Certificate II In Kitchen Operations

Learn basic patisserie cooking skills 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Please note: This course has been superseded and some units and details of the course will change.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.

Patisserie This program is designed to introduce students to patisserie (cakes and pastries) cooking and provide the skills to work in a range of hospitality establishments.
Students who successfully complete the full program will receive a Certificate II in Kitchen Operations (Patisserie).
This can lead to other hospitality qualifications including apprenticeships and traineeships.
SIT20416 - Certificate II in Kitchen Operations with selected units from SIT31016 - Certificate III in Patisserie.

Note: The second year of this program does not carry scored assessment.

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

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

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

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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
patisserie assistant
sandwich hand
cookery apprentice

Study units

Unit code	Unit Description
SITHCCC002	Prepare and present simple dishes
SITHPAT004	Produce yeast-based bakery products
BSBWOR203	Work effectively with others
SITXINV002	Maintain the quality of perishable items
SITHCCC005	Prepare dishes using basic methods of cookery
SITHCCC001	Use food preparation equipment
SITXCOM002	Show social and cultural sensitivity
SITXWHS001	Participate in safe work practices
SITXFSA001	Use hygienic practices for food safety
HLTAID003	Provide first aid
SITHKOP001	Clean kitchen premises and equipment
SITHCCC011	Use cookery skills effectively
SITHPAT001	Produce cakes
SITHPAT003	Produce pastries
SITHPAT006	Produce desserts

Career pathways

Nationally recognised training	Certificate II In Kitchen Operations	Certificate III In Patisserie
Possible job outcome	patisserie assistant sandwich hand cookery apprentice	professional patisserie cook pastry chef

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.