fast food cook A fast food cook may also be known as a take-away cook. They prepare a limited range of foods in fast food establishments. sandwich hand A sandwich hand may also be as a kitchen hand. They are responsible for the preparation of sandwiches and serving customers at the café counter. Duties may also include service of hot and/or cold beverages or assisting the waiter as well as light kitchen duties which may involve washing pots/pans, floors and kitchen equipment. Future Pathways The Post-Secondary Pathways document for this course provides an illustration of pathways into higher qualifications and career options for students who have undertaken this course. Please refer to the relevant VET industry specific course page on the Authority website under the Support Materials section or . SIT20416 Certificate II in Kitchen Operations Unit VEVHTK Unit VTVHTK This School Curriculum and Standards Authority-developed course uses the SIT Tourism, Travel and Hospitality Training Package as a framework for the achievement of a full AQF qualification. It should be read in conjunction with the training package is available at The Certificate II in Kitchen Operations completed in this course results in the achievement of FOUR course units (two Year 11 units and two Year 12 units). Completion of 110 hours of work placement (equivalent to TWO Authority-developed Workplace Learning endorsed program unit equivalents) is compulsory to meet course requirements, and must be from industry related placement/employment relevant to the job outcome at this level. Students must complete a total of THIRTEEN (13) units of competency. These consist of eight (8) core units and five (5) elective units. Core units of competency cannot be substituted. A minimum of three (3) electives may be selected from the list (refer to the packaging rules of this qualification for the full list of electives). The remaining two (2) electives may be selected from any endorsed training package. CODE UNIT TITLE CORE BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment* SITHCCC005 Prepare dishes using basic methods of cookery * SITHCCC011 Use cookery skills effectively * SITHKOP001 Clean kitchen premises and equipment * SITXFSA001 Use hygienic practices for food safety SITXINV002 Maintain the quality of perishable supplies * SITXWHS001 Participate in safe work practices
fast food cook A fast food cook may also be known as a take-away cook. They prepare a limited range of foods in fast food establishments. sandwich hand A sandwich hand may also be as a kitchen hand. They are responsible for the preparation of sandwiches and serving customers at the café counter. Duties may also include service of hot and/or cold beverages or assisting the waiter as well as light kitchen duties which may involve washing pots/pans, floors and kitchen equipment. Future Pathways The Post-Secondary Pathways document for this course provides an illustration of pathways into higher qualifications and career options for students who have undertaken this course. Please refer to the relevant VET industry specific course page on the Authority website under the Support Materials section or . SIT20416 Certificate II in Kitchen Operations Unit VEVHTK Unit VTVHTK This School Curriculum and Standards Authority-developed course uses the SIT Tourism, Travel and Hospitality Training Package as a framework for the achievement of a full AQF qualification. It should be read in conjunction with the training package is available at The Certificate II in Kitchen Operations completed in this course results in the achievement of FOUR course units (two Year 11 units and two Year 12 units). Completion of 110 hours of work placement (equivalent to TWO Authority-developed Workplace Learning endorsed program unit equivalents) is compulsory to meet course requirements, and must be from industry related placement/employment relevant to the job outcome at this level. Students must complete a total of THIRTEEN (13) units of competency. These consist of eight (8) core units and five (5) elective units. Core units of competency cannot be substituted. A minimum of three (3) electives may be selected from the list (refer to the packaging rules of this qualification for the full list of electives). The remaining two (2) electives may be selected from any endorsed training package. CODE UNIT TITLE CORE BSBWOR203 Work effectively with others SITHCCC001 Use food preparation equipment* SITHCCC005 Prepare dishes using basic methods of cookery * SITHCCC011 Use cookery skills effectively * SITHKOP001 Clean kitchen premises and equipment * SITXFSA001 Use hygienic practices for food safety SITXINV002 Maintain the quality of perishable supplies * SITXWHS001 Participate in safe work practices
VET-VETIS-VHT-Hospitality-and-Tourism-Syllabus-2018-Final.DOCX