Heat up your career in the commercial cooking industry with our Certificate II in Kitchen Operations, offered through the Vocational Education and Training (VET) in Schools (VETiS) program.
This course is only for VETiS – Year 11 and Year 12. Students are to enrol through school only.
We offer the Certificate II in Kitchen Operations as part of our VETiS (VET in Schools) program, giving you essential experience, skills and knowledge in a career that can take you around the world while you study your VCE.
Secure your work future while completing school
VETiS teaches you the skills and knowledge to work as a cook in any commercial kitchen, or as a food and beverage attendant in any hotel or restaurant. You will gain an understanding of food preparation and cookery principles, as well as food and beverage skills.
You’ll learn basic skills and modern techniques in our modern industrial kitchens and have the opportunity to experience working and building your skills in our fully functional, award-winning restaurant, St Georges.
Industry connections and resources
You’ll learn from industry-qualified professionals in modern, state-of-the-art facilities. Profit from Melbourne Polytechnic’s strong connections to industry.
You’ll be qualified to work as a Cook grade 2 in a variety of outlets that may include:
- Hospitals/nursing homes
- Shipping lines
- Boarding schools
- Reception centres
- Catering companies
We will use various forms of assessment, including practical assessment, role-playing, assignments, class work, self-evaluation and direct observation.
Recognition of Prior Learning
You can seek RPL where your work or qualifications of an advanced and related nature have been undertaken. Academic Credit is granted on a case-by-case basis, according to our Academic Credit policy and associated procedures. Applications for Academic Credit will be assessed by relevant Melbourne Polytechnic academics and where appropriate, industry experts.
DepartmentHospitality Conference Centre Restaurant and Café
Course note: One day per week. Delivered on campus and/or off campus (auspice) through Melbourne Polytechnic’s VETiS program. You’ll complete 12 units during the VCE Year 11 and six units during VCE Year 12.
Modes of Delivery
Enquire now to find out if you are eligible for government funding and other forms of help paying for fees. The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment. All enrolments excluding RPL/RCC and Higher Education incur an annual Amenities fee with a maximum cap of $250
Assessment MethodsVarious forms of assessment may be used, including practical assessment, role plays, assignments, class work, self evaluation and direct observation.
MaterialsYou will need to supply specified textbooks, complete chef's uniform and knife kit.
We will provide a list of books and required materials at enrolment.
Entrance RequirementsThere are no prerequisites for entry to this qualification. You must be enrolled in secondary school. Please discuss with your school prior to enrolling.
Pathways to further studySuccessful completion of this course will enable you to enrol in Certificate III qualifications in commercial cookery, patisserie or catering operations. Ask us about pathways to further vocational training or higher education from this qualification.
Career PathwaysThis entry-level training will prepare you for a career in cookery in areas including:
- hotels and motels
- restaurants and bistros
- reception centres
- catering companies
- hospitals and nursing homes
- boarding schools
- shipping lines
Units Of Study
The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.
|BSBWOR203||WORK EFFECTIVELY WITH OTHERS||15|
|SITHCCC101||USE FOOD PREPARATION EQUIPMENT||25|
|SITHCCC201||PRODUCE DISHES USING BASIC METHODS OF COOKERY||45|
|SITHCCC202||PRODUCE APPETISERS AND SALADS||25|
|SITHCCC203||PRODUCE STOCKS, SAUCES AND SOUPS||35|
|SITHCCC204||PRODUCE VEGETABLES, FRUIT, EGG AND FARINACEOUS DISHES||45|
|SITHCCC207||USE COOKERY SKILLS EFFECTIVELY||50|
|SITHCCC303||PRODUCE MEAT DISHES||50|
|SITHCCC308||PRODUCE CAKES, PASTRIES AND BREADS||40|
|SITHKOP101||CLEAN KITCHEN PREMISES AND EQUIPMENT||13|
|SITXFSA101||USE HYGIENIC PRACTICES FOR FOOD SAFETY||15|
|SITXINV202||MAINTAIN QUALITY PERISHABLE SUPPLIES||10|
|SITXWHS101||PARTICIPATE IN SAFE WORK PRACTICES||12|
Students may be eligible for Victorian and Commonwealth Government funding.