Certificate II in Kitchen Operations
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
RECOGNITION OF PRIOR LEARNING
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
Types of Assessment
- Written assessment tasks
- Work and class related projects
|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|
|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|
(Subject to eligibility. Proof of concession required) $157.32 ($0.46 per nom. hour)
(If eligible for funding) $786.60 ($2.30 per nom. hour)
(If not eligible for Govt. subsidy) $1814.60
(All participants to pay) $413
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.
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.