CERTIFICATE II IN KITCHEN OPERATIONS

Study Certificate II in Kitchen Operations

Study a Certificate II in Kitchen Operations in Melbourne and turn your love of food into a career.

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DURATION:
26 weeks
ID:
SIT20416
This course is eligible for the Victorian Training Guarantee (VTG)
Do you want to study a cooking course in Melbourne? 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.

 

Funding Available? International Students? Delivered by
SIT50313 DIPLOMA OF HOSPITALITY | New MCIE Website

 

CERTIFICATE II IN KITCHEN OPERATIONS DETAILS

  • National Code: SIT20416
  • Units: 8 core + 5 elective units
  • Location: Multiple
  • Delivery Mode: Classroom, Traineeship, Workplace, Self-paced
  • Duration: 26 weeks
  • Assessment: Methods for assessment include written, practical/observation & demonstration
  • Prior experience: RPL & Credit Transfer is available

 

CAREER OPPORTUNITIES

You could become…

  • Breakfast Cook
  • Short Order Cook
  • Fast Food Cook

 

WHAT DOES IT COST

Full Fee
$4,000

Enrolment fees include text books, resource and Students ID charges. All our courses are delivered with Victorian and Commonwealth government funding. ^ Eligibility criteria applies. Trainees may be eligible for State and/or Federal Funding. * Eligibility criteria applies. For any further course costs, such as re-assessment fees, please refer to the student handbook.

 

PRE-REQUISITES/ENTRY REQUIREMENTS

There are no formal pre-requisites for this course.

 

ELIGIBILITY

This training is delivered with Victorian & Commonwealth Government funding. *Eligibility criteria applies. To see if you qualify for Government funding, click here!

 

PRIOR EXPERIENCE

RPL and Credit Transfer are available. Fees apply. Please see our website for more information on fees and terms and conditions.

Included in Materials Fee

The estimated cost of the Chef’s uniform set is $150.00 and it consists of the following items:

  • 1 X Chef coat long sleeves with stud buttons
  • 1 X Checked Chef Trouser
  • 1 X White flat top hat
  • 1 X White neckerchief
  • 1 X Bib style black and white Striped Apron
  • 1 X Safety boots Clogs / Sturdy slip resistant shoes

Please be aware that the uniform requirements for the kitchen are compulsory for all cookery practical sessions and no concessions can be made.

The estimated cost of the knife kit is $160.00 and it consists of the following items:

  • Cooks Knife 22 cms
  • Paring Knife 9 cms
  • Turning Knife 6 cms
  • Palette knife 20 cms
  • Whisk stainless steel 30 cms
  • Wooden spoon 30 cms
  • Serving spoon perforated 30 cms
  • Pastry brush 2.5 cms
  • Peeler
  • Piping bag 40 cms
  • Plain tube 1 cm
  • Star tube 1 cm
  • Tool box or Roll bag
Course Units

BSBWOR203B Work effectively with others
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC207 Use cookery skills effectively (Holistic)
SITHKOP101 Clean kitchen premises and equipment
SITXFSA101 Use hygienic practices for food safety
SITXINV202 Maintain the quality of perishable items
SITXWHS101 Participate in safe work practices

BSBSUS201 Participate in environmentally sustainable work practices
SITXFSA002 Participate in safe food handling practices
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITXCOM002 Show social and cultural sensitivity
SITXINV001 Receive and store stock


Students undertaking the Hospitality – Cookery programs will be required to handle and cook a variety of meat, poultry and seafood as part of their course. This includes but is not limited to, meat such as lamb, beef, port, kangaroo, etc, poultry such as chicken, duck, turkey, quail, etc., seafood including a variety of fish and shellfish. Some dishes may also require the inclusion of wine, spirits or liqueurs.

TRAINERS:

Bernard Liversidge Hospitality Trainer
Bernard Liversidge
HOSPITALITY TRAINER
Domenico Tellatin
Domenico Tellatin
Chef Trainer
Gurpreet Bhatia
Gurpreet Bhatia
Hospitality Management and Aged Care Coordinator

Address

Level 5, 250 Collins St Melbourne 3000   View map

Categories

Hospitality

Turn your love of food into a career with a Certificate II in Kitchen Operations in Melbourne.

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