Certificate II in Kitchen Operations

Hamilton Secondary College

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.

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.

Related Careers:

Caterer, Ship's Catering Attendant,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Hamilton Adult Campus No info No Full time
Hamilton Secondary College is a Registered Training Organisation and educational institution. The College has a focus on middle and senior schooling, adult and vocational education, and the South Australian Certificate of Education (SACE). Courses and subjects are offered to a wide range of students, ranging in age from 12 - 70 plus.

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