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CQUni Handbook
Previous Version
Version Effective: 1st of September, 2025
SIT20421 - Certificate II in Cookery
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 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:
- Any students undertaking the Online delivery MUST be working within industry (paid or voluntary) or undertaking vocational placement 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.
- Although not mandatory, campus students may find it beneficial to be working in the hospitality industry to obtain a number of the required 12 services
- Students must have access to a computer with internet and have basic computer skills
- 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
or
- 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.
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 Details
| Course Type | Qualification | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |
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
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.
- On-campus
|
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 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. |
||||
| 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. |
||||
| 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 | |
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.
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 | 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 |
Start TAFE Now (STN) - ON CAMPUS
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.
- 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. |
||||
|---|---|---|---|---|
| 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 | |
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.
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 | 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 |
Trainees
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.
- 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 | |
| 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 | |
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.
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 | 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 |
Start TAFE Now - Online
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.
- Online
|
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 | |
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.
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 | 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 |
ONLINE
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.
- Online
|
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
|
||||
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITXCOM007 | Show social and cultural sensitivity | 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.
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 | 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 Structure
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/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 | |
| 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 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 |
| 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 |
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.
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 |
| Other |
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
There are currently no intakes scheduled for this course structure.
ONLINE
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
There are currently no intakes scheduled for this course structure.
ONLINE
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
March: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
March: 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
There are currently no intakes scheduled for this course structure.
ONLINE
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 located here
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
Show Historic Availabilities
More Details
No additional details have been provided.