CERTIFICATE II in KITCHEN OPERATIONS
Certificate Code:
SIT20416
RTO:
3045: William Angliss
Structured Workplace Learning (SWL)
Strongly Recommended.
VCAA strongly recommends a minimum of 80 hrs (2 weeks) of structured workplace learning over the duration of the VCE VET program.
Course Description
This course equips you with a range of practical skills to operate in a supervised kitchen workplace. During this hands-on program you will develop food handling, preparation skills and further hospitality industry knowledge, and will put your skills into practice at The Gordon’s training venue – the Davidson Restaurant.
Career Pathways
Upon successful completion of this program through The Gordon, you can receive a guaranteed place into the SIT30816 Certificate III in Commercial Cookery or SIT30116 Certificate III in Patisserie (studied on-campus) at The Gordon. This program also has a direct pathway into a cookery or patisserie apprenticeship, and you may receive credit towards an apprenticeship qualification.
Successful completion of this program can also lead you to a range of entry-level employment opportunities where food is prepared and served, including restaurants, hotels, catering operations, clubs, cafes, cafeterias and coffee shops.
Program Requirements
There are no program requirements for this certificate.
Contribution to VCE
ATAR
Scored assessment.
Contribution to VCE VM is determined by the number of units successfully completed.
Contribution to VCE Upon successful completion of this program, you will be eligible for up to three units at 1-2 level, and a unit 3-4 sequence. You also have the option to undertake Scored Assessment and the study score can be fully counted as one of your best four studies for ATAR purposes, or will count as a fifth or sixth study increment if not one of your four highest scores.
NB: These credits must be confirmed with the VET Coordinator at your school.
Location
VCE UNITS
UNITS 1 & 2
DAY & TIME
Wednesday
1:30 pm - 6:00pm
DELIVERY SCHOOL
William Angliss
La Trobe St Melbourne
Units & Assessments
MODULE CODE
MODULE NAME
HOURS
Scored Assessment
SITXFSA001
Use hygienic practices for food safety
15
N
SITXWHS001
Participate in safe work practices
12
N
SITHCCC001
Use food preparation equipment
25
N
SITHCCC005
Prepare dishes using basic methods of cookery
45
N
SITHKOP001
Clean kitchen premises and equipment
13
N
SITXINV002
Maintain the quality of perishable items
10
N
BSBWOR203
Work effectively with others
15
N
ELECTIVE1
BSBCMM201
Communicate in the workplace
40
N
SITHCCC003
Prepare and present sandwiches
10
N
Location
VCE UNITS
UNITS 3 & 4
DAY & TIME
Wednesday
1:30 pm - 6:00pm
DELIVERY SCHOOL
William Angliss
La Trobe St Melbourne
Units & Assessments
MODULE CODE
MODULE NAME
HOURS
Scored Assessment
SITHCCC006
Prepare appetisers and salads
25
Y
SITHCCC007
Prepare stocks, sauces and soups
35
Y
SITHCCC008
Prepare vegetable, fruit, egg and farinaceous dishes
45
Y
SITHCCC011
Use cookery skills effectively
50
Y
SITHCCC012
Prepare poultry dishes
25
Y