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Qualification details

SIT20421 - Certificate II in Cookery (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT20416 - Certificate II in Kitchen OperationsEquivalent. Minor changes to packaging rules. Changes to core and elective units but skills and knowledge within qualifications map to each other and the job outcome of the qualification has not changed. Change to title. 09/Jun/2022

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 10/Jun/2022


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
SITHCCC028 - Prepare appetisers and saladsPrepare appetisers and saladsCurrentElective
SITHPAT013 - Produce pastriesProduce pastriesCurrentElective
SITHCCC027 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookeryCurrentCore
SITHASC024 - Prepare Asian saladsPrepare Asian saladsCurrentElective
SITHASC021 - Prepare Asian appetisers and snacksPrepare Asian appetisers and snacksCurrentElective
SITHCCC034 - Work effectively in a commercial kitchenWork effectively in a commercial kitchenCurrentCore
SITHPAT011 - Produce cakesProduce cakesCurrentElective
SIRXOSM002 - Maintain ethical and professional standards when using social media and online platformsMaintain ethical and professional standards when using social media and online platformsCurrentElective
SITXWHS005 - Participate in safe work practicesParticipate in safe work practicesCurrentCore
SITHCCC026 - Package prepared foodstuffsPackage prepared foodstuffsCurrentElective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 851311 Kitchenhand 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Catering Assistant,Fast Food Cook 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 851311 Kitchenhand 10/Jun/2022 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 10/Jun/2022 
Qualification/Course Level of Education Identifier 521 Certificate II 10/Jun/2022 
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Modification History

Not applicable.

Qualification Description

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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

13 units must be completed:

  • 7 core units
  • 6 elective units, consisting of:
  • 4 units from Group A, Group B or Group C below
  • 2 units from Group A, Group B, Group C or Group D below.

All electives chosen must contribute to a valid, industry-supported vocational outcome.

Note:  Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.

Core Units 

SITHCCC023*

Use food preparation equipment

SITHCCC027*

Prepare dishes using basic methods of cookery

SITHCCC034*

Work effectively in a commercial kitchen

SITHKOP009*

Clean kitchen premises and equipment

SITXFSA005

Use hygienic practices for food safety

SITXINV006*

Receive, store and maintain stock

SITXWHS005

Participate in safe work practices

Elective units 

Group A - Cookery and Catering 

SITHCCC024*

Prepare and present simple dishes

SITHCCC025*

Prepare and present sandwiches

SITHCCC026*

Package prepared foodstuffs

SITHCCC028*

Prepare appetisers and salads

SITHCCC029*

Prepare stocks, sauces and soups

SITHCCC030*

Prepare vegetable, fruit, eggs and farinaceous dishes

SITXFSA006

Participate in safe food handling practices

SITXFSA007*

Transport and store food

Group B - Asian Cookery 

SITHASC020*

Prepare dishes using basic methods of Asian cookery

SITHASC021*

Prepare Asian appetisers and snacks

SITHASC022*

Prepare Asian stocks and soups

SITHASC024*

Prepare Asian salads

Group C - Patisserie 

SITHPAT011*

Produce cakes

SITHPAT013*

Produce pastries

SITHPAT014*

Produce yeast-based bakery products

Group D - General electives 

HLTAID011

Provide First Aid

SIRXOSM002

Maintain ethical and professional standards when using social media and online platforms

SITXCOM007

Show social and cultural sensitivity

SITXCCS011

Interact with customers

Qualification Mapping Information

Supersedes and is equivalent to SIT20416 Certificate II in Kitchen Operations.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694