Hospitality Cert II (Kitchen Operations) - SIT20307

Certificate II is designed to provide training in a number of basic hospitality skills. It covers the fundamental areas of customer service, team building and service delivery. Certificate II is skills related. It also covers areas such as hygiene, health and safety, general and financial administration.

We understand that you may have many years of industry experience outside of the recognised industry standards framework, or have had significant experience without the qualifications. Industrylink provides the training and ensures all industry standards are met. This creates a high level of consistency in delivering good customer service in your establishment and for the future.

Certificate II in Hospitality (Kitchen Operations) is made up of 16 units, eleven of which are pre-requisites to progress to the electives. They are:

                        SITHCCC001A           Organise and prepare food
                        SITHCCC002A           Present food
                        SITHCCC003A           Receive and store kitchen supplies
                        SITHCCC004A           Clean and maintain kitchen premises
                        SITHCCC005A           Use basic methods of cookery
                        SITHCCC027A           Prepare, cook and serve food for food service
                        SITHIND001A            Develop and update hospitality industry knowledge
                        SITXCOM001A          Work with colleagues and customers
                        SITXCOM002A          Work in a socially diverse environment
                        SITXOHS001A           Follow health, safety and security procedures
                        SITXOHS002A           Follow workplace hygiene procedures

Select five (5) electives from the following units.

                        SITHCCC008A           Prepare stocks, sauces and soups
                        SITHCCC009A           Prepare vegetables, fruit, eggs and farinaceous dishes
                        SITHCCC010A           Select, prepare and cook poultry
                        SITHCCC011A           Select, prepare and cook seafood
                        SITHCCC012A           Select, prepare and cook meat
                        SITHCCC013A           Prepare hot and cold desserts
                        SITHCCC014A           Prepare pastry, cakes and yeast goods
                        SITHCCC015A           Plan and prepare food for buffets
                        SITXFSA001A            Implement food safety procedures