TAFE SA
4 months
Start your culinary journey with Certificate II in Cookery, a nationally recognised qualification offering hands-on training in commercial kitchen operations. Perfect for aspiring chefs and kitchen professionals seeking industry-standard skills and real-world experience.
Students must complete a Language, Literacy, Numeracy and Digital Assessment (LLND) before commencing. A genuine interest in working in the hospitality industry in commercial cookery is recommended. Access to a computer with an internet connection is required for blended learning components. Students should be prepared to handle and prepare various food types including meat, poultry, and seafood as part of mandatory course requirements.
The course comprises 7 core units and 6 elective units covering essential hospitality skills. Core units include: Clean kitchen premises and equipment, Participate in safe work practices, Prepare dishes using basic methods of cookery, Receive store and maintain stock, Use food preparation equipment, Use hygienic practices for food safety, and Work effectively in a commercial kitchen. Elective units include: Participate in safe food handling practices, Prepare and present sandwiches, Prepare appetisers and salads, Prepare Asian appetisers and snacks, Prepare stocks sauces and soups, and Prepare vegetable fruit eggs and farinaceous dishes.
TAFE SA is well-recognised for hospitality training with a proven track record of graduate success. The institution provides hands-on experience in fully operational commercial kitchens including on-campus restaurants TIROS and Graduates. With 90% of TAFE SA graduates satisfied with training quality and 87% recommending their training, the provider demonstrates commitment to industry-relevant education and student outcomes.
This qualification provides a pathway to work in kitchen operations across various hospitality sectors including restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops. Employment opportunities also exist in institutional settings such as aged care facilities, hospitals, prisons and schools. Graduates can pursue roles as chefs, cooks, and kitchenhands, with potential to progress to Certificate III in Commercial Cookery for advanced culinary positions.
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