Adelaide
SIT20416 – 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 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
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 provides a pathway to SIT30816 certificate III in Commercial Cookery which provides the skills required by commercial cooks.
Entry 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.
Fees
This course is subsidised through the Government of South Australia’s Subsidised training indicative https://www.skills.sa.gov.au/subsidised-eligibility. The eligibility check is an indication only and does not confirm the eligibility status. Eligibility verification will take place during the enrolment
If eligible for subsidised training, apprentices and trainees are required to pay a Student Contribution Fee. The Student Contribution Fees are charged at the rate of $0.50 per nominal hour for each unit of competency/module to be calculated at the commencement of the unit of competency/module.
If agreed between the employer and the apprentice/trainee, student contribution fees can be paid by the employer.
In some cases though, students may be eligible for a partial or full exemption. School based apprentices and trainees are not required to pay a student contribution fee while they are still at school but may be required to pay fees once the training contract has been converted to full-time or part-time post school
Fee structure for TGSS Approved Qualifications
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.
To know about our promotional discounts/government subsidised training cost, please fill the form below so we can send the latest offers to your email.
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 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 |
