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Certificate II in Kitchen Operations – SIT20416

Course Overview

National Course Code: SIT20416
Training Package: SIT – Tourism, Travel and Hospitality Training Package

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 does not reflect the skills required by commercial cooks. Those skills are reflected in SIT30812 Certificate III in Commercial Cookery.

Duration

6 Months

Entry requirements for the Qualification

There are no entry requirements for this qualification.[/vc_column_text]

Course Content (8 Core units and 5 Elective units)

Core
BSBWOR203 Work effectively with others
SITHCCC101 Use food preparation equipment
SITHCCC201 Produce dishes using basic methods of cookery
SITHCCC207 Use cookery skills effectively
SITHKOP101 Clean kitchen premises and equipment
SITXFSA101 Use hygienic practices for food safety*
SITXINV202 Maintain the quality of perishable items
SITXWHS101 Participate in safe work practices
Elective
SITXFSA201 Participate in safe food handling practices
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
HLTAID003 Provide First AID
BSBCUS201 Deliver a service to customers
BSBITU201 Produce simple word processing documents

The above list includes units being offered at All Australian Training and that are required to complete this qualification. Other colleges may offer different elective options. If licensing in another State other than NSW is required, please check requirements with the relevant State.


Course Start Date

Please contact admin on 04 2660 3503/02 8872 8903 or email to admin@aat.edu.au

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