SIT20416 – Certificate II in Kitchen Operations
The Certificate II in Kitchen Operations focuses on the basics of cooking which takes students from knife sharpening and precision cutting to a la carte, functions and set menu cooking. The program provides the core foundation knowledge and skills for an entry level role in a kitchen environment as a kitchen hand, line cook, catering assistant and can be partnered with a pathway to Certificate III in Commerical Cookery, Patisserie or Asian Cookery.
No prior entry requirements.
Please speak to the Marketing team for further information on 02 8275 5300 or email firstname.lastname@example.org
Up to 9 months (Part Time) for campus based program delivery.
No Industry workplacement included in the study program.