SIT20421
Certificate II in Cookery (Partial Completion)

Hospitality & Events

Further Study Opportunities

Certificate III in Commercial Cookery
Certificate III / IV in Patisserie
Certificate IV in Kitchen Management
Bachelor of Culinary Management

Overview

This program is designed to provide students with training and skills to be competent to work in the hospitality industry, with a particular focus on commercial cookery. Home schools that enrol students in this course need to provide access to additional educational and support services for their students. This is a one-year course. Please contact Peter Lalor Secondary College for further information. Students may attain qualification upon satisfactory completion of all units.

Duration
1 Year
Credits

VPC: Each completed 90-hour block of VET equals one VPC credit.

VCE / VCE VM: On completion, students will be eligible for credit at VCE Units 1 & 2 level.

ATAR: No contribution is available.

VASS: VE1

Course Details

Delivery Mode: Face to face onsite at the Host school(s).

Core Units of Competency:

  • SITHCCC023 Use food preparation equipment
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHKOP009 Clean kitchen premises and equipment
  • SITXFSA005 Use hygienic practices for food safety
  • SITXWHS005 Participate in safe work practices
  • SITXINV006 Receive, store and maintain stock
Structured Workplace Learning

It is strongly recommended that students undertake a minimum 80 hours of work placement.

Prerequisites: No prerequisites required.

Career Pathways

With additional training and experience, possible future career pathways may include work in the following areas/sectors:

Fees

Please speak with your VET Coordinator for further information, including any applicable fees and whether a uniform is required.

Host Schools
Days/Times
Peter Lalor Secondary College (IVET) IVET, 40548
Wednesday
9.45am—2.15pm