Kitchen Operations

Access Skills Training RTO 4603

IVET Institute RTO 40548

Overview

VET in schools multiplies opportunities for students.  They enable students to complete a nationally recognised vocational qualification as well as contribute towards their VCE or VCAL Certificate. Classroom learning is combined with structured hands-on training and practice in industry. The aims of this program is to provide students with the knowledge and skills to achieve competencies that will enhance their employment prospects in the hospitality industry and  enable students to gain a recognised credential and make a more informed choice regarding further education and career paths.

Course Code and Course Title

• SIT20416  Certificate II in Kitchen Operations

Delivery

• Venue: Bayside Christian College and Carrum Downs Secondary College
• Times: Wednesday

Special Requirements

Students are required to wear a chef uniform and appropriate footwear when working in a kitchen environment.

Structured Workplace Learning

Structured Workplace Learning is an important part of any VET in schools program and provides:

• Enhancement of skills
• Practical application of industry knowledge
• Increased employment opportunities

This course requires students to undertake 20 days of structured workplace learning in a variety of situations. This provides the opportunity for students to demonstrate competencies acquired on - the- job.

Contribution to the VCE and VCAL

On completion of the program students are eligible for four credits towards their VCE or VCAL certificate, two at units 1 and 2 level and a 3 and 4 sequence.  Students who successfully complete the year 12 Unit 3-4 sequence will be eligible for a study score which contributes directly towards their ATAR. This program will also satisfy the learning outcomes for the VCAL Industry Specific and the Work Related Skills strand.

Units of Competency

The Units of Competency delivered could include the following:

BSBWOR203 Work effectively with others

SITHCCC001 Use food preparation equipment

SITHCCC005 Prepare dishes using basic methods of cookery

SITHKOP001 Clean premises and equipment

SITXFSA001 Use hygienic practices for food safety

SITXINV002 Maintain the quality of perishable items

SITXWHS001 Participate in safe work practices

Electives: Units 1&2

BSBSUS201 Participate in environmentally sustainable work practices

SITXFSA002 Participate in safe food handling practices

See VCE and VCAL students across Victoria exploring their passion through VET, developing workplace skills and knowledge and creating flexible pathways towards future education and employment.

Pathways

TAFE

• Certificate III Hospitality (Food and Beverage)
• Certificate III Hospitality (Accommodation Service)
• Certificate III Hospitality (Commercial Cookery)
• Certificate III Hospitality (Patisserie)
• Certificate III Hospitality (Catering Operations)
• Certificate III Hospitality (Asian Cookery)
• Certificate IV in Hospitality
• Diploma of Hospitality
• Advanced Diploma of Hospitality

University Options

• Bachelor of Business (Hospitality management)
• Bachelor of Business (Hospitality and Tourism)

General Career Pathways

• Kitchen Hand