{"id":801,"date":"2023-05-31T09:05:43","date_gmt":"2023-05-30T23:05:43","guid":{"rendered":"https:\/\/handbooks.sjc.vic.edu.au\/?page_id=801"},"modified":"2025-05-29T13:52:34","modified_gmt":"2025-05-29T03:52:34","slug":"vce-vet-kitchen-operations","status":"publish","type":"page","link":"https:\/\/handbooks.sjc.vic.edu.au\/?page_id=801","title":{"rendered":"VCE VET Cookery"},"content":{"rendered":"\n<h4 class=\"wp-block-heading\" id=\"sit20416-certificate-ii-in-kitchen-operations\"><strong>SIT20421 &#8211; Certificate II in Cookery<\/strong><\/h4>\n\n\n\n<figure class=\"wp-block-table has-small-font-size\"><table class=\"has-fixed-layout\"><tbody><tr><td>Duration: <br>Two Years<\/td><td>Training Location: <br>Geelong Industry Trade Training Centre (GITTC) and The Gordon (City Campus)<\/td><td>VCE Contribution: <br>Scored Assessed<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"has-small-font-size\">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.<\/p>\n\n\n\n<p class=\"has-small-font-size\"><strong>Recognition within the VCE and VCE VM<\/strong><\/p>\n\n\n\n<p class=\"has-small-font-size\">This course contributes towards VCE and VCE VM.<\/p>\n\n\n\n<p class=\"has-small-font-size\">Scored assessment&nbsp;<em><strong>is available<\/strong><\/em>&nbsp;for VCE VET Cookery (based on the Scored Units 3 and 4 sequence).&nbsp; 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.&nbsp;&nbsp;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.<\/p>\n\n\n\n<p class=\"has-small-font-size\">This study score can contribute directly to the ATAR, either as one of the student&#8217;s best four studies (the primary four) or as a fifth or sixth study increment.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"has-small-font-size\"><em><strong>Where a student elects not to receive a study score no contribution to the ATAR will be available.<\/strong><\/em><\/p>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"program-content\"><strong>Program Content<\/strong><\/h5>\n\n\n\n<p class=\"has-small-font-size\">The Certificate II in Cookery consists of a minimum 13&nbsp;units of competency (UOCs) completed over two&nbsp;years.<\/p>\n\n\n\n<p class=\"has-small-font-size\">UOCs may include:<\/p>\n\n\n\n<ul>\n<li class=\"has-small-font-size\"><em>Clean kitchen premises and equipment<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Participate in safe work practices<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Prepare dishes using basic methods of cookery<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Receive store and maintain stock<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Use food preparation equipment<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Use hygienic practices for food safety<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Work effectively in a commercial kitchen<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Package prepared foodstuffs<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Prepare and present sandwiches<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Prepare and present simple dishes<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Prepare appetisers and salads<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Prepare stocks sauces and soups<\/em><\/li>\n\n\n\n<li class=\"has-small-font-size\"><em>Prepare vegetable fruit eggs and farinaceous dishes<\/em><\/li>\n<\/ul>\n\n\n\n<p class=\"has-small-font-size\">\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b\u200b<strong>Additional Information<\/strong><\/p>\n\n\n\n<p class=\"has-small-font-size\"><strong>Entry Requirements:\u00a0<\/strong>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.<\/p>\n\n\n\n<p class=\"has-small-font-size\">Please refer to the Personal Learning Requirements for this course.