Certificate II in
Cookery

About the course

This qualification in VDSS Certificate II in Cookery offers a pathway to work in diverse kitchen operations across restaurants, hotels, catering services, clubs, pubs, cafes, and institutions such as aged care facilities, hospitals, and schools.

As a nationally recognised training program, it equips individuals with essential food preparation and cooking skills to create a range of dishes and menus.

The Certificate II in Cookery provides secondary school students with foundational skills for kitchen roles in various settings, including restaurants, hotels, catering services, clubs, cafés, and institutional environments. Through practical training and industry knowledge, students gain the core competencies needed for a career in the culinary industry.

This entry-level course not only prepares students for immediate employment but also paves the way for further study in the culinary field. The curriculum covers basic safe food handling, safe work practices, food preparation skills, and various cookery methods to effectively prepare dishes.