Course Details - Hospitality (Kitchen Operations) (Woodville High School)

The information shown on this page is valid for 2019. It will be updated shortly for 2020. Please re-visit this page later to get the updated information about this course.

Course TitleHospitality (Kitchen Operations)
RegionWestern Adelaide Secondary Schools Network
Host OrganisationWoodville High School
Course Length1 semester (0.5 years)
This course runs in Semester 1.
DescriptionThis qualification provides the basic skills and knowledge for an individual to be competent in routine tasks in a commercial kitchen. Completion of this certificate allows students to progress into an apprenticeship or seek employment at various hospitality enterprises.
PathwaysCompletion of this certificate allows students to progress into an apprenticeship or seek employment at various hospitality enterprises.
PrerequisitesOnly available as a TGSS enrolment. Students need to be a minimum of 16 years of age and meet other TGSS eligibility criteria.
Special RequirementsStudents are required to wear non-slip protective footwear and a chefs uniform to all training sessions. A knife kit will also be required. These items are available from: Hospitality Attire, Croydon Park Shopping Centre, Shop 4 (Durant St), Cnr Regency Road and Days Road, Croydon Park SA 5003. Phone: (08) 8340 4409.
Delivery Location(s)Woodville High School Commercial Kitchen, Woodville High School, 11 Actil Avenue, Woodville, SA, 5011
Dates and Times18 weekly sessions at Woodville High School Commercial Kitchen on Fridays from 09:00 until 15:00
Commencement date 09/02/18
Work Placement18 days
18 days placement: A SWL logbook must be completed as part of the TGSS agreement. 140 hours of SWL is compulsory as part of TGSS. 10 days is required for Fee For Service students.
SACE DetailsSACE Stage 1, 55 SACE credits
QualificationCertificate II in Kitchen Operations (National code SIT20312)
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)
 SITHASC201Produce dishes using basic methods of Asian cookery   (90 nominal hours)
 SITHCCC202Produce appetisers and salads   (25 nominal hours)
 SITHCCC204Produce vegetable, fruit, egg and farinaceous dishes   (45 nominal hours)
 SITHASC207Produce curry pastes and powders   (25 nominal hours)
 SITHCCC201Produce dishes using basic methods of cookery   (45 nominal hours)
 SITHCCC207Use cookery skills effectively   (50 nominal hours)
Student Cost$170.00
This consists of a $100 (GST free) Regional VET fee, payable to your Home School. Students will also need to purchase a uniform and knife kit directly from the supplier as identified in this course information. This is an additional $70 (including GST).
Home School Cost$2,800.00
As this is a Training Guarantee for SACE Students (TGSS) course, there is no course cost for TGSS students. For students’ ineligible for TGSS, the RTO Fee For Service cost of this course will be $2800 (GST free), invoiced to the Home School by the RTO. To qualify for the TGSS, students must meet the eligibility criteria. A TGSS Form A will need to be completed for all TGSS students and submitted to the RTO. A Form B must be received from the RTO prior to commencement of the course.
Number Of StudentsMinimum    12
Maximum   15
Selection ProcessInterview
Public TransportTorrens Road bus (stop 26), Circle Line bus (stops on school boundary), train to Woodville Railway Station. Please see
Contact PersonMs Cathy Bushby, Email
Other Resources
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