- Pre-Apprenticeship; Accredited Course
- Study mode
- On Campus
- Work Based
- Full Time
- Part Time
Full Time: 9 months
Part Time: 1-2 years
Flexible: Flexible Delivery in the classroom/ Training Restaurant combined with online units
- Monday, Wednesday, Thursday - 9.00am - 4.00pm
- Starting Date
In this course you will gain the practical skills needed to work in a commercial kitchen. You will learn food preparation and presentation as well as basic cooking methods to gain employment in this industry. Hospitality is a people orientated industry where you will have the opportunity to build an interesting and varied career in diverse workplaces from small cafes to five star resorts.
Qualifications and RecognitionUpon successful completion of this course students will be eligible to receive the Certificate II in Kitchen Operations.
- Assistant Cook
- Kitchen Hand
- Catering Assistant
- Cookery Apprentice
- Sandwich Hand
- Second Cook
- Breakfast Cook
- Short Order Cook
- Fast Food Cook
- Take-away Cook.
Opportunities for Further Study
- Certificate III in Commercial Cookery
- Certificate III in Catering Operations
- Certificate IV in Hospitality
- Certificate IV in Commercial Cookery
- Diploma of Hospitality
- Diploma of Events
- Advanced Diploma of Hospitality
- Advanced Diploma of Events
Participants will need access to a computer and an Internet connection to be able to complete the course flexibly -- Computer & Internet access will be supplied at the individual campus
Course CostFor an individual quotation of fees payable, please visit your nearest campus of Federation Training. Click Here for further information regarding Fees and Fee Assistance.
VET Student LoansNot Applicable
Tool kit and uniform is to be purchased by the student prior to class commencement. Material list given to student at time of enrolment.
The Certificate II in Kitchen Operations focuses on the basics of cooking which takes students from knife sharpening and precision cutting to a la carte, functions style food and set menu cooking.
Participants study 2 days per week full time at any of our campuses learning basic cookery techniques where they prepare, cook, serve (eat) the dishes that they cook.
Pathway to Industry Licence
Material and Equipment supplied by students
Student ServicesSupport is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.
Recognition of Prior LearningMany Federation Training courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.
To attain this qualification a total of 13 units must be achieved; comprising 8 core units and 5 electives.
|Unit code||Unit Name|
|BSBWOR203B||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|
|* Prerequisite unit is: SITXFSA101 Use hygienic practices for food safety|
|A selection of 5 elective units are to be undertaken. Please contact us for further information.|
Practical Demonstrations ,Worksheets , Activities ,Knowledge tests & Third party reports