Course Details - Hospitality (Kitchen Operations) (St George College)

The information on this page has now been updated and confirmed for 2019. However, it is still possible that there may be some changes to this information prior to the commencement of the course.






Course TitleHospitality (Kitchen Operations)
RegionWestern Adelaide Secondary Schools Network
Host OrganisationSt George College
Course Length1 semester (0.5 years)
This course is offered in Semester 1 and Semester 2.
DescriptionThis qualification provides the basic skills and knowledge for an individual to be competent in routine tasks in the kitchen. Work could be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops.
PathwaysUpon completion of Certificate II in Kitchen Operations, students will be ‘job ready’ and may commence Certificate III in Commercial Cookery through a School Based or full apprenticeship, followed by Certificate IV. Students may wish to diversify into Front of House operations.
PrerequisitesC or better in Maths and English.
Special RequirementsStudents are required to wear non slip protective footwear and chefs uniform for practical lessons. Students need to purchase a chef uniform and a knife kit prior to the course commencing.
Delivery Location(s)St George College, 73 Rose Street, Mile End, SA, 5031
Dates and Times20 weekly sessions at St George College on Thursdays from 08:30 until 15:00
Commencement date 07/02/19
This course is offered in Semester 1 and Semester 2.
Work Placement10 days
Students to organise their own or use current part-time employment if working in the industry. This is to take place during the school holidays or negotiated out-of-school-hours time.
SACE DetailsSACE Stage 1, 55 SACE credits
QualificationCertificate II in Kitchen Operations (National code SIT20416)
RTOCEG - Training Partnerships (National Code 40138)
Competencies
CompulsoryBSBWOR203BWork effectively with others   (15 nominal hours)
 SITXWHS101Participate in safe work practices   (12 nominal hours)
 SITXFSA101Use hygienic practices for food safety   (15 nominal hours)
 SITXINV202Maintain the quality of perishable items   (10 nominal hours)
 SITHKOP101Clean kitchen premises and equipment   (13 nominal hours)
 SITHCCC101Use food preparation equipment   (25 nominal hours)
 SITHCCC203Produce stocks, sauces and soups   (35 nominal hours)
 SITHCCC201Produce dishes using basic methods of cookery   (45 nominal hours)
 SITHCCC202Produce appetisers and salads   (25 nominal hours)
 SITHCCC204Prepare vegetables, fruit, egg and farinaceous dishes   (45 nominal hours)
 SITHCCC207 Use cookery skills effectively   (50 nominal hours)
ElectiveSITHASC201Produce dishes using basic methods of Asian cookery   (90 nominal hours)
 SITHASC207Produce curry pastes and powders   (25 nominal hours)
Student Cost$309.00
This consists of a $100 (GST free) Regional VET fee payable to your Home School, $99 (including GST) for a chefs uniform and $110 (including GST) for a basic knife kit. Students need to purchase the uniform and knife kit prior to the course commencing. This can be purchased from: Hospitality Attire, Regency Rd, Croydon Park, phone: 8340 4409. Some chef kits are available for use at St George College.
Home School Cost$3,300.00
This course will be run under the Training Guarantee for SACE Students (TGSS), providing students meet the eligibility criteria. For students ineligible for TGSS, the Fee For Service cost of this course will be $3,300 (GST free). This consists of a $3,300 (GST free) RTO fee (invoiced to the Home School by the RTO). For TGSS students, a Form A will need to be completed and submitted to the RTO. A Form B must be received from the RTO prior to commencement of the course.
Number Of StudentsMinimum    10
Maximum   16
Selection ProcessWritten application.
Public TransportPlease see www.adelaidemetro.com.au.
Contact PersonMs Deanne Taliangis, Email DTaliangis@sgc.sa.edu.au
Other Resources
Download subject information (PDF)


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