Introduction
Interested in cooking and looking to build your skills in the kitchen?
Our nationally recognised SIT20421 Certificate II in Cookery provides a practical introduction to working in a commercial kitchen. You’ll develop essential skills in food preparation, basic cooking techniques, food safety and hygiene, while learning how to use kitchen equipment safely and effectively.
Through hands-on learning, you’ll gain experience preparing and presenting a variety of dishes, following recipes and working with different ingredients. You’ll also learn how to organise your work, manage kitchen tasks and work as part of a team in a busy kitchen environment.
Whether you’re new to the industry, enjoy cooking or are considering a career in hospitality, this course will help you build the practical skills, knowledge and confidence needed to take your next step.
With opportunities across cafés, restaurants, hotels and catering businesses, this qualification can help you prepare for entry-level kitchen roles and provides a pathway to further study or an apprenticeship in commercial cookery.
Pathways
Participants and employers are provided with advice on employment and further training pathways throughout the delivery of the program. While VTS may not offer all the qualifications indicated within the pathway, we identify relevant progression that may be attained:
Training Pathways
SIT30821 – Certificate III in Commercial Cookery
SIT30622 – Certificate III in Hospitality
Employment Pathway
Employment outcomes resulting from the completion of this course may include:
- Kitchen hand / assistant
- Apprentice Chef
Course Outline
CORE UNITS
| Unit Code |
Unit Description |
| 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 |
ELECTIVE UNITS
| Unit Code |
Unit Description |
| SITHCCC024* |
Prepare and present simple dishes |
| SITHCCC028* |
Prepare appetisers and salads |
| SITXFSA006 |
Participate in safe food handling practices |
| SITXCCS011 |
Interact with customers |
| SITXCOM007 |
Show social and cultural sensitivity |
| SITHCCC025* |
Prepare and present sandwiches |
• To achieve this nationally accredited qualification, 13 units must be completed; 7 core units and 6 elective units.
* Prerequisite units *SITXFSA005 Use hygienic practices for food safety
Entry Requirements
There are no entry requirements to study this qualification, although students must be able to provide a Unique Student Identifier (USI) and identification.
Students must also complete a short Language, Literacy and Numeracy (LLN) assessment to assist VTS in identifying a learner’s eligibility and individual needs.
Eligibility Requirements
Eligibility for funded training is determined by the Government of Western Australia Department of Training and Workforce Development and may change from time to time.
To check the most up-to-date requirements, please view the eligibility criteria here.
Learning Resources
VTS provides the student with the required learning resources.
Skills Recognition
Students may be eligible for recognition of prior learning or credit transfers, reducing the time and cost of their studies.
Recognition of Prior Learning (RPL)
At VTS, we recognise that you may have gained skills and knowledge through previous work, study or life experience. Recognition of Prior Learning (RPL) is a formal assessment process that allows us to evaluate these existing skills and, where appropriate, give you credit for what you already know.
RPL can help reduce the amount of training you need to complete if your previous skills and experience meet the requirements for your course. Our team can talk you through the process and help you understand if it’s right for you.
If you believe you may be eligible, you will need to provide evidence of your skills and knowledge. This evidence must be:
- Authentic – your own work
- Sufficient – enough to show consistent competence over time
- Current – up to date with industry standards and practices
- Valid – relevant to the unit or qualification being assessed
To discuss RPL and whether it applies to your situation, please speak with our Student Services team or your trainer.
Credit Transfer
If you have previously completed units of competency that are equivalent to those in your course, you may be able to receive a credit transfer. This means you won’t need to repeat training for units you’ve already achieved.
To apply, you’ll need to provide certified copies of your qualification or statement of attainment, or your USI transcript. We will verify your documents with the issuing RTO or the national register before awarding any credit.
