Future Course Details

Please note that the information shown below is for a future version of the course. This content is relevant from the 1st of January, 2025.

Previous Version Version Effective: 1st of January, 2025
Version Effective: 1st of January, 2025
Previous Version

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.

Entry Requirements

There are no qualification entry requirements, however 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.

 

ADDITIONAL STUDY REQUIREMENTS

  • Students require access to a computer with internet
  • 12 kitchen service periods are required for this qualification, where students cannot complete all 12 services within the CQ University Training Kitchens, they will be required to complete in industry 

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

Course Details

Course Type Qualification
Student Availability
  • Domestic
Fees
Full Fee $4,004.00 (2024)
$4,147.00 (2025)
Subsidised Full Fee $1,924.00 (2024)
$1,976.00 (2025)
Subsidised Concession Fee $1,391.00 (2024)
$1,443.00 (2025)
Fee for service per unit $308.00 (2024)
$319.00 (2025)
Fee for service (International) $7,241.00 (2024)
Fee for service per unit (International) $557.00 (2024)
Subsidised full fee per unit $148.00 (2024)
$152.00 (2025)
RPL Fee for service per Unit $154.00 (2024)
$240.00 (2025)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Now
Study Area
  • Hospitality and Beauty
Skill Area
  • Cookery
AQF Level Level 2: Certificate II

Admission Codes

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

Student Outcomes, Career Opportunities and Occupations

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 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:

  1. Complete 7 core units
  2. 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

24 weeks full-time one day per week (8hr) Monday + services on Wednesdays or 12 services in industry

  • On-campus
Core

Pre-requisite units must be completed prior to commencement of other relevant units of competency, this will be reflected in the training/study plan. 

e.g. SITXFSA005 must be completed prior to commencement of SITHCCC023. SITHCCC027, SITHCCC034, SITHKOP009, SITXINV006.
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 units must be completed prior to the commencement of other units of competency. This will be reflected in the training/study plan.
SITHCCC025 Prepare and present sandwiches More Information Training.gov Details
SITHCCC028 Prepare appetisers and salads More Information Training.gov Details
SITHCCC029 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC026 Package prepared foodstuffs More Information Training.gov Details
SITXCOM007 Show social and cultural sensitivity More Information Training.gov Details
SITXFSA006 Participate in safe food handling practices More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXFSA005 - Use hygienic practices for food safety
2 SITXWHS005 - Participate in safe work practices
3 SITHCCC025 - Prepare and present sandwiches
4 SITHCCC023 - Use food preparation equipment
5 SITHCCC027 - Prepare dishes using basic methods of cookery
6 SITHCCC028 - Prepare appetisers and salads
7 SITHCCC029 - Prepare stocks, sauces and soups
8 SITHCCC026 - Package prepared foodstuffs
9 SITHCCC034 - Work effectively in a commercial kitchen
10 SITXINV006 - Receive, store and maintain stock
11 SITHKOP009 - Clean kitchen premises and equipment
12 SITXCOM007 - Show social and cultural sensitivity
13 SITXFSA006 - Participate in safe food handling practices


Start TAFE Now (STN)

24 weeks full-time one day per week (8hr) Monday + services on Wednesdays or 12 services in industry

  • Mixed Mode
Core

Pre-requisite units must be completed prior to commencement of other relevant units of competency, this will be reflected in the training/study plan. 

e.g. SITXFSA005 must be completed prior to commencement of SITHCCC023. SITHCCC027, SITHCCC034, SITHKOP009, SITXINV006.
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 units must be completed prior to the commencement of other units of competency. This will be reflected in the training/study plan.
SITHCCC025 Prepare and present sandwiches More Information Training.gov Details
SITHCCC028 Prepare appetisers and salads More Information Training.gov Details
SITHCCC029 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC026 Package prepared foodstuffs More Information Training.gov Details
SITXCOM007 Show social and cultural sensitivity More Information Training.gov Details
SITXFSA006 Participate in safe food handling practices More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXFSA005 - Use hygienic practices for food safety
2 SITXWHS005 - Participate in safe work practices
3 SITHCCC025 - Prepare and present sandwiches
4 SITHCCC023 - Use food preparation equipment
5 SITHCCC027 - Prepare dishes using basic methods of cookery
6 SITHCCC028 - Prepare appetisers and salads
7 SITHCCC029 - Prepare stocks, sauces and soups
8 SITHCCC026 - Package prepared foodstuffs
9 SITHCCC034 - Work effectively in a commercial kitchen
10 SITXINV006 - Receive, store and maintain stock
11 SITHKOP009 - Clean kitchen premises and equipment
12 SITXCOM007 - Show social and cultural sensitivity
13 SITXFSA006 - Participate in safe food handling practices


Traineeship

24 weeks full-time or 48 weeks part-time.

Student must be within a Queensland registered traineeship. 

  • On-campus
  • Employer Based (VET Providers Only)
Core

Pre-requisite units must be completed prior to commencement of other relevant units of competency, this will be reflected in the training/study plan. 

e.g. SITXFSA005 must be completed prior to commencement of SITHCCC023. SITHCCC027, SITHCCC034, SITHKOP009, SITXINV006.
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 units must be completed prior to the commencement of other units of competency. This will be reflected in the training/study plan.
SITHCCC025 Prepare and present sandwiches More Information Training.gov Details
SITHCCC028 Prepare appetisers and salads More Information Training.gov Details
SITHCCC029 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC026 Package prepared foodstuffs More Information Training.gov Details
SITXCOM007 Show social and cultural sensitivity More Information Training.gov Details
SITXFSA006 Participate in safe food handling practices More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXFSA005 - Use hygienic practices for food safety
2 SITXWHS005 - Participate in safe work practices
3 SITHCCC025 - Prepare and present sandwiches
4 SITHCCC023 - Use food preparation equipment
5 SITHCCC027 - Prepare dishes using basic methods of cookery
6 SITHCCC028 - Prepare appetisers and salads
7 SITHCCC029 - Prepare stocks, sauces and soups
8 SITHCCC026 - Package prepared foodstuffs
9 SITHCCC034 - Work effectively in a commercial kitchen
10 SITXINV006 - Receive, store and maintain stock
11 SITHKOP009 - Clean kitchen premises and equipment
12 SITXCOM007 - Show social and cultural sensitivity
13 SITXFSA006 - Participate in safe food handling practices


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
SITHCCC034 Work effectively in a commercial kitchen 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
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
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
SITHCCC034 Work effectively in a commercial kitchen
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
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.
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

Traineeship

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.