Certificate II in Kitchen Operations
Course code: SIT20416
Registered Training Organisation: Inner Melbourne VET Cluster Inc
RTO Code: 21732
Delivered by Horsham College
Registered Training Organisation: Inner Melbourne VET Cluster Inc
RTO Code: 21732
Delivered by Horsham College
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.
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 Accreditation
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
40 hours spread across the 2-year program is recommended.
Possible study pathways
Potential career paths
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 DET for students attending public schools. Independent and Catholic schools will discuss fees with their families.
Prior to the commencement of this course, students must undertake a pre-training review and a language, literacy and numeracy evaluation.
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
Horsham College
Lyndon Kuhne (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.