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SCHOOL STUDENTS

Certificate II in Cookery


 National Code: SIT20421
 TAFE SA Code: TP01360


Course Type: School Students

2025 start 2026 start

Description

TAFE SA's courses for school students are designed for students in Year 11 to Year 12. They provide the opportunity to learn specific industry skills and gain credit towards a nationally recognised qualification, all while students undertake their South Australian Certificate of Education (SACE).

This qualification is the pathway to commercial cookery. Certificate II in Cookery (SIT20421) is an introductory qualification and reflects the role of individuals working in kitchens who use a defined range of food preparation and cookery skills.
Duration
SACE Credits
Example Career Profiles
Print Course Page
35 week

Part Time

Up to 55 Stage 1 Credits
Chefs and Cooks
Chefs and Cooks
,  Kitchenhand
Kitchenhand
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Campus / Location
Study Mode
Study Load
Commences
Scheduled
Application
Port Lincoln
On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.
Part Time Part Time
Semester 2 commencementSemester 2
Day Only Day Only
How To Apply

Icon Legend

On campus/location

On Campus/Location

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.
Online

Online

Online – learn at your own pace, in your own space. Lecturer support will be provided via email and interaction with fellow students may be available via forums and chat groups. Online courses require access to a computer with an internet connection.
Blended

Blended

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Virtual Classroom

Virtual Classroom

Virtual Classroom – online classes are delivered by Collaborate. Collaborate is a web-based online classroom collaboration tool that acts as a real-time virtual classroom.
Workplace

Workplace

Workplace – if you are currently employed in the industry but do not have a formal qualification TAFE SA can recognise the skills you already have. The duration of the course will be determined by your individual study plan.
Full Time

Full Time

Full Time classes
Part Time

Part Time

Part Time classes
Day Classes

Day Classes

Day time classes
Evening Classes

Evening Classes

Evening time classes
International

International

A course available to International students

Course Admission Requirements

You must be a school student undertaking SACE or equivalent, and meet the Flexible Industry Program eligibility criteria.

Course Delivery

  • Delivered one day per week over 35 weeks, which may vary at some locations,
  • Dates, times, course units and training plans may vary for each delivery location,
  • Training is delivered through a combination of kitchen, classroom, and simulated work environment,
  • Some campuses may need to run classes outside of school hours, or through the school holidays to ensure the qualification is completed in the school year time frame,
  • It is recommended that students do not have a full study band at school if they wish to also study this qualification at TAFE SA,
  • At times, some courses may be combined with adults and/or apprentice classes.

Additional Information

Students are required to wear a Commercial Cookery uniform (which they need to purchase themselves approx $150-$200) including: traditional chef trousers (chequered), white chef's jacket (double breasted), white 3/4 wait apron, non-slip closed in shoes, white flat top skull cap, 1 hairnet, 3 tea towels. Where possible, students are asked to supply their own knife kit with at least a 25cm chefs knife, 10cm paring knife, and peeler as a minimum (approx cost $100-$150). Each TAFE SA campus can advise students on suppliers. Please note: some TAFE SA campuses will supply knives for use during class, but students will need to enquire with the campus they are attending on what may be available as items are limited. For Whyalla Secondary College: Delivered on site. All equipment is supplied by the school. School uniform required.

Fees

Total Fees for the 35 week course
Subsidised co-payment
$250 - $260

Subsidised training will require applicants to meet eligibility criteria.

Fees may vary for each delivery location, depending on the subjects being offered, and are subject to change.

  • Employment Outcomes & Skills Covered

    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.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.

    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.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.

    90%*
    of TAFE SA graduates are satisfied with the overall quality of training.
    87%*
    of TAFE SA graduates would recommend their training.



    * 2023 NCVER Student Outcomes Survey findings

  • Course Units

    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, eggs and farinaceous dishes 50

Further Information

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