Certificate II in Kitchen Operations
Restaurant & Catering Industry Association of Australia Inc
Course Fee:
Australian: $2,430
Entry Requirements:
No minimum education
Structure:
13 units: 8 core; 5 elective
Subjects you can Study:
Core: 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. Electives: Interact with customers; Carry out basic workplace calculations; Prepare and present simple dishes; Prepare stocks, sauces and soups; Prepare vegetable, fruit, egg and farinaceous dishes; plus more.
Further information:
This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
| Campus | ATAR/OP | Mid Year Intake | Study Mode | Duration |
|---|---|---|---|---|
| Sydney | No info | No |
Course Fee:
Australian: $2,430
Entry Requirements:
No minimum education
Structure:
13 units: 8 core; 5 elective
Subjects you can Study:
Core: 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. Electives: Interact with customers; Carry out basic workplace calculations; Prepare and present simple dishes; Prepare stocks, sauces and soups; Prepare vegetable, fruit, egg and farinaceous dishes; plus more.
Further information:
This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
| Campus | ATAR/OP | Mid Year Intake | Study Mode | Duration |
|---|---|---|---|---|
| Sydney | No info | No |
Is the information on this page correct? Request update
