Learning Mode

VDSS Classroom (Lilydale)

From Prep to Plate: Begin Your Culinary Journey Here

Offered exclusively through the Vocational Education and Training Delivered to Secondary Students (VDSS) program, this introductory cooking course provides foundational skills and knowledge to support kitchen operations or serve as a stepping stone to further cookery studies.

This qualification provides a pathway to kitchen work in hospitality, aged care, hospitals, children’s centres and schools. Students learn a range of skills to prepare and cook food and menu items.

Delivery Mode

This certificate is offered as a VET in Schools(VETiS) option over two years with a 40-hour structured workplace-learning component each year. Wednesday during school term over two years

The certificate includes training in a commercial kitchen, theory sessions and work placement.

Entry Requirements

Cire Training will assess all students’ language, literacy, numeracy and digital literacy by asking them to undertake a self-assessment review prior to enrolment.

Our enrolment officer will discuss the outcomes of the review and make recommendations about whether the course is suitable for you, and identify additional support where required.

To enrol in a VET course, you must be older than 14 years and 10 months, and be enrolled as a full-time student in a secondary school.

Career opportunities

Catering assistant
Breakfast cook
Fast food/take-away cook
Sandwich hand

Pathways

Upon completion of SIT20421 Certificate II in Cookery, graduates are perfectly positioned to take their skills to the next level. Progress to the Certificate III in Commercial Cookery often delivered via an Australian Apprenticeship, to deepen your kitchen expertise and work toward becoming a qualified cook.

From there, explore advanced courses like Certificate IV or a Diploma of Hospitality Management, opening doors to leadership roles in the industry. Whether you dream of running your own kitchen or managing a hospitality venue, your next course is just the beginning!

Units

Core Units

SITXWHS005 – Participate in safe work practices
SITXFSA005 – Use hygienic practices for food safety
SITHCCC027 – Prepare dishes using basic methods of cookery
SITHKOP009 – Clean kitchen premises and equipment
SITXINV006 – Receive, store and maintain stock
SITHCCC023 – Use food preparation equipment

Elective Units

SITHCCC025 – Prepare present sandwiches
SITHCCC024 – Prepare and present simple dishes
SITXFSA006 – Participate in safe food handling practices
SITHCCC034 – Work effectively in a commercial kitchen
SITHCCC028 – Prepare appetisers and salads
SITHCCC029 – Prepare stocks, sauces and soups
SITHCCC030 – Prepare vegetable, fruit, eggs and farinaceous dishes