SIT20421 - Certificate II in Cookery

Version Effective: 1st of January, 2026

Course Details

Course Summary

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.

Requirements - To Be Eligible

For your application to be considered, you must meet the following entry requirements.

Entry Requirements

CQUniversity requires completion of bksb (Basic Key Skills Builder) online literacy, numeracy and digital literacy assessment prior to enrolment, unless the student has completed an equal or higher-level course.

Any students undertaking the online delivery MUST be working within industry (paid or voluntary) for their practical assessment sign off and required 12 kitchen services. Noting that an industry supervisor must have relevant qualification or experience (minimum 3 years) of the course content. Evidence of suitable industry supervision will be required.

DURING YOUR STUDY

Although not mandatory, campus students may find it beneficial to be working in the industry to obtain a number of the requried 12 services.
Students require access to a computer with internet
12 kitchen service periods are required for this qualification
Please note, where undertaking Campus based delivery, minimum student numbers are required to be met prior to course commencement

What to wear:

Nonslip enclosed black footwear
Long black pants/slacks
Black collared shirt (no logos, print etc)
No jewellery

White chef jacket
Checked chef pants
White chef cap

Vocational Placement and Work Integrated Learning

Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.

Additional information

For campus-based students, practical skills will be demonstrated in CQUniversity's Training Kitchen.

For the following course structure, placement within industry will be required to complete 12 service periods. Student is required to organise placement.

Start TAFE Now - Online with Vocational Placement
Online with Vocational Placement

Course Details

Course Type

Qualification

Student Availability

Domestic

Fees

Full Fee	$4,316.00 (2026)
Subsidised Full Fee	$2,067.00 (2026)
Subsidised Concession Fee	$1,521.00 (2026)
Fee for service per unit	$332.00 (2026)
Subsidised full fee per unit	$159.00 (2026)
RPL Fee for service per Unit	$249.00 (2026)

For detailed information on Course Fees, visit www.cqu.edu.au/fees

Application Mode

Direct To University

How to Apply

Please Enquire or Apply Now

Study Area

Hospitality and Beauty

Skill Area

Cookery

AQF Level

Level 2: Certificate II

Admission Codes

Domestic Students Tertiary Admission Centre Codes (TAC) Codes	Not Applicable
International Students CRICOS Codes	Not Applicable

Student Outcomes, Career Opportunities and Occupations

SIT20421 Certificate II in Cookery 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.

Delivery Agreement

There is potential for delivery to occur with VET in School students under a Third-Party Agreement. Other schools may enrol students to undertake this program (via a Training Services Agreement)

Course Structures

In order to complete this course, you must:

Complete 7 core units
Complete 6 elective units

Study Mode Definitions

Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.

*All study modes may include Vocational placement and/or work integrated learning.

Select a course structure below to view the delivery details, including the different study modes offered for each structure.

Please select a course structure from the options below:

On Campus

Duration

28 weeks part-time one day per week (8hr) Tuesday + 12 services (Wednesdays or in industry). However, as it is competency based, it may be possible for learners to complete their training sooner if they have reached the required skill level.

Online self-paced study is required.

