Certificate II In Kitchen Operations

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

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 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.

SIT20416 - Certificate II in Kitchen Operations with selected units from SIT30816 - Certificate III in Commercial Cookery.

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

Course code: SIT20416
On campus: Dandenong, Frankston, Mornington Peninsula
Online: Not available Online
International: Not available for International students
Length: Part Time, 2 years.
Commencing: February

Show all / Hide all

Sample study units

Unit code	Unit Description
BSBWOR203	Work effectively with others
SITXCOM002	Show social and cultural sensitivity
SITHCCC002	Prepare and present simple dishes
SITXFSA001	Use hygienic practices for food safety
SITHKOP001	Clean kitchen premises and equipment
SITHCCC012	Prepare poultry dishes
SITHCCC005	Prepare dishes using basic methods of cookery
SITXINV002	Maintain the quality of perishable items
SITHCCC001	Use food preparation equipment
SITXWHS001	Participate in safe work practices

Admission requirements
No formal requirements
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/VCAL
VCE: Students who complete the Certificate II in Kitchen Operations with additional units of competence leading to the Certificate III in Commercial Cookery will be eligible for three units at Unit 1–2 and a Unit 3–4 sequence credit towards their VCE. Students wishing to receive an ATAR contribution for VCE/VET Hospitality must undertake scored assessment for the purpose of achieving a study score. This study score can contribute directly to the primary four or as a fifth or sixth study. VCAL: Up to 249 hours of accredited training for the first year of the program; Up to 215 hours of accredited training for the second year of the program.

Training and employment outcomes
breakfast cook
cookery apprentice
sandwich hand

Timetable

Campus	Time	Year	Min/Max
Dandenong	Wed 1:00 PM - 5:00 PM	2	14/16
Frankston	Wed 1:00 PM - 5:00 PM	2	14/16
Dandenong	Wed 8:30 AM - 12:30 PM	1	14/16
Frankston	Wed 8:30 AM - 12:30 PM	1	14/16

Fees

Fees for VETiS 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

VETiS 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 vetisprograms@chisholm.edu.au.

send us an email

Career pathways

Nationally recognised training	Certificate II In Kitchen Operations	Certificate III In Commercial Cookery	Certificate IV In Commercial Cookery	Diploma Of Hospitality Management
Possible job outcome	breakfast cook cookery apprentice sandwich hand	commercial cook professional cook	commercial kitchen supervisor commercial cook	restaurant manager event coordinator hospitality manager

What to bring
Details of uniform requirements, equipment and textbooks to be purchased by the student will be provided prior to commencement in 2017.
Approximate costs in 2017 (depending on course and level) are: Uniform, Chef’s jacket and Basic knife kit $120, Chisholm Hat and apron $45, Equipment $220-$250, Textbooks $150.