Certificate II in Hospitality (Kitchen Operations)

(Course Code SIT20307 / CRICOS Code: N/A)

 

Course Aims
This qualification provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.

The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.

 

Job roles
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 desserts.

Possible job titles include:

• breakfast cook
• short order cook
• fast food cook.

Course Structure
Participants need to complete Sixteen (16) units of competency, consisting of:

• Eleven (11) core units
• Five (5) elective units.

 

Core Units

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

SITHCCC006A Prepare appetisers and salads
SITHCCC008A Prepare stocks, sauces and soups
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC014A Prepare pastries, cakes and yeast goods
SITHCCC013A Prepare hot and cold desserts

Qualification pathways

Prerequisite requirements
There are no entry requirements for this qualification.

Assessment
The achievement of competence will be assessed by a range of methods aiming at maximum flexibility and customisation to address specific needs and learning situations

• Observation of ongoing activities in class and in a commercial kitchen
• Short formal and informal tests
• Presentation of Portfolios
• Role plays
• Observation of group discussion.

 

Students will undertake informal assessment on an ongoing basis. This assessment will be used by the trainer to monitor student progress and to provide appropriate feedback. The informal assessments do not contribute to the results achieved by a student.

Requirements to Receive the Qualification
To receive a qualification, students are required to successfully complete all units of competence for the qualification level.

Mode of delivery
On campus / Distance / On job.

Duration
10 weeks