Study Modes

On-campus

Cluster 1 Students, please enroll into one full cluster at a time in the order outlined. Partial cluster enrolment is permitted if credit has been applied for the other units in the cluster. All other requests for partial cluster enrolment will be denied unless written approval has been provided by the teaching team. Refrain from enrolling into subsequent clusters until written approval has been provided by the teaching team. Pre-requisite units must be completed prior to completion of other relevant units of competency, this will be reflected in the training/study plan. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHCCC023 Use food preparation equipment, SITHCCC025 Prepare and present sandwiches, SITHCCC027 Prepare dishes using basic methods of cookery, SITHKOP009 Clean kitchen premises and equipment, SITXINV006 Receive, store and maintain stock.
SITXFSA005	Use hygienic practices for food safety	More Information	Training.gov Details
SITXWHS005	Participate in safe work practices	More Information	Training.gov Details
SITHCCC023	Use food preparation equipment	More Information	Training.gov Details
SITHKOP009	Clean kitchen premises and equipment	More Information	Training.gov Details
SITHCCC027	Prepare dishes using basic methods of cookery	More Information	Training.gov Details
SITHCCC025	Prepare and present sandwiches	More Information	Training.gov Details
SITXINV006	Receive, store and maintain stock	More Information	Training.gov Details
SITHCCC028	Prepare appetisers and salads	More Information	Training.gov Details
Cluster 2 Students, please enroll into one full cluster at a time in the order outlined. Partial cluster enrolment is permitted if credit has been applied for the other units in the cluster. All other requests for partial cluster enrolment will be denied unless written approval has been provided by the teaching team. Refrain from enrolling into subsequent clusters until written approval has been provided by the teaching team. SITHCCC034 Work effectively in a commercial kitchen requires the completion of 12 complete service periods. These service periods can be completed during on campus Restaurant services or during the students own work/volunteer service time within the industry. Pre-requisite unit/s apply to these elective units of competency. Pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be completed prior to the completion of SITHCCC029 Prepare stocks, sauces and soups; SITHCCC026 Prepare packaged food stuffs, SITHCCC034 Work effectively in a commercial kitchen. This will be reflected in the training/study plan.
SITHCCC034	Work effectively in a commercial kitchen	More Information	Training.gov Details
SITHCCC029	Prepare stocks, sauces and soups	More Information	Training.gov Details
SITHCCC026	Package prepared foodstuffs	More Information	Training.gov Details
Cluster 3 Students, please enroll into one full cluster at a time in the order outlined. Partial cluster enrolment is permitted if credit has been applied for the other units in the cluster. All other requests for partial cluster enrolment will be denied unless written approval has been provided by the teaching team. Refrain from enrolling into subsequent clusters until written approval has been provided by the teaching team.
SITXCOM007	Show social and cultural sensitivity	More Information	Training.gov Details
SITXFSA006	Participate in safe food handling practices	More Information	Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.

Sequence	Unit
1	SITXFSA005 - Use hygienic practices for food safety
2	SITXWHS005 - Participate in safe work practices
3	SITHCCC023 - Use food preparation equipment
4	SITHKOP009 - Clean kitchen premises and equipment
5	SITHCCC027 - Prepare dishes using basic methods of cookery
6	SITHCCC025 - Prepare and present sandwiches
7	SITXINV006 - Receive, store and maintain stock
8	SITHCCC028 - Prepare appetisers and salads
9	SITHCCC034 - Work effectively in a commercial kitchen
10	SITHCCC029 - Prepare stocks, sauces and soups
11	SITHCCC026 - Package prepared foodstuffs
12	SITXCOM007 - Show social and cultural sensitivity
13	SITXFSA006 - Participate in safe food handling practices

Start TAFE Now (STN) - ON CAMPUS

Duration

28 weeks part-time one day per week (8hr) Tuesday + 12 services (Wednesday or in industry). However, as it is competency based, it may be possible for learners to complete their training sooner if they have reached the required skill level.

Online self-paced study is required.

Study Modes

On-campus

Cluster 1 Pre-requisite units must be completed prior to completion of other relevant units of competency, this will be reflected in the training/study plan. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHCCC023 Use food preparation equipment, SITHCCC025 Prepare and present sandwiches, SITHCCC027 Prepare dishes using basic methods of cookery, SITHKOP009 Clean kitchen premises and equipment, SITXINV006 Receive, store and maintain stock.
SITXFSA005	Use hygienic practices for food safety	More Information	Training.gov Details
SITXWHS005	Participate in safe work practices	More Information	Training.gov Details
SITHCCC023	Use food preparation equipment	More Information	Training.gov Details
SITHKOP009	Clean kitchen premises and equipment	More Information	Training.gov Details
SITHCCC027	Prepare dishes using basic methods of cookery	More Information	Training.gov Details
SITXINV006	Receive, store and maintain stock	More Information	Training.gov Details
SITHCCC028	Prepare appetisers and salads	More Information	Training.gov Details
Cluster 2 SITHCCC034 Work effectively in a commercial kitchen requires the completion of 12 complete service periods. These service periods can be completed during on campus Restaurant services or during the students own work/volunteer service time within the industry. Pre-requisite unit/s apply to these units of competency. Pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be completed prior to the completion of SITHCCC029 Prepare stocks, sauces and soups; SITHCCC026 Prepare packaged food stuffs, SITHCCC034 Work effectively in a commercial kitchen. This will be reflected in the training/study plan.
SITHCCC034	Work effectively in a commercial kitchen	More Information	Training.gov Details
SITHCCC026	Package prepared foodstuffs	More Information	Training.gov Details
SITHCCC029	Prepare stocks, sauces and soups	More Information	Training.gov Details
Cluster 3
SITXCOM007	Show social and cultural sensitivity	More Information	Training.gov Details
SITXFSA006	Participate in safe food handling practices	More Information	Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.

