SIT20421 – Certificate II in Cookery

Duration: Two Years

Training Location: Geelong Industry Trade Training Centre (GITTC) and The Gordon (City Campus)

VCE Contribution: Scored Assessed

The VCE VET Program in Certificate II in Cookery prepares students with a limited range of food preparation and cookery skills to prepare food and menu items. Includes units such as; preparing appetisers and salads, preparing stocks, soups and sauces, preparing vegetable, fruit and farinaceous dishes, preparing poultry dishes.

Recognition within the VCE and VCE VM

This course contributes towards VCE and VCE VM.

Scored assessment is available for VCE VET Cookery (based on the Scored Units 3 and 4 sequence).  Students wishing to receive an ATAR contribution for the VCE VET Cookery program Units 3 and 4 sequence must undertake scored assessment for the purpose of achieving a study score.  This consists of three coursework tasks, worth 66% of the overall study score, and an end-of-year examination which is worth 34% of the overall study score.

This study score can contribute directly to the ATAR, either as one of the student’s best four studies (the primary four) or as a fifth or sixth study increment.  

Where a student elects not to receive a study score no contribution to the ATAR will be available.

Program Content

The Certificate II in Cookery consists of a minimum 13 units of competency (UOCs) completed over two years.

UOCs may include:

• Clean kitchen premises and equipment
• Participate in safe work practices
• Prepare dishes using basic methods of cookery
• Receive store and maintain stock
• Use food preparation equipment
• Use hygienic practices for food safety
• Work effectively in a commercial kitchen
• Package prepared foodstuffs
• Prepare and present sandwiches
• Prepare and present simple dishes
• Prepare appetisers and salads
• Prepare stocks sauces and soups
• Prepare vegetable fruit eggs and farinaceous dishes

​​​​​​​​​​​​​​​​​Additional Information

Entry Requirements: Students wishing to study a VET course will need to complete the relevant application form (in addition to completing subject selections). To be considered for a VET course, students are expected to have sound skills in the areas of learning, reading, writing, oral communication and literacy. Students also need to demonstrate a mature approach and commitment to their studies and learning.

Fees: Indicative fees for Certificate II in Cookery are $800.00 (per year of study) *VET fees are subject to change.

Class Delivery: Classes may be delivered outside of standard School hours.

	Delivery at The Gordon (City Campus)	Delivery at the GITTC
Year One Delivery	Wednesday PM (1:30pm – 5:30pm) *times may be subject to change.	Wednesday PM (1:30pm – 5:30pm) *times may be subject to change.
Year Two Delivery	Monday PM (1:30pm – 5:30pm) *times may be subject to change.	Monday PM (1:30pm – 5:30pm) *times may be subject to change.
Transport	PM – Transport provided to VET (departing SJC at approximately 12:40pm). Students to make own travel arrangements home at end of session.	PM – Transport provided to VET (departing SJC at approximately 12:04pm). Students to make own travel arrangements home at end of session.

Personal Protective Equipment, resources and tools: This program requires the purchase of additional items which remain the property of the student. These items are used over the duration of the course and will be beneficial to students proceeding to further study in the industry/an apprenticeship. The equipment list will be provided to students allocated a position prior to commencement.

* VET Courses are subject to minimum and maximum student applications and therefore places and course commencement cannot be guaranteed. Where minimum class numbers are not attained and a course does not commence, students may be able to apply at an alternate training provider offering the course.  Training Providers may prioritise positions based on applicant year level.

Students are encouraged to consider and prepare alternate subject or VET preferences.