QUALIFICATION

Certificate II in Cookery


National Code: SIT20421
TAFE SA Code: TP01360


Description

Begin your hospitality career with an industry preferred qualification in kitchen operations. This nationally recognised course is your pathway to a career in commercial kitchens. You will learn about basic cookery and food preparation and gain industry skills in the TAFE SA restaurants, such as TIROS and Graduates, and our fully operational commercial kitchen. Gain skills in safe work practices and food safety; preparation and presentation of simple dishes; making coffee, soups, and sauces. Get real-world kitchen experience with TAFE SA.

Duration
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4 months 

Full Time or Part Time equivalent

Chefs and Cooks

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled









Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course

Total Fees for the 4 month course
Subsidised
Fee Free

This course is part of the Fee Free TAFE initiative. Fee Free TAFE and vocational education is a joint initiative of the Australian and South Australian Governments providing tuition-free training places to students wanting to train, retrain or upskill. The eligibility check below is an indication only and does not confirm your eligibility status. Eligibility verification will take place before the enrolment process and will include participation in a Language, Literacy and Numeracy pre-assessment.

Fee Free Training Eligibility
Full Fee
$4,592

This course also has an additional cost of $515.00 for uniform, name badge, equipment and knives.

  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • Employment Outcomes

    This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops and institutions such as aged care facilities, hospitals, prisons and schools.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate II in Cookery (SIT20421)
    This course provides skills in working effectively with others, food preparation equipment, cleaning, hygienic practices and food and workplace safety. To complete the qualification you are required to complete all 7 core units and 6 elective units. NB This qualification does not provide the skills required by commercial cooks, which are covered in Certificate III in Commercial Cookery.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    93%*
    of TAFE SA graduates are satisfied with the overall quality of training.
    88%*
    of TAFE SA graduates would recommend their training.



    * 2021 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all elective units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Clean kitchen premises and equipment 13
    Participate in safe work practices 12
    Prepare dishes using basic methods of cookery 45
    Receive, store and maintain stock 20
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively in a commercial kitchen 60

    Elective

    Name Nominal Hours
    Participate in safe food handling practices 40
    Prepare and present simple dishes 25
    Prepare appetisers and salads 25
    Prepare Asian appetisers and snacks 45
    Prepare stocks, sauces and soups 35
    Prepare vegetable, fruit, egg and farinaceous dishes 50
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