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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. 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.
Upon successful completion of all units of competency for this qualification, the student will be awarded SIT20421 Certificate II in Cookery qualification and will earn up to four (4) Queensland Certificate of Education (QCE) credits.
Career Start (General Training) / Fee-For-Service students up to twelve (12) months (full-time) study duration.
Career Start (Traineeship) students up to twelve (12) months (full-time) nominal duration.
There are no entry requirements for this qualification.
While there are no formal course entry requirements, it is recommended that students be able to read, write, have numeracy skills and communicate in English to at least Australian Core Skills Framework (ACSF) level two (2).
All prospective students are required to complete prior to enrolment a Language, Literacy, Numeracy and Digital (LLND) Assessment. This ensures a student’s skills and competencies including their language, literacy and numeracy proficiency and digital literacy are suitable for the training product in which they would like to enrol in. Please click HERE to view our Enrolment page for further information.
Students may be required to obtain security clearances, checks, certificates and/or vaccinations (e.g. National Police Check, First Aid, SITXFSA005 Use hygienic practices for food safety, SITHFAB021 Provide Responsible Service of Alcohol, SITHGAM022 Provide responsible gambling services and/or flu shot etc.) by the owner and/or operator of the organisation where you undertake vocational placement and/or undertake any workplace-based practical observation tasks. These requirements will be provided to the student, prior to arrangements being made for the completion of vocational placement.
The successful achievement of this qualification requires the completion of thirteen (13) units of competency, made up of seven (7) core units and six (6) elective units, consisting of:
All electives chosen must contribute to a valid, industry-supported vocational outcome.
The code and title of each unit are provided as well as an indication of pre-requisite requirements. Pre-requisite unit(s) must be assessed before assessment of any unit of competency with any of the following symbols.
* Pre-requisite unit required: SITXFSA005 Use hygienic practices for food safety
^ Pre-requisite units required: SITHCCC027 Prepare dishes using basic methods of cookery and SITXFSA005 Use hygienic practices for food safety
Core Units:
Elective Units (Group A – Cookery and catering):
Elective Units (Group C – Patisserie):
Elective Units (Group D – General):
To achieve this qualification, the student must have completed at least twelve (12) service shifts conducted within an operational commercial kitchen, or simulated environment. The RTO is responsible for placement of all students.
After the successful completion of this qualification, students can work towards the following:
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