Sequence	Unit
1	SITXFSA005 - Use hygienic practices for food safety
2	SITXWHS005 - Participate in safe work practices
3	SITHCCC023 - Use food preparation equipment
4	SITHKOP009 - Clean kitchen premises and equipment
5	SITHCCC027 - Prepare dishes using basic methods of cookery
7	SITXINV006 - Receive, store and maintain stock
8	SITHCCC028 - Prepare appetisers and salads
9	SITHCCC034 - Work effectively in a commercial kitchen
11	SITHCCC026 - Package prepared foodstuffs
12	SITXCOM007 - Show social and cultural sensitivity
13	SITXFSA006 - Participate in safe food handling practices
107	SITHCCC029 - Prepare stocks, sauces and soups

Trainees

Duration

52 weeks full-time or 104 weeks part-time (as per registered training contract). However, as it is competency based, it may be possible for learners to complete their training sooner if they have reached the required skill level and agreed workplace sign off.

Student must be within a Queensland registered traineeship.

Study Modes

Employer Based (VET Providers Only)

Core Pre-requisite units must be completed prior to completion of other relevant units of competency, this will be reflected in the training/study plan. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHCCC023 Use food preparation equipment. SITHCCC027 Prepare dishes using basic methods of cookery, SITHCCC034 Work effectively in a commercial kitchen, SITHKOP009 Clean kitchen premises and equipment, SITXINV006 Receive, store and maintain stock.
SITXFSA005	Use hygienic practices for food safety	More Information	Training.gov Details
SITXWHS005	Participate in safe work practices	More Information	Training.gov Details
SITHCCC023	Use food preparation equipment	More Information	Training.gov Details
SITHCCC027	Prepare dishes using basic methods of cookery	More Information	Training.gov Details
SITHCCC034	Work effectively in a commercial kitchen	More Information	Training.gov Details
SITXINV006	Receive, store and maintain stock	More Information	Training.gov Details
SITHKOP009	Clean kitchen premises and equipment	More Information	Training.gov Details
Elective Pre-requisite units apply to these elective units of competency. Pre-requisite unit/s must be completed prior to the completion of SITHCCC025 Prepare and present sandwiches; SITHCCC028 Prepare appetisers and salads; SITHCCC029 Prepare stocks, sauces and soups; SITHCCC026 Package prepared foodstuffs. This will be reflected in the training/study plan.
SITHCCC025	Prepare and present sandwiches	More Information	Training.gov Details
SITHCCC028	Prepare appetisers and salads	More Information	Training.gov Details
SITHCCC029	Prepare stocks, sauces and soups	More Information	Training.gov Details
SITHCCC026	Package prepared foodstuffs	More Information	Training.gov Details
SITXCOM007	Show social and cultural sensitivity	More Information	Training.gov Details
SITXFSA006	Participate in safe food handling practices	More Information	Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.

Sequence	Unit
1	SITXFSA005 - Use hygienic practices for food safety
2	SITXWHS005 - Participate in safe work practices
3	SITHCCC025 - Prepare and present sandwiches
4	SITHCCC023 - Use food preparation equipment
5	SITHCCC027 - Prepare dishes using basic methods of cookery
6	SITHCCC028 - Prepare appetisers and salads
7	SITHCCC029 - Prepare stocks, sauces and soups
8	SITHCCC026 - Package prepared foodstuffs
9	SITHCCC034 - Work effectively in a commercial kitchen
10	SITXINV006 - Receive, store and maintain stock
11	SITHKOP009 - Clean kitchen premises and equipment
12	SITXCOM007 - Show social and cultural sensitivity
13	SITXFSA006 - Participate in safe food handling practices

Start TAFE Now - Online with Vocational Placement

Duration

78 weeks part-time. However, as it is competency based, it may be possible for learners to complete their training sooner if they have reached the required skill level.

Online self-paced study is required along with placement in industry to for practical sign off including 12 kitchen service periods.

This program structure is suited to secondary school students to complete over Years 11 and 12.

