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

The information on this page has now been updated and confirmed for 2020. 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)
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)
Training Cost FeeTo be advised
Department for Education (public) schools in Western Adelaide region (WASSN) will subsidise the training cost for students if it is part of the students’ genuine career pathway and SACE. Please check the level of subsidy with your Home School. Private school students and families please see your school’s VET Leader to find out about the VET Payment Policy in your school.
Consumables FeeTo be advised
WASSN Gap FeeTo be advised
This fee will be invoiced to the family by the Home School. Please discuss this with your VET Leader.
Personal Equipment and MaterialsTo be advised
Cost NotesThere is an administration fee of $100.00 (GST free) for all courses. This fee will be invoiced to the family by the Home School. Schools outside of the member and non-member school portfolio will have to pay an additional fee of $100.00 per student + GST based on administration fees. The student's Home School will collect this fee from the family directly.
Number Of StudentsMinimum    10
Maximum   16
Selection ProcessWritten application.
Public TransportPlease see
Contact PersonMs Deanne Taliangis, Email
Other Resources
Download subject information (PDF)

  Back to top