Certificate II Kitchen Operations
The Certificate II in Kitchen Operations focuses on the basics of cooking which takes students from knife sharpening and precision cutting to a la carte, functions and set menu cooking.
Participants study 3 days per week at Hospitality Training Australia training centres. Students spend 1 day in class studying hospitality core units. They then spend another day in the classroom learning everything about the dishes that they will cook in the cooking school. The 3rd day is the practical session held our Cooking School where they prepare, cook, serve (eat) the dishes that they cook.
Students wear a chefs uniform and are supplied with a knife kit.
The 7 week course includes preparing appetisers, salads, sandwiches; preparing vegetables, fruit, eggs and farinaceous dishes; coffee making.
Participants also receive training in everything WH&S, food safety, food safety, food presentation, knife sharpening and cutting techniques.
|BSBWOR203B Work effectively with others|
|SITHCCC101 Use food preparation equipment|
|SITHKOP101 Clean kitchen premises and equipment|
|SITXINV202 Maintain the quality of perishable items|
|SITHCCC201 Produce dishes using basic methods of cookery|
|SITHCCC207 Use cookery skills effectively (Passport)|
|SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes|
|SITXFSA101 Use hygienic practices for food safety|
|SITXWHS101 Participate in safe work practices|
|SITHCCC102 Prepare simple dishes.|
|SITHCCC202 Produce appetisers and salads|
|SITHCCC203 Produce stocks, sauces and soups|
|SITHCCC103 Prepare Sandwidches|
All graduates access casual and part time employment opportunities with the following contract catering companies.
Click on the link below to apply for a hospitality vacancy with these employers:
Hospitality Training Australia offers student's the oppurtunity to apply for roles directly through our free Job Seeker program. Learn more.