Have skills and experience in hospitality?
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision.
Utilise RPL to get your experience recognised and advance in your career with this Certificate II in Kitchen Operations.
There are no entry requirements for this qualification.
13 units must be completed:
8 core units
5 elective units, consisting of:
3 units from the list below
2 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Clean kitchen premises and equipment
Use hygienic practices for food safety
Maintain the quality of perishable items
Participate in safe work practices
Carry out basic workplace calculations
Client and Customer Service
Interact with customers
Commercial Cookery and Catering
Prepare and present simple dishes
Prepare and present sandwiches
Package prepared foodstuffs
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, egg and farinaceous dishes
Produce cook-chill and cook-freeze foods
Re-thermalise chilled and frozen foods
Communication and Teamwork
Communicate in the workplace
Show social and cultural sensitivity
Participate in environmentally sustainable work practices
Provide first aid
Participate in safe food handling practices
Transport and store food
Working in Industry
Source and use information on the hospitality industry
Enrolment and accreditation of qualification awarded by:
- Brisbane Business and Hospitality Training - RTO Code: 31983