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1. INTRODUCTION

The SIT20421 Certificate II in kitchen operations, reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification provides a pathway to work in kitchen operations in organizations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.

At present, there are no occupational licensing, specific legislative or certification requirements which applies to this qualification.

This course is delivered by Pegasus International College (PIC), Vietnam through a partnership agreement with KW Education Pty Ltd trading as Pegasus UniCollege RTO 31984, (PUC). It is delivered and assessed entirely in English, with most units having online support.

TGA Link: https://training.gov.au/Training/Details/SIT20421

StreamQualificationDurationAdvantages
Kitchen OperationsSIT20421 Certificate II in Kitchen Operations6 months from September or March
  • Language of delivery: wholly delivered in English
  • Australian National Qualification, recognized globally
  • Modern education environment with international standards
  • Practical work accounts for 70% of the course program
  • Job placement upon graduation is guaranteed for the successful students

2. COURSE OUTLINE

Delivery period6 months from September or March, including internship, public holidays and term breaks.
Suitable forPre-employment students who have completed Year 10 and want to further develop their cookery skills and knowledge;
Individuals with minimal work experience but would like to develop their skills and knowledge to enhance their employment opportunities and/or would like to further their study in the Hospitality and Tourism areas;
Individuals who may possess meaningful experience in a range of hospitality areas but seek to further develop their skills across a wide range of cookery functions;
Individuals who are employed but seek to further develop their skills across a wide range of cookery functions and undertake an apprenticeship with their employer.
EntryThis course is open to Individuals from Vietnam or from other countries, who demonstrate an English proficiency level of CEFR B2 [IELTS 5.0 or equivalent], are at least 16 years of age and have satisfactorily completed Year 10 or equivalent.
All applicants will be interviewed as part of the entry procedure.
Work opportunitiesThe SIT20421 Certificate II in Kitchen Operations, covers the skills and knowledge that provides a pathway to work in organizations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for multiskilling and for specialization in accommodation services, food and beverage.
Possible job titles relevant to this qualification include chef, sous chef, and executive chef.
Total training hours804 hours comprised of 231 classroom hours (18 hours per week of lectures, tutorials, practical and simulated sessions) and 573 hours self-study [revision of in-class materials, additional study and research] and an Internship of at least 12 weeks.
Class sizeClasses size is limited to about 20 students.
InternshipThe internship at a 4 or 5 star rated hotel or resort is undertaken towards the end of the course and is an integral part of the qualification. Interns may be paid but is not guaranteed. The College will match the most suitable internship against the results, skills and interests of the student. Overseas internships may be possible but not guaranteed. Visa conditions apply.
ScholarshipsScholarships are available for suitable candidates. Prospective students seeking a scholarship should make a separate application for consideration. Scholarships are determined on merit and/or financial need. All scholarship applicants will be interviewed.
FeesPlease consult with Student Services for fees and instalments. College uniform [including chef’s jacket, trousers, and footwear] are additional as are text books [where required] and personal stationery.
Further study pathwayStudent may go on to enroll in the 1-year SIT30821 Certificate III in Commercial Cookery upon successfully completing the SIT20421 Certificate II in Kitchen Operations. Credit transfer will be given, thereby completing the SIT30816 Certificate III in Commercial Cookery with only 6 months of further study.
 Student may go on to enroll in the 2-year SIT60322 Advanced Diploma of Hospitality Management upon successfully completing the SIT30821 Certificate III in Commercial Cookery. Full credit transfer will be given, thereby completing the SIT60322 Advanced Diploma of Hospitality Management with only one year of further study.

 

 

This can be followed with a top-up degree – the Bachelor of Hospitality Management [or an equivalent degree such as Bachelor of Business] – this can be undertaken with a Pegasus university partner or college partner or other international university. The duration of this further study may be up to 2 years, depending on the university and/or country. Unless Pegasus has a specific articulation or credit transfer arrangement with the partner, application to study may be based on merit.

3. UNITS OF STUDY (*)

(*) To graduate with the SIT20421 Certificate II in Kitchen Operations, a minimum of 13 units must be completed [8 core units, plus 5 elective units]. At the time of publication the course consists of a total of 13 units. Please be advised that Pegasus reserves the right to offer different units due to operational circumstances.

BSBWOR203Work effectively with others
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC011Use cookery skills effectively
SITHKOP001Clean kitchen premises and equipment
SITXFSA001Use hygienic practices for food safety
SITXINV002Maintain the quality of perishables
SITXWHS001Participate in safe work practices
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITHCCC008Prepare vegetables, fruit, egg and farinaceous dishes
SITHCCC004Prepare and present sandwiches
SITXCOM002Show social and cultural sensitivity
COURSE INFORMATION
  • Opening at Da Nang campus: 9/2022  
  • Tuition discount of 5% for those who register early before August 1, 2022
  • Hotline: 023 6730 1555
  • Opening at Hanoi campus: 9/2022
  • Hotline: 024 7304 1555
HIGHLIGHTS COURSE

SCHOLARSHIPS AND FINANCIAL AID

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