Certificate II in Cookery

Overview

Industry-supported Cookery pre-apprenticeship course This innovative course will help you gain the practical skills you need to work in a commercial kitchen or catering operation. You will learn food preparation and presentation skills to help you gain employment in this dynamic industry! Course highlights include:

• pathway to an apprenticeship
• industry supported
• specialised training and pop-up events.

This course is available to you if you are a new entrant to the industry, have an interest in obtaining a career pathway into commercial cookery, or have existing experience within the broader hospitality industry in food preparation, kitchenhand, or cook role.

You will learn how to prepare, cook, and serve food across a range of hospitality settings and gain the skills and knowledge to ensure you are ready to take the next step into an apprenticeship.

Where and When

Select a location to view course offerings and apply.

Duration

Full-time: Approximately 2 terms - 14 weeks x 2 days per week

Requirements

• This course is available to you if you are a new entrant to the industry, have an interest in obtaining a career pathway into commercial cookery or have existing experience within the broader hospitality industry in food preparation, kitchenhand, or cook role.
• You will be required to complete the unit SITXFSA005 Use hygienic practices for food safety prior to commencing the practical cookery units. This unit is delivered as part of the training for the qualification.
• Students will be required to have a level of physical fitness suitable for work in a kitchen environment, i.e students will be standing for long periods of time. Manual handling such as kneeling, lifting, reaching, grabbing, mixing and stirring will also be required when cleaning, collecting ingredients, using equipment, for food preparation and cooking. Students must be able to independently prepare food items using suitable fixed, manual/held held equipment, including the following knives - chef's knife, filleting knife, palette knife, utility knife and vegetable knife to make precision cuts, including brunoise, chiffonade, concasse, jardinière, julienne, macedoine, mirepoix, paysanne.
• It is recommended that you have your own laptop or have access to a computer and the internet for at-home and online learning studies. Laptops are available for on-campus student use if required. Access to the LIRNspace is also available to students.
• You will need to source your own PPE clothing uniform including white Chef jacket, white chef buttons, white apron, chef pants and skull cap. All other equipment is available in the kitchen/classroom.
• You will need to have black, nonslip, enclosed shoes for the kitchen.

Assessment

The assessments will include the validation of underpinning knowledge, skills and attributes required to meet the course outcomes. A range of assessment strategies to meet different learner needs will be selected. Assessment strategies may include:

• observations
• written questions
• simulation
• oral presentations
• demonstrations
• group discussions
• log book
• work related projects
• practical experience

Certification

By successfully completing this course you will receive a nationally recognised AQF Qualification

Compulsory Units

Fees

Fees Additional Information

The student tuition fees published are indicative only and can be subject to change given individual circumstances at the time of enrolment. Funding made available to eligible individuals by State and Commonwealth Governments. If funding is utilised, this may affect future opportunities to access additional funding in the future. For more information see 'Fee information and eligibility' under the 'How to Apply' tab on the Wodonga TAFE website.

Pathways

• Certificate III in Commercial Cookery - Apprentice or non-apprentice - You will receive 11 units credited towards your Certificate III in Commerical Cookery on completion of Certificate II in Cookery
• Certificate III in Hospitality - Traineeship or public student

Careers

This course may lead to a cookery apprenticeship. Further study and career opportunities may include roles such as:

• Cookery Apprentice
• Kitchen Hand
• Catering Assistant
• Qualified Chef
• Assistant Cook
• Second Cook
• Breakfast Cook
• Short Order Cook
• Fast Food Cook
• Take-away Cook.

How To Apply

Applying for a course at Wodonga TAFE is a simple 4-5 step process. You can learn more here: Understanding the application process

Click the Apply Now button in the list below for the time and location that interests you.