This course is designed for people seeking a career in Hospitality, concentrating on the area of cookery. The course is suitable for those who may be currently working in the industry and wish to obtain formal qualifications. The course provides participants with knowledge and experience in practical food production. All modules are accredited National Modules.
To achieve a Certificate II in Hospitality (Kitchen Operations), 16 units must be completed: all 11 core units and 5 elective units.
About the Course
- Local Students
- International Students
- National Code: SIT20307
- CRICOS Code: 072031G
Campus: Preston
Duration
Full-time: 6 months
Part-time:
available
Part-time not available to International Students
Modes of Delivery
Further Study and Careers
Pathways to Further Study
Students can use the Certificate II in Hospitality (Kitchen Operations) to gain entry into Certificate III in Hospitality (Commercial Cookery) and Hospitality courses. Credit may be given for completed subjects/modules.
Study Pathways at NMIT
- Certificate III in Hospitality (Patisserie)
- Certificate III in Hospitality (Commercial Cookery)
- Certificate III in Hospitality
Career Opportunities
Successful completion of this course may lead to employment 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
Entrance Requirements
The Certificate II in Hospitality (Kitchen Operations) course is open to both Australian residents and overseas students aged 18 years and over. Consideration will be given to younger applicants who have a culinary background. Prior to selection, applicants are required to undertake a basic written literacy and mathematics test, and attend an interview. Experience in a commercial kitchen environment (as a kitchen hand, dishwasher, chef's assistant, short order cook) would be an advantage.
Materials
Assessment Methods
Various forms of assessment may be used including: practical assessment, role plays, assignments, class work, self evaluation, direct observation.
Materials
Local Students:
specified text books complete chefs uniform knife kit. Further details of these can be obtained from the Hospitality Department.
International Students:
Further details of these can be obtained from the Hospitality Department.
Fees
More Information
How to Apply
Local Students
Full-time (2011):
To start this course in 2011 apply directly to NMIT.
Full-time Mid-year Entry (2010):
To start this course in 2010 apply directly to NMIT.
Part-time:
Please contact the department directly if you are interested in studying part time.
International Students
Click to download an
Application for Enrolment Form
Units of Study
| Code | Subject | Hours | Type |
|---|---|---|---|
| SITHCCC001A | Organise and prepare food | 20 | Core |
| SITHCCC002A | Present food | 6 | Core |
| SITHCCC003A | Receive and store kitchen supplies | 10 | Core |
| SITHCCC004A | Clean and maintain kitchen premises | 10 | Core |
| SITHCCC005A | Use basic methods of cookery | 45 | Core |
| SITHCCC006A | Prepare appetisers and salads | 35 | Core |
| SITHCCC027A | Prepare, cook and serve food for food service (holistic) | 50 | Core |
| SITHIND001A | Develop and update hospitality industry knowledge | 25 | Core |
| SITXCOM001A | Work with colleagues and customers | 25 | Core |
| SITXCOM002A | Work in a socially diverse environment | 20 | Core |
| SITXFSA001A | Implement food safety procedures | 40 | Core |
| SITXOHS001A | Follow health, safety and security procedures | 10 | Core |
| SITXOHS002A | Follow workplace hygiene procedures | 15 | Core |
| SITHCCC007A | Prepare sandwiches | 10 | Elective |
| SITHCCC008A | Prepare stocks, sauces and soups | 25 | Elective |
| SITHCCC009A | Prepare vegetables, fruit, eggs and farinaceous dishes | 45 | Elective |
| SITHCCC013A | Prepare hot and cold desserts | 50 | Elective |
| SITHCCC015A | Plan and prepare food for buffets | 25 | Elective |
| SITHCCC028A | Prepare, cook and serve food for menus | 80 | Elective |
| SITHCCC030A | Package prepared foodstuffs | 15 | Elective |
| SITHCCC031A | Operate a fast food outlet | 36 | Elective |
| SITHFAB010A | Prepare and serve non alcoholic beverages | 15 | Elective |
| SITHFAB012A | Prepare and serve espresso coffee | 30 | Elective |
| SITHIND002A | Apply hospitality skills in the workplace | 1 | Elective |
| SITHPAT002A | Prepare and produce cakes | 24 | Elective |
| SITHPAT006A | Present Desserts | 42 | Elective |
| SITXCOM004A | Communicate on the telephone | 5 | Elective |
| SITXHRM001A | Coach others in job skills | 20 | Elective |
