Tourism and Hospitality

SIT20416 Certificate II in Kitchen Operations

SIT20416 Certificate II in Kitchen Operations is part of the Tourism, Travel and Hospitality Training Package. It provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias, coffee shops and institutions such as aged care facilities, hospitals, prisons and schools.

Are you passionate about a career in commercial cookery?

The hospitality industry is a stimulating and fun work environment. Whether you choose to work in your local hospitality industry or to travel abroad, qualified hospitality workers are in high demand.

This qualification provides training for work in hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.

This qualification can also be used as a pathway for entry into an apprenticeship in Cookery or a wide variety of cookery related positions. You might become Head Chef at an award winning restaurant, the owner or manager of your own food related business, or even a ‘celebrity chef’.

A great kitchen employee is somebody who:

  • is interested in food and cooking
  • can work in a team environment
  • is able to take responsibility for their own work
  • can pay attention to detail
  • can work under time pressure
  • can ‘pitch-in’ to do the routine clean-up work at end of service periods.

Career Opportunities

Opportunities exist for entry level into an apprenticeship in cookery or into a wide variety of cookery related positions in cafes, hotels, restaurants and food production environments either as a contracted or non-contracted employee.

Leads to Certificate III programs in Hospitality, Commercial Cookery, Food & Beverage and Patisserie.

Dates and Times

SOUTH
Hobart, Drysdale Campus

  • Next Intake:  2018
  • Information Session:  Tuesday, 21 November 2017 – 4pm to 6pm
    • Venue:  Drysdale Campus – Hobart, 59 Collins Street, Hobart
  • Contact us on 1300 655 307 to register your interest

NORTH
Launceston Campus – Drysdale 

  • Next Intake:   approx. 6 February 2018
  • Information Session:  Monday, 20 November 2017 – 11am to 12pm
    • Venue:  Drysdale Campus, 93 Paterson Street, Launceston
  • Contact us on 1300 655 307 to register your interest

NORTH WEST
Devonport Campus – Drysdale

  • Next Intake:  12 February – May 2018
  • Duration:  4 days per week
  • Information Session:  Friday, 24 November 2017 – 10am
    • Venue:  Room A1.13, A Block, Devonport Campus, 20 Valley Road, Devonport
  • Contact us on 1300 655 307 to register your interest

Assessment Process

Throughout all assessments, Occupational Health and Safety procedures must be followed.

Recognition

For further details please refer to www.tastafe.tas.edu.au/future/recognition/

Fees and Payments

For further details please refer to www.tastafe.tas.edu.au/future/fees-and-payments/

Pre-requisites

Essential: Entry is dependent on an interview process and a genuine passion for the Hospitality Industry.

Interviewers will be looking for suitability and employability skills around a passion for the Hospitality industry, examples include communication, teamwork, problem solving, planning and organising, self management, learning and technology.

A pre-questionnaire will be required for each applicant based around the above requirement as well as a literacy and numeracy component.

Qualification Requirements

To successfully complete Certificate II in Kitchen Operations (SIT20416), you need 8 core and 5 electives.

Electives may vary from region to region, contact the Team for a full list of electives.

This course includes a Work Placement (Assessment).

Questions

Get in contact with us

Express your interest

Find out more about this course

Course Units

Find a Course