Adelaide
SIT20421 – Certificate II in Cookery
Overview
This comprehensive course offers foundational knowledge and practical skills essential for individuals seeking employment in diverse culinary settings such as restaurants, hotels, catering, clubs, cafes, and institutional kitchens. Through hands-on training in our live kitchens, participants engage in 12 complete service periods, gaining practical experience in real-world scenarios.
This course is available for funding via Subsidised Training list from the SA Government when enrolled via participating schools.
South Australian school students can sign up to a Training Guarantee while they are still at school. As part of their South Australian Certificate of Education (SACE), or equivalent senior secondary certificate, they can put themselves on a pathway to a job or trade.
To find out more about Skilling South Australia or to check your eligibility please visit the Skilling SA Website
Description
Get out of the library and into the kitchen with this industry known kitchen operations course. This introductory certificate teaches basic food preparation and cooking skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision, paving a path to work in kitchen operations.
This qualification provides a pathway to SIT30821 Certificate III in Commercial Cookery, which provides the skills required by commercial cooks
Concession Eligibility
To be eligible to participate, the requirements are that:
- Students must be enrolled in a South Australia secondary high school
- Students must reside in South Australia
- Students must be enrolled in Year Level 10 – 12
- Students must be an Australian Citizen, Permanent Resident or hold a Humanitarian Visa
Visit www.skills.sa.gov.au for eligibility criteria or click here.
English Language Requirements
A Language Literacy and Numeracy (LLN) assessment is conducted on all entrants prior to enrolment into the program to ensure that Salford College can support each student throughout the program.
Fees
This course is subsidised through the Government of South Australia’s Subsidised training indicative https://www.skills.sa.gov.au/subsidised-eligibility. The eligibility check is an indication only and does not confirm the eligibility status. Eligibility verification will take place during the enrolment.
If eligible for subsidised training, apprentices and trainees are required to pay a Student Contribution Fee. The Student Contribution Fees are charged at the rate of $0.50 per nominal hour for each unit of competency/module to be calculated at the commencement of the unit of competency/module.
If agreed between the employer and the apprentice/trainee, student contribution fees can be paid by the employer.
In some cases, though, students may be eligible for a partial or full exemption. School based apprentices and trainees are not required to pay a student contribution fee while they are still at school but may be required to pay fees once the training contract has been converted to full-time or part-time post school.
Fee structure for TGSS Approved Qualifications Approved Qualifications
Course fees for TGSS Approved Certificate II qualifications are fully subsidised under the Government of South Australia’s Work Ready initiative.
The following are TGSS approved qualifications. To check the criteria for the Subsidised Training List, please click here.
To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.
Career Outcomes
Possible job titles include:
- Breakfast Cook
- Fastfood Cook
- Catering Assistant
- Sandwich Hand
- Takeaway Cook
Course Structure
There are 7 core units and 6 elective units in this qualification.
| Unit Code | Unit Name | Core/Elective |
|---|---|---|
| SITHKOP009* | Clean kitchen premises and equipment | Core |
| SITXWHS005 | Participate in safe work practices | Core |
| SITHCCC025* | Prepare and present sandwiches | Elective |
| SITHCCC024 | Prepare and present simple dishes | Elective |
| SITHCCC028* | Prepare appetisers and salads | Elective |
| SITHCCC027 | Prepare dishes using basic methods of cookery | Core |
| SITHCCC029* | Prepare stocks, sauces and soups | Elective |
| SITHCCC030 ** | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITXINV006* | Receive, store and maintain stock | Core |
| SITXCOM007 | Show social and cultural sensitivity | Elective |
| SITHCCC023 | Use food preparation equipment | Core |
| SITXFSA005 | Use hygienic practices for food safety | Core |
| SITHCCC034 * | Work effectively in a commercial kitchen | Core |
| Pre-requisite Unit** | ||
| Unit Code | Unit Title | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | |
| SITXFSA005 | Use hygienic practices for food safety | |
| Pre-requisite Unit* | ||
| Unit Code | Unit Title | |
| SITXFSA005 | Use hygienic practices for food safety |
