This qualification 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.
This course is delivered over 14 weeks of full time study at 20 hours per week of scheduled class time. This includes one week holidays.
|Weeks||Hours per week||Total hours|
This program utilises a blended delivery mode which incorporates face to face delivery, workshops, individual assignments, team based assignments and/or simulated environment. Participants will attend scheduled training sessions delivered in the training facility and practical work will be conducted in the fully-equipped kitchen facilities. Students may also complete practical work requirements at workplaces which fulfil the AQF requirements specified in the individual units.
All students must be at least 18 years of age.
Some of the units of study require the pre-requisite unit SITXFSA001 Use hygienic practices for food safety. This unit is offered as part of this qualification.
- Satisfactory completion of year 12 or equivalent
- Overseas students require a language proficiency of IELTS 5.5 or equivalent
To complete this course, it is expected that you will have access to:
- A computer with Windows XP or higher
- DVD-ROM drive
- Media Player
These facilities are available on campus.
All of the learning materials and test books required to complete this course will be provided.
In order to receive this qualification, thirteen units must be completed satisfactorily, including eight core units and five elective units.
|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|
|SITHGAM001||Provide Responsible Gambling Services|
|SITHFAB002||Provide Responsible Service of Alcohol|
|SITHCCC003||Prepare and present sandwiches|
|SITHCCC004||Package prepared foodstuffs|
|SITHCCC006||Prepare appetisers and salads|
This course provides participants with the skills to obtain the occupational position across various industrial sectors. Job roles and titles vary across these different industry sectors. Possible job titles relevant to this qualification include:
- breakfast cook
- catering assistant
- fast food cook
- sandwich hand
- takeaway cook
Individuals who successfully complete SIT20416 Certificate II in Kitchen Operations may study SIT30816 Certificate III in Commercial Cookery.
Recognition of Prior Learning (RPL)
Students who have completed any of the units of study or have practical experience that may be used for recognition of prior learning must contact Skills Institute Australia prior to enrolment.
As this is a competency based program, assessment continues throughout the duration of the course until the participant either achieves competency in the assessment tasks or a further training need is identified and addressed.
Assessment tasks may include
- Written questions and answers
- Case study analysis
- Observation of the learner
- Written and oral questioning
- Written reports
- Simulated role play
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Is this course available for Domestic or International students?
Please note that some courses may only be taken by domestic students. For the latest information on whether this course may be taken by any student or by domestic students only, please click here.
Not every course is offered at every campus. Please click here to find if this course is offered at your desired campus.
Skills Institute Australia has a commitment to providing equity in training for all learners. In particular, ensuring equity in training for women and the elimination of discrimination against female students in vocational education and training is a priority.