SIT20421 Certificate II in Cookery
This qualification will provide you with the skills and knowledge to undertake a range of kitchen functions in restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias, and coffee shops.
You will learn to prepare and serve foods and...
This course is part of the Lower fees, local skills initiative. From 1 January 2020 through to 31 December 2025 you'll only pay half the course fees, capped at $1,200; or $400 if you're aged 15—24 or eligible for a concession, plus resource fees and other fees that may apply to your course.
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Overview
Campus Margaret River | Bunbury | Albany
When Semester 1, 2025 | All year round | Semester 2, 2024 | Semester 2, 2025
Study Mode Full-Time | Part-Time | Traineeship
This qualification will provide you with the skills and knowledge to undertake a range of kitchen functions in restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias, and coffee shops.
You will learn to prepare and serve foods and beverages, prepare and produce appetisers, salads, vegetables, fruits, eggs, and farinaceous dishes. Additionally, you will learn about workplace cleanliness, safe food handling practices and hospitality information usage.
Select your preferred campus and apply
All year round, 2025
Details
Units
Core
| National ID | Unit title |
|---|---|
| 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
| National ID | Unit title |
|---|---|
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXCOM007 | Show social and cultural sensitivity |
Details
Units
Core
| National ID | Unit title |
|---|---|
| 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
| National ID | Unit title |
|---|---|
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXCOM007 | Show social and cultural sensitivity |
All year round, 2024
Details
Units
Core
| National ID | Unit title |
|---|---|
| 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
| National ID | Unit title |
|---|---|
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXCOM007 | Show social and cultural sensitivity |
Details
Units
Core
| National ID | Unit title |
|---|---|
| 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
| National ID | Unit title |
|---|---|
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXCOM007 | Show social and cultural sensitivity |
Semester 1, 2025
Details
Course fees
(Tuition fee* $516.78 + Resource fee $977.80 )
(Tuition fee* $153.12 + Resource fee $977.80 )
Indicative Fees and Charges
The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers
Units
Not all units and study modes are offered at all campuses. Please check with your local campus.
Core
| National ID | Unit title |
|---|---|
| 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
| National ID | Unit title |
|---|---|
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITXCOM007 | Show social and cultural sensitivity |
Details
Course fees
(Tuition fee* $516.78 + Resource fee $977.80 )
(Tuition fee* $153.12 + Resource fee $977.80 )
Indicative Fees and Charges
The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers
Units
Not all units and study modes are offered at all campuses. Please check with your local campus.
Core
| National ID | Unit title |
|---|---|
| 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
| National ID | Unit title |
|---|---|
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXCOM007 | Show social and cultural sensitivity |
Semester 2, 2025
Details
Course fees
(Tuition fee* $516.78 + Resource fee $977.80 )
(Tuition fee* $153.12 + Resource fee $977.80 )
Indicative Fees and Charges
The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers
Units
Not all units and study modes are offered at all campuses. Please check with your local campus.
Core
| National ID | Unit title |
|---|---|
| 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
| National ID | Unit title |
|---|---|
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITXCOM007 | Show social and cultural sensitivity |
Semester 2, 2024
Details
Course fees
(Tuition fee* $516.78 + Resource fee $977.80 )
(Tuition fee* $153.12 + Resource fee $977.80 )
Indicative Fees and Charges
The fees quoted are estimates only and are for all units in the course for students enrolling on a full-time basis. If you're a student that has successfully completed a lower-level qualification that is a prerequisite for this course, you'll only pay for the units that you need to enrol in to complete this course. Please view the full list of Fee Disclaimers
Units
Not all units and study modes are offered at all campuses. Please check with your local campus.
Core
| National ID | Unit title |
|---|---|
| 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
| National ID | Unit title |
|---|---|
| HLTAID011 | Provide First Aid |
| SITHCCC025 | Prepare and present sandwiches |
| SITHCCC026 | Package prepared foodstuffs |
| SITHCCC028 | Prepare appetisers and salads |
| SITHCCC029 | Prepare stocks, sauces and soups |
| SITXCOM007 | Show social and cultural sensitivity |