Australian School of Tourism & Hotel Management

Australian School of Tourism and Hotel Management

Certificate II in Hospitality (Kitchen Operations)

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SIT20307 - Certificate II in Hospitality (Kitchen Operations)

COR001 Introduction to Cookery	Key
Units:
SITHCCC001A Organise and prepare food SITHCCC002A Present food SITHCCC003A Receive and store kitchen supplies SITHCCC004A Clean and maintain kitchen premises SITHCCC005A Use basic methods of cookery SITXOHS002A Follow workplace hygiene procedures SITHCCC027A Prepare, cook and serve food for food service	Core Core Core Core Core Core Core
COR002 Pastries and Deserts	Key
Units:
SITHCCC013A Prepare hot and cold deserts SITHCCC014A Prepare pastries, cakes and yeast goods SITXFSA001A Implement food safety procedures	Specified Elective Specified Elective Specified Elective
COR003 Cold Larder	Key
Units:
SITHCCC006A Prepare appetisers and salads SITHCCC007A Prepare sandwiches SITHCCC008A Prepare stocks, sauces and soups	Elective Elective Not Required - Awardable
COR004 Hospitality Operations	Key
Units:
SITHIND001A Develop and update hospitality industry knowledge SITXCOM001A Work with colleagues and customers SITXCOM002A Work in socially diverse environment SITXOHS001A Follow health, safety and security procedures	Core Core Core Core

Key
Core	Compulsory
Specified Elective	Compulsory*
Elective	Compulsory*
Not Required - Awardable	Students will qualify for the award without successful completion of this unit.
Not Required - Non Awardable	Additional Learning Support Unit. Students will qualify for the award without undertaking this unit. Note: students progressing to Higher Education programs will be required to complete this unit.
* (may be substituted for RPL or Credit Transfer in accordance with National Training packaging rules)

Please note: The course curriculum may be subject to change.

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