This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias, coffee shops and institutions such as aged care facilities, hospitals, prisons and schools.
Available at these schools
Course Duration/Hours
This is a 240 hour course that runs over 2 years. It may be possible to undertake a 120 hour course in Hospitality.
60 hour or 120 hour Specialisation Study courses may also be available. Your school will confirm availability.
NOTE
St Mary’s Catholic College, Casino courses are delivered using a compressed curriculum, 240 hours delivered as 4 units in one year.
HSC INFORMATION
This is a Board Developed Course, Category B. Students who complete the 240 hour course may sit for the optional HSC exam. Mandatory units of competency detailed in the NESA Syllabus are examined.
One Category B course (2 units) may be counted towards the calculation of the ATAR for university entrance. Students not wishing to achieve an ATAR need not sit the HSC examination.
Work Placement
NSW Education Standards Authority (NESA) requires students to complete a minimum of 70 hours of work placement. Work placement is a mandatory component of the course and must be completed prior to the HSC exam.
Days worked as part of a School Based Apprenticeship or Traineeship satisfies this NESA requirement.
Costs
A course fee is generally charged by schools to cover consumable materials. Your school will provide further advice.
Assessment
This course is competency based and the student’s performance is recognised against a prescribed industry standard. Assessment strategies may include:
- Observation
- Student demonstration
- Questioning
- Written tasks
- Tests
Students are given a number of opportunities to demonstrate competence across the range of competency standards covered by this course.
Recognition of Prior Learning
You may be entitled to apply for Recognition of Prior Learning. If you have completed any training, either through your part-time work, TAFE or other school VET courses you have completed recently, or through experience gained in other ways you can apply for RPL. You should talk to your School VET Coordinator, Careers Adviser or course teacher for further information.
UNITS OF COMPETENCY
To be eligible for this qualification you must successfully complete: 13 Units: 8 Core, 5 Electives:
Core
- BSBWOR203
Work effectively with others - SITXFSA001
Use hygienic practices for food safety - SITXWHS001 Participate in safe work practices
- SITHCCC001
Use food preparation equipment - SITHCCC005
Prepare dishes using basic methods of cookery - SITHKOP001
Clean kitchen premises and equipment - SITXINV002
Maintain the quality of perishable items - SITHCCC011
Use cookery skills effectively
Electives
Electives may include:
(Your school will confirm which electives will be delivered.)
- SITHIND002
Source and use information on the hospitality industry - SITXFSA002
Participate in safe food handling practices - SITHCCC002
Prepare and present simple dishes - SITHCCC006
Prepare appetisers and salads - SITHCCC003
Prepare and present sandwiches - SITHFAB005
Prepare and serve espresso coffee - BSBSUS201
Participate in environmentally sustainable work practices - SITXCOM002
Show social and cultural sensitivity
Career Information
Job Roles
- Breakfast cook
- Catering assistant
- Fast food cook
- Sandwich hand
- Take-away cook
Duties and Tasks
Kitchen hands may perform the following tasks:
- Wash and clean utensils and dishes and make sure they are stored appropriately
- Handle, sort, store and distribute food items
- Wash, peel, chop, cut and cook foodstuffs, and help prepare salads and desserts
- Sort and dispose of rubbish and recycling
- Organise laundering of kitchen linen
- Clean food preparation equipment, floors and other kitchen tools or areas
Personal Attributes
- Enjoy practical work
- Good hand-eye coordination
- Able to work quickly and safely with minimal supervision
- Good personal hygiene
- Free from skin allergies to foods and detergents
- Good communication skills
- Able to work under pressure
- Able to work as part of a team
FURTHER STUDY
After achieving Certificate II in Kitchen Operations, individuals could progress to a wide range of other qualifications in the hospitality and broader service industries, for example:
- Certificate III in Commercial Cookery
- Certificate III in Catering Operations
- Certificate III in Hospitality
FURTHER INFORMATION
www.myskills.gov.au
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