Certificate II in Hospitality (Kitchen Operations)
Non school-leavers are selected according to eligibility and merit, vocational experience, previous study and personal competencies
Classes are generally timetabled Monday - Friday between 8.00am - 5.00pm.
Recognition of Prior Learning (RPL) is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
Standard course cost will be charged for units of study/courses credited via RPL.
For additional information relating to RPL for this program, please contact:
The RPL Co-ordinator
13 72 48
- Southbank Campus
If attached, complete an application form and return to the Southbank Institute of Technology with the appropriate documentation. If an application form is not attached, or for further information, please contact the telephone number listed in Additional Information.
Concession Rate $469.00
Students are required to purchase a uniform and kitchen tools prior to the commencement of this program. The uniform (approximately $155.00) and kitchen tools (approximately $100.00) are purchased externally to the Institute. A list of suppliers can be provided by the Institute.
Please note all students must be appropriately dressed and have the necessary equipment before entering any practical class.
Please note: All programs are subject to a $40 annual Administration Fee, payable on enrolment.
For Additional Information
|Course Code||Course Name|
|SITXCOM001A||Work with colleagues and customers|
|SITXCOM002A||Work in a socially diverse environment|
|SITXOHS001B||Follow health and safety procedures|
|SITXOHS002A||Follow workplace hygiene procedures|
|SITHIND001B||Develop and update hospitality industry knowledge|
|SITHCCC001B||Organise and prepare food|
|SITHCCC003B||Receive and store kitchen supplies|
|SITHCCC004B||Clean and maintain kitchen premises|
|SITHCCC005A||Use basic methods of cookery|
|SITHCCC006A||Prepare appetisers an salads|
|SITHCCC008A||Prepare stocks, sauces and soups|
|SITHCCC027A||Prepare and serve food for food service|
|SITHCCC009A||Prepare vegetables, fruits, eggs and farinaceous dishes|
|SITHCCC021B||Handle and serve cheese|
Total course tuition fees are indicative only. Fees are subject to annual adjustment. For FEE-HELP and VET FEE-HELP eligible courses, the unit fees are charged according to the study period in which the unit is commenced. The unit fees outlined in this document apply to census dates between 01 January 2013 and 30 June 2013. Unit fees will not change for this period. All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements.