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.
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.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
12 units of competency are required to complete the qualification consisting of 7 core units and 6 elective units as shown in the program below. The Program is delivered over 3-6 months (depending on learner experience and existing qualifications) using a combination of face-to-face sessions, role plays/simulations, practical demonstrations, and self-directed learning (that may include online learning, readings, workplace activities, work related projects). Learner Guides and Assessments are provided to all learners.
It is expected that applicants will have access to a workplace to complete their practical activities. Practical elements may also be undertaken using simulated activities.
Assessment includes written assessments (at the conclusion of each unit), completion of an on-job log book, and practical demonstrations / observations.
There are no entry requirements but it is expected that learners will be able to read, speak, comprehend and write English to a level required in the workplace. This is screened during the enrolment process.
Successful completion of all units of competency will result in the award of a nationally recognised SIT20421 Certificate II in Cookery from the Tourism, Travel and Hospitality Training Package. Participants who do not successfully complete the full program will be issued with a nationally recognised Statement of Attainment for any of the unit/s of competency they have been deemed competent in. Recognition is available for this qualification – see the Participant Handbook or the Recognition Process page for more information.
This training is subsidised by the NSW Government under Smart & Skilled (NSW residents only). For more information and eligibility requirements see https://www.bsilearning.edu.au/funded-training/smart-and-skilled.