Program Overview

The SIT20421 Certificate II in Cookery provides a foundation in culinary skills, covering core units in food preparation, kitchen operations, and food safety. Students can choose elective units from groups A, C, or D to specialize in areas such as cookery, catering, or patisserie. Upon completion, graduates are prepared for entry-level roles in the hospitality industry, including breakfast cook, catering assistant, and fast-food cook.