The Certificate II in Hospitality (Kitchen Operations) is a great foundation for your career in the hospitality industry. You’ll learn the basic operational knowledge and practical work skills including following health, safety, security and hygiene procedures; organising and preparing food; presenting food; receiving and storing kitchen supplies; cleaning and maintaining a kitchen in top working order; basic cookery methods and more. These are skills that qualify you for a wide scope of hospitality and tourism related positions in international hotels, catering companies, patisseries, cruise liners, restaurants, coffee shops and pubs. This Certificate is a prerequisite for further hospitality studies including the Certificate III in Hospitality (Commercial Cookery), Certificate III in Hospitality (Catering Operations), and the Certificate IV in Hospitality (Commercial Cookery).
Training Course Details
Course Weeks & Delivery
The course is delivered over 6-9 months.
Course Fees
$2,500.00 GST Free
Description
This training program may be completed through classroom, workplace based training or a combination of both.
If you wish to apply for Recognition of Prior Learning (RPL) please contact us for an application.
If you wish to apply for Credit Transfer (CT) please contact us for an application.
Assessment
To receive the qualification, participants are required to successfully complete all units of competency. A qualification will be issued, based on the successful assessments of all units of competency.
Entry Requirements
Participants must be able to read and write documents and understand maths concepts to a level required to complete Year 10. If participants are entering this program as an apprentice or a trainee under the Australian Apprenticeships arrangements, they must be employed in the industry and must register at an Australian Apprenticeships Centre (AAC) prior to enrolment.
We encourage applicants with disabilities to apply for training.
Qualification Earned
Certificate II in Hospitality (Kitchen Operations)
Job Prospects
Course Units
| Core Units |
| Unit Code |
Unit of Competency |
| 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 |
| Elective Units |
| Unit Code |
Unit of Competency |
| SITHCCC031A |
Operate a fast food outlet |
| SITHFAB009A |
Provide responsible service of alcohol |
| SITXCOM003A |
Deal with conflict situations |
| SITXCOM004A |
Communicate on the telephone |
| SITXFSA001A |
Implement food safety procedures |
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