SYD SIT20416 Cert. II Kitchen Operations | QTHC

THE PATHWAY TO BECOMING A CHEF

DURATION
UP TO 1 YEAR
POSSIBLE JOB OUTCOMES

KITCHEN ASSISTANT, COOK, TAKEAWAY CHEF, SHORT ORDER COOK

PACKAGING RULES

13 units must be completed:
• 8 core units
• 5 elective units
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

 

See one of our consultants for the full unit selection and elective unit packaging requirement.

Different combinations of elective units can be tailored for the following streams:

Other streams are available.

BSBWOR203
SITHCCC001
SITHCCC005
SITHCCC011
SITHKOP001
SITXFSA001
SITXINV002
SITXWHS001

SITHIND002

SITHCCC002

SITHCCC003

SITHCCC006

SITXFSA002

8 CORE UNITS

Work effectively with others

Use food preparation equipment*

Produce dishes using basic methods of cookery*

Use cookery skills effectively*+

Clean kitchen premises and equipment*

Use hygiene practices for food safety~

Maintain the quality of perishable items*

Participate in safe work practices

ELECTIVE EXAMPLES - 5 UNITS TO BE SELECTED

Source and use information on the hospitality industry

Prepare and present simple dishes*

Prepare and present sandwiches*

Prepare appetisers and salads*

Participate in safe food handling practices

~ Compulsory elective unit where units with * are selected
* Prerequisite is SITXFSA001 Use hygienic practices for food safety
+ This unit contains a compulsory work placement component called Holistic Placement, for more information on this placement please go to our Policies and Procedures section of our website.

Contact Us

1300 511 888

+61 08 8271 5566

Sydney

Suite 2, Ground Level, 55 Pyrmont Bridge Road, Pyrmont NSW 2009

Adelaide

Suite 3, Level 1, 8 Greenhill Road, Wayville, SA 5034

The Quality Training and Hospitality College Pty Ltd trading as Quality Training and Hospitality College © 2017

RTO Number: 1036 | CRICOS Provider Code: 02880B