SIT20416 Certificate II in Kitchen Operations

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Course Description

A Certificate II in Kitchen Operations SIT20416 is a practical qualification and provides the foundational skills and food safety knowledge expected of workers in Australian commercial kitchens. Students learn basic food preparation, working with perishables, cleaning food premises and equipment, and working as part of a catering team.

The Certificate II in Kitchen Operations SIT20416 is a nationally recognised training qualification and part of the official Tourism, Travel and Hospitality Training Package.

Recognition of Prior Learning

The skills and knowledge that you bring to your studies through previous education or employment experience may be credited towards specific units in this course, which can help to shorten your course duration. Please enquire with a course provider to find out more.

Tafe

The SIT20416 Certificate II in Kitchen Operations is not available from any Tafe institutions on our database but may be available from other registered training organisations with Government Funding available in your area. See Course Providers.

Average Course Fee

Unknown

Average Duration

12 months

Online providers

On-campus providers

Nationally Recognised Training

Suitable For

This course is ideal for people who have the following knowledge, skills or abilities:

Customer and Personal Service

Such as understanding customer needs, providing good quality service, and measuring customer satisfaction.

Food Production

Planting, growing, and harvesting food (both plant and animal), including storage and handling.

Information Ordering

Order or arrange things (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

Service Orientation

Looking for ways to help people.

Outcomes

This course can help you get a job as:

Job TitleAvg Salary
Fast Food Attendant$865 weekly pay
Apprentice Chef$865 weekly pay
Kitchen Attendant$865 weekly pay
Catering Assistant$865 weekly pay

This course can help you progress to:

Job TitleAvg Salary
Store Manager$1,150 weekly pay
Fast Food Manager$1,150 weekly pay
Retail Team Leader$1,050 weekly pay
Fast Food Manager$1,150 weekly pay
Retail Team Leader$1,050 weekly pay

Subjects

You will be required to complete a number of units of competencey for this qualifiation. Example units have been provided below but may vary for each provider.

BSBWOR203
Work effectively with others

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

SITHCCC001
Use food preparation equipment

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations.

SITHCCC005
Prepare dishes using basic methods of cookery

This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. The unit applies to cooks working in hospitality and catering organisations.

SITHCCC011
Use cookery skills effectively

This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. The unit applies to hospitality and catering operations. It applies to individuals who prepare a range of food items using standard recipes, but who may not be fully qualified cooks.

SITHKOP001
Clean kitchen premises and equipment

This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations with kitchen premises.

Enquire now for a full list of subjects

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Government Funding

Enquire with a provider for more details.

Course Providers

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Government Funding
Online
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