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Certificate II in Hospitality (Kitchen Operations)

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Comments about Certificate II in Hospitality (Kitchen Operations) - On Campus - Dandenong - Victoria

  • Objectives
    This course provides basic vocational training for apprentice cooks and those wishing to pursue a career in commercial cookery. Graduates are certified as competent in safe food handling practices and gain a sound knowledge of food commodities and basic skills.
  • Academic Title
    Certificate II in Hospitality (Kitchen Operations)
  • Course description
    Course Outline
    This course provides basic vocational training for apprentice cooks and those wishing to pursue
    a career in commercial cookery. Graduates are certified as competent in safe food handling
    practices and gain a sound knowledge of food commodities and basic skills.

    Campus
    Dandenong, Frankston

    Duration
    Full-time: 18 - 20 weeks

    Application Procedure
    Year 10, the equivalent, interview and undergo assessment. Attendance at information session is
    compulsory. Apply direct to Chisholm Institute for commencement in February and July. An
    additional fee for materials will apply. Participants are required to purchase chef’s uniform and
    knife kit.

    Study Areas
    Commercial cookery; Workplace communication skills; Hospitality industry knowledge; Food safety
    and hygiene.

    Employment Opportunities
    • Commis Cook
    • Short Order Cook
    • Cookery Apprentice
    • Kitchen Assistant

    Further Education Opportunities
    Certificate III in Hospitality (Commercial Cookery), Certificate IV in Hospitality (Commercial
    Cookery)

    Competency
    code
    Unit of Competence Title
    Hours


    Core units
    SITXCOM001A Work with colleagues and customers 25
    SITXCOM002A Work in a socially diverse environment 20
    SITXOHS001A Follow health, safety and security procedures 10
    SITXOHS002A Follow workplace hygiene procedures 15
    SITHIND001A Develop and update hospitality industry knowledge 25
    SITHCCC001A Organise and prepare food 20
    SITHCCC002A Present food 6
    SITHCCC003A Receive and store kitchen supplies 10
    SITHCCC004A Clean and maintain kitchen premises 10
    SITHCCC005A Use basic methods of cookery 45
    SITHCCC027A Prepare, cook and serve food for food service 50

    Total Hours
    236

    Compulsory Elective Units
    SITHCCC006A Prepare appetisers and salads 25
    SITHCCC008A Prepare stocks, sauces and soups 35
    SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes 45
    SITHCCC013A Prepare hot and cold desserts 50

    Total 180
    Course Total 416

    Elective units are subject to change, students will be advised of changes in a timely manner.

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