Courses

Certificate II in Kitchen Operations

VETiS

SIT20416

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.

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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.

Employment outcomes

You’ll be qualified to work as a Cook grade 2 in a variety of outlets that may include:

  • Hospitals/nursing homes
  • Hotels/motels
  • Restaurants/bistros
  • Shipping lines
  • Boarding schools
  • Resorts
  • Reception centres
  • Catering companies

Assessment

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.

Contact

For additional information on the Certificate II in Kitchen Operations, you can contact an Education and Careers Advisor (ECA), on 03 9269 8400, or send an email. You can also find more on our VETiS programs, here.

Local Students

Code

SIT20416

Campuses

PRESTON

Department

Hospitality Conference Centre Restaurant and Café
03 9269 8400

Duration

Part-time: 2 years
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

Workplace, Classroom

Fees

Eligible:$2800
Ineligible:$3800
Concession:$560

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 Amenities fee with a maximum cap of $250

Find out more on fees and charges

Assessment Methods

Various forms of assessment may be used, including practical assessment, role plays, assignments, class work, self evaluation and direct observation.

Materials

You 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 Requirements

There 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 study

Successful 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 Pathways

This 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

Enrolment Intake

  • February
  • July

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.

Code Subjects Hours
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.