Certificate II in Kitchen Operations

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. The unit applies to cooks working in hospitality and catering organisations.

This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. The unit applies to hospitality and catering operations. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks.

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises.