Certificate II in Cookery

Certificate

This course gives you the basic knowledge and skills to start working in restaurants, hotels, catering, clubs, pubs, cafes and more. You'll learn in one of our live kitchen classrooms developing core skills as you embark on your journey with Angliss.

Key details

Degree Type

Certificate

Duration

2 years part-time

Course Code

SIT20421

Study Mode

In person

Intake Months

Jan

About this course

Course 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 cookery skills, paving a path to work in kitchen operations or get a jumpstart on your Certificate III in Commercial Cookery (SIT30821).

This course gives you the basic knowledge and skills to start working in restaurants, hotels, catering, clubs, pubs, cafes and more. You'll learn in one of our live kitchen classrooms developing core skills as you embark on your journey with Angliss.

This course is offered via VET DSS.

If you're interested, speak to your school's VET Coordinator if you have further questions. Your school's VET Coordinator can direct enquiries to William Angliss Institute.

Entry requirements

Entry Requirements

Successful completion of Year 9 (or equivalent)
16 or 17 years of age

Study locations

Melbourne

Course structure

Course Structure

Units 1 & 2

SITXWHS005 Participate in safe working practices

SITHCCC025 Prepare and present sandwiches

SITXFSA005 Use hygienic practices for food safety

SITHCCC024 Prepare and present simple dishes*

SITXINV006 Receive, store and maintain stock

SITHCCC023 Use food preparation equipment*

SITHCCC027 Prepare dishes using basic methods of cookery*

SITXCOM007 Show social and cultural sensitivity

SITHKOP009 Clean kitchen premises and equipment

Units 3 & 4

SITHCCC028 Prepare appetisers and salads*

SITHCCC029 Prepare stocks, sauces and soups*

SITHCCC030Prepare vegetable, fruit, egg and farinaceous dishes*

SITHCCC034 Use effectively in a commercial kitchen*

*PrerequisiteSITXFSA101 Use Hygiene practices for food safety

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