SIT20421

Certificate II in Cookery

(Oz Harvest | Nourish)

Blended delivery
6 months
$1,500
Award issued by Tactical Training Group - National Registration Code: 91054
More about Nourish

Overview

Nourish is a hospitality training program for young people aged 16-25 who face barriers to education and employment. OzHarvest runs the bespoke 18-week program through a third-party partnership with Allara Learning.

The program is delivered at no cost to students providing 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 classroom tutorials and assessment.

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

Students graduate with new life skills and opportunities for work or further education, and those that successfully complete the training and assessment requirements receive a nationally recognised SIT20421 Certificate II in Cookery.

Subsidised training

This course may be subsidised in NSW and QLD.

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

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

Kitchen fundamentals

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:

Interact with customers and team

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:

Cookery basics

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

Meet our team

James Richards

National General Manager

What our clients are saying

“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.””

Joshua

Apprentice Chef | Merivale

View case study

“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

View case study

Frequently Asked Questions

What is the cost of this course?

This course has a standard fee of $1,500. 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:

How is this course delivered?

Mode of delivery

This course has a blended mode of delivery inclusive of classroom tutorials, simulated kitchen experiences, 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

Holistic delivery

Allara Learning and the Oz Harvest Nourish facilitators deliver 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 of performance and knowledge evidence requirements contained across multiple units of competency within the Commercial Cookery qualification.

Third-party Agreement

This course is delivered under a third-party agreement with OzHarvest.

Under this arrangement:

OzHarvest is responsible for advertising the course, recruiting students and delivering training and Assessment.
Allara Learning is responsible for training and assessment material development, administration of student data, and issuance of certification.
Both parties are responsible for compliance and adherence to the standards for RTYOs 2025.

In what timeframe is the course delivered?

The duration for the course is 18 weeks.

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

What are the course entry requirements?

Education entry requirements

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 student support 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

Students will participate in practical kitchen activities that reflect the demands of a commercial kitchen. To ensure a safe and effective learning environment students require the ability to:

Stand for extended periods: Commercial kitchen environments involve standing for much of a shift.
Lift and carry moderate weights: This includes items such as pots, pans, ingredients, and supplies (e.g., up to 10-15 kg with appropriate manual handling techniques).
Perform repetitive tasks: Many kitchen tasks involve repetitive hand and arm movements (e.g., chopping, stirring, cleaning).
Maintain dexterity and fine motor skills: Essential for precision tasks like knife work, plating, and handling small utensils.
Work in varied temperatures: Commercial kitchens can involve working in both hot (e.g., near ovens, stovetops) and cold (e.g., cool rooms, freezers) environments.
Communicate effectively: Both verbally and non-verbally, to ensure clear instructions and safe teamwork in a busy environment.
Maintain personal hygiene standards: Adhering to strict food safety and hygiene regulations, including appropriate grooming and wearing of required Personal Protective Equipment (PPE) such as non-slip footwear.

Commitment to Inclusion

We are committed to providing a supportive and inclusive learning environment. If you have a disability, medical condition, or require any adjustments to meet these inherent requirements, we encourage you to discuss this with our student support services prior to or during enrolment. We will work with you to explore reasonable adjustments and support options to facilitate your participation and successful completion of the training.

Is funding or financial support available?

Government subsidised training

Government subsidised training can potentially reduce the amount of course fees payable for your enrolment and may be available in the NSW and QLD. Eligibility criteria apply.

Contact our student support team to see if you qualify for government funded training.

Payment of fees

This course is delivered at no cost to the student. Where course fees apply to your enrolment in Nourish, these fees are paid on your behalf by OzHarvest.

Do I need to be employed to complete this course?

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

This course contains the core unit of competency SITHCCC034 Work effectively in a commercial kitchen which 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

You will complete this requirement through a combination of simulated service periods and work placement.

Can I complete the course through a traineeship or apprenticeship?

No, this course is not included as an Australian Apprenticeship pathway due to the nature of the program and mode of delivery.

Contact our student support team for more details.

What resources and equipment will I need?

All resources required to participate in and complete the training and assessment are provided by OzHarvest. This includes:

Learning resources: a computer or tablet with a stable internet connection and office software such as Microsoft Office, G Suite, or an equivalent suite, for creating and managing documents and a printer and scanner for some assessment tasks and projects.
Kitchen environment: a fully equipped commercial kitchen environment that includes a wide range of knives, small and large commercial kitchen equipment, appropriate facilities for handwashing, and temperature monitoring devices.
Uniform: a full chefs uniform, apron and appropriate safety shoes.

