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Certificate II in Kitchen Operations

Overview
This course gives you the basic knowledge and skills to start working in restaurants, hotels, catering, clubs, pubs, cafes and coffee shops and institutions such as aged care facilities, hospitals, prisons and schools. You’ll learn this skill in one of our live kitchens by doing 12 complete service periods.
Description
Get out of the library and into the kitchen with this industry known kitchen operations course. This introductory certificate teaches basic food preparation and cooking skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision, paving a path to work in kitchen operations.

This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
Eligibility Requirements
To be eligible to participate, the requirements are that:

  • Students must be enrolled in a South Australia secondary high school
  • Students must reside in South Australia
  • Students must be enrolled in Year Level 10 – 12
  • Students must be an Australian Citizen, Permanent Resident or hold a Humanitarian Visa

English Language Requirements
A Language Literacy and Numeracy (LLN) assessment is conducted on all entrants prior to enrolment into the program to ensure that Salford College can support each student throughout the program.
To Enquire about the Course, Please fill the form below
Possible Career Outcomes
Possible job titles include:

  • Breakfast Cook
  • Fastfood Cook
  • Catering Assistant
  • Sandwich Hand
  • Takeaway Cook
Course Structure
There are 8 core units and 5 elective units in this qualification. The Salford College Industry Advisory Panel has recommended the elective units which are most suitable for the workplace

Please note that
  • SITXFSA001- Use hygienic practices for food safety is a prerequisite unit
Unit CodeUnit NameCore/Elective
BSBWOR203Work effectively with othersCore
SITHCCC001Use food preparation equipment*Core
SITHCCC005Prepare dishes using basic methods of cookery*Core
SITHCCC011Use cookery skills effectively*Core
SITHKOP001Clean kitchen premises and equipment*Core
SITXFSA001Use hygienic practices for food safetyCore
SITXINV002Maintain the quality of perishable items*Core
SITXWHS001Participate in safe work practicesCore
SITHCCC007Prepare stocks, sauces and soups*Elective
SITHCCC006Prepare appetisers and salads*Elective
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dish*Elective
SITHPAT002Produce gateaux, torten and cakes*Elective
SITHCCC002Prepare and present simple dishes*Elective

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