Hospitality Kitchen Operations

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.

• MacKillop College

• Mount St Patrick College

• Newman Senior Technical College

• O’Connor Catholic College

• St John Paul College

• St John’s College

• St Joseph’s College

• St Joseph’s Regional College

• St Mary’s Catholic College

• St Paul’s College

• Trinity Catholic College

SIT20416 – Certificate II in Kitchen Operations

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.

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.

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.

A course fee is generally charged by schools to cover consumable materials. Your school will provide further advice.

This course is competency based and the student’s performance is recognised against a prescribed industry standard. Assessment strategies may include:

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.

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

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

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

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