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CQUni Handbook
Course History
Please note that the information shown below is for an obsolete version of the course. Please select the 'Next Version' button to view more relevant dataSIT20421 - 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.
Entry Requirements
CQUniversity requires completion of bksb (Basic Key Skills Builder) online literacy and numeracy assessment prior to enrolment, unless the student has completed an equal or higher-level course.
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 |
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Student Outcomes, Career Opportunities and Occupations
This qualification 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 Training Services Agreement ie. Longreach State High School.
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
6 months full-time
- On-campus
| Core | ||||
|---|---|---|---|---|
| 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 | |
| SITHKOP009 | Clean kitchen premises and equipment | 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 | |
| Elective | ||||
| 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 | |
| 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.
Units with the same sequence number should be enrolled into at the same time.
| Sequence | Unit |
|---|---|
| 1 | SITHCCC023 - Use food preparation equipment |
| 1 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC034 - Work effectively in a commercial kitchen |
| 1 | SITHKOP009 - Clean kitchen premises and equipment |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITXINV006 - Receive, store and maintain stock |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITHCCC029 - Prepare stocks, sauces and soups |
| 1 | SITHCCC028 - Prepare appetisers and salads |
| 1 | SITHCCC025 - Prepare and present sandwiches |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | SITHCCC026 - Package prepared foodstuffs |
| 1 | SITXFSA006 - Participate in safe food handling practices |
Start TAFE Now (STN)
12 months part-time
- On-campus
| Core | ||||
|---|---|---|---|---|
| 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 | |
| SITHKOP009 | Clean kitchen premises and equipment | 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 | |
| Elective | ||||
| 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 | |
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 | SITHCCC023 - Use food preparation equipment |
| 1 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC034 - Work effectively in a commercial kitchen |
| 1 | SITHKOP009 - Clean kitchen premises and equipment |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITXINV006 - Receive, store and maintain stock |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITXFSA006 - Participate in safe food handling practices |
| 1 | SITHCCC029 - Prepare stocks, sauces and soups |
| 1 | SITHCCC028 - Prepare appetisers and salads |
| 1 | SITHCCC025 - Prepare and present sandwiches |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | SITHCCC026 - Package prepared foodstuffs |
International
26 weeks
- On-campus
| Core | ||||
|---|---|---|---|---|
| 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 | |
| SITHKOP009 | Clean kitchen premises and equipment | 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 | |
| SITHCCC023 | Use food preparation equipment | More Information | Training.gov Details | |
| Elective | ||||
| 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 | |
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 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC034 - Work effectively in a commercial kitchen |
| 1 | SITHKOP009 - Clean kitchen premises and equipment |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITXINV006 - Receive, store and maintain stock |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITHCCC023 - Use food preparation equipment |
| 1 | SITXFSA006 - Participate in safe food handling practices |
| 1 | SITHCCC029 - Prepare stocks, sauces and soups |
| 1 | SITHCCC028 - Prepare appetisers and salads |
| 1 | SITHCCC025 - Prepare and present sandwiches |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | SITHCCC026 - Package prepared foodstuffs |
Apprenticeships and traineeships
6 months full-time or 12 months part-time
- On-campus
| Core | ||||
|---|---|---|---|---|
| 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 | |
| SITHKOP009 | Clean kitchen premises and equipment | 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 | |
| Elective | ||||
| SITXFSA006 | Participate in safe food handling practices | More Information | Training.gov Details | |
| SITHCCC029 | Prepare stocks, sauces and soups | 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 | |
| SITHCCC028 | Prepare appetisers and salads | 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 | SITHCCC023 - Use food preparation equipment |
| 1 | SITHCCC027 - Prepare dishes using basic methods of cookery |
| 1 | SITHCCC034 - Work effectively in a commercial kitchen |
| 1 | SITHKOP009 - Clean kitchen premises and equipment |
| 1 | SITXFSA005 - Use hygienic practices for food safety |
| 1 | SITXINV006 - Receive, store and maintain stock |
| 1 | SITXWHS005 - Participate in safe work practices |
| 1 | SITXFSA006 - Participate in safe food handling practices |
| 1 | SITHCCC029 - Prepare stocks, sauces and soups |
| 1 | SITHCCC025 - Prepare and present sandwiches |
| 1 | SITXCOM007 - Show social and cultural sensitivity |
| 1 | SITHCCC026 - Package prepared foodstuffs |
| 1 | SITHCCC028 - Prepare appetisers and salads |
RPL Structure
RPL Only
- RPL/RCC/Credit
| RPL Units | ||||
|---|---|---|---|---|
| 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 | |
| SITHKOP009 | Clean kitchen premises and equipment | 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 | |
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 |
| SITHCCC034 | Work effectively in a commercial kitchen |
| SITHKOP009 | Clean kitchen premises and equipment |
| 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 |
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 |
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
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
International
There are currently no intakes scheduled for this course structure.
Apprenticeships and traineeships
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
More Details
No additional details have been provided.