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 VCE: VM 

It is mandated that students studying VCE: VM complete 180 hours of a VET course in a Certificate II or above.  This will contribute 2 VET credits towards a student’s program.

Contribution towards VPC

Students studying VPC may choose to include a VET program, however it is not mandated.

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

• 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

Clothing/equipment/OH&S

Prescribed uniform.

Fully covered and sturdy non-slip shoes.

No runners or sports shoes allowed.

Materials Fee

Select fees to be paid by the DE 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:

Use hygienic practices for food safety SITXFSA005
Prepare and present simple dishes SITHCCC024
Participate in safe work practices SITXWHS005
Use food preparation equipment SITHCCC023
Clean kitchen premises and equipment SITHKOP009
Interact with customers SITXCCS011
Due to SIT20416 Certificate II Kitchen Operations being superseded in 2024, 2nd Year Units of Competency are not available from the RTO yet.

Note: Program commencement subject to enrolment numbers. Units of Competency are subject to change. This training is delivered with Victorian and Commonwealth Government funding to eligible individuals. All details are accurate at the time of publication.

Horsham College

Lyndon Kuhne (03) 5381 7712

Contact the WSMVET Cluster Coordinator via the Contact Page