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Certificate II in Hospitality (Kitchen Operations)

THH22002

To achieve a Certificate II in Hospitality (Kitchen Operations) you need 16 units:

11  Core units

  • Use basic methods of cookery THHBCC01B
  • Organise and prepare food THHBKA01B
  • Present food THHBKA02B
  • Receive and store kitchen supplies THHBKA03B
  • Clean and maintain kitchen premises THHBKA04B
  • Prepare, cook and serve food THHCCH01A
  • Work with colleagues and customers THHCOR01B
  • Work in a socially diverse environment THHCOR02B
  • Follow health, safety and security procedures THHCOR03B
  • Follow workplace hygiene procedures THHGHS01B
  • Develop and update hospitality industry knowledge THHHCO01B


Five electives

At least three electives must come from either Commercial Catering or Commercial Cookery:

Commercial Catering

  • Prepare foods according to dietary and cultural needs THHBCAT01B
  • Package prepared foodstuffs THHBCAT02B
  • Transport and store food in a safe and hygienic manner THHBCAT03B
  • Operate a fast food outlet THHBCAT04B
  • Apply cook-chill production processes THHBCAT05B
  • Apply catering control principles THHBCAT06B
  • Apply cook-freeze production processes THHBCAT07A

Commercial Cookery

  • Prepare pates and terrines THHADCC01B
  • Handle and serve cheese THHADCC05B
  • Prepare chocolate and chocolate confectionery THHADCC06B
  • Prepare sandwiches THHBCC00B
  • Use basic methods of cookery THHBCC01B
  • Prepare appetisers and salads THHBCC02B
  • Prepare stocks, sauces and soups THHBCC03B
  • Prepare vegetables, eggs and farinaceous dishes THHBCC04B
  • Prepare and cook poultry and game THHBCC05B
  • Prepare and cook seafood THHBCC06B
  • Select, prepare and cook meat THHBCC07B
  • Prepare hot and cold desserts THHBCC08B
  • Prepare pastry, cakes and yeast goods THHBCC09B
  • Plan and prepare food for buffets THHBCC10B
  • Implement food safety procedures THHBCC11B
  • Organise and prepare food THHBKA01B
  • Present food THHBKA02B
  • Receive and store kitchen supplies THHBKA03B
  • Clean and maintain kitchen premises THHBKA04B

The remaining two electives

The remaining two electives may be selected from the lists above, or from any relevant endorsed Training Package. Electives will be chosen that suit the job outcome sought, local industry requirements and the characteristics of this qualification.