Certificate II in Kitchen Operations
TAFE Queensland Brisbane
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
|Bracken Ridge||Yes||Full-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 TAFE Queensland BrisbaneTAFE Queensland Brisbane is where over 40,000 local and international students get their world-class education and training each year.
Practical, hands-on classes combined with state-of-the-art facilities and purpose-built learning areas make it a standout amongst training providers. Many of its facilities are acknowledged by industry as being amongst the best in Australia.
Provider CRICOS: 03020E RTO code: 0275
Certificate IICourse code: SIT20416
- Full-time internal = 0.5 year
13 units: 8 core; 5 elective
No minimum education
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.