William Angliss Institute VIC

Certificate II in Cookery - SIT20421

William Angliss Institute VIC

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 01505M

This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not meet the requirements for trade recognition as a cook, but can provide a pathway towards achieving that.This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.


  • Prepare appetisers and salads
  • Produce pastries
  • Prepare dishes using basic methods of cookery
  • Prepare Asian salads
  • Prepare Asian appetisers and snacks
  • Work effectively in a commercial kitchen
  • Produce cakes
  • Maintain ethical and professional standards when using social media and online platforms
  • Participate in safe work practices
  • Package prepared foodstuffs
  • Prepare vegetable, fruit, eggs and farinaceous dishes
  • Receive, store and maintain stock
  • Use food preparation equipment
  • Produce yeast-based bakery products
  • Prepare stocks, sauces and soups
  • Use hygienic practices for food safety
  • Show social and cultural sensitivity
  • Prepare and present simple dishes
  • Prepare Asian stocks and soups
  • Provide First Aid
  • Prepare and present sandwiches
  • Participate in safe food handling practices
  • Clean kitchen premises and equipment
  • Interact with customers
  • Transport and store food
  • Prepare dishes using basic methods of Asian cookery

Study information

CampusFeesEntryMid year intakeAttendance
Melbourne No
  • Part-time : 2 years
Sydney No
  • Part-time : 2 years

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