Certificate II
| Campus |
Mid Year Intake? |
Study Mode |
Entry Requirements |
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Course Description
This qualification is part of the Tourism, Hospitality and Events Training Package. It provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops.
Subjects you can Study
Core: Organise and prepare food; Present food; Receive and store kitchen supplies; Clean and maintain kitchen premises; Use basic methods of cookery; Prepare, cook and serve food for food service; Develop and update hospitality industry knowledge; Work with colleagues and customers; Work in a socially diverse environment; Follow health, safety and security procedures; Follow workplace hygiene procedures. Plus electives.
Certificate II
Duration
Structure
16 units: 11 core; 5 elective
Entry Requirements
No minimum education
Comments
This qualification is suitable for an apprenticeship pathway and for VET in Schools delivery.
