SIT20421 VDSS - Certificate II in Cookery

Entry requirements

• Attending a secondary school.
• Applicants are required to be aged 15 years and over.
• Literacy and numeracy level equivalent to the successful completion of Year 9.
• Discuss the course and personal learning requirements with your school VET Coordinator before applying.
• Review the personal learning requirements essential to this course and discuss with your school VET Coordinator before you apply.

You will learn

• Prepare appetisers, salads, stocks, sauces and soups using industry-standard techniques.
• Cook a variety of vegetable, fruit, egg and farinaceous dishes in a commercial kitchen environment.
• Use food preparation equipment safely and efficiently.
• Apply food safety, hygiene and workplace safety practices.
• Work effectively as part of a kitchen team during live restaurant service.

Course outcomes

Upon successful completion of this program, you will receive:

• Recognition of up to two VCE VET units at Units 1 and 2 level, and a VCE VET Units 3 and 4 sequence.
• ATAR contribution: If you undertake scored assessment, the study score can contribute directly to the ATAR, either as one of your best four studies (the primary four) or as a fifth or sixth study increment.
• Certificate II in Cookery qualification.

Dress code and course materials

• Uniform through Hip Pocket prior to commencing the course.

   -Including Student Chef's Cap, Student Long or Short Sleeved Chef's Jacket, Student Chefs Pants, Student Butchers                      Apron, Student Chef's Scarf, Sturdy black closed non-slip shoes which provide full coverage of feet (T-bars, runners or                  open shoes are not acceptable).

• Other resources required by the student. 

   -Exercise book / loose leaf paper, Pens, Grey lead pencil. 

Assessment is based on

• Questioning
• Observations and practical demonstrations
• Portfolio (work samples) 
• Product (reports, projects, role plays etc.)

Applications and attendance

Units