Certificate II in Hospitality (Kitchen Operations)
There is a chronic skills shortage in Australia for qualified chefs and cooks. Take advantage of this demand and get a job fast!!
Great News!! Eligible applicants will receive FREE training in Certificate II in Hospitality (Kitchen Operations)
*The term FREE means eligible applicants under the Productivity Places Program- an Australian Government Initiative.
This is one of our most popular courses. Past and present students speak very highly of their trainer Michael D'Cruz and of their new skills.
Course Code: THH22002
Study Mode(s) and Duration:
• Flexible - Weekdays, weekends or evenings - we have a course to suit everybody
Contact PSG on
1300 880 460 to enrol
|
| Training Venue |
Flexible |
| PSG Melbourne |
 |
| Blue Truffle Steak & Seafood Place Carlton (Melbourne) |
|
Download a brochure
Delivery modes
- Individual face to face delivery at students workplace,
- Group delivery if required at students workplace,
- Group delivery at a PSG venue
- By distance learning mode
The cooking componants of the course will be held in an operational commercial kitchen - Blue Truffle Steak & Seafoord Place. The restaurant is close to Melbourne CBD and public transport. Training in a commercial kitchen will give students an excellent understanding and apprciation of the workplace. They will also benefit from having ready access to hospitality industry experts.
 The Blue Truffle dining area
Organisation of Delivery of Course
The qualification will be delivered and assessed as follows:
- An initial assessment will be done for each unit to determine if RCC/RPL may apply,
- RCC/RPL process will be commenced where applicable,
- Any competency gap detected through the initial assessment will be discussed,
- Training will be undertaken to address these gaps,
- Training will be undertaken for entire units where the student is not competent,
- Student will be assessed at either the end of training in a unit or when they wish to present themselves for assessment.
- Assessment will be both summative and formative within each unit,
- Assessment will be holistic where applicable.
What Skills will I have when I complete this course?
Students in this course will develop the skills and expertise to work within the hospitality industry as a commercial cook (Grade 3). The course covers most aspects of cookery including modern food trends.
What opportunities for further studies will I have?
On successful completion of the Certificate II students may enter an apprenticeship to complete the Certificate III in Hospitality (Commercial Cookery) or a certificate course in other hospitality streams.
How will I be selected for this course?
Satisfactory completion of an appropriate Victorian Year 11 or its equivalent, or mature age.
What costs and other fees should I expect?
Contact PSG Australia on 1300 880 460 for the latest fee information.
How will I be assessed?
You will be assessed to show that you have achieved the skills and knowledge required by the course. Assessment may include written, oral or practical assessment methods. You will know in advance about the type of assessment and the how it will operate. There is the opportunity for reassessment and appeal and you will be given this information.
Language, literacy and numeracy assistance
Students who require assistance with language, literacy or numeracy should contact PSG for advice on 1300 880 460. Students may be required to undergo language, literacy and/or numeracy tests before enrolment is accepted.
What will I study?
Students are required to undertake 11 core and 5 elective units to obtain the Certificate II in Hospitality (Kitchen Operations)
Core units
|
