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.
For your application to be considered, you must meet the following entry requirements.
Entry RequirementsCQUniversity 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.
Commencing Start TAFE Now students must be in Year 11.
DURING YOUR STUDY:
What to wear:
or
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.
Any students undertaking the online delivery MUST be working within industry (paid or voluntary) for their practical assessment sign off and required 12 service periods. 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. CQUniversity will arrange the necessary vocational placement agreements; however, it is the responsibility of prospective students to identify a local business or organisation who will support and host them for the duration of the placement period.
Important information relating to online student Vocational Placement will be documented in the Vocational Placement Host Employer Pack.
Course Type | Qualification | ||||||||||||
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Student Availability |
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Fees |
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Application Mode |
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How to Apply | Please Enquire or Apply Now | ||||||||||||
Study Area |
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Skill Area |
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AQF Level | Level 2: Certificate II |
Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
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International Students CRICOS Codes |
Not Applicable |
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.
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)
Study Mode Definitions
*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.
33 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.
Cluster 1 Students, please enroll into one full cluster at a time in the order outlined. 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 |
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SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
Cluster 2 Students, please enroll into one full cluster at a time in the order outlined. Pre-requisite unit/s apply to these elective units of competency. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHKOP009 Clean kitchen premises and equipment, SITHCCC029 Prepare stocks, sauces and soups. This will be reflected in the training/study plan. |
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SITHCCC028 | Prepare appetisers and salads | More Information | Training.gov Details | |
SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
Cluster 3 Students, please enroll into one full cluster at a time in the order outlined. 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. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHCCC034 Work effectively in a commercial kitchen, SITHCCC026 Prepare packaged foodstuffs, SITXINV006 Receive,s tore and maintain stock. |
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SITHCCC034 | Work effectively in a commercial kitchen | More Information | Training.gov Details | |
SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
Cluster 4 | ||||
SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITXFSA005 - Use hygienic practices for food safety |
2 | SITHCCC023 - Use food preparation equipment |
3 | SITHCCC025 - Prepare and present sandwiches |
4 | SITXWHS005 - Participate in safe work practices |
5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
6 | SITHCCC028 - Prepare appetisers and salads |
7 | SITHKOP009 - Clean kitchen premises and equipment |
8 | SITHCCC029 - Prepare stocks, sauces and soups |
9 | SITHCCC034 - Work effectively in a commercial kitchen |
10 | SITHCCC026 - Package prepared foodstuffs |
11 | SITXINV006 - Receive, store and maintain stock |
12 | SITXFSA006 - Participate in safe food handling practices |
13 | SITXCOM007 - Show social and cultural sensitivity |
33 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.
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. |
||||
---|---|---|---|---|
SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
Cluster 2 Pre-requisite unit/s apply to these units of competency. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of, SITHKOP009 Clean kitchen premises and equipment, 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 | |
SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
Cluster 3 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. e.g. SITXFSA005 Use hygienic practices for food safety must be completed prior to completion of SITHCCC026 Prepare packaged food stuffs, SITHCCC034 Work effectively in a commercial kitchen, SITXINV006 Receive, store and maintain stock. |
||||
SITHCCC034 | Work effectively in a commercial kitchen | More Information | Training.gov Details | |
SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
Cluster 4 | ||||
SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITXFSA005 - Use hygienic practices for food safety |
2 | SITHCCC023 - Use food preparation equipment |
3 | SITHCCC025 - Prepare and present sandwiches |
4 | SITXWHS005 - Participate in safe work practices |
5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
6 | SITHCCC028 - Prepare appetisers and salads |
7 | SITHKOP009 - Clean kitchen premises and equipment |
8 | SITHCCC029 - Prepare stocks, sauces and soups |
9 | SITHCCC034 - Work effectively in a commercial kitchen |
10 | SITHCCC026 - Package prepared foodstuffs |
11 | SITXINV006 - Receive, store and maintain stock |
12 | SITXFSA006 - Participate in safe food handling practices |
13 | SITXCOM007 - Show social and cultural sensitivity |
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.
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 | |
SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
SITHCCC027 | Prepare dishes using basic methods of cookery | 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 | |
SITXINV006 | Receive, store and maintain stock | 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 | |
SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITXFSA005 - Use hygienic practices for food safety |
2 | SITHCCC023 - Use food preparation equipment |
3 | SITHCCC025 - Prepare and present sandwiches |
4 | SITXWHS005 - Participate in safe work practices |
5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
6 | SITHCCC028 - Prepare appetisers and salads |
7 | SITHKOP009 - Clean kitchen premises and equipment |
8 | SITHCCC029 - Prepare stocks, sauces and soups |
9 | SITHCCC034 - Work effectively in a commercial kitchen |
10 | SITHCCC026 - Package prepared foodstuffs |
11 | SITXINV006 - Receive, store and maintain stock |
12 | SITXFSA006 - Participate in safe food handling practices |
13 | SITXCOM007 - Show social and cultural sensitivity |
52 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.
