SIT20307
Certificate II in Hospitality (Kitchen Operations)
If you can stand the heat then develop the skills and associated knowledge necessary to work effectively in commercial kitchens. Upon successful completion of the program find employment across the entire hospitality industry as an apprentice cook, grill attendant or kitchen hand. Covering all aspects of commercial cooking, it’s the perfect course to get a taste for a new career.
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Career Opportunities
Apprentice Cook, Grill Attendant, Kitchen Hand.
Entry Criteria
School Leavers must have completed Year 10 or equivalent
or
Non school-leavers are selected according to eligibility and merit, vocational experience, previous study and personal competencies
or
Non school-leavers are selected according to eligibility and merit, vocational experience, previous study and personal competencies
Program Articulation
Successful completion of this program may assist students to gain entry into further study programs and/or may contribute towards study credits.
Program Duration
Full Time 12 weeks
Classes are generally timetabled Monday - Friday between 8.00am - 5.00pm.
Classes are generally timetabled Monday - Friday between 8.00am - 5.00pm.
Program Award
Certificate II
Recognition of Prior Learning
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
rplcoordinator@southbank.edu.au
Venue
- Southbank Campus
How to Apply
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.
Applications Close
This program has several start dates throughout the year. For information
please contact the School on the telephone number provided in the For Additional Information section.
Cost
Full Fee $823.00
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.
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
| Location: | Southbank |
| Telephone: | 13 72 48 |
| Facsimile: | 07 3244 5931 |
| Address | |
| In Person: | Level 4, D Block Corner of Tribune and Colchester Streets South Brisbane |
| Mail: | Locked Mail Bag 14 South Brisbane QLD 4101 |
| Email: | enquiry@southbank.edu.au |
| Find us at: | www.Southbank.edu.au |
Course Outline
| 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 |
| SITHCCC002A | Present 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 |
| SITHCCC007A | Prepare sandwiches |
| SITHCCC021B | Handle and serve cheese |
This brochure was last updated Thursday, 4 April 2013
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.
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.
