Certificate II in Food Processing (Kitchen Operations)
Certificate II in Food Processing (Kitchen Operations)
Students work face-to-face in small teams to plan, prepare, and produce sweet and savoury dishes for sale to café customers. With a different menu each week, students gain experience across a broad range of foods and techniques, including cakes, pastries, biscuits, pies, casseroles, salads, vegetarian options, and dishes from around the world. Along the way, students develop essential skills in food safety, hygiene, special dietary requirements, teamwork, problem-solving, and attention to detail.
The course also introduces students to industry-relevant practices such as checking ingredient quality, maintaining equipment, and working efficiently in a commercial kitchen environment. This hybrid program builds practical skills in cooking, baking, barista work, and customer service, ensuring students are well prepared for real-world workplaces.
Pathways
On completion, students may pursue further study in areas such as bakery, commercial cookery, hospitality, or food processing, undertake an apprenticeship or traineeship, or seek employment within the café, food, and hospitality industries.
Course Details
Certificate II in Food Processing
80 Stage 1 SACE credits
1 day per week for 1 semester
$100 course fee for Underdale students ($350 for non-UHS students)
This course provides strong industry pathways while equipping students with transferable skills that support future employment and further study.