Study Modes

Online

Cluster 1 - Year 11 Pre-requisite units must be completed prior to completion of other relevant units of competency; this will be reflected in the training/study plan. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHCCC023 Use food preparation equipment; SITHKOP009 Clean kitchen premises and equipment.
SITXFSA005	Use hygienic practices for food safety	More Information	Training.gov Details
SITXWHS005	Participate in safe work practices	More Information	Training.gov Details
SITHCCC023	Use food preparation equipment	More Information	Training.gov Details
SITHKOP009	Clean kitchen premises and equipment	More Information	Training.gov Details
Cluster 2 - Year 11 Pre-requisite unit/s apply to this cluster. Pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be completed prior to the completion of SITHCCC025 Prepare and present sandwiches; SITHCCC027 Prepare dishes using basic methods of cookery; SITXINV006 Receive, store and maintain stock. This will be reflected in the training/study plan.
SITHCCC027	Prepare dishes using basic methods of cookery	More Information	Training.gov Details
SITHCCC025	Prepare and present sandwiches	More Information	Training.gov Details
SITXINV006	Receive, store and maintain stock	More Information	Training.gov Details
Cluster 3 - Year 11 Pre-requisite unit/s apply to this cluster. Pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be completed prior to the completion of SITHCCC028 Prepare appetisers and salads; SITHCCC029 Prepare stocks, sauces and soups; SITHCCC026 Package prepared foodstuffs. This will be reflected in the training/study plan.
SITHCCC028	Prepare appetisers and salads	More Information	Training.gov Details
SITHCCC029	Prepare stocks, sauces and soups	More Information	Training.gov Details
SITHCCC026	Package prepared foodstuffs	More Information	Training.gov Details
Cluster 4 - Year 12 Pre-requisite unit/s apply to this cluster. Pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be completed prior to the completion of SITHCCC034 Work effectively in a commercial kitchen. This will be reflected in the training/study plan.
SITHCCC034	Work effectively in a commercial kitchen	More Information	Training.gov Details
SITXCOM007	Show social and cultural sensitivity	More Information	Training.gov Details
Cluster 5 - Year 12
SITXFSA006	Participate in safe food handling practices	More Information	Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.

Sequence	Unit
1	SITXFSA005 - Use hygienic practices for food safety
2	SITXWHS005 - Participate in safe work practices
3	SITHCCC023 - Use food preparation equipment
4	SITHKOP009 - Clean kitchen premises and equipment
5	SITHCCC027 - Prepare dishes using basic methods of cookery
6	SITHCCC025 - Prepare and present sandwiches
7	SITXINV006 - Receive, store and maintain stock
8	SITHCCC028 - Prepare appetisers and salads
9	SITHCCC029 - Prepare stocks, sauces and soups
10	SITHCCC026 - Package prepared foodstuffs
11	SITHCCC034 - Work effectively in a commercial kitchen
12	SITXCOM007 - Show social and cultural sensitivity
13	SITXFSA006 - Participate in safe food handling practices

ONLINE WITH VOCATIONAL PLACEMENT

Duration

52 weeks online with vocational placement in industry.

As a requirement for practical assessment and 12 required services, students will need to be working in a suitable commercial cookery business, as a paid employee or volunteer.

Study Modes

Online

Cluster 1 Students, please enroll into one full cluster at a time in the order outlined. Partial cluster enrolment is permitted if credit has been applied for the other units in the cluster. All other requests for partial cluster enrolment will be denied unless written approval has been provided by the teaching team. Refrain from enrolling into subsequent clusters until written approval has been provided by the teaching team. Pre-requisite units must be completed prior to completion of other relevant units of competency, this will be reflected in the training/study plan. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHCCC023 use food preparation equipment. SITHKOP009 Clean kitchen premises and equipment.
SITXFSA005	Use hygienic practices for food safety	More Information	Training.gov Details
SITXWHS005	Participate in safe work practices	More Information	Training.gov Details
SITHCCC023	Use food preparation equipment	More Information	Training.gov Details
SITHKOP009	Clean kitchen premises and equipment	More Information	Training.gov Details
Cluster 2 Students, please enroll into one full cluster at a time in the order outlined. Partial cluster enrolment is permitted if credit has been applied for the other units in the cluster. All other requests for partial cluster enrolment will be denied unless written approval has been provided by the teaching team. Refrain from enrolling into subsequent clusters until written approval has been provided by the teaching team. SITHCCC034 Work effectively in a commercial kitchen requires the completion of 12 complete service periods. These service periods can be completed during the students own work/volunteer service time within the industry. Pre-requisite unit/s apply to this cluster. Pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be completed prior to the completion of SITHCCC025 Prepare and present sandwiches; SITHCCC027 Prepare dishes using basic methods of cookery; SITHCCC034 Work effectively in a commercial kitchen. This will be reflected in the training/study plan.
SITHCCC027	Prepare dishes using basic methods of cookery	More Information	Training.gov Details
SITHCCC025	Prepare and present sandwiches	More Information	Training.gov Details
SITXINV006	Receive, store and maintain stock	More Information	Training.gov Details
SITHCCC034	Work effectively in a commercial kitchen	More Information	Training.gov Details
Cluster 3 Students, please enroll into one full cluster at a time in the order outlined. Partial cluster enrolment is permitted if credit has been applied for the other units in the cluster. All other requests for partial cluster enrolment will be denied unless written approval has been provided by the teaching team. Refrain from enrolling into subsequent clusters until written approval has been provided by the teaching team. Pre-requisite unit/s apply to this cluster. Pre-requisite unit, SITXFSA005 Use hygienic practices for food safety must be completed prior to the completion of SITHCCC026 Package prepared food stuffs; SITHCCC028 Prepare appetisers and salads; SITHCCC029 Prepare stocks, sauces and soups. This will be reflected in the training/study plan.
SITHCCC028	Prepare appetisers and salads	More Information	Training.gov Details
SITHCCC029	Prepare stocks, sauces and soups	More Information	Training.gov Details
SITHCCC026	Package prepared foodstuffs	More Information	Training.gov Details
Cluster 4 Students, please enroll into one full cluster at a time in the order outlined. Partial cluster enrolment is permitted if credit has been applied for the other units in the cluster. All other requests for partial cluster enrolment will be denied unless written approval has been provided by the teaching team. Refrain from enrolling into subsequent clusters until written approval has been provided by the teaching team.
SITXCOM007	Show social and cultural sensitivity	More Information	Training.gov Details
SITXFSA006	Participate in safe food handling practices	More Information	Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.

Sequence	Unit
1	SITXFSA005 - Use hygienic practices for food safety
2	SITXWHS005 - Participate in safe work practices
3	SITHCCC023 - Use food preparation equipment
4	SITHKOP009 - Clean kitchen premises and equipment
5	SITHCCC027 - Prepare dishes using basic methods of cookery
6	SITHCCC025 - Prepare and present sandwiches
7	SITXINV006 - Receive, store and maintain stock
8	SITHCCC034 - Work effectively in a commercial kitchen
9	SITHCCC028 - Prepare appetisers and salads
10	SITHCCC029 - Prepare stocks, sauces and soups
11	SITHCCC026 - Package prepared foodstuffs
12	SITXCOM007 - Show social and cultural sensitivity
13	SITXFSA006 - Participate in safe food handling practices

RPL Structure

Duration

RPL Only

The time to complete this qualification via RPL is dependent on the timely supply of suitable RPL evidence by the candidate. Generally, RPL may take a duration between 3 and 6 months.

Study Modes

RPL/RCC/Credit

RPL Units Pre-requisite units apply to core and elective units of competency. Pre-requisite unit/s must be completed prior to the completion of SITHCCC023, SITHCCC027, SITHCCC034, SITHKOP009, SITXINV006, SITHCCC025; SITHCCC028; SITHCCC029; SITHCCC026. This will be reflected in the training/study plan.
SITHCCC023	Use food preparation equipment	More Information	Training.gov Details
SITHKOP009	Clean kitchen premises and equipment	More Information	Training.gov Details
SITHCCC034	Work effectively in a commercial kitchen	More Information	Training.gov Details
SITXFSA005	Use hygienic practices for food safety	More Information	Training.gov Details
SITXINV006	Receive, store and maintain stock	More Information	Training.gov Details
SITXWHS005	Participate in safe work practices	More Information	Training.gov Details
SITXFSA006	Participate in safe food handling practices	More Information	Training.gov Details
SITHCCC029	Prepare stocks, sauces and soups	More Information	Training.gov Details
SITHCCC028	Prepare appetisers and salads	More Information	Training.gov Details
SITHCCC025	Prepare and present sandwiches	More Information	Training.gov Details
SITXCOM007	Show social and cultural sensitivity	More Information	Training.gov Details
SITHCCC026	Package prepared foodstuffs	More Information	Training.gov Details
SITHCCC027	Prepare dishes using basic methods of cookery	More Information	Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.

Unit Code	Unit Name
SITHCCC023	Use food preparation equipment
SITHKOP009	Clean kitchen premises and equipment
SITHCCC034	Work effectively in a commercial kitchen
SITXFSA005	Use hygienic practices for food safety
SITXINV006	Receive, store and maintain stock
SITXWHS005	Participate in safe work practices
SITXFSA006	Participate in safe food handling practices
SITHCCC029	Prepare stocks, sauces and soups
SITHCCC028	Prepare appetisers and salads
SITHCCC025	Prepare and present sandwiches
SITXCOM007	Show social and cultural sensitivity
SITHCCC026	Package prepared foodstuffs
SITHCCC027	Prepare dishes using basic methods of cookery

Course Assessment Information

RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.

Assessment Types
Written/Electronic Assessment
Practical Task
Third Party Verification
RPL

Course Learning Outcomes

Course Learning Outcomes

Where and when can I start?

Please view the more details information for any additional information related to this course.

Domestic 2024 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time

March: Full Time/Part Time

July: Full Time/Part Time

August: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time

March: Full Time/Part Time

July: Full Time/Part Time

August: Full Time/Part Time

Start TAFE Now (STN) - ON CAMPUS

There are currently no intakes scheduled for this course structure.

Trainees

There are currently no intakes scheduled for this course structure.

Start TAFE Now - Online with Vocational Placement

There are currently no intakes scheduled for this course structure.

ONLINE WITH VOCATIONAL PLACEMENT

There are currently no intakes scheduled for this course structure.

RPL Structure

There are currently no intakes scheduled for this course structure.

Domestic 2025 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time

Start TAFE Now (STN) - ON CAMPUS

There are currently no intakes scheduled for this course structure.

Trainees

There are currently no intakes scheduled for this course structure.

Start TAFE Now - Online with Vocational Placement

There are currently no intakes scheduled for this course structure.

ONLINE WITH VOCATIONAL PLACEMENT

There are currently no intakes scheduled for this course structure.

RPL Structure

There are currently no intakes scheduled for this course structure.

Domestic 2026 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time

Start TAFE Now (STN) - ON CAMPUS

On-campus

Mackay City

February: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time

Trainees

There are currently no intakes scheduled for this course structure.

Start TAFE Now - Online with Vocational Placement

There are currently no intakes scheduled for this course structure.

ONLINE WITH VOCATIONAL PLACEMENT

There are currently no intakes scheduled for this course structure.

RPL Structure

There are currently no intakes scheduled for this course structure.

For individual class days and times for each intake please check the TAFE Timetable

The availabilities shown above are for the current and future years. To view any historic availabilities please press "Show Historic Availabilities" below:

Show Historic Availabilities

More Details

No additional details have been provided.

Handbook. Menu

SIT20421 - Certificate II in Cookery

Course Summary

Requirements - To Be Eligible

Vocational Placement and Work Integrated Learning

Course Details

Admission Codes

Student Outcomes, Career Opportunities and Occupations

Delivery Agreement

Unit Sequence

Unit Sequence

Unit Sequence

Unit Sequence

Unit Sequence

Unit Sequence

Course Assessment Information

Domestic 2024 Availabilities

On Campus

Mackay City

Rockhampton City

Start TAFE Now (STN) - ON CAMPUS

Trainees

Start TAFE Now - Online with Vocational Placement

ONLINE WITH VOCATIONAL PLACEMENT

RPL Structure

Domestic 2025 Availabilities

On Campus

Mackay City

Rockhampton City

Start TAFE Now (STN) - ON CAMPUS

Trainees

Start TAFE Now - Online with Vocational Placement

ONLINE WITH VOCATIONAL PLACEMENT

RPL Structure

Domestic 2026 Availabilities

On Campus

Mackay City

Rockhampton City

Start TAFE Now (STN) - ON CAMPUS

Mackay City

Rockhampton City

Trainees

Start TAFE Now - Online with Vocational Placement

ONLINE WITH VOCATIONAL PLACEMENT

RPL Structure