Cookery Cert 2 SIT20421 Unit Package

"ABOUT THIS RESOURCE"

The Cookery Cert 2 SIT20421 unit resource package contains all the core units and selected elective units required for this qualification. The list of the units can be viewed by clicking on the link 'Units Addressed'.

The Unit-by-Unit resources are developed to align exactly with the endorsed training package Units of Competencies.

The Passing Lane Unit-by-Unit resource packages come with two manuals:

Elements and Performance Criteria addressed individually in each manual with no clustering of content. The Passing Lane Unit-by-Unit resources require no mapping.

The package also includes PowerPoint slide presentations aligned with each Student Manual.

For more detail on this vocational education and training resource package include some generic samples click on the 'PRODUCT INFO & SAMPLES' link on this product page.

All resources once purchased are DOWNLOADED from this website.

For more information see 'DOWNLOADED INFORMATION' under the 'ABOUT' tab on the home page.

'THE LICENCE'

The Passing Lane written materials licence allows schools, TAFEs and RTOs to use the materials without any restrictions as to the number of students, no restrictions as to the number of prints made of the materials and no restrictions on loading the materials on to secure networks or LMSs for unlimited student access.

The licence period is for 3 years and during this 3 year period if there are minor changes to the framework codes or units, the materials are updated and provided to our customers for free. The licence renewal fee for an additional 3 years is a fraction of the original licence fee.

For more information see 'PRODUCT LICENCES' under the 'ABOUT' tab on the home page.

• SITHCCC023 Use food preparation equipment
• SITHCCC024 Prepare and present simple dishes
• SITHCCC025 Prepare and present sandwiches
• SITHCCC027 Prepare dishes using basic methods of cookery
• SITHCCC028 Prepare appetisers and salads
• SITHCCC029 Prepare stocks, sauces and soups
• SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHCCC034 Work effectively in a commercial kitchen
• SITHKOP009 Clean kitchen premises and equipment
• SITXCCS011 Interact with customers
• SITXCOM007 Show social and cultural sensitivity
• SITXFSA005 Use hygienic practices for food safety
• SITXFSA006 Participate in safe food handling practices
• SITXINV006 Receive, store and maintain stock
• SITXWHS005 Participate in safe work practices