Returning to Work - Infection Control Training
COVID-19 has changed the way we live our lives. Strong Infection Control training has been...
This Program reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
This Program provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
SIT20416 Certificate II in Kitchen Operations.
The SIT20416 Certificate II in Kitchen Operations requires 13 Subjects.
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC011 Use cookery skills effectively
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices
SITHIND002 Source and use information on the hospitality industry
SITHCCC003 Prepare and present sandwiches*
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC002 Prepare and present simple dishes*
SITHCCC006 Prepare appetisers and salads*
Credit Transfer and RPL offered: Recognition of prior learning and skills assessment
*Prerequisite is SITXFSA001 Use hygienic practices for food safety
There are no entry requirements for this Program however Students are required to undertake a Pre-Training Review and a Language Literacy Numeracy and Digital Literacy Assessment.
These will assist with determining suitability and relevance into course entry and identification of any support needs.
Assessment methods may include:
Non-Traineeship: 26 Weeks
Traineeship: 26 Weeks
TMG College Australia Provides the following delivery options:
Face to face training
In person Classroom Based training delivered at TMG College Australia sites. Face to Face delivery includes both theory and practical activities.
Structured Work Placement
As part of this course, students will also be required to undertake Work Placement in the Hospitality Industry, this includes Restaurants, Hotels, Catering Operations, Clubs, Pubs, Cafes, and Coffee Shops; And in Institutions Such as Aged Care Facilities, Hospitals and Schools.
TMG College Australia can deliver training and undertake assessments using facilities at a Students Workplace, or in a mobile manner (e.g. delivery at a regional/remote location for a specific period or for a specific training course).
Mixed mode training
A combination of various delivery modes. Also known as "Mixed Delivery" or "Blended Learning". This includes Online, Face to Face and Workplace Based.
Students who successfully complete this Program may undertake:
This Program provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Possible job titles include:
Fee For Service
The student tuition fees published are subject to change given individual circumstances at enrolment.
Traineeship incentives may be applicable on full time/ part time basis, subject to eligibility. Enrolment fees apply.
*Formal confirmation of permanent residence granted by the Department of Home Affairs (or its successor) AND the student’s foreign passport or ImmiCard required
This Qualification is available in the following regions:
We provide Credit Transfer with agreed and consistent credit outcomes for components of Qualification if the CT request is equivalent in content and learning outcomes with TMG’s matched qualifications
We provide Recognition of Prior Learning (RPL) where student work experience or qualifications of an advanced and related nature have been undertaken. RPL result is subject to the quality and amount of the evidence submitted by the Student to TMG.