The Certificate II in Cookery qualification develops the skills of basic food preparation and cookery. Students learn to effectively prepare a range of simple dishes, with a focus on safe and hygienic practices. It will enable students to work in entry level positions in various hospitality enterprises where food is prepared and served.
One Unit of Competency in this qualification has a work placement requirement. This may be able to be completed at your school depending on the facilities and equipment. For some guidance on this, please contact us.
One or more Units of Competency in this qualification have pre-requisite entry requirements. The listed unit(s) should not be commenced until their pre-requisite requirements have been delivered and satisfactorily completed.
The Units of Competency labelled '+' (right) are the compulsory Units 3&4 scored assessment units for 'VCE VET Cookery' (Hospitality).
Regulatory requirements state that, for some units, trainers must have achieved the Certificate II in Kitchen Operations, or Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or hold a trade certificate as a cook or chef or equivalent, and for some units, to have worked in industry for at least three years. Please contact us for details of what each unit requires.
Whether you are setting up a VET program for the first time or looking to expand what you already offer, we would love to have a conversation. Our team takes the time to understand your school before making any recommendations.
