Certificate II in Kitchen Operations is a VET qualification, which is nationally recognised. This qualification is delivered under an agreement with another Registered Training Organisation and students who enrol in this course will use their VETiS funding. This is a practical course focused on 'back of house' activities. These include the preparation and presentation of simple dishes, appetisers, salads and sandwiches in the school's commercial kitchen, as well as espresso coffee and non-alcoholic beverages. A Responsible Service of Alcohol is part of the program. Students must complete 12 service periods in the hospitality industry as part of the course requirements.
Semester 1
| Semester 2 |
Use hygienic practices for food safety Participate in safe work practices Work effectively with others Produce appetisers and salads | Use food preparation equipment Prepare dishes using basic methods of cookery Maintain the quality of perishable items Clean kitchen premises and equipment |
Semester 3
| Semester 4 |
Prepare and serve non-alcoholic beverages Prepare and serve espresso coffee Provide responsible service of alcohol
| Use cookery skills effectively Prepare and present sandwiches |
Opportunities and Careers
This qualification provides a pathway to work in the hospitality industry as a cook, sandwich hand and catering assistant and is the first step in a career as a chef.