Location: 3rd Floor, 641-643 Wellington Street, Perth

Why should I do this course?

 

The Certificate II Hospitality course is designed to teach individuals the skills and knowledge needed to work in an entry level position in a kitchen environment.  

Participants will develop skills including:

• Food organisation and preparation;
• Basic methods of cookery;
• Food presentation;
• Receiving and storing kitchen supplies;
• Cleaning and maintaining kitchen premises;
• Teamwork;
• Workplace hygiene; and
• Occupational Health & Safety.

To achieve a Certificate II Hospitality individuals must complete and be marked as competent in 9 core units and 1 elective unit.

General Course Information

How long is the course?
The course runs for 14 weeks including 2 weeks of work experience.  Participants will study approximately 20 hours per week which is set over 3 days (Monday, Thursday and Friday) and will then be placed in work experience for 5 days (Monday to Friday).

How much is the course?
In order to be eligible for this free training you must meet the following requirements:

• Youth at Risk;
• Have permanent Australian Citizenship;
• Have an active and valid Healthcare Card and Job Seeker ID Number/Card; and
• Have no formal qualifications above a Certificate IV level

How can I register for the course?
Contact Centrelink or your JSA Provider and tell them you’d like to participate in Centacare’s Certificate II Hospitality course. 

Where will the course be held?
The course will be held at Centacare’s Head Office:  3rd floor, 641-643 Wellington St, Perth.

When does it start?
Centacare has a new Certificate II Hospitality course starting in April 2012.  Call us for more information on the next commencement dates.

How can I get more information?
Contact Centacare Employment and Training for further information on the Certificate II Hospitality course.

Contact

For further details regarding this course, please call Alicia Ogden on (08) 9482 7000 or e-mail .(JavaScript must be enabled to view this email address).

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