Certificate II In Cookery (Patisserie)

Start training for an exciting career in cookery (patisserie) while completing your secondary school studies.

When you successfully complete the Certificate II in Cookery, you will have the skills to perform kitchen tasks utilising all kitchen equipment. Making a variety of different culinary delights, with a greater focus on cakes and sweet treats as part of your learning.

Course code: SIT20421
Delivery location: Dandenong, Frankston
International: Not available for International students
Length: Part Time, 2 years.
Commencing: February

Show all / Hide all

Learning outcomes
Contribution to the VCE or VCE Vocational Major
Please speak to your VET coordinator for more information about contribution to VCE or VCE VM.

Training and employment outcomes
kitchen hand
professional cook

Study units

Unit code	Unit Description
SITXFSA005	Use hygienic practices for food safety
SITXWHS005	Participate in safe work practices
SITHKOP009	Clean kitchen premises and equipment
SITXINV006	Receive, store and maintain stock
SITHCCC023	Use food preparation equipment
SITHCCC027	Prepare dishes using basic methods of cookery
SITHPAT011	Produce cakes
SITHCCC024	Prepare and present simple dishes
SITHCCC025	Prepare and present sandwiches
SITHPAT013	Produce pastries
SITHPAT014	Produce yeast-based bakery products
SITHCCC026	Package prepared foodstuffs
SITHCCC034	Work effectively in a commercial kitchen
SITXCOM007	Show social and cultural sensitivity

Admission requirements

have a demonstrated capacity in learning ,reading ,writing and oracy to level 3 and numeracy to level 2 of the Australian Core Skills Framework (ACSF), Please note: students will be required to undertake manual handling, including heavy lifting of up to 8kg, use kitchen tools and utensils and be able to stand for a minimum of 4 hour blocks, Year 10 level of maths and english preferred

Course and career pathways

Nationally recognised training	Certificate II In Cookery (Patisserie)	Certificate III In Patisserie	Certificate III In Commercial Cookery	Certificate IV In Kitchen Management
Possible job outcome	kitchen hand professional cook	pastry chef	commercial cook	professional chef chef de partie

Fees

Fees for VETDSS programs vary from school to school due to a range of factors.

Please contact your school's VET coordinator to determine what fees you will need to contribute to undertake this program.

How to apply

VETiS enrolments are processed through secondary school VET coordinators.
If you are interested in completing this program, please contact your school VET Coordinator.

For any other queries, please email vetisprograms@chisholm.edu.au.
What to bring
- A pen and notebook
- All uniform and equipment required to undertake this course is provided by Chisholm and paid for in your material fees upon enrolment.