Certificate II in Hospitality
(Kitchen Operations)
| Campus: | Broadmeadows |
| Day: | To be advised |
This VET program:
- provides participants with the knowledge and skills to achieve competencies that will enhance their employment prospects in the hospitality or hospitality-related industries.
- enables participants to gain a recognised qualification and to make informed choices in relation to vocation and career paths.
Sample Modules (Units 1 - 4)
- Organise and prepare food
- Present food
- Receive and store kitchen supplies
- Clean and maintain kitchen premises
- Use basic methods of cookery
- Develop and update hospitality industry knowledge
- Work with colleagues and customers
- Work in a socially diverse environment
- Follow health, safety and security procedures
- Follow workplace hygiene procedures
- Prepare sandwiches
- Prepare stocks, sauces and soups
- Prepare vegetables, fruit, eggs and pastry dishes
- Prepare hot and cold desserts
Future Pathways
- Cert III in Hospitality (Commercial Cookery)
- Cert IV in Hospitality
- Diploma of Hospitality (Commercial cookery)
- Advanced Diploma of Hospitality Management
Future Career Opportunities
- Kitchen hand
- Chef/cook
- Cater
- Hotel or motel manager
