Certificate II In Kitchen Operations

Start training for an exciting career in hospitality while completing your secondary school studies

Please note: This course has been superseded and some units and details of the course will change.
We will provide further details about the transition of your enrolment at a later date.

The qualification is designed to reflect the role of employees who perform a range of tasks in hospitality establishments, particularly cooking and chefing.

Students who successfully complete the full VCE/VET program will receive a Certificate II in Kitchen Operations and a Statement of Attainment for additional units of competence providing credit towards other hospitality qualifications including apprenticeships and traineeships.
This is a Scored VCE VET program. SIT20416 - Certificate II in Kitchen Operations with selected units from SIT30816 - Certificate III in Commercial Cookery.

Timetable
1st year students
9:00am - 4:00pm (Fridays at Dandenong, Frankston)
9:00am - 4:00pm (Wednesdays at Frankston)

Not a secondary school student? Explore other Hospitality and Tourism courses on offer at Chisholm.

Course code: SIT20416
Delivery location: Dandenong, Frankston
International: Not available for International students
Length: Part Time, 1 year.
Commencing: February

Show all / Hide all

Learning outcomes
Structured Workplace Learning (SWL)
SWL is not mandated in this program, though the VCAA strongly recommend all VET students undertake some work placement. For the unit SITHCCC011 Use cookery skills effectively, in the second year of the program students are required to complete 12 service sessions for various service styles and complete a log book. It is good for the students to complete some of this in the workplace to strengthen experience, provide practical experience and knowledge within the workplace and provide exposure to workplace situations and experiences. This can however be completed in the restaurant classes at Chisholm. The VCAA strongly recommend 20 days SWL for this program

Contribution to the VCE and VCE Vocational Major
Please speak to your VET coordinator for more information about contribution to VCE or VCE VM.

Training and employment outcomes
sandwich hand
cookery apprentice
breakfast cook

Study units

Unit code	Unit Description
BSBCMM201	Communicate in the workplace
BSBWOR203	Work effectively with others
SITHCCC001	Use food preparation equipment
SITHCCC002	Prepare and present simple dishes
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC006	Prepare appetisers and salads
SITHCCC007	Prepare stocks, sauces and soups
SITHCCC011	Use cookery skills effectively
SITHCCC012	Prepare poultry dishes
SITHCCC008	Prepare vegetable, fruit, eggs and farinaceous dishes
SITHKOP001	Clean kitchen premises and equipment
SITXFSA001	Use hygienic practices for food safety
SITXINV002	Maintain the quality of perishable items
SITXWHS001	Participate in safe work practices
SITXCOM002	Show social and cultural sensitivity

Career pathways

Nationally recognised training	Certificate II In Kitchen Operations	Certificate III In Commercial Cookery	Certificate IV In Commercial Cookery
Possible job outcome	sandwich hand cookery apprentice breakfast cook	commercial kitchen supervisor professional chef	commercial cook commercial kitchen supervisor chef de partie

Admission requirements

No formal requirements
Fees

Fees for VETDSS programs vary from school to school due to a range of factors.

Please contact your school's VET coordinator to determine what fees you will need to contribute to undertake this program.
How to apply

VETDSS enrolments are processed through secondary school VET coordinators.
If you are interested in completing this program, please contact your school VET Coordinator.

For any other queries, please email VETDSS@chisholm.edu.au.
What to bring
Details of uniform requirements, equipment and textbooks to be purchased by the student will be provided prior to commencement.