AWARD COURSE

Certificate II in Kitchen Operations


National Code: SIT20416
TAFE SA Code: TP01014


Description

Our training restaurants like TIROS and Graduates at Regency enable students to gain industry experience in a fully operational commercial setting. TAFE SA cookery students carry out all aspects of restaurant operations, including back-of-house and kitchen duties.

Duration
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Up to 4 months 

Full Time or Part Time equivalent

Chefs and Cooks Chefs and Cooks

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled









Course Admission Requirements

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills
If there are more applications for this course than places available, applicants will be ranked by date of application to this course
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Total Fees for the 4 month course
Subsidised
$155 - $235
Concession
$155 - $235

This course is subsidised through the Government of South Australia's Subsidised Training initiative. Assessing your eligibility may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee
$3,348 - $5,076

Fees vary depending on subjects you enrol into. This course also has an incidentals cost of $250.00 for Uniform and Equipment.

    • At Elizabeth campus students pay for their uniform requirements. Equipment items are provided free of charge.
    • Evening attendance will be required for restaurant delivery at Noarlunga campus.
    • Reading, writing and numeracy skills are assessed using the Core Skills Profile for Adults (CSPA). This assessment is used to determine whether you will be required to undertake additional support units alongside your qualification or undertake a pathway course before commencing your chosen qualification. If you receive an offer, more information will be provided at your enrolment session.
  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • Employment Outcomes

    This qualification 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.

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Qualifications & Skills Covered

    Certificate II in Kitchen Operations (SIT20416)
    This course provides skills in working effectively with others, food preparation equipment, cleaning, hygienic practices and food and workplace safety. To complete the qualification you are required to complete all 8 core units and 5 elective units. NB This qualification does not provide the skills required by commercial cooks, which are covered in Certificate III in Commercial Cookery.

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    87%*
    of TAFE SA graduates find jobs or continue studying.
    89%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2017 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.

    Core

    Name Nominal Hours
    Clean kitchen premises and equipment 13
    Maintain the quality of perishable items 10
    Participate in safe work practices 12
    Prepare dishes using basic methods of cookery 45
    Use cookery skills effectively 50
    Use food preparation equipment 25
    Use hygienic practices for food safety 15
    Work effectively with others 15

    Elective

    Name Nominal Hours
    Coach others in job skills 20
    Handle and serve cheese 5
    Prepare and present sandwiches 10
    Prepare and present simple dishes 25
    Prepare and serve espresso coffee 30
    Prepare and serve non-alcoholic beverages 20
    Prepare appetisers and salads 25
    Prepare curry pastes and powders 25
    Prepare food to meet special dietary requirements 75
    Prepare stocks, sauces and soups 35
    Prepare vegetable, fruit, eggs and farinaceous dishes 45
    Produce cakes, pastries and breads 40
    Produce desserts 100
    Serve food and beverage 80
    Source and use information on the hospitality industry 25
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