Accredited course Outline
Date retreived
22/07/2026 6:58 AM AWST
22/07/2026 6:58 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate II in Cookery (Commercial)
Certificate II in Cookery (Commercial)
Accredited course
National Code:
3243
3243
State Code:
5513
5513
TGA Status:
Draft
Draft
DTWD Status:
Approved
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
AQF Level
Certificate II in
Nominal Hours
445
Duration
Unspecified
Stream of Study
Partial Exemption to "Other Skills" Course (3221)
Accredited Date
14/12/1995
Expiry Date
31/12/1999
VET Act Classifier
C
VET Act Conditions
Description
To assist the learner to develop, in an off-the-job environment, the skills and
knowledge required for a semi-autonomous practitioner in commercial cookery to
ASF Level 2.
Schedule
1. CORE
LEVEL ONE
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 21250 | Basic Calculations | 10 | Module | |
| 68091 | BKA4 | Cleaning | 10 | Module |
| 68047 | INT10 | Customer Relations | 6 | Module |
| 21264 | GHS03 | First Aid | 18 | Module |
| 68089 | BKA2 | Food Presentation | 10 | Module |
| 68040 | INT4 | Food Production - the Kitchen | 4 | Module |
| 68046 | INT9 | Hospitality Law and Industrial Relations | 6 | Module |
| 68042 | INT6 | Interpersonal Skills | 6 | Module |
| 95133 | BCC1 | Methods of Cookery | 45 | Module |
| 95131 | BKA1 | Mise-en-place and Food Preparation | 24 | Module |
| 68045 | INT8 | Occupational Hygiene | 6 | Module |
| 68043 | INT7 | Occupational Safety and Security | 6 | Module |
| 68090 | BKA3 | Receiving and Storing | 10 | Module |
| 68037 | INT1 | the Hospitality Sector | 4 | Module |
2. CORE
LEVEL TWO
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| 95135 | BCC2 | Appetisers, Salads & Sandwiches | 30 | Module |
| 95134 | BCC4 | Eggs, Vegetables & Farinaceous | 45 | Module |
| 95137 | BCC6 | Fish and Shellfish | 30 | Module |
| 95161 | Food Hygiene | 15 | Module | |
| 95139 | BCC8 | Hot and Cold Desserts | 50 | Module |
| 95138 | BCC7 | Meat Butchery and Cookery | 50 | Module |
| 95136 | BCC5 | Poultry and Game | 30 | Module |
| 95132 | BCC3 | Stocks, Sauces and Soups | 30 | Module |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| E012 | THH21297 | Certificate II in Hospitality (Commercial Cookery) | Qualification |
VET Info Notes
1 This course is a national course developed by Tourism Training
Australia (TTA) and the Australian Committee on Training Curriculum (ACTRAC).
2 It is expected that learners will undertake a period of workplace
experience to be able to successfully perform in the workplace to the required
industry standard. The period of workplace experience will depend on the
learner’s training and the level of work experience/simulation offered by the
training provider.
3 The issue of the final award on completion of the training modules may
require documentary proof of satisfactory workplace experience.
Australia (TTA) and the Australian Committee on Training Curriculum (ACTRAC).
2 It is expected that learners will undertake a period of workplace
experience to be able to successfully perform in the workplace to the required
industry standard. The period of workplace experience will depend on the
learner’s training and the level of work experience/simulation offered by the
training provider.
3 The issue of the final award on completion of the training modules may
require documentary proof of satisfactory workplace experience.
No information