Certificate II in Kitchen Operations
Canberra Institute of Technology (CIT)
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
|CIT Reid||No||Full-time internal, Part-time internal||
No minimum education
This qualification is part of the Tourism, Travel and Hospitality Training Package. It reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. It provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Subjects you can Study
Core: Work effectively with others; Use food preparation equipment; Prepare dishes using basic methods of cookery; Use cookery skills effectively; Clean kitchen premises and equipment; Use hygienic practices for food safety; Maintain the quality of perishable items; Participate in safe work practices. Electives: Interact with customers; Carry out basic workplace calculations; Prepare and present simple dishes; Prepare stocks, sauces and soups; Prepare vegetable, fruit, egg and farinaceous dishes; plus more.
About Canberra Institute of Technology (CIT)The Canberra Institute of Technology is a large multi-campus provider of a wide range of vocational education and training programs. CIT offers over 300 programs at different levels through five campuses across Canberra.
CIT Award programs are endorsed by industry and accredited by the CIT Advisory Council under delegation from the ACT Accreditation and Registration Council.
Studying at CIT is different from the school or university systems. Unlike universities, which offer a more general and theory-based education, CIT focuses on teaching the skills and knowledge for jobs. CIT aims to provide quality programs and services, relevant curricula and modern facilities.
CIT programs cater for full or part-time students as well as people in either full-time or part-time employment. Some courses can be studied online or at an individual pace via one of the flexible Learning Centres. CIT classes are small, the average size being 20 students.
Courses are run only if there are enough students and resources. Each course has its own entry requirements. Selection criteria and/or selection processes apply to many high demand programs.
CIT offers traineeship programs which are advertised in local newspapers. Student loans and FEE-HELP loans are available for eligible programs where students meet the requirements.
Provider CRICOS: 00001K RTO code: 0101;HE
Certificate IICourse code: SIT20416
- Full-time internal = 0.5 year
- Part-time internal = 1 year
13 units: 8 core; 5 elective
No minimum education
Articulation into the Certificate III in Patisserie.
This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
Life after Study
Caterers organise and control the operations of establishments involved in catering and dining, such as restaurants, cafes, cafeterias and canteens.
Kitchen hands assist cooks and chefs in preparing and storing food, washing dishes and kitchen utensils, and cleaning work areas.