Certificate II in Kitchen Operations - SIT20416
Charles Darwin University
Type of institution: University/Higher Education Institution
Level: Vocational Education and Training (VET)
CRICOS: 00300K
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. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, caf\u00e9s, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.Possible job titles include:breakfast cookcatering assistantfast food cooksandwich handtakeaway cook.No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Structure
- 13 units: 8 core
- 5 elective
Subjects
- Package prepared foodstuffs
- Maintain the quality of perishable items
- Participate in safe food handling practices
- Use cookery skills effectively
- Communicate in the workplace
- Prepare stocks, sauces and soups
- Use hygienic practices for food safety
- Prepare dishes using basic methods of cookery
- Clean kitchen premises and equipment
- Work effectively with others
- Participate in environmentally sustainable work practices
- Participate in safe work practices
- Show social and cultural sensitivity
- Interact with customers
- Use food preparation equipment
- Carry out basic workplace calculations
- Prepare appetisers and salads
- Prepare and present simple dishes
- Transport and store food
- Produce cook-chill and cook-freeze foods
- Provide first aid
- Source and use information on the hospitality industry
- Re-thermalise chilled and frozen foods
- Prepare vegetable, fruit, eggs and farinaceous dishes
- Prepare and present sandwiches
Further information
This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
