SIT20416
Certificate II in Kitchen Operations
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.
This training is delivered with Victorian and Commonwealth Government funding to eligible individuals.
Entry Requirements
Those entering this program must be able to demonstrate vocational competency in their proposed teaching and assessing area. Vocational competency is defined as broad industry knowledge and experience, and may include, but is not limited to, holding a relevant unit of competency or qualification. Individuals seeking to enrol in this course will be required to complete a pre-training review to establish student’s aptitude to the industry and qualification. As part of the pre–training review students will complete a language, literacy and numeracy (LLN) assessment against ACSF requirements.
Qualification Duration & Delivery Mode
The qualification duration is approximately 6 months, which includes 6 hours per week of face-to-face delivery and approximately 2 hours per week for study and completion of assessment tasks.
Employment pathways
- breakfast cook
- catering assistant
- fast food cook
- sandwich hand
- takeaway cook
Further Study Pathways
After successful completion of this qualification, students may undertake a Certificate III in Hospitality, Commercial Cookery, Catering Operations or Patisserie.
Assessment
Assessment may include methods such as observation, written assessment tasks, work and class related projects and presentations. Full details are provided at the commencement of training.
Recognition of Prior Learning
Participