Certificate II in Cookery - FIRST YEAR
Gain hands-on learning in food preparation and the cookery skills required to prepare food and menu items. You could work in cafes, restaurants, pubs and more with an understanding of a range of kitchen functions and activities. Learn different methods of cookery for appetisers, salads, stocks, soups and sauces, poultry, fruits and vegetables, receiving and storing kitchen goods and presenting food.
One morning or afternoon block of delivery each week
Students must provide a USI at the point of applying for this VET DSS program.
What you learn
This program provides an ideal preparation for an apprenticeship or further study in the industry
What you get
Contribution to ATAR score
Accredited entry for other TAFE and university courses
Completion of Certificate II in Kitchen Operations
Materials to bring
Materials that are to be brought to class are to be purchased from Campion Bookstore
Please refer to the attached PDF document outlining the required resources
Leather, closed toe shoes (strictly no runners)
A black t-shirt, long pants
Contribution to the VCE
Students who complete Certificate II in Cookery qualifies for VCE units1-4. Students have the option to undertake scored assessment. The study score can be fully counted as one of the students best four studies for ATAR purposes, or will count as a fifth or sixth study increment, if it is not one of the student’s four highest scores.These certificates will satisfy learning outcomes for the industry specific skills and work skills strands in the VCE VM programs.
VCE VM students will complete a minimum of 180 nominal hours a year to obtain their senior secondary certificate.