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.
Language Literacy Numeracy and Digital LiteracyTo help us understand how best to support you, you’ll need to complete the BKSB (Basic Key Skills Builder) online literacy, numeracy and digital literacy assessments to progress your application. Alternatively, completion of an equal or higher level course may exempt you from this testing.
Entry RequirementsCommencing Start TAFE Now students must be in either Year 10 (and 15 years of age before commencement date) or Year 11.
Start TAFE Now students must supply a completed and signed Start Now Authorisation form
Requirements - During Your Study
While not needed to apply, you'll need to meet the following requirements throughout your studies.
PPE and Resource RequirementsStudents require access to a computer with internet.
Students must wear appropriate clothing and Personal Protective Equipment (PPE) while in kitchens, restaurants and training areas. PPE is required to help keep students safe in practical learning environments.
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
Students enrolled in SIT20421 Certificate II in Cookery must possess the physical, cognitive, communication, behavioural, and sensory abilities necessary to safely participate in commercial kitchen activities, maintain food safety and hygiene standards, work effectively within a team, follow instructions, and complete practical and theoretical assessment requirements.
Other Requirements12 kitchen service periods are required for this qualification.
Please note, on campus based delivery requires minimum student numbers to be met prior to course commencement.
Course Details
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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 |
Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
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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)
- 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.
This course is available to study over 36 weeks part-time with students participating in on-campus training one day per week. On-campus training occurs on Tuesdays for a period of 8 hours, for 12 service periods (students may opt to undertake service periods in industry where applicable). This course is competency based, so it may be possible for learners to complete their training sooner if they have reached the required skill level.
The Certificate II in Cookery has been designed to combine hands-on practical training with industry-relevant knowledge to help students build the foundational skills required for a career in the hospitality industry. Training is delivered through a blend of classroom learning, online theory via our learning platform Moodle, and practical hands-on activities. Students will develop their cookery skills in CQUniversity’s commercial training kitchens under the guidance of industry experienced teachers.
Students will gain real-world experience in preparing and presenting a variety of food items, operating kitchen equipment, maintaining food safety and hygiene standards, managing stock, and working effectively within a kitchen team. Practical training and assessment activities are designed to simulate authentic real-world hospitality working environments, ensuring graduates develop job-ready skills that can be transferred across a range of hospitality and food service roles.
- On-campus
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Group 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, SITHKOP009 Clean kitchen premises and equipment, SITXINV006 Receive, store and maintain stock. |
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|---|---|---|---|---|
| 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 | |
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Group 2 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. 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. |
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| 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 | |
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Group 3 Students, please enroll into one full cluster at a time in the order outlined. |
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| 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
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 |
This course is available to study over 36 weeks part-time with students participating in on-campus training one day per week. On-campus training occurs on Tuesdays for a period of 8 hours, for 12 service periods (students may opt to undertake service periods in industry where applicable). This course is competency based, so it may be possible for learners to complete their training sooner if they have reached the required skill level.
The Certificate II in Cookery has been designed to combine hands-on practical training with industry-relevant knowledge to help students build the foundational skills required for a career in the hospitality industry. Training is delivered through a blend of classroom learning, online theory via our learning platform Moodle, and practical hands-on activities. Students will develop their cookery skills in CQUniversity’s commercial training kitchens under the guidance of industry experienced teachers.
Students will gain real-world experience in preparing and presenting a variety of food items, operating kitchen equipment, maintaining food safety and hygiene standards, managing stock, and working effectively within a kitchen team. Practical training and assessment activities are designed to simulate authentic real-world hospitality working environments, ensuring graduates develop job-ready skills that can be transferred across a range of hospitality and food service roles
- On-campus
|
Group 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 | |
| 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 | |
|
Group 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 | |
| SITHCCC029 | Prepare stocks, sauces and soups | More Information | Training.gov Details | |
| SITHCCC026 | Package prepared foodstuffs | More Information | Training.gov Details | |
| Group 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
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 |
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)
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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
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 |
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
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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.
|
||||
|---|---|---|---|---|
| SITXFSA005 | Use hygienic practices for food safety | More Information | Training.gov Details | |
| SITHKOP009 | Clean kitchen premises and equipment | More Information | Training.gov Details | |
| SITHCCC023 | Use food preparation equipment | 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 | |
| SITHCCC034 | Work effectively in a commercial kitchen | More Information | Training.gov Details | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | More Information | Training.gov Details | |
Unit Sequence
| Unit Code | Unit Name |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITHKOP009 | Clean kitchen premises and equipment |
| SITHCCC023 | Use food preparation equipment |
| 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 |
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHCCC027 | Prepare dishes using basic methods of cookery |
Course Assessment Information
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 |
Domestic 2024 Availabilities
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
Trainees
RPL Structure
Domestic 2025 Availabilities
On Campus
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
Start TAFE Now (STN) - ON CAMPUS
Trainees
RPL Structure
Domestic 2026 Availabilities
On Campus
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
Start TAFE Now (STN) - ON CAMPUS
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
Trainees
RPL Structure
Domestic 2027 Availabilities
On Campus
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
Start TAFE Now (STN) - ON CAMPUS
Mackay City
February: Full Time/Part Time
Rockhampton City
February: Full Time/Part Time
Trainees
RPL Structure
Show Historic Availabilities