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Kitchen Operations Cert 2 Core Units

Kitchen Operations Certificate II SIT20416

Unit-by-Unit Resource

DESCRIPTION (Click to View)


"ABOUT THIS RESOURCE"

The Core Unit Package contains the core units required for this qualification. The list of the units can be viewed by clicking on the link 'Units Addressed'.

The Unit-by-Unit resources are developed to align exactly with the endorsed training package Units of Competencies.

The Passing Lane Unit-by-Unit resource packages come with two manuals:

Student/Trainee Manuals
Teacher/Trainer Manuals


Elements and Performance Criteria addressed individually in each manual with no clustering of content.

The Passing Lane Unit-by-Unit resources require no mapping.

For more detail on this vocational education and training resource package include some generic samples click on the 'DOWNLOAD PRODUCT INFORMATION AND SAMPLES' link.

All resources are now DOWNLOADED from this website.

For more information see 'DOWNLOADED INFORMATION' under the 'ABOUT' tab on the home page.

'THE LICENCE'

The Passing Lane written materials licence allows schools, TAFEs and RTOs to use the materials without any restrictions as to the number of students, no restrictions as to the number of prints made of the materials and no restrictions on loading the materials on to secure networks or LMSs for unlimited student access.

The licence period is for 3 years and during this 3 year period if there are any changes to the framework codes or units, the materials are updated and provided to our customers for free. The licence renewal fee for an additional 3 years is a fraction of the original licence fee.

For more information see 'PRODUCT LICENCES' under the 'ABOUT' tab on the home page.

Units Addressed (Click to View)

  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC011 Use cookery skills effectively
  • SITHKOP001 Clean kitchen premises and equipment
  • SITXFSA001 Use hygienic practices for food safety
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices