SIT20416 Certificate II Hospitality Kitchen Operations aims to give students a clear view and perception of industry requirements.
Students will be allowed to learn, in a supportive and professional environment, the importance of the foundation skills the Hospitality sector requires. From both a cookery and service perspective, students will be able to understand and demonstrate the importance of personal presentation and communication skills. Students will learn the fundamentals or building blocks required for successful cooking and master essential knife skills and learn many other techniques that will stay with them for life.
Duration: 2 to 3 years depending on year level when started.
Units of Study:
- Organise and prepare food
- Receive and store kitchen supplies
- Use basic methods of cookery
- Work with colleagues and customers
- Follow health, safety and security procedures
- Prepare, cook and serve food for food service
- Prepare stocks, sauces and soups
- Prepare hot and cold desserts
- Present Food
- Clean and maintain kitchen premises
- Develop and update hospitality knowledge
- Work in socially diverse environment
- Follow workplace hygiene procedures
- Prepare appetisers and salads
- Prepare vegetables, fruit, eggs and fainaceous dishes
- Select, prepare and cook poultry
VCE & ATAR Contribution:
Scored assessment is available for VCE VET Hospitality. Students wishing to receive an ATAR contribution for VCE VET Hospitality must undertake scored assessment. This consists of three coursework tasks, worth 66% of the overall study score, and an end-of-year examination which is worth 34% of the overall study score.
Structured Workplace Learning:
Structured Work placement is strongly recommended.
