FOOD & HOSPITALITY

The Food & Hospitality program prepares you for a world of opportunities in the dynamic and fast-paced hospitality industry. You will learn about the importance of hygiene in the kitchen along with a wide range of basic cookery methods, menu development, dietary requirements and food safety. Cookery students carry out all aspects of restaurant operations, including back-of-house and kitchen duties.

Possible Career Pathways

This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, caf├ęs and coffee shops; and institutions such as aged care facilities, hospitals and schools. Possible career pathways include:

  • Chef
  • Pastry Cook
  • Cook
  • Baker
  • Catering Assistant
Certificate II
COOKERY (SIT20421)

This course provides students with a defined range of food preparation and cookery skills to prepare menu items and a pathway to a career in commercial kitchens.

It provides skills in working effectively with others, food preparation equipment, cleaning, hygienic practices and food and workplace safety.

Adelaide Institute of Hospitality (RTO Code 40138) is responsible for the quality of accredited training and assessment provided and for the issuing of all qualifications and statements of attainment.

See table to the right for full list of competencies associated with this AQF qualification.

UNIT CODE
UNIT Title
NOMINAL
HOURS
CORE    
SITHCCC023 Use food preparation equipment 25
SITHCCC027 Prepare dishes using basic methods of cookery 45
SITHCCC034 Work effectively in a commercial kitchen 60
SITHKOP009 Clean kitchen premises and equipment 13
SITXFSA005 Use hygienic practices for food safety 15
SITXINV006 Receive, store and maintain stock 20
SITXWHS005 Participate in safe work practices 12
ELECTIVES (subject to change)  
SITHASC020 Prepare dishes using basic methods of Asian cookery 90
SITHASC021 Prepare Asian appetisers and snacks 45
SITHCCC028 Prepare appetisers and salads 25
SITHCCC029 Prepare stocks, sauces and soups 35
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 50
SITXFSA006 Participate in safe food handling practices 40

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