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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 Was available Semester 1, 2017
Available Semester 2, 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.
NOTE up to date fees will be available shortly. Please return to this page or contact us for details

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.

Core Units

Unit Title National ID Unit of Study
Clean kitchen premises and equipment SITHKOP001 AWR41
Maintain the quality of perishable items SITXINV002 AWQ38
Participate in safe work practices SITXWHS001 AWQ17
Prepare dishes using basic methods of cookery SITHCCC005 AWS07
Use cookery skills effectively SITHCCC011 AWS02
Use food preparation equipment SITHCCC001 AWS11
Use hygienic practices for food safety SITXFSA001 AWQ50
Work effectively with others BSBWOR203 AUH64

Elective Units

Unit Title National ID Unit of Study
Participate in environmentally sustainable work practices BSBSUS201 AUK77
Prepare appetisers and salads SITHCCC006 AWS06
Prepare stocks, sauces and soups SITHCCC007 AWS05
Prepare vegetable, fruit, eggs and farinaceous dishes SITHCCC008 AWS03
Source and use information on the hospitality industry SITHIND002 AWR47

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

 

Course enquiry

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Page last updated August 18, 2017