Certificate II in Hospitality
(Kitchen Operations)
| Course Code: | SIT20307 |
| Department: | Hospitality, Tourism & Events |
| Study Area(s): | Hospitality |
| Location(s): | Broadmeadows |
| Course Length: | Full-time (6 months) |
| Direct Entry: | You can apply for this course directly through Kangan Institute. |
| Mid-year Entry: | This course accepts mid-year applications. |
Need more information?
Call us on 13 TAFE (13 8233)
or +613 9279 2222
Email us at enquiries@kangan.edu.au
Or fill in our feedback form
Print course
Course overview
This course is designed for those people seeking a career in hospitality, concentrating on commercial cookery. The course is suitable for those who may be currently working in the industry and wish to obtain a formal qualification. This course provides participants with knowledge and experience in practical food production.
Course modules
| CORE | ||
| Module Code | Module Title | Nominal Hours |
|---|---|---|
| SITHCCC001A | Organise and Prepare Food | 20 |
| SITHCCC002A | Present Food | 6 |
| SITHCCC003A | Receive and Store Kitchen Supplies | 10 |
| SITHCCC004A | Clean and Maintain Kitchen Premises | 10 |
| SITHCCC005A | Use Basic Methods of Cookery | 45 |
| SITHCCC027A | Prepare, Cook and Serve Food For Food Service | 50 |
| SITHIND001A | Develop and Update Hospitality Industry Knowledge | 25 |
| SITXCOM001A | Work With Colleagues and Customers | 25 |
| SITXCOM002A | Work in a Socially Diverse Environment | 20 |
| SITXOHS001A | Follow Health, Safety and Security Procedures | 10 |
| SITXOHS002A | Follow Workplace Hygiene Procedures | 15 |
| Total hours: | 236 | |
| ELECTIVE | ||
| Module Code | Module Title | Nominal Hours |
|---|---|---|
| SITHCCC006A | Prepare Appetisers and Salads | 25 |
| SITHCCC007A | Prepare Sandwiches | 10 |
| SITHCCC008A | Prepare Stocks, Sauces and Soups | 35 |
| SITHCCC009A | Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes | 45 |
| SITHCCC010A | Select, Prepare and Cook Poultry | 25 |
Course Fees
Are you eligible for Government Subsidised fees? Find out now!
You may be eligible for concession. Find out now!
| Government Subsidised | Fee For Service (Full fee) | |||||
|---|---|---|---|---|---|---|
| Concession | Non concession | RPL | Concession | Non concession | RPL | |
| Tuition fees | $ 105 | $ 750^ | $ 95 | n/a | $ 6,500^ | $ 3,250^ |
| Student Services & Amenities Fees | $ 32 | $ 212^ | n/a | n/a | n/a | n/a |
| Ancillary Fees | $ 26 | $ 26 | n/a | n/a | n/a | n/a |
^ Fees will not be more than stated.
* Approximate fees displayed are based on calendar year calculations. The fees apply to the units enrolled in 2012 only. Any enrolments in subsequent years will be charged at the rates applicable for that year.
* Materials fees may be required.
How to calculate fees? See the examples here.
| Tuition fee | Student Services & Amenities Fees | Ancillary Fees | Total | |
|---|---|---|---|---|
| Example 1: | A student is enrolled in a Skills Creation program with 200 nominal hours. | |||
| Government subsidised (Non concession) | $1.60 x 200 = $320.00 | $0.32 x 200 = $64.00 | $26.00 | $410.00 |
| Fee-For-Service (Non concession) | $8.00 x 200 = $1,600.00 | n/a | n/a | $8.00 x 200 = $1,600.00 |
| Fee-For-Service (RPL) | $4.00 x 200 = $800.00 | n/a | n/a | $4.00 x 200 = $800.00 |
| Example 2: | A student is enrolled in a Skills Creation program with 900 nominal hours. | |||
| Government subsidised (Non concession) | $1.60 x 900 = $1,440.00 but capped at the maximum of $750.00 | $0.32 x 900 = $288.00 but capped at the maximum of $212.00 | $26.00 | $988.00 |
| Fee-For-Service (Non concession) | $8.00 x 900 = $7,200.00 but capped at the maximum of $6500.00 | n/a | n/a | $6500.00 |
| Fee-For-Service (RPL) | $4.00 x 900 = $3,600.00 but capped at the maximum of $3250.00 | n/a | n/a | $3250.00 |
See the detailed fees structure.
What costs and other fees should I expect?
For a fee schedule, call us on 13 TAFE (13 8233) or (03) 9279 2222. Alternatively email enquiries@kangan.edu.au. There may be an extra cost for reference books and specialised materials.
However the department will subsidise the cost of electronic material that needs to be purchased.
What employment opportunities will I have?
This course may lead to employment in a commercial kitchen as a kitchen hand leading into a cook’s position. Employment could be in hotels, restaurants, bistros, hospitals.
What skills will I have when I complete this course?
You will gain skills in commercial food production, food hygiene, food theory and general knowledge required for the hospitality industry.
What qualifications will I receive?
On successful completion of the course you will be awarded the Certificate II in Hospitality (kitchen operations). As part of the Australian Qualifications Framework this program is nationally recognised.
What opportunities for further studies will I have?
This course will lead to higher level studies at AQF 3 level. Credit transfers may be available into Certificate III in Hospitality (Commercial Cookery).
Refer to cookery pathways on the webisite.
Can I apply?
There are no set prerequisites for this course. However, it is recommended that you have satisfactory numeracy and literacy skills to undertake this course or are mature age and have sufficient work experience to successfully undertake the course. (Mature age is anyone over the age of 18 who has been out of full-time education for more than 12 months.)
How do I apply?
If you wish to apply for this course, you must obtain an application form from the Institute. Call us on 13 TAFE (13 8233) or email enquiries@kangan.edu.au. This course has a mid-year intake.
How will I be selected for this course?
All applicants will need to attend an information session.
Interviews are conducted regularly, please call our Contact Centre on 13 TAFE (13 8233) or contact the department on tel: 92792285 for rolling enrolments.
How long is the course?
The course spans 16-18 weeks (6 months full-time). Classes are run during the day between the hours of 8.30am-5.30pm.
For this program you may be required to attend classes until 10.00pm due to the operation of our training restaurant.
Classes for 2012 commence on 8th February with an Orientation Day for all new students at 10am in D-118 Richards Restaurant.
You do not have to bring anything with you. Time tables and all the necessary info will be provided to you on this day.
This course has a mid-year entry beginning after the term break in July.
Where and how can I study?
You will study at the Broadmeadows campus. Please note there is a compulsory work placement unit required in a commercial kitchen to complete this qualification. You will be expected to find your own placement.
How will I be assessed?
You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will be advised in advance about the type of assessment and how it will operate. There is the opportunity for reassessment and appeal and you will be given this information.
Additional comments
This course has a mid-year entry (June - July)
What will I study?
Refer to the list of modules.
