This document provides information about a VET Course in Hospitality Kitchen Operations delivered at a school. The course covers topics like hospitality industry knowledge, teamwork, customer service, health and safety procedures, and environmental practices. Students will learn methods of cookery, food presentation, and preparation of appetizers and salads. They are required to cook weekly, complete 70 hours of work placement, maintain an 80% attendance rate, and wear a uniform. Upon completion, students will earn a Certificate II in Hospitality Kitchen Operations, which is a nationally accredited qualification.