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Certificate II in Cookery
14/01/2026 2026-06-09 0:09Certificate II in Cookery
Certificate II in Cookery
AQF Level: II
NATIONAL Code: SIT20421
Course Type: School Students
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Why Study Certificate II in Cookery at Alliance?
Course Overview
Alliance College’s courses for school students are designed to provide a head start in the hospitality industry. These programs offer students the opportunity to learn specific industry skills and gain credit towards a nationally recognised qualification while completing their secondary school studies.
The Certificate II in Cookery (SIT20421) is the premier pathway to a career in commercial cookery. As an introductory qualification, it reflects the role of individuals working in professional kitchens who use a defined range of food preparation and essential cookery skills.
Whether you are looking to enter the workforce or progress to advanced culinary studies, this course provides the foundational techniques required to succeed in a fast-paced kitchen environment.
Delivery mode
Face-to-face, practical training
Study mode
On Campus
Campus Locations
Adelaide
Course duration
Minimum of 6 months
Intake Date
TBC
Participant Course Fee (Subsidised)
$349 AUD
Participant Concession Fee
$180 AUD
Incidental Fee
$100 AUD
Course Brochure
Learning Outcomes
This course gives you the practical skills to start your career in Australia’s cookery industry. You’ll learn essential practical skills needed to begin work in a commercial kitchen. They will learn to use food preparation equipment, produce dishes using basic cookery methods, and work effectively as part of a kitchen team while maintaining a clean and organised workspace.
The course also covers key food safety, hygiene, stock control, and safe work practices to ensure students can operate confidently and responsibly in fast-paced hospitality environments.
By completion, students will have the foundational skills required for entry-level roles in commercial kitchens and a strong pathway into further cookery and hospitality training.
Career Pathways
This qualification can lead to a range of entry-level employment opportunities in Australia’s hospitality sector. Upon completion, you may be able to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
Possible job titles include:
- Kitchen Hand
- Catering Assistant
Study Pathways
Students may progress to:
- Certificate III in Commercial Cookery (Cook)
- Certificate III in Patisserie (Patisserie Cook)
- Certificate IV Kitchen Management (Chef)
- Diploma of Hospitality Management (Supervisor / Manager)
- Advanced Diploma of Hospitality Management (owner of business)
Entry Requirements
Eligibility for Subsidised Training:
- To be eligible for access to a subsidised training place in an approved course, a school student must meet the following criteria. They must be:
- An Australian or New Zealand citizen; OR
- A permanent Australian resident; OR
- An eligible visa holder (Check the Skills SA website for the full list of eligible visa subclasses).
- Reside in South Australia
Additional Criteria:
- Enrolled in Year 11, 12 or 13 and are 16 years of age or turning 16 years of age in the current year of that enrolment, and
- Are undertaking SACE or equivalent and,
- Have completed a preparatory VET pathway
- Upfront Assessment of Need (UAN) – checks eligibility and readiness
Training Providers Must:
Course Requirements
- Personal computer capable of being connected to the internet using a Wi-Fi connection
- Personal email address
- Mobile phone
- Microsoft Office suite of programs
- Microphone and camera compatible or inclusive within personal computer
- Home access to the internet, with good speed to be able to do conference video calls
- Teams software installed
Subjects
Core Subjects
Elective Subjects
Key Skills Developed
Certificate II in Cookery
Essential Cookery Techniques
Food Safety
Hygiene Practices
Workplace Readiness
Teamwork
Assessment / Evaluation Methods
Certificate II in Cookery
