Certificate II in Hospitality (Kitchen Operations)
Course Code SIT20307
Duration 496 hours (nominal)
, 12 Months Part time
Apply Direct Entry 
The Certificate II in Hospitality (Kitchen Operations) provides the practical kitchen skills to prepare, cook and serve food. It is a suitable pathway for a cookery apprenticeship and is suitable for those already working in a food premises or for those who wish to commence a career in Hospitality.
The qualification is also suitable for an Australian Apprenticeship pathway and for VET in Schools delivery.
Entry Requirements
There are no prerequisites for entry to this qualification.
Contact the Customer Service Centre for further details on enrolment requirements.
Pathways
This course provides the pathway to continue studies at Certificate III and IV in Hospitality (Commercial Cookery).
Career Information
Individuals with this qualification are able to perform roles such as:
- preparing breakfast items
- preparing a range of fast food items
- preparing a range of non alcoholic drinks
- preparing sandwiches
- preparing appetisers and salads
- preparing hot and cold deserts
Possible job roles include: breakfast cook, short order cook, fast food cook and bistro cook.
Assessment
Participants are assessed via completion of required tasks and a demonstration of skills, eg. Written and verbal assignments, practical work, classroom participation, projects and/or written tests.
Study mode
This course can be completed on campus within one year part time. In the workplace and individual can expect to complete within 18-36 months.
Skills Recognition
Skills Recognition is the process of gaining formal recognition for skills and knowledge that have been obtained through work history, previous study and life experience. Skills Recognition is an assessment-only process - there is no formal training involved, although you may choose to complete further training as a result of the assessment process. Skills Recognition is made up of one or more of the following processes including credit transfer and recognition of prior learning.
To find out more about Skills Recognition call 1300 GOTAFE (1300 468 233)
Fees
The standard hourly fee for this course in a Government subsidised place is $1.62.
A funded student can expect to pay no more than
$803.52 in tuition fees to complete this course.
Additional fees for student services, amenities, goods and materials may apply.
The student tuition fees as published are subject to change given individual circumstances at enrolment.
Please contact GOTAFE or see our fees and charges page for further information.
Campus |
Start |
End |
|
|---|---|---|---|
Docker St, Wangaratta |
14/01/13 14/01/13 14/01/13 13/01/14 |
30/11/14 30/11/13 30/11/13 30/11/14 |
|
Fryers St, Shepparton |
14/01/13 14/01/13 14/01/13 14/01/13 13/01/14 |
30/11/13 30/11/13 30/11/14 30/11/14 30/11/14 |
|
Samaria Rd, Benalla |
14/01/13 14/01/13 14/01/13 13/01/14 |
30/11/14 30/11/13 30/11/13 30/11/14 |
|
Wallis St, Seymour |
14/01/13 14/01/13 14/01/13 13/01/14 |
30/11/13 30/11/14 30/11/13 30/11/14 |
|
To enquire about this course call 1300GOTAFE or click here.
Units of Study
| SIT20307 Core Units | ||
| SITHCCC004B | Clean and maintain kitchen premises | |
| SITHIND001B | Develop and update hospitality industry knowledge | |
| SITXOHS001B | Follow health, safety and security procedures | |
| SITXOHS002A | Follow workplace hygiene procedures | |
| SITHCCC001B | Organise and prepare food | |
| SITHCCC027A | Prepare, cook and serve food for food service | |
| SITHCCC002A | Present food | |
| SITHCCC003B | Receive and store kitchen supplies | |
| SITHCCC005A | Use basic methods of cookery | |
| SITXCOM002A | Work in a socially diverse environment | |
| SITXCOM001A | Work with colleagues and customers | |
| SIT20307 Electives - Choose 5 | ||
| SITHCCC033B | Apply catering control principles | |
| HLTFA301B | Apply first aid | |
| SITHFAB001C | Clean and tidy bar areas | |
| SITHACS006B | Clean premises and equipment | |
| SITXHRM001A | Coach others in job skills | |
| SITXCOM004A | Communicate on the telephone | |
| SITHACS002B | Conduct night audit | |
| SITXCOM003A | Deal with conflict situations | |
| SITHCCC016A | Develop cost effective menus | |
| SITHCCC021B | Handle and serve cheese | |
| SITXFSA001A | Implement food safety procedures | |
| SITHACS007B | Launder linen and guests clothes | |
| SITHFAB002C | Operate a bar | |
| SITHCCC031A | Operate a fast food outlet | |
| SITHCCC017A | Organise bulk cooking operations | |
| SITHCCC030A | Package prepared foodstuffs | |
| SITHCCC015A | Plan and prepare food for buffets | |
| SITHFAB012B | Prepare and serve espresso coffee | |
| SITHFAB010C | Prepare and serve non-alcoholic beverages | |
| SITHCCC006A | Prepare appetisers and salads | |
| SITHCCC029A | Prepare foods according to dietary and cultural needs | |
| SITHCCC013A | Prepare hot and cold desserts | |
| SITHCCC014A | Prepare pastries, cakes and yeast goods | |
| SITHCCC020A | Prepare portion-controlled meat cuts | |
| SITHACS005B | Prepare rooms for guests | |
| SITHCCC007A | Prepare sandwiches | |
| SITHCCC008A | Prepare stocks, sauces and soups | |
| SITHCCC039B | Prepare tenders for catering contracts | |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes | |
| SITHCCC028A | Prepare, cook and serve food for menus | |
| SITHPAT006A | Present desserts | |
| SITHACS001B | Provide accommodation reception services | |
| SITHACS004B | Provide housekeeping services to guests | |
| SITHFAB009A | Provide responsible service of alcohol | |
| SITHACS008B | Provide valet service | |
| SITXINV001A | Recieve and store stock | |
| SITHCCC036B | Select catering systems | |
| SITHCCC012A | Select, prepare and cook meat | |
| SITHCCC010A | Select, prepare and cook poultry | |
| SITHCCC011A | Select, prepare and cook seafood | |
| SITHFAB003A | Serve food and beverage to customers | |
| SITXFSA003A | Transport and store food in a safe and hygenic manner | |
It may be necessary to cancel or postpone courses due to insufficient enrolments or funding changes.
