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:   July 2018 (subject to numbers)
• Duration:  14 Weeks, Fulltime, Tuesday to Friday – 9am to 3pm (and some night service)
• Information Session:  Tuesday, 26 June 2018 – anytime between 4pm and 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:   Dates to be advised
• Information Session: Tuesday, 26 June 2018 – 9am
  • Venue:  Drysdale Campus, 93 Paterson Street, Launceston
• Contact us on 1300 655 307 to register your interest

NORTH WEST
Devonport Campus – Drysdale

• Next Intake:  2 July- 6 September 2018 (pathway into Certificate III in Catering Operations)
• Duration:  Full-time, 4 days per week, Monday, Tuesday, Wednesday & Thursday
• Information Sessions:  Friday, 15 June 2018 – 10am OR Thursday, 28 June 2018 – 10am
  • Venue:  Drysdale Restaurant, 20 Valley Road, Devonport
• Contact us on 1300 655 307 to register your interest

Assessment Process

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).

Devonport Campus – Part-time Evening Course
Electives being offered are:

• SITHCCC008  Prepare vegetable, fruit, egg and farinaceous dishes
• TLIE1005  Carry out basic workplace calculations
• SITHCCC006  Prepare appetisers and salads
• SITHCCC007  Prepare, stock, sauces & soups
• HLTAID003  Provide first aid

Questions

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