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. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Possible job titles include:
- · breakfast cook
- · catering assistant
- · fast food cook
- · sandwich hand
- · takeaway cook.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
There are no specific academic entry requirements for this qualification.
Applicants for the Certificate II in Kitchen Operations are expected to:
- Have a demonstrated capacity in learning, reading, writing, oracy and numeracy competencies to Level 2 of the Australian Core Skills Framework (ACSF). See Australian Core Skills Framework.
The above requirements could be demonstrated by applicants in a variety of ways such as:
- Having completed secondary school to year 10;
- Verified references from an employer indicating that the applicant has demonstrated the above requirements in their workplace;
- Via an interview process that assesses the applicant’s skills.
Work Placement Requirements
Work placement is required for the core unit SITHCCC011 Use cookery skills effectively as 12 complete shifts need to be logged for performance evidence. CEG will assist our students to gain work placements for this task.
Other Course Requirements
Students may be required to complete the written assessments outside of class time, which depending on the students underpinning knowledge, may be approximately 6-10 hours per week
Students must wear clean, non-synthetic (e.g. cotton) clothing including long pants and appropriate enclosed shoes
Course length is 12 months
Whyalla, Port Lincoln, Roxby Downs, Adelaide
Delivery Modes Available
Full-time or part-time attendance at a group delivery in a venue conducted by a facilitator
Total course cost $2,300.00 or fee free where student is eligible for WorkReady funding under the Training Guarantee for SACE Students (TGSS) funding model (visit www.skills.sa.gov.au for eligibility criteria)
13 units must be completed:
8 core units
5 elective units, consisting of:
3 units from the list below
2 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
BSBCMM201 Communicate in the workplace
BSBWOR203 Work effectively with others
SITXCCS003 Interact with customers
SITXWHS001 Participate in safe work practices
SITXFSA001 Use hygienic practices for food safety
SITHKOP001 Clean kitchen premises and equipment
SITHCCC001 Use food preparation equipment
SITHCCC002 Prepare and present simple dishes
SITHCCC003 Prepare and present sandwiches
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC011 Use cookery skills effectively
SITXINV002 Maintain the quality of perishable items
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If you have any questions regarding this course or would like to enrol, please contact us on:
Phone: 1300 885 697