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Subject Selection Guide

View the Online Subject Selection Guide created to assist parents and student to navigate their way through the HSC subject selection process.

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Course - Certificate II in Kitchen Operations

This course is for students who wish to work in the hospitality industry, either as a long-term career or in part-time or temporary hospitality positions. The course is based on units of competency which have been drawn up by the hospitality industry to describe the competencies, skills and knowledge needed by workers in this industry.

Download the PDF (below) to get the full course description.

FAQ

What is Hospitality: Kitchen Operations?

It is a dual accredited course satisfying both TAFE and NESA requirements. It is a Tertiary TAFE course that is held at school. It runs differently to other HSC courses as it is competency based. Kitchen Operations focuses on the cooking and managing of the kitchen side of the Hospitality industry. 

How are students assessed?

This is a competency‐based course. This means that students work to develop the competencies, skills and knowledge described in each Unit of Competency. To be assessed as competent a student must demonstrate to a qualified assessor that they can effectively carry out the various tasks. There is no mark awarded in competency‐based assessment, students are assessed as either ‘competent’ or ‘not yet competent’. Students will be progressively assessed as ‘competent’ or ‘not yet competent’ in individual Units of Competency. When a student achieves a Unit of Competency it is signed off by the assessor. 

What are competency-based assessments?

They are assessments that are based on the student showing the knowledge and skills required for each unit of study. 

Students work through a series of units both practical and theory based about the Hospitality industry. They are marked as competent or not yet competent based on their performance in the unit. They are given multiple attempts at the assessment tasks to achieve a competent result. Competency tasks can include quizzes, demonstrations, research questions, practical work.

When a student completes all units, they will receive a nationally accredited certificate. If they only successfully complete some of the units, they will receive a statement of attainment listing their completed units. This will not affect their HSC units or ATAR.

What are the HSC Components?

For a student to receive their 2 HSC units and ATAR, they must complete the mandatory work placement hours 70 in total – 35 on Year 11 and 35 in Year 12. They also have to complete 12 service periods for the Use Cookery Skills Effectively unit. They will also have to complete the HSC exam. This exam is optional; if they choose not to sit the exam, they will still receive their TAFE certificate and units for HSC just not marks for their ATAR.

What are study arrangements for Kitchen Operations?

To study Kitchen Operations we try and make the conditions as close as possible to real life experiences. We complete all work in the school’s commercial kitchen. The school kitchen in effect becomes a Hospitality workplace and punctuality and a commitment to doing one’s best is essential to this format of study. The practical lessons are 3 hours long, so we start classes before normal school time, students must be able to arrive at school for early morning classes. The students will also have a single theory class which will be held inside the normal timetable.

Work placement is held off site in local café/restaurant which will be arranged for the students. 

How much theory is there?

Like any HSC course, there is a significant theoretical component to the Kitchen Operations course. The theory units underpin the practical units and make up around 40% of the course.

Theory Units Practical Units
Use Hygienic Practices for Food safety (prerequisite unit) - 15 hours
Use food preparation equipment (prerequisite unit) - 20 hours
Participate in safe food handling practices - 15 hours
Prepare & serve espresso coffee - 15 hours
Clean kitchen premises and equipment - 10 hours
Prepare simple dishes - 20 hours
Maintain the quality of perishable items - 5 hours
Produce dishes using basic methods of cookery - 40 hours
Participate in safe work practices - 10 hours
Use cookery skills effectively - 20 hours
Source and use information on the hospitality industry - 20 hours
Prepare vegetables, fruit, eggs and farinaceous dishes - 35 hours
Work effectively with others - 15 hours
What does can this course lead to?

This is the entry level course for working in the Hospitality industry; it can open up jobs within the industry and can lead to further TAFE course in Hospitality. They can gain entry into work in either full time or part time/casual basis in Restaurant, coffee shops, cafes. As the course is practical in its nature students learn employability skills along the way – skills that will help them get a job and hold a job in many areas. They learn skills such as communication, punctuality, teamwork, organisation, goal setting etc. In effect the classroom/kitchen becomes a Hospitality workplace and students must turn up to class with a mature attitude ready for “work” each lesson.

If you have further questions, please contact:
VET Coordinator - Ms Michelle Rogers 
mrogers@covenant.nsw.edu.au