Certificate II in Cookery

The whole qualification, done

Every unit in the qualification:

• Student Assessment Pack for every unit (fillable PDF + Word)
• Trainer Guides, Learner Guides and Teaching Slides across the qualification
• SCORM eLearning course for every unit — upload straight into your LMS, completion and scores tracked
• Practical Observation, Third-Party Report, Competency Conversation, Work History and Self-Assessment
• Assessor Mapping for every unit — mapped to Elements, PCs, Knowledge and Performance Evidence
• RPL Assessment Tool Kit for the full qualification, with its own mapping workbook
• Training & Assessment Strategy (TAS) — four delivery variants (Word + PDF), a compliant framework ready for your RTO to complete
• Three Assessment Validation Checklists — unit-level, RPL kit and whole-of-qualification, aligned to the 2025 Standards
• LLND Profile for the qualification, an LLND Check for every unit, plus an enrolment LLND Placement Assessment — ACSF-aligned (Word + fillable PDF)
• Yours to keep — no licence keys, no subscriptions, no tracking. Editable files, unlimited use within your RTO

Every unit in SIT20421, all included

26 units: 7 core and 19 elective.

Core units 7

• SITHCCC023Use food preparation equipment
• SITHCCC027Prepare dishes using basic methods of cookery
• SITHCCC034Work effectively in a commercial kitchen
• SITHKOP009Clean kitchen premises and equipment
• SITXFSA005Use hygienic practices for food safety
• SITXINV006Receive, store and maintain stock
• SITXWHS005Participate in safe work practices

Elective units 19

• HLTAID011Provide First Aid
• SIRXOSM002Maintain ethical and professional standards when using social media and online platforms
• SITHASC020Prepare dishes using basic methods of Asian cookery
• SITHASC021Prepare Asian appetisers and snacks
• SITHASC022Prepare Asian stocks and soups
• SITHASC024Prepare Asian salads
• SITHCCC024Prepare and present simple dishes
• SITHCCC025Prepare and present sandwiches
• SITHCCC026Package prepared foodstuffs
• SITHCCC028Prepare appetisers and salads
• SITHCCC029Prepare stocks, sauces and soups
• SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHPAT011Produce cakes
• SITHPAT013Produce pastries
• SITHPAT014Produce yeast-based bakery products
• SITXCCS011Interact with customers
• SITXCOM007Show social and cultural sensitivity
• SITXFSA006Participate in safe food handling practices
• SITXFSA007Transport and store food

Matched to the current release

Every order is confirmed against SIT20421's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.