HOSPITALITY - Cookery
Board Developed VET Course (ATAR Optional) - 2 Units
Certificate II
This course is designed for students who wish to develop knowledge and skills to commence a career in food preparation and cookery tasks in a commercial kitchen.
Students with an interest in food will benefit from the skills learnt in this course. Each week students will be involved in the practical application to support theory work.
Potential job roles include chef, catering manager, restaurant manager.
PRE-REQUISITES
There are no formal pre-requisites for this course.
COURSE DESCRIPTION
Year 11 Topics
• Participate in safe work practices
• Interact with customers
• Use hygienic practices for food safety
• Participate in safe food handling
• Preparation and present sandwiches
• Show social and cultural sensitivity
Year 12 Topics
• Clean kitchen premises and equipment
• Receive, store and maintain stock
• Packaged prepared foodstuffs
• Use food preparation equipment
• Prepare and present simple dishes
• Prepare dishes using basic methods of cookery
• Work effectively in a commercial kitchen
Students must complete 240 indicative hours of course work and a minimum of 70 hours work placement.
HSC VET courses are competency-based. Students’ complete units of competency to achieve SIT20421 Certificate II in Cookery.
HSC EXAMINATION REQUIREMENTS
There is an optional HSC examination for ATAR purposes which is only available after completion of the 240 hour course.
UNIQUE FEATURES OF THIS COURSE
Industry standard uniform is expected for practical classes – full chefs uniform including polishable leather shoes/boots.
Please note, there is a $100 contribution for this course.
Further information is available here on the NESA website.