What support services are available?

At Allara Learning, we're committed to supporting you every step of the way. While undertaking training with us, you'll have access to a range of comprehensive support services designed to help you succeed and thrive.

Our support includes:

Academic and Learning Support: Get assistance with course content, assessment strategies, and effective study techniques to master your learning.
Language, Literacy, and Numeracy (LLN) Support: We provide tailored help to ensure you have the foundational skills needed to confidently engage with your training.
Wellbeing and External Support Services: Your mental health and overall wellbeing are important. We offer support to help you navigate challenges, and we can connect you with external professional services and counselling resources if needed.
Peer Networks: Connect with fellow students to share experiences, collaborate on learning, and build a supportive community.

For full details on all available support services and how they align with our commitment to access, equity, and your successful enrolment, we recommend reviewing our Participant Handbook and our Access, Equity and Enrolment Policy. You can find these, along with our Training and Assessment Policy and Procedure, on our website.

Is this course a nationally recognised qualification?

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 2025 and for the issuance of the AQF certification documentation.

What career options and pathways does this course provide?

This course aids in developing skills and knowledge to become a kitchen attendant, food preparation assistant, 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.

Can I receive Recognition of Prior Learning (RPL)?

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

Find out more about RPL

Contact our student support team to enquire and/or apply for RPL.

Queensland

As a Skills Assure Supplier (SAS), Allara Learning provides subsidised training through Career Start and Career Boost programs.

Career start

Career Start helps individuals launch their careers by providing skills training and support for those seeking jobs, moving into more skilled roles, or completing an apprenticeship or traineeship. Career Start offers two training pathways, either a general training pathway or employment-based apprenticeship or traineeship pathway.

Career boost

Career Boost is designed to help individuals acquire the higher-level skills needed to secure employment, advance their careers and offers eligible students a subsidised training place in a Certificate IV, Diploma, or Advanced Diploma qualification, either through a general training pathway or a higher-level apprenticeship or traineeship.

General training pathway co-contribution fees

Qualifications funded by Career Start and Career Boost General Training Pathway programs require a student co-contribution fee. The following table lists the courses offered by Allara Learning that are funded by these programs and the student co-contribution fees applicable for each course.

The student co-contribution fee for general training is calculated at a per unit rate of $20 per unit of competency for non-concessional, or $5 per unit of competency for concessional.

No more than 30% of the total fee will be charged prior to course commencement.

Concessional co-contribution fees

To be eligible for a Concession fee under the General Training Pathway a student must meet one or more of the following criteria:

Holds a Health Care, Veteran or Pensioner Concession Card issued under Commonwealth law, or is the partner or a dependant of a person who holds such a card and is named on the card;
Holds an official form issued under Commonwealth law confirming that they, their partner, or the person of whom they are a dependant is entitled to concessions under a Health Care, Veteran or Pensioner Concession Card;
Identifies as Aboriginal or Torres Strait Islander;
Has a disability;
Is an adult prisoner.

General training pathway indicative fees

The following table provides the indicative fees for courses offered by Tactical Training Group Pty Ltd, 91054 under the General training pathway.

Qualification	Non-concessional	Concessional
BSB30120 Certificate III in Business	$260	$65
SIT20322 Certificate II in Hospitality	$240	$60
SIT20421 Certificate II in Cookery	$260	$65
SIT30622 Certificate III in Hospitality	$300	$75
SIT40422 Certificate IV in Hospitality	$420	$105
SIT40521 Certificate IV in Kitchen Management	$660	$165
SIT50422 Diploma of Hospitality Management	$560	$140

The following table provides the indicative fees for courses offered by W G Learning Pty Ltd, 91178 under the General training pathway.

Qualification	Non-concessional	Concessional
SIT30622 Certificate III in Hospitality	$300	$75

Apprenticeship or traineeship pathway co-contribution fees

Co-contribution fees are set by the Department at $1.60 per nominal hour for each Unit of competency or Module and must be calculated at the commencement of each unit or Module.

Apprentices and trainees may be eligible for a partial or full co-contribution fee exemption.

Partial fee exemption

A partial fee exemption applies if the apprentice or trainee:

Was or will be under 17 years of age at the end of February in the year in which the SAS provides training, and is not at school and has not completed year 12;
Holds a Health Care, Veteran or Pensioner Concession Card issued under Commonwealth law, or is the partner or a dependant of a person who holds such a card and is named on the card;
Holds an official form issued under Commonwealth law confirming that the individual, their partner or the person of whom they are a dependant, is entitled to concessions under a Health Care, Veteran or Pensioner Concession Card;
Identifies as Aboriginal or Torres Strait Islander.

