Course title:

Certificate II in Hospitality (Kitchen Operations) SIT20307

CRICOS:

02989M

Duration:

14 weeks  (full time) 20 weeks (part time)

Fee:

$3,000.00 

Other costs:

$250.00 uniforms and work books 

Other info:

Requires an interest in working in the kitchen of the hospitality industry with the scope of progressing to commercial cookery. 

Where:

Overview:

Certificate II is designed to provide training in a number of basic kitchen skills.
It covers the fundamental areas of working as part of a kitchen brigade, assisting the kitchen team in maintaining the day to day running of the kitchen effectively and professionally.

It gives the student an insight on how a kitchen should be kept and maintained, basic hygiene and Occupational Health and Safety tips, scullery and washing up procedures as an overall kitchen assistant.

Basic knife skills and preparation techniques are also learnt. This course is ideal for staff wanting to develop a better understanding on how kitchens are run and eventually progress into more advanced levels within the hospitality sector.

Careers:

Graduates work in a wide variety of cookery related positions in cafes, hotels, restaurants and food production environments. Industrylink will assist in the recruitment process that will provide you with employment whilst undertaking your training. 

Units:

Students are required to purchase specific national training booklets, clothing and equipment. Advice on selection of clothing and equipment will be given. Clothing & Equipment required includes: - 2 White Cooks Jackets - White Cook's Hat (1) provided, - 2 White Waist Long Aprons - Black Safety Boots - 2 Check Cooks Trousers - 2 White Neckerchief - Cooks Knives and Other Utensils (as advised)

Core Units
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 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

Prerequisites:

IELTS 5.0 General Training or equivalent