Course Details - SIT20416 Certificate II in Kitchen Operations (Hamilton Secondary College)

ISCA TitleKitchen Operations
QualificationSIT20416 Certificate II in Kitchen Operations
RTOHamilton Secondary College (National Code 0561)
Host OrganisationHamilton Secondary College
Course Length2 semesters (1 year)
Course DescriptionThe course is designed to give students an insight into aspects of the Hospitality industry, some experiences in formal training and work placement. Topics cover both practical and theoretical aspects of working in the Hospitality industry. This qualification provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Electives and course days may be subject to change.
PathwaysFurther Education Pathway - Certificate III in Hospitality, Certificate III in Commercial Cookery. Career Pathway - Kitchen Hand, Short Order Cook, Apprentice Chef.
Entry RequirementsStudents should have a minimum Satisfactory pass of Year 10 English. Students should have a genuine interest in working in the Hospitality industry and cooking. Students will be issued with a Chef’s uniform they are expected to wear.
Other RequirementsAs a part of the application students will need to attend an interview. This is their chance to ask questions and demonstrate their interest, enthusiasm and potential to successfully complete the course.
Delivery Location(s)Hamilton Secondary College, 815 Marion Road, MITCHELL PARK, SA, 5043
Dates and Times38 weekly sessions at Hamilton Secondary College on Thursdays from 09:00 until 16:30.
Commencement date 06/02/20.
Some out of school hours may be required.
Work Placement10 days
Group work placement at HSC and individual work placement.
SACE DetailsSACE Stage 1, 55 SACE credits
Up to 55 at Stage 1
Units Of Competency
CoreBSBWOR203Work effectively with others15 nominal hours
 SITHCCC001Use food preparation equipment25 nominal hours
 SITHCCC005Prepare dishes using basic methods of cookery45 nominal hours
 SITHCCC011Use cookery skills effectively50 nominal hours
 SITHKOP001Clean kitchen premises and equipment13 nominal hours
 SITXFSA001Use hygenic practices for food safety15 nominal hours
 SITXINV002Maintain the quality of perishable items10 nominal hours
 SITXWHS001Participate in safe work practices12 nominal hours
 SITHCCC003Prepare and present sandwiches10 nominal hours
 SITHCCC004Package prepared foodstuffs15 nominal hours
 SITHCCC007Prepare stocks, sauces and soups35 nominal hours
 SITHCCC006Prepare appetisers and salads25 nominal hours
 BSBCMM201Communicate in the workplace40 nominal hours
ElectiveSITHCCC018Prepare food to meet special dietary requirements.75 nominal hours
Nominal hours are used for SACE purposes and are not reflective of actual delivery hours
Total Training Cost$375.00 GST exempt
Additional Costs: Excursion
Cost NotesIn addition to the course cost, an administration fee will apply as follows: Non-ISCA DECD school - $50 per enrolment Non-DECD school - $250 per enrolment (refer to member school tab for list of ISCA schools)
Number Of StudentsMinimum    10
Maximum   16
Selection ProcessLLN, Interview.
Orientation DetailsStudents will be taken through an orientation on day 1 of the course (Thursday 6 February).
Public TransportM44 Bus: Stop 22 West Side, Stop 21 East Side; Train: Marion or Ascot Park Stations
Contact PersonMs Desanka Arezina, Email
Other Resources
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