<\/p>\n\n\n\n<div class=\"wp-block-file\"><object class=\"wp-block-file__embed\" data=\"https:\/\/handbooks.sjc.vic.edu.au\/wp-content\/uploads\/2025\/05\/SIT20421-VETDSS-Certificate-II-in-Cookery-1.pdf\" type=\"application\/pdf\" style=\"width:100%;height:600px\" aria-label=\"Embed of SIT20421-VETDSS-Certificate-II-in-Cookery-1.\"><\/object><a id=\"wp-block-file--media-af9cf9c5-2882-4e22-81f8-a10ae019e64e\" href=\"https:\/\/handbooks.sjc.vic.edu.au\/wp-content\/uploads\/2025\/05\/SIT20421-VETDSS-Certificate-II-in-Cookery-1.pdf\">SIT20421-VETDSS-Certificate-II-in-Cookery-1<\/a><a href=\"https:\/\/handbooks.sjc.vic.edu.au\/wp-content\/uploads\/2025\/05\/SIT20421-VETDSS-Certificate-II-in-Cookery-1.pdf\" class=\"wp-block-file__button wp-element-button\" download aria-describedby=\"wp-block-file--media-af9cf9c5-2882-4e22-81f8-a10ae019e64e\">Download<\/a><\/div>\n\n\n\n<p class=\"has-small-font-size\"><strong><em>Fees:&nbsp;<\/em><\/strong>Indicative fees for Certificate II in Cookery&nbsp;are $800.00 (per year of study)&nbsp;<em>*VET fees are subject to change.<\/em><\/p>\n\n\n\n<p class=\"has-small-font-size\"><strong><em>Class Delivery:&nbsp;<\/em><\/strong>Classes may be delivered outside of standard School hours.<\/p>\n\n\n\n<figure class=\"wp-block-table has-small-font-size\"><table class=\"has-fixed-layout\"><tbody><tr><td><\/td><td><strong><em>Delivery at The Gordon (City Campus)<\/em><\/strong><\/td><td><strong><em>Delivery at the GITTC<\/em><\/strong><\/td><\/tr><tr><td><strong><em>Year One Delivery<\/em><\/strong><\/td><td>Wednesday PM (1:30pm &#8211; 5:30pm)&nbsp;<em>*times may be subject to change.<\/em><\/td><td>Wednesday PM (1:30pm &#8211; 5:30pm)&nbsp;<em>*times may be subject to change.<\/em><\/td><\/tr><tr><td><strong><em>Year Two Delivery<\/em><\/strong><\/td><td>Monday PM&nbsp;(1:30pm &#8211; 5:30pm)&nbsp;<em>*times may be subject to change.<\/em><\/td><td>Monday PM&nbsp;(1:30pm &#8211; 5:30pm)&nbsp;<em>*times may be subject to change.<\/em><\/td><\/tr><tr><td><strong><em>Transport<\/em><\/strong><\/td><td>PM &#8211; Transport provided to VET (departing SJC at approximately 12:40pm). Students to make own travel arrangements home at end of session.<\/td><td>PM &#8211; Transport provided to VET (departing SJC at approximately 12:04pm). Students to make own travel arrangements home at end of session.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"has-small-font-size\"><strong><em>Personal Protective Equipment, resources&nbsp;and tools:&nbsp;<\/em><\/strong>This program requires the purchase of additional items which remain the property of the student. These items are&nbsp;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.<\/p>\n\n\n\n<p class=\"has-small-font-size\"><em>* 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.&nbsp;&nbsp;Training Providers may prioritise positions based on applicant year level.<\/em><\/p>\n\n\n\n<p class=\"has-small-font-size\"><em>Students are encouraged to consider and prepare alternate subject or VET preferences.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>SIT20421 &#8211; 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":37,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/handbooks.sjc.vic.edu.au\/index.php?rest_route=\/wp\/v2\/pages\/801"}],"collection":[{"href":"https:\/\/handbooks.sjc.vic.edu.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/handbooks.sjc.vic.edu.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/handbooks.sjc.vic.edu.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/handbooks.sjc.vic.edu.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=801"}],"version-history":[{"count":5,"href":"https:\/\/handbooks.sjc.vic.edu.au\/index.php?rest_route=\/wp\/v2\/pages\/801\/revisions"}],"predecessor-version":[{"id":1355,"href":"https:\/\/handbooks.sjc.vic.edu.au\/index.php?rest_route=\/wp\/v2\/pages\/801\/revisions\/1355"}],"up":[{"embeddable":true,"href":"https:\/\/handbooks.sjc.vic.edu.au\/index.php?rest_route=\/wp\/v2\/pages\/37"}],"wp:attachment":[{"href":"https:\/\/handbooks.sjc.vic.edu.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}