Certificate II in Kitchen Operations

Brighton Institute of Technology

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.

Course Fee:

$5,000.00

Entry Requirements:

No minimum education

Structure:

13 units: 8 core; 5 elective

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.

Further information:

This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.

Accepts International Students:

Yes

Provider CRICOS: 02552G

Related Careers:

Caterer, Ship's Catering Attendant,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Melbourne No info No Full time 0.5 year
Established in 2004, Brighton Institute of Technology is a Registered Training Organisation delivering Hospitality, Automotive and Management Training. The primary aim of the organisation is to provide a supportive and caring environment in which students can achieve their study goals and maximise their career opportunities.

Provider CRICOS: 02552G

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