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. |
||||
---|---|---|---|---|
SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
Cluster 2 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; SITHKOP009 Clean kitchen premises and equipment.; ; 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 | |
SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
Cluster 3 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; SITXINV006 Receive, store and maintain stock.; SITHCCC026 Package prepared foodstuffs. 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 | |
SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
Cluster 4 | ||||
SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITXFSA005 - Use hygienic practices for food safety |
2 | SITHCCC023 - Use food preparation equipment |
3 | SITHCCC025 - Prepare and present sandwiches |
4 | SITXWHS005 - Participate in safe work practices |
5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
6 | SITHCCC028 - Prepare appetisers and salads |
7 | SITHKOP009 - Clean kitchen premises and equipment |
8 | SITHCCC029 - Prepare stocks, sauces and soups |
9 | SITHCCC034 - Work effectively in a commercial kitchen |
10 | SITHCCC026 - Package prepared foodstuffs |
11 | SITXINV006 - Receive, store and maintain stock |
12 | SITXFSA006 - Participate in safe food handling practices |
13 | SITXCOM007 - Show social and cultural sensitivity |
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.
Cluster 1 Students, please enroll into one full cluster at a time in the order outlined. 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 |
||||
---|---|---|---|---|
SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
SITHCCC025 | Prepare and present sandwiches | More Information | Training.gov Details | |
SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
Cluster 2 Students, please enroll into one full cluster at a time in the order outlined. 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 ;; SITHKOP009 Clean kitchen premises and equipment; 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 | |
SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
Cluster 3 Students, please enroll into one full cluster at a time in the order outlined. 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 SITHCCC026 Package prepared food stuffs; SITHCCC034 Work effectively in a commercial kitchen; SITXINV006 Receive, store and maintain stock. 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 | |
SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
Cluster 4
|
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SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITXCOM007 | Show social and cultural sensitivity | More Information | Training.gov Details |
Sequence | Unit |
---|---|
1 | SITXFSA005 - Use hygienic practices for food safety |
2 | SITHCCC023 - Use food preparation equipment |
3 | SITHCCC025 - Prepare and present sandwiches |
4 | SITXWHS005 - Participate in safe work practices |
5 | SITHCCC027 - Prepare dishes using basic methods of cookery |
6 | SITHCCC028 - Prepare appetisers and salads |
7 | SITHKOP009 - Clean kitchen premises and equipment |
8 | SITHCCC029 - Prepare stocks, sauces and soups |
9 | SITHCCC034 - Work effectively in a commercial kitchen |
10 | SITHCCC026 - Package prepared foodstuffs |
11 | SITXINV006 - Receive, store and maintain stock |
12 | SITXFSA006 - Participate in safe food handling practices |
13 | SITXCOM007 - Show social and cultural sensitivity |
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.
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.
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SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
SITHCCC027 | Prepare dishes using basic methods of cookery | 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 | |
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 | |
SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
SITXWHS005 | Participate in safe work practices | More Information | Training.gov Details | |
SITXINV006 | Receive, store and maintain stock | More Information | Training.gov Details | |
SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
SITHCCC034 | Work effectively in a commercial kitchen | More Information | Training.gov Details | |
SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details |
Unit Code | Unit Name |
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SITHCCC023 | Use food preparation equipment |
SITHCCC027 | Prepare dishes using basic methods of cookery |
SITHCCC026 | Package prepared foodstuffs |
SITXCOM007 | Show social and cultural sensitivity |
SITHCCC025 | Prepare and present sandwiches |
SITHCCC028 | Prepare appetisers and salads |
SITHCCC029 | Prepare stocks, sauces and soups |
SITXFSA006 | Participate in safe food handling practices |
SITXWHS005 | Participate in safe work practices |
SITXINV006 | Receive, store and maintain stock |
SITXFSA005 | Use hygienic practices for food safety |
SITHCCC034 | Work effectively in a commercial kitchen |
SITHKOP009 | Clean kitchen premises and equipment |
Assessment Types |
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Written/Electronic Assessment |
Practical Task |
Third Party Verification |
RPL |
Other |