Certificate II in Kitchen Operations

Course code: SIT20416

Registered Training Organisation: Inner Melbourne VET Cluster Inc

RTO Code: 21732

Delivered by Horsham College

Course Summary

This course provides students with the skills and knowledge to be competent in a range of kitchen functions and activities to work in various hospitality enterprises where food is prepared and served.  This includes restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.  It may also provide credit towards an apprenticeship.

Accreditation

Contribution towards VCAL

One credit towards a VCAL learning program is awarded on successful completion of 90 nominal hours of accredited VET curriculum.  You will be eligible at Foundation, Intermediate or Senior levels.

Contribution towards VCE

Students may be eligible for a minimum of two VCE units at Units 1 and 2 level and a Units 3 and 4 sequence.

ATAR Contribution

Students who receive a Units 3 and 4 sequence will be eligible for an increment towards their ATAR. This study score can contribute directly to the ATAR, either as one of the student’s best four studies (the primary four) or as a fifth or sixth study.

Scored Assessment Available

Yes.
Students wishing to receive an ATAR contribution must undertake scored assessment.

National or State Accreditation

National

Program Delivery

Program structure

Delivered over two years

Location

Wimmera Trade Training Centre

Horsham College Campus

Contact Days/Hours

Wednesdays 9.10 am to 3.15 pm

Structured Workplace Learning

40 hours spread across the 2-year program is recommended.

Employment and Study Pathways

Possible study pathways

  • Hospitality Traineeship
  • Chef’s Apprenticeship
  • Certificate III in Commercial Cookery
  • Certificate III in Hospitality – Patisserie

Potential career paths

  • Food and Beverage Attendant
  • Chef
  • Café Owner/Manager
  • Kitchen Assistant
  • Patissier
  • Hospitality Manager

Fees and Equipment

Clothing/equipment/OH&S

Prescribed uniform.

Fully covered and sturdy non-slip shoes.

No runners or sports shoes allowed.

Materials Fee

To be paid by the student:

(To be confirmed)

Additional Requirements

Prior to the commencement of this course, students must undertake a pre-training review and a language, literacy and numeracy evaluation.

Study Units

Units may include:

Unit code

Units 1 & 2

SITXFSA001

Use hygienic practices for food safety

SITXWHS001

Participate in safe work practices

SITHCCC001

Use food preparation equipment

SITHCCC005

Prepare dishes using basic methods of cookery

SITHKOP001

Clean kitchen premises and equipment

SITXINV002

Maintain the quality of perishable items

BSBWOR203

Work effectively with others

SITHCCC002

Prepare and present simple dishes

BSBCMM201

Communicate in the workplace

Unit code

Units 3 & 4 Year

SITHCCC006

Prepare appetisers and salads

SITHCCC007

Prepare stocks, sauces and soups

SITHCCC008

Prepare vegetable fruit, egg and farinaceous dishes

SITHCCC011

Use cookery skills effectively

SITHCCC012

Prepare poultry dishes

* Units may vary to meet the Victorian Curriculum Assessment Authority (VCAA) requirements and trends

Contact

Horsham College

Campbell Pallot  (03) 5381 7712

Contact the WSMVET Cluster Coordinator via the Contact Page   

View or download Cert II in Kitchen Operations course information in PDF format.