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Certificate II in Kitchen Operations

National ID: SIT20416 | State ID: AZW7

 

Gain the practical skills and knowledge to plan, organise, prepare and cook food in a commercial kitchen environment.

You will learn about effective communication, occupational health and safety procedures and workplace hygiene. You will also gain skills to produce quality foods, plan menus, prepare food according to dietary or cultural needs, control costs, work as part of a team, and serve a range of meals in a professional manner. These skills will be practiced in a simulated work environment or at an appropriate hospitality establishment.

You will gain the skills and knowledge to work as chef with a wide range of cookery skills which can be used in various establishments where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Your qualification prepares you for roles such as:

Successful completion of this qualification provides you with the opportunity to become a kitchen/cooks assistant, short order, fast food or canteen cook, or gain an apprenticeship/traineeship to become a qualified cook. You will need to be employed and registered as an apprentice/trainee before you can commence apprenticeship/traineeship training.

You will gain a wide range of cookery skills which can be used in various establishments where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Further study opportunities:

Certificate III in Hospitality

Course overview

Course details

Course Overview

Where Joondalup (Kendrew Crescent)
Duration

1 semester (6 months) full time or part time equivalent

How Full-Time
When This course is available for Semester 1, 2017.

Successful completion of this qualification provides you with the opportunity to become a kitchen/cooks assistant, short order, fast food or canteen cook, or gain an apprenticeship/traineeship to become a qualified cook. You will need to be employed and registered as an apprentice/trainee before you can commence apprenticeship/traineeship training.

You will gain a wide range of cookery skills which can be used in various establishments where food is prepared and served, including restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops.

Further study opportunities:

Certificate III in Hospitality

Please contact the college to receive an indicative price for this course.

Local full time students

Course fees are made up of two components, tuition fees and resource fees.

Tuition fees are determined by multiplying the course fee rate by the nominal hours, which is the number of hours in which an average student could be expected to complete each unit. They are not the hours of training or instruction.

Resource fees are charges for material that are essential to a course or unit, and are purchased by NMT to be used by students during the course.

Fees may vary depending on the units you are enrolled in so an approximate amount has been shown. You will be given the exact amount of your fees at enrolment. Part time student fees will vary depending on the number of units you are enrolled in.

Please note, you may also need to buy textbooks or equipment for your course.

For details see the indicative fees list here.

International Students

If this course is available for International students you will need to pay your course fees to TIWA when you accept your offer.

Module Group Core Units

Unit Title National ID Unit of Study
Work effectively with others BSBWOR203 AUH64
Use cookery skills effectively AWS02
Participate in safe work practices AWQ17
Use hygienic practices for food safety AWQ50
Use food preparation equipment AWS11
Prepare dishes using basic methods of cookery AWS07
USE HYGIENIC PRACTICES FOR FOOD SAFETY SITXFSA001 AWQ50
Maintain the quality of perishable items AWQ38
Clean kitchen premises and equipment AWR41

Module Group Elective Units

Unit Title National ID Unit of Study
Source and use information on the hospitality industry AWR47
Re-thermalise chilled and frozen foods AWR98
Carry out basic workplace calculations TLIE1005 AVJ68
Transport and store food AWQ49
Package prepared foodstuffs AWS10
Participate in environmentally sustainable work practices BSBSUS201 AUK77
Participate in safe food handling practices AWQ48
Communicate in the workplace BSBCMM201 AUL22
Show social and cultural sensitivity AWQ66
Produce cook-chill and cook-freeze foods AWS04
Prepare and present simple dishes AWS09
Interact with customers AWQ72
Prepare stocks, sauces and soups AWS05
Prepare vegetable, fruit, eggs and farinaceous dishes AWS03
Prepare and present sandwiches AWS08
Prepare appetisers and salads AWS06
Provide first aid HLTAID003 WG732

If this course uses TAFE Admissions, to study full-time in 2017 apply through tasonline.tafe.wa.edu.au.

Part time enrolments are usually done in late January and mid June each year while online and continuous enrolment courses normally have enrolments available at any time, for help enrolling or for more information:

call: 1300 300 822 or email: enquiry@nmtafe.wa.edu.au

International students please contact www.tafeinternational.wa.edu.au.

For apprenticeships and traineeships, you must be employed in a training contract by an appropriate organisation to study.

For all other enquiries please call us on 1300 300 822 or email: enquiry@nmtafe.wa.edu.au

Entrance Requirements

School Leaver Non-School Leaver AQF
OLNA or NAPLAN 9 Band 8 C Grades in Year 10 English and Maths or equivalent Certificate I or Certificate II

 

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Page last updated March 23, 2017