CRICOS - 109929A
SIT20421 – Certificate II in Cookery
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items.
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items.
They are involved in mainly routine and repetitive tasks and work under direct supervision. 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 organizations such as
- Restaurants
- Hotels
- Catering Operations
- Clubs
- Pubs
- Cafés
- Coffee shops
Institutions such as aged care facilities, hospitals, prisons, and schools.
Delivery Mode
Mixed modes • Face to face study • Self-paced study
Commitment
3 days per week (2X 9am – 5pm, 1X 9am - 3:30pm)
Qualification
SIT20421 – Certificate II in Cookery
Duration
24 weeks including work placements and holidays
Course Structure
The course will be delivered over 24 weeks. The course will be delivered in two terms over one semester.
13 units must be completed:
- 7 core units
- 6 elective units
Semester One
The following identifies each term and the units of competence to be delivered.
*asterisk have one or more prerequisites. Refer to individual units for details.
Term One, Semester One
| SITXWHS005 | Participate in safe work practices |
| SITHCCC023 | Use food preparation equipment |
| SITXINV006 | Receive, store and maintain stock |
| SITXFSA005 | Use hygienic practices for food safety |
| SITHCCC024 | Prepare and present simple dishes |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITXFSA006 | Participate in safe food handling practices |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
Semester Two
Term Two, Semester One
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, egg, and farinaceous dishes |
| SITHCCC034 | Work effectively in a commercial kitchen |
Cost
| Application Fee (not refundable) | 300 |
| Tuition Fee | 6000 |
| Administration fee | 500 |
| Learning Resources | 450 |
| Training Consumables | 450 |
| Uniform charges | 500 |
| Total AUD | 8200 |
| Monthly payment plans Available- discuss with Accounts to organise a payment plan. | |
Assessment Methods
The following assessments will be conducted during the delivery and assessment of Units of competencies.
Practicals/Observation
Portfolio of Work
Written Report/Project Work
Role Play
Presentation/Observations
Work Place Requirements
12 service period work placements will be organised, facilitated, and supervised by ACI with its industry partners.
Locations
Adelaide Culinary Institute -Level 10 WEST, 50 Grenfell street, Adelaide 5000 78 Currie street Adelaide 5000