Modification History
Not applicable.
Description
This qualification 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. Individuals may work with some autonomy or in a team but usually under close supervision.
The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.
Job roles
Individuals with this qualification are able to perform roles such as:
- preparing breakfast items
- preparing a range of fast food items
- preparing a range of non-alcoholic drinks
- preparing sandwiches
- preparing appetisers and salads
- preparing hot and cold desserts.
Possible job titles include:
- breakfast cook
- short order cook
- fast food cook.
Prerequisite requirements
There are no prerequisites for entry to this qualification.
Pathways Information
Not applicable.
Licensing/Regulatory Information
Not applicable.
Entry Requirements
Not applicable.
Employability Skills Summary
EMPLOYABILITY SKILLS SUMMARY
SIT20307 Certificate II in Hospitality (Kitchen Operations )
The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.
|
Employability skill |
Industry /enterprise requirements for this qualification include : |
|
Communication |
Communicating with colleagues to assist with the coordination of customer's dining experience; interpreting verbal and written information on products and customer requirements; providing clear and accurate verbal and written information to colleagues in a culturally appropriate manner to ensure a positive outcome. |
|
Teamwork |
Working as a team member, taking instructions from others and understanding own role in servicing customer needs; supporting other team members to achieve quality service delivery of the product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers. |
|
Problem solving |
Thinking about problems that relate to own role in kitchen operations; avoiding problems by planning own day-to-day operational activities; clarifying the extent of problems and requesting assistance from team members and supervisors in resolving details; using predetermined policies and procedures to guide solutions to operational problems in the kitchen. |
|
Initiative and enterprise |
Identifying and discussing better ways to undertake operational activities in the kitchen and to manage safety risks by participating in group risk assessment activities. |
|
Planning and organising |
Collecting, analysing and organising information to allow for safe and efficient kitchen operations; using appropriate predetermined policies and procedures to guide such activities. |
|
Self-management |
Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities in kitchen operations; seeking feedback and guidance from supervisors on success in kitchen operations. |
|
Learning |
Knowing the structure of networks within and sources of new information on the hospitality industry, in particular kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting kitchen operations. |
|
Technology |
Understanding the operating capability of and selecting and using technology that assists in kitchen operations; correctly using equipment to ensure personal safety in the workplace. |
Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.
Packaging Rules
|
QUALIFICATION RULES To achieve a Certificate II in Hospitality (Kitchen Operations), 16 units must be completed:
In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification. |
|
CORE UNITS |
|
|
SITHCCC001B |
Organise and prepare food |
|
SITHCCC002A |
Present food |
|
SITHCCC003B |
Receive and store kitchen supplies |
|
SITHCCC004B |
Clean and maintain kitchen premises |
|
SITHCCC005A |
Use basic methods of cookery |
|
SITHCCC027A |
Prepare, cook and serve food for food service |
|
SITHIND001B |
Develop and update hospitality industry knowledge |
|
SITXCOM001A |
Work with colleagues and customers |
|
SITXCOM002A |
Work in a socially diverse environment |
|
SITXOHS001B |
Follow health, safety and security procedures |
|
SITXOHS002A |
Follow workplace hygiene procedures |
|
ELECTIVE UNITS |
|
|
Client and Customer Service |
|
|
SIRXCCS001A |
Apply point-of-sale handling procedures |
|
Commercial Cookery and Catering |
|
|
SITHCCC006A |
Prepare appetisers and salads |
|
SITHCCC007A |
Prepare sandwiches |
|
SITHCCC008A |
Prepare stocks, sauces and soups |
|
SITHCCC009A |
Prepare vegetables, fruit, eggs and farinaceous dishes |
|
SITHCCC010A |
Select, prepare and cook poultry |
|
SITHCCC011A |
Select, prepare and cook seafood |
|
SITHCCC012A |
Select, prepare and cook meat |
|
SITHCCC013A |
Prepare hot and cold desserts |
|
SITHCCC014A |
Prepare pastries, cakes and yeast goods |
|
SITHCCC015A |
Plan and prepare food for buffets |
|
SITHCCC029A |
Prepare foods according to dietary and cultural needs |
|
SITHCCC030A |
Package prepared foodstuffs |
|
SITHCCC031A |
Operate a fast food outlet |
|
SITHCCC032A |
Apply cook-chill production processes |
|
Communication and Teamwork |
|
|
SITXCOM004A |
Communicate on the telephone |
|
Food and Beverage |
|
|
SITHFAB003A |
Serve food and beverage to customers |
|
SITHFAB010C |
Prepare and serve non-alcoholic beverages |
|
SITHFAB012B |
Prepare and serve espresso coffee |
|
Food Safety |
|
|
SITXFSA001A |
Implement food safety procedures |
|
SITXFSA003A |
Transport and store food in a safe and hygienic manner |
|
Languages other than English |
|
|
SITXLAN1__A |
Conduct basic workplace oral communication in a language other than English |
|
SITXLAN2__A |
Conduct routine workplace oral communication in a language other than English |
Examples of elective units relevant to specific job outcomes and hospitality contexts at this level are as follows:
Breakfast cook
SIRXCCS001A Apply point-of-sale handling procedures
SITHCCC007A Prepare sandwiches
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC031A Operate a fast food outlet
SITHFAB012B Prepare and serve espresso coffee
Short order cook in a cafe or small restaurant
SITHCCC006A Prepare appetisers and salads
SITHCCC007A Prepare sandwiches
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC013A Prepare hot and cold desserts
SITXCOM004A Communicate on the telephone
Cook in a fast food outlet
SIRXCCS001A Apply point-of-sale handling procedures
SITHCCC007A Prepare sandwiches
SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes
SITHCCC031A Operate a fast food outlet
SITHFAB010C Prepare and serve non-alcoholic beverages
