Certificate II in Kitchen Operations

Course Name Certificate II in Kitchen Operations
Course Code SIT20416
Course Length 12 months Part time/6 months Full time
Date/s TBC
Timetable 6 contact hours per week

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Course Description

Learn the basics of food preparation, process, storage, and service and be on your way to an exciting career working in a commercial kitchen or catering business. This entry-level 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 Career Outcomes

  • Breakfast Cook
  • Catering Assistant
  • Fast Food Cook
  • Sandwich Hand
  • Takeaway Cook


You may be eligible for Recognition of Prior Learning (RPL) where your work experience or qualifications of an advanced and related nature have been undertaken. Find out more about our RPL policy here.

Further Study Pathways

After successful completion of this qualification, you may wish to undertake:

  • Certificate III in Hospitality;
  • Commercial Cookery;
  • Catering Operations; or
  • Patisserie.

Types of Assessment

  • Observation
  • Written assessment tasks
  • Work and class related projects
  • Presentations.

Core Units

Unit Code Unit Name
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

Elective Units

Unit Code Unit Name
SITXCCS003 Interact with customers
BSBCMM201 Communicate in the workplace
SITXCOM002 Show social and cultural sensitivity
SITXFSA003 Transport and store food
BSBSUS201 Participate in environmentally sustainable work practices
SITHIND002 Source and use information on the hospitality industry


Concession Tuition Fee
(Subject to eligibility. Proof of concession required)
$157.32 ($0.46 per nom. hour)
Government Subsidised Tuition Fee
(If eligible for funding)
$786.60 ($2.30 per nom. hour)
Government Contribution to Training $1,026 ($3.00 per hour)
Full Tuition Fee
(If not eligible for Govt. subsidy)
Materials Fee
(All participants to pay)
Administration Fee

Student tuition fees as published are subject to change given individual circumstances at enrolment. Training is delivered with Victorian and Commonwealth Government funding.

To find out more information on Fees and Eligibility, please click here

Payment plans may also be available. Cancellation fees may apply. Please refer to our Fees & Refund Policy.

Pre-training Review

To assist prospective students to determine whether a course is suitable and appropriate for their individual needs, SGAE will assess all students’ language, literacy and numeracy and digital literacy by asking them to undertake a self-assessment review prior to enrolment.

The review provides essential information about you and your background, which then allows SGAE to understand your current capabilities prior to training and make recommendations on course suitability, and identify additional support where required.

How to Apply

To apply, please call our Head Office on 1800 810 393.


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