Certificate II in Kitchen Operations

This qualification provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.


QUALIFICATION RULES 

To achieve a Certificate II in Hospitality (Kitchen Operations), 16 units must be completed: 

• all 11 core units
• 5 elective units

Core Competency Units (Compulsory)

• SITXCOM001A    Work with colleagues and customers      
• SITXCOM002A    Work in a socially diverse environment      
• SITXOHS001B    Follow health, safety and security procedures      
• SITXOHS002A    Follow workplace hygiene procedures      
• SITHIND001B    Develop and update hospitality industry knowledge      
• SITHCCC001B    Organise and prepare food   
• SITHCCC002A    Present food   
• SITHCCC003B    Receive and store kitchen supplies   
• SITHCCC004B    Clean and maintain kitchen premises   
• SITHCCC005A    Use basic methods of cookery   
• SITHCCC027A    Prepare cook and serve food for food service   

Elective Competency Units (Choose 5)

• SIRXCCS001A    Apply point-of-sale handling procedures    
• SITHCCC006A    Prepare appetisers and salads    
• SITHCCC007A    Prepare sandwiches    
• SITHCCC008A    Prepare stocks, sauces and soups    
• SITHCCC009A    Prepare vegetables, fruit, eggs and farinaceous dishes    
• SITHCCC010A    Select, prepare and cook poultry    
• SITHCCC011A    Select, prepare and cook seafood    
• SITHCCC012A    Select, prepare and cook meat    
• SITHCCC013A    Prepare hot and cold desserts    
• SITHCCC014A    Prepare pastries, cakes and yeast goods    
• SITHCCC015A    Plan and prepare food for buffets    
• SITHCCC029A    Prepare foods according to dietary and cultural needs    
• SITXCOM004A    Communicate on the telephone    
• SITHFAB003A    Serve food and beverage to customers    
• SITHFAB010C    Prepare and serve non-alcoholic beverages    
• SITHFAB012B    Prepare and serve espresso coffee    
• SITXFSA001A    Implement food safety procedures    
• SITXFSA003A    Transport and store food in a safe and hygienic manner    

NOTE

Please refer to unit requirements document for pre-requisites:

Unit Requirements SIT20207 Cert II in Hospitality - SIT60307 Adv Dip of Hospitality (189.83 Kb)


Job roles and outcomes

Individuals with this qualification are able to perform roles such as: 

• preparing breakfast items
• preparing a range of fast food items
• preparing a range of non-alcoholic drinks
• preparing sandwiches
• preparing appetisers and salads
• preparing hot and cold desserts

Possible job titles include: 

• breakfast cook
• short order cook
• fast food cook

Employability Skills

Communication
Communicating with colleagues and customers to assist with the coordination of customer's hospitality experience; interpreting verbal and written information on hospitality products and customer requirements; providing clear and accurate verbal and written information to customers and colleagues in a culturally appropriate manner to ensure a positive outcome 
 
Teamwork
Working as a team member, taking instructions from others and understanding own role in servicing customer needs; supporting other team members to coordinate to achieve quality service delivery of the product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers 
 
Problem solving 
Thinking about problems that relate to own role in kitchen operations; avoiding problems by planning own day-to-day operational activities; clarifying the extent of problems and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to operational problems in the kitchen 
 
Initiative and enterprise
Identifying and discussing better ways to undertake operational activities in the kitchen and to manage safety risks by participating in group risk assessment activities 
 
Planning and organising 
Collecting, analysing and organising information to allow for safe and efficient kitchen operations; using appropriate predetermined policies and procedures to guide such activities 
 
Self-management 
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities in kitchen operations; seeking feedback and guidance from supervisors on success in kitchen operations 
 
Learning 
Knowing the structure of networks within and sources of new information on the hospitality industry, in particular kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting kitchen operations
 
Technology 
Understanding the operating capability of and selecting and using technology that assists in kitchen operations; correctly using equipment to ensure personal safety in the workplace 


Prerequisite requirements
There are no prerequisites for entry to this qualification 

 
Assessments
Any combination of assessments may be used including third-party reports, observation reports, verbal questioning, written questions, case studies, projects, assignments, research & evidence gathering portfolios.


Course Duration
Up to 12 months


Recognition of Prior Learning (RPL)
A formal process for recognising skills and knowledge, RPL takes into account previous studies you may have completed as well as life and work experiences. You may be granted credits or exemptions for some units in this course.


Certificate III in Kitchen Operations is delivered ONLINE

Identification and requirements

You will be required to provide a photocopy of a photo ID certified by a JP as well as a Statutory Declaration signed by a witness.

 

Course Fees: $1,620.00 (members) or $$2,430.00 (non members) 

For payment plans please contact the Training Department for more information on 1300 722 787 or email