Food & Hospitality

Course Description

The St Patrick’s Technical College Food & Hospitality program prepares you for a world of opportunities in the dynamic and fast-paced hospitality industry as an apprentice chef.

In the program you will learn about the importance of hygiene in the kitchen along with a wide range of basic cookery methods. Plus you will be introduced to menu development, dietary requirements and food safety. The course also includes barista training and students are often involved in catering functions and events at the College.

This is a highly practical program with many opportunities to cater for events either on-site using the state-of-the-art StPatsTech training kitchen or hosted by our industry partners in their facilities.

This program is part of the StPatsTech School of Community Services, Hospitality & Lifestyle. To see the other pathways available in this sub-school, visit the Programs page.

Course Structure

StPatsTech-Machine-HospitalityAll students at StPatsTech study a nationally-accredited technical / vocational qualification while completing the South Australian Certificate of Education (SACE).

Industry Focused SACE
> Essential Mathematics
> Scientific Studies

Work Ready Skills
> Essential English
> Skills for Life
> Community Studies
> Workplace practices
> Cross-disciplinary Studies
> Community Studies (focus on physical health, fitness, well-being and nutrition to prepare students for the workplace)

Vocational Training
> Certificate II in Kitchen Operations (SIT20416)

Our fully integrated courses mean you don’t sacrifice your high school education while undertaking vocational training, either through one of our certificate courses or through our School-based Apprenticeship program.

All subjects at StPatsTech are specifically written with reference to your technical training while the vocational qualification is an industry relevant and highly practical TAFE SA course.



St Patrick’s Technical College – Kitchen

Curriculum Information

Expand All Core Training

Certificate II in Kitchen Operations (SIT20416)


Course content includes: Use food preparation equipment, produce dishes, use cookery skills, clean kitchen premises and equipment, WHS, maintain stock.

See below for full list of competencies associated with this AQF qualification delivered in partnership with TAFE SA.

Integrated Learning

Students apply their knowledge and skills to a real-world task, event, learning opportunity, or context, which leads to a specific purpose, product, or outcome. The subject draws links between aspects of students’ lives and their learning. Students develop and demonstrate their collaboration, teamwork, and self-awareness, and evaluate their learning. This subject is part of the Year 12 pre-apprenticeship program.

Expand All Work Ready Skills

Community Studies

Community Studies allows students to be flexible with their learning and be part of a community. It provides an opportunity to students to develop their personal interests which may or may not be related to their trade. Teachers work on a one-on-one basis to help and guide students to choose their community activity. This subject is part of the Year 12 pre-apprenticeship program.

Skills for Life

The Skills for Life program provides students with meaningful and positive experiences as part of the College’s Catholic community. It aims to develop students knowledge, understanding and appreciation of the dignity of the human person, living in relationship and the nature of freedom and responsibility. It helps students to recognise how they can impact and make a difference in their community and to develop skills and values in relation to what is meaningful and significant to their lives.

Workplace Practices

In Workplace Practices students develop knowledge, skills, and understanding of the nature, type and structure of the workplace. They learn about the value of unpaid work to society, future trends in the world of work, workers' rights and responsibilities and career planning. Our extensive Work Experience program is a key component of this subject allowing students to develop and reflect on their capabilities, interests, and aspirations.

Expand All SACE / Trade Theory

Essential English

Our literacy program prepares students to communicate effectively within the workplace. This subject provides students with skills required to enhance their oral and written skills. Students learn techniques to improve their employment opportunities, their ability to work in a team and their effectiveness to communicate with customers and clients. Areas such as the planning and writing of job applications, procedures when writing curriculum vitae and the appropriate use of email and other electronic communications are also studied in this course.

Essential Mathematics

Our numeracy program enables students to develop the mathematical skills necessary to ensure their success and is both practical and theoretical in nature. Students study units of measurement, measuring devices, length, perimeter, area and volume. These units also include components in costing, quoting and scale drawing. These units are fundamental to the success of all students completing a trade and give students a clear understanding of the relevance between mathematics and their chosen career pathway.

Research Project

In the Research Project, students have the opportunity to study an area of interest in depth. They use their creativity and initiative, while developing the research and presentation skills they will need in further study or work.

Scientific Studies (Food)

Food Science is designed to cater for the needs of students undertaking a course in Commercial Cookery. Students gain an understanding of the science involved in the production and preservation of food. They investigate the processes involved in the production of foods such as breads, cheeses, yogurts and the fermentation of wines. Using a practical approach, students also gain a sound understanding of the different processes used in the preservation of foods and the critical importance of safe food handling.

Pre-Vocational Competencies

SIT20416 Certificate II in Kitchen Operations
Code Unit Title
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITXINV002 Maintain the quality of perishable items
SITXFSA001 Use hygienic practices for food safety
SITHKOP001 Clean kitchen premises and equipment
SITHCCC011 Use cookery skills effectively
SITXWHS001 Participate in safe work practices
SITHCCC002 Prepare and present simple dishes
SITHCCC006 Prepare appetisers and salads
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC003 Prepare and present sandwiches
SITHFAB005 Prepare and serve espresso coffee

Work Experience

StPatsTech is focused on helping you move into the workforce. Our Work Ready Skills program gives you the edge when it comes to applying for a job.

Embedded in all the subjects that make up the Work Ready Skills program you’ll discover the key skills that employers are looking for and how you can develop them:

  • People skills
  • Reliability
  • Literacy and numeracy
  • Communication
  • Teamwork
  • Positive attitude and work ethic
  • Critical thinking
  • Creativity
  • Digital literacy
  • Problem solving

To help you develop these skills and introduce you to potential employers, the College conducts an extensive Work Experience program. All students are expected to undertake a minimum of six weeks of placement in the world of work per year.


As part of your program at StPatsTech, we’ll support you to move into an apprenticeship as soon as you’re ready.

Automotive-Course-CaricatureSt Patrick’s Technical College is the School-based Apprenticeship and Traineeship (SbAT) specialist.

A SbAT is a mix of academic, vocational education, training and employment.

Through your SbAT at StPatsTech, employment skills and real-world experience are an integral part of your school program.

Our apprenticeship program is the only one of its kind in South Australia. We allow you and
your employer maximum flexibility so you both get the most out of your SbAT.

In Year 12 you can spend more than 40 weeks full-time with your employer in paid work. This means completing up to the first year of your apprenticeship at the same time as finishing your
SACE with support from the College.

StPatsTech School-based Apprentices automatically upgrade to full-time apprenticeships after graduation.

Career Pathways

This course prepares students for the following hospitality careers:

  • Chef
  • Cook
  • Pastrycook
  • Baker

Qualified students could expect to find work in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafés, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.