepare food and menu items. Students will be involved in routine and repetitive tasks working under direct supervision of our VET teacher.  This qualification does not meet the requirements for trade recognition as a cook but can provide a pathway towards achieving that. 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, prisons, and schools.

Course Structure

This course requires a total of 13 units: 7 core and 6 electives to be completed which is delivered over a period of 2 years at St Francis Xavier College Beaconsfield Campus. Students who successfully complete the first year of this certificate will gain two VCE Units. Students completing this course and the end of year examination will gain a Study Score which will contribute to their ATAR Score for tertiary enrolment. Students not completing Year 1 will not be allowed to continue into Year 2.

Units – Codes and names – First Year

• SITHCCC023        Use food preparation equipment (Core)
• SITHCCC027        Prepare dishes using basic methods of cookery (C)
• SITHKOP009       Clean kitchen premises and equipment (C)
• SITXFSA005         Use hygienic practices for food safety (C)
• SITXINV006         Receive, store and maintain stock (C)
• SITXWHS005      Participate in safe work practices (C)
• SITHCCC024        Prepare and present simple dishes (E)
• SITHCCC025        Prepare and present sandwiches (E)
• SITXCOM007      Show social and cultural sensitivity (E)

Units – Codes and names – Second Year

• SITHCCC0028     Prepare appetisers and salads (E)
• SITHCCC029        Prepare stocks, sauces and soups (E)
• SITHCCC030        Prepare vegetable, fruit, egg and farinaceous dishes (E)
• SITHCCC034        Work effectively in a commercial kitchen (C)

Assessment tasks

Assessment tasks have been designed to reinforce and extend students’ knowledge and skill within the parameters of each unit’s learning outcomes and criteria as prescribed in the training package. Students will be assessed, tested, and expected to demonstrate skills as required by each unit of competency. All assessments are competency based meaning the focus is on the learner’s ability to receive, respond and process information to achieve competency. Assessment methods may include Written assessments, Work performance and Portfolios.

Prerequisite

None, but students need to have an interest in the Hospitality industry and preparing and cooking food in a commercial kitchen. Students must also be prepared to complete some practical tasks outside of the regular college timetable.

Future Directions

Career pathways include further study SIT30622 – Certificate III in Hospitality or SIT30821 – Certificate III in Commercial Cookery or opportunities to take on a trainee or apprenticeship in the many facets of Hospitality. Students also wishing to pursue a career in hotel management or tourism would benefit from completing this certificate.