Full fee exemption

Full fee exemption applies to:

School-based apprenticeship or traineeship;
an individual who is eligible for a Government subsidy under the Free Apprenticeships for Under 25s initiative

Apprenticeship or traineeship pathway General training pathway indicative fees

The following table provides the indicative fees for courses offered by Tactical Training Group Pty Ltd, 91054 under the Apprenticeship or traineeship pathway.

Qualification	Non-concessional	Concessional
BSB30120 Certificate III in Business	$800	$320
SIT20322 Certificate II in Hospitality	$459.20	$183.68
SIT20421 Certificate II in Cookery	$600	$384
SIT30622 Certificate III in Hospitality	$435.20*	$174.80*
SIT30821 Certificate III in Commercial Cookery	$1,560.00	$998.40
SIT40521 Certificate IV in Kitchen Management	$2,200	$880

The following table provides the indicative fees for courses offered by W G Learning Pty Ltd, 91178 under the Apprenticeship or traineeship pathway.

Qualification	Non-concessional	Concessional
SIT30622 Certificate III in Hospitality	$435.20*	$174.80*

*Co-contribution fees will vary according to the selected course stream and elective units of competency.

New South Wales

Under Smart and Skilled, a student contributes towards the cost of training through the payment of a student fee. The student fee and the subsidy from the Government make up the qualification price.

Student fees are:

Set for the whole qualification (they are not annual or semester fees)
Lower for a student doing their first post-school qualification
Set for the student and the qualification and will be the same regardless of choice of provider.

Fee free training 2023

Students enrolling in Smart and Skilled training in the calendar year 2023, may be eligible for a Fee-Free training place.

Traineeships and Apprenticeships
New entrant traineeships are Fee-Free in the state of NSW.
New entrant and existing worker apprentices are Fee-Free in the state of NSW.

Entitlement Full Qualifications (EFQ)

The following qualifications are available through the Smart and Skilled Entitlement Full Qualifications (EFQ) program.

Qualification	1st Qualification	2nd Qualification	Concessional
SIT20322 Certificate II in Hospitality	$880	$1,050	$160
SIT20421 Certificate II in Cookery	$880	$1,050	$160
BSB30120 Certificate III in Business	$1,320	$1,580	$240
SIT30622 Certificate III in Hospitality	$1,450	$1,750	$240
SIT30821 Certificate III in Commercial Cookery	$2,130	$2,550	$240

Targeted Priorities Full Qualifications (TPFQ)

Qualification	1st Qualification	2nd Qualification	Concessional
BSB40120 Certificate IV in Business	$1,580	$1,850	$240
BSB40520 Certificate IV in Leadership and Management	$1,580	$1,850	$240
BSB50420 Diploma of Leadership and Management	$2,530	$2,850	n/a
SIT40422 Certificate IV in Hospitality	$2,360	$2,750	$240
SIT40521 Certificate IV in Kitchen Management	$2,360	$2,750	$240
SIT50422 Diploma of Hospitality Management	$3,750	$4,230	n/a

Concession fees

A student who receives a specified Commonwealth Government benefit or allowance is eligible for a concession fee for a qualification up to and including Certificate IV. The student must be in receipt of the specified benefit or allowance at the time of enrolment to be eligible.

Concession fee is also available to a student who is a dependent of a person receiving a specified Commonwealth Government benefit or allowance.

Commonwealth Government benefits and allowances

Age pension Austudy
Carer payment Disability Support Pension
Farm Household Allowance Family Tax Benefit Part A (Maximum rate)
JobSeeker payment Parenting Payment (Single)
Special Benefit Veterans’ Affairs Pensions
Veterans’ Children education Scheme Widow Allowance
Youth Allowance

Exemption from fees

A student who falls into one of the following categories will qualify for fee-free training:

An Aboriginal or Torres Strait Islander person.
A student with a disability.
Dependent child, spouse or partner of a recipient of a Disability Support Pension.
Refugee ir Asylum seeker (and eligible partners) – for training up to and including Certificate IV.
Recipient of a Fee-Free Scholarship – for training up to and including Certificate IV.

Credit Transfer (CT) and Recognition of Prior Learning (RPL)

Fees for Smart and Skilled enrolments may be reduced when Credit Transfer (CT) and/or Recognition of Prior Learning (RPL) are granted for one or more units of competency.