GET READY TO COOK

The SIT20421 Certificate II in Cookery requires the completion of the following 13 units of competency (including 7 core and 6 electives).

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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

SITHCCC024 Prepare and present simple dishes

SITHCCC028 Prepare appetisers and salads

SITHCCC029 Prepare stocks, sauces and soups

SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes

SITHCCC035 Prepare poultry dishes

SITXCOM007 Show social and cultural sensitivity

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There are no formal entry requirements for persons seeking enrolment into this qualification. Food Futures requires that all Students seeking enrolment into this qualification have an appropriate level of written and spoken English suitable for employment within the Industry.

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Each Secondary School is responsible for advising Food Futures if any Students require Language, Literacy and Numeracy (LLN) assistance, Students are also asked to self-identify any learning assistance they may require during the enrolment process. If so, the Students will complete an external LLN test to assess there LLN levels specific to the qualification requirements.  Any LLN Levels of a student that are not at the required ACSF Levels for the qualification will have an LLN gap, Food Futures will provide additional support material which will be provided to the Student and Trainer to discuss with the Student.

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2 years part time, blend of face-to-face classroom study and online learning.

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This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.

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The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

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It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.