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 will learn this skill in one of our live kitchens by doing 12 complete service periods.
This course is available for funding via Subsidised Training list from the SA Government when enrolled via participating schools.
South Australian school students can sign up to a Training Guarantee while they are still at school. As part of their South Australian Certificate of Education (SACE), or equivalent senior secondary certificate, they can put themselves on a pathway to a job or trade.
To find out more about Skilling South Australia or to check your eligibility please visit the Skilling SA Website
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 provides a pathway to SIT30816 certificate III in Commercial Cookery which provides the skills required by commercial cooks.
To be eligible to participate, the requirements are that:
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.
Course fees for TGSS Approved Certificate II qualifications are fully subsidised under the Government of South Australia’s WorkReady initiative.
The following are TGSS approved qualifications. To check the criteria for the Subsidised Training List, please click here.
Possible job titles include:
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
|Unit Code||Unit Name||Core/Elective|
|BSBWOR203||Work effectively with others||Core|
|SITHCCC001||Use food preparation equipment*||Core|
|SITHCCC005||Prepare dishes using basic methods of cookery*||Core|
|SITHCCC011||Use cookery skills effectively*||Core|
|SITHKOP001||Clean kitchen premises and equipment*||Core|
|SITXFSA001||Use hygienic practices for food safety||Core|
|SITXINV002||Maintain the quality of perishable items*||Core|
|SITXWHS001||Participate in safe work practices||Core|
|SITHCCC007||Prepare stocks, sauces and soups*||Elective|
|SITHCCC006||Prepare appetisers and salads*||Elective|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dish*||Elective|
|SITHPAT002||Produce gateaux, torten and cakes*||Elective|
|SITHCCC002||Prepare and present simple dishes*||Elective|
We are closely monitoring advice from the Australian Government on the spread of Coronavirus Covid-19. For the latest updates & resources, visit - https://www.health.gov.au/news/health-alerts/novel-coronavirus-2019-ncov-health-alert