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Certificate II in Cookery

(Oz Harvest)

  • path-unite
    Blended delivery
  • time-alarm
    6 months
  • round-dollar
  • award-49
    Award issued by Tactical Training Group - RTO Code: 91054


This course provides individuals an opportunity to develop the fundamental and basic cookery skills needed when working in kitchens through a blended delivery mode involving classroom style workshops held in a simulated kitchen, on-the-job learning experiences and online tutorials and assessment. 

Throughout the course, participants will learn a range of food preparation and cookery skills to prepare food and menu items and will be exposed to routine and repetitive tasks whilst working under direct supervision. 


Holistic delivery


Allara Learning delivers training and assessment that allows participants both the opportunity and time to develop their skills and knowledge, and to practice their skills in a holistic way. 

Units of competency have been clustered for both training and assessment purposes to form a holistic approach to skills development. The structure of the training program has been created to enhance the adaptation of skills and knowledge across multiple culinary areas simultaneously. This approach minimises repetition and overlap of performance and knowledge evidence requirements contained across multiple units of competency within the Commercial Cookery qualification.


Who is this course for?

This qualification provides a pathway to work in kitchen operations in a variety of organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools. This qualification does not meet the requirements for trade recognition as a cook, but can provide a pathway towards the SIT30821 Certificate III in Commercial Cookery to achieve that.

Course plan

Learn and develop the skills and knowledge required to  use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards, clean food preparation areas, storage areas and equipment in commercial kitchens to ensure the safety of food, including the ability to work safely and use resources efficiently to reduce negative environmental impacts, check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.

Units of competency addressed:

Learn and develop the skills and knowledge required to be socially aware when serving customers and working with colleague. This includes the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.

Units of competency addressed:

Develop the skills and knowledge required to safely use commercial kitchen equipment and basic cookery methods to prepare a range of different food types and dishes. Learn how to follow standard recipes, select and prepare ingredients, and use relevant equipment and cookery methods in the preparation, cooking and service of food.

Units of competency addressed:

Learning outcomes

This course aims to provide participants with a range of cookery skills, along with general employability skills, including;

  • Basic work health and safety practices 
  • Foundational cookery skills
  • Teamwork principles
  • Safe food handling practices and procedures
  • Stock control processes

National recognition

Upon successful completion of the training and assessment, you will receive the SIT20421 Certificate II in Cookery qualification. This qualification holds national recognition and is valued by industry and educational institutions, both in Australia and globally.

Meet our team

James Richards
James Richards
National General Manager


Chris Davies
Chris Davies
Training Facilitator - Cookery and Food Safety


What our clients are saying

Merivale logo
“What appealed to me is you would be mentored by some of the best chefs in the industry - Peter Doyle, Dan Hong. You're not going to get this anywhere else. It's a different learning environment to what you see at other institutions.””
Apprentice Chef | Merivale
“Our focus is to shine a light on the creative process of cooking and ensure that each apprentice leaves the school ready to conquer their dreams and the industry”
Peter Doyle
Executive Chef

Frequently Asked Questions

This course has a standard fee of $$3,000. Contact our client relations team to discuss available payment options.

You may be able to access government subsidises to support the costs of training. If accessing subsidies for training a co-contribution fee may apply.

Please select your state or territory from the options below to view the co-contribution fees for subsidised training:

This course has a blended mode of delivery inclusive of classroom and on-the-job training. 

An Allara Learning training facilitator conducts training within simulated classroom environments to develop your foundational skills and knowledge. You will be required to hone these skills through on-the-job learning experiences through work placement or paid employment.

Through Allara Learning’s Student Portal you will be able to:

  • Access your learning materials and assessments
  • Undertake and complete assessments
  • Contact your trainers and assessors
  • Receive feedback on your assessment outcomes

The duration for the course is 6 months. To complete the course in this timeframe, you will need to attend each of the scheduled workshops and complete the on-the-job learning tasks. The time taken to complete your course will depend on your level of already attained skills and knowledge.

There are no formal entry requirements for this qualification.

Subsidised training
Some states and territories have specified entry requirements for participants accessing subsidised training.

To identify the specific entry requirements for your state or territory and determine if subsidised training is available, please contact our Client Relationship team.

English language requirements
To enrol in this course, you must have a level of proficiency in English language, literacy and numeracy, allowing you to engage in the course materials and content, and ensuring you can undertake the variety of assessments. You will be required to complete a Language, Literacy and Numeracy (LLN) assessment at the time of application to assess your English language level.

Physical requirements
No physical requirements apply to this course.

Government subsidised training may available through traineeships and apprenticeships in:

  • ACT
  • NSW
  • QLD

Contact our client relations team to see if you qualify for government funded support.

You may complete payment of your course fees via a payment plan.

The application of skills in the workplace is a requirement of this course.

This course contains the core unit of competency SITHCCC034 Work effectively in a commercial kitchen requires you to demonstrate your skills and knowledge in the workplace for a minimum of twelve (12) service periods, that cover a combination of:

  • breakfast
  • dinner
  • lunch

It is expected that participants are employed for the duration of the course to enable to development of skills and knowledge over time.

Yes, this course is eligible for a traineeship pathway. 

Contact our client relations team for more details.

Learning resources
To access learning and assessment materials, you will need to have access to a computer or tablet with internet access.

Your computer will need to have an appropriate suite of office software such as Microsoft office, G Suite or equivalent installed.

Some assessment tasks and projects may require access to a printer and scanner.

Kitchen environment
You will also need access to a fully equipped commercial kitchen or food preparation and service environment that includes a wide range of both small and large commercial kitchen equipment, appropriate facilities for handwashing, and temperature monitoring devices.

You will also need a range of kitchen knives and small equipment. Contact us to discuss the minimum requirements.

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Participant Handbook.

We recommend that you read the Participant Handbook prior to enrolling with us.

Yes, this course leads to a nationally recognised qualification.

Upon successful completion of this course, participants will receive a nationally recognised qualification, SIT20421 Certificate II in Cookery.

Tactical Training Group Pty Ltd, RTO ID 91054 is responsible for the quality of the training and assessment in compliance with the Standards for RTOs, 2015 and for the issuance of the AQF certification documentation.

This course is aids in developing skills and knowledge to become a pre assistnat or cook in a commercial kitchen environment paving the way for the opportunity to work as a cook or chef in a variety of food service establishments.

Completing this course can enhance your career growth potential. 

Yes, skills and qualifications you already have may count towards your qualification.

Contact our client relations team to enquire and/or apply for RPL.