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NASSSA Title | Certificate II in Kitchen Operations |
Qualification | SIT20416 Certificate II in Kitchen Operations |
RTO | Complete Hospitality Training Skills (National Code 1050) |
Host Organisation | Complete Hospitality Training Skills |
Course Length | 2 Semesters (1 year) |
Course Description | This program is hands-on and action based training. This course will give participants the confidence, skills and knowledge to work within various departments of the hospitality industry and many different venues ranging from hotels, motels, resorts, cafes, restaurants and tourism operations. Students participate in real catering and function events. Students are exposed to all facets and a variety of career paths that exist within the hospitality industry on completion of this program. Students will be involved in field trips to a range of businesses, cater at functions ranging from 10 people to 350. |
Pathways | Successful completion of these programs will enable students to gain employment within the hospitality industry in various positions. These programs are also entry level requirements for further study in Certificate III leading to an Advanced Diploma in Hospitality Management and / or Commercial Cookery and a strengthened advantage when applying for an apprenticeship or traineeship. |
Entry Requirements | Basic literacy and numeracy skills. |
Other Requirements | Students are required to wear black enclosed non slip footwear. Students are issued with chef’s coat and hat and must launder at their own expense. Students must have access to black and white attire for formal functions and excursions. |
Dates and Times | 33 weekly sessions at Gawler House Enterprise Centre on Thursdays from 09:00 until 15:30. Commencement date 04/02/21. Sessions exclude school holiday breaks and public holidays. |
Work Placement | 5 days Students go through the full induction process to cover Work, Health & Safety guidelines, Equal Opportunity Act & Child Protection Act. Students cater for real catering functions over duration of program. Conducted tours to various hotel and hospitality colleges, including Barossa & Regency TAFE. Work placement in a café, hotel or fast food chains.
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SACE Details | SACE Stage 1, 55 SACE credits 435 Nominal Hours |
Units Of Competency |
Core | BSBWOR203 | Work effectively with others | 15 nominal hours |
| SITHCCC001 | Use food preparation equipment * | 25 nominal hours |
| SITHCCC005 | Prepare dishes using basic methods of cookery * | 45 nominal hours |
| SITHCCC011 | Use cookery skills effectively * | 50 nominal hours |
| SITHKOP001 | Clean kitchen premises and equipment * | 13 nominal hours |
| SITXFSA001 | Use hygienic practices for food safety | 15 nominal hours |
| SITXINV002 | Maintain the quality of perishable items * | 10 nominal hours |
| SITXWHS001 | Participate in safe work practices | 12 nominal hours |
| SITHCCC006 | Produce appetizers and salads | 25 nominal hours |
| SITHCCC007 | Produce stocks, sauces and soups | 35 nominal hours |
| SITHCCC008 | Produce vegetable, fruit, egg and farinaceous dishes | 45 nominal hours |
| SITHCCC002 | Prepare simple dishes | 25 nominal hours |
| SITHCCC003 | Prepare and present sandwiches | 10 nominal hours |
| SITHFAB006 | Prepare and serve Espresso Coffee | 30 nominal hours |
| SITHFAB007 | Serve food and beverage | 80 nominal hours |
Nominal hours are used for SACE purposes and are not reflective of actual delivery hours |
Training Cost | $2,500.00 including GST |
Other Costs | None |
Cost Notes | Department for Education Non-NASSSA students enrolling will incur a $50.00 additional Administration fee (Full year course – pro rata for semester/term courses). Non-Department for Education students enrolling will incur a $250.00 administration fee. (Full year course – pro rata for semester/term courses) Enrolments for both these groups of students MUST be done through the WebVET Administrator. |
Number Of Students | Minimum 15 Maximum 15
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Selection Process | Through home school VET Coordinator – Interviews if required. If the course is oversubscribed another group may be created on a different day. |
Orientation Details | Course orientation occurs during the first training session. |
Public Transport | Evanston Train Station is within walking distance of GHEC. |
Contact Person | Jason Keep, Phone 8521 2400, Mobile 0430 472 813, Email jason.keep222@schools.sa.edu.au |
Other Resources | |