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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 Ready (General Training) / 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 view our Enrolment page for further information. Click HERE (include link to “Enrolment” tab) to view.
Students may be required to obtain vaccinations, clearances or checks (e.g. National Police Check), required for industry placement, employment and/or training in accordance with industry and/or organisational policies.
To achieve this qualification, the student must demonstrate competency in thirteen (13) units:
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)
Students are required to complete a mandatory twelve (12) service shifts, minimum of two (2) hours each.
On completion of this qualification, students can work towards SIT40521 Certificate IV in Kitchen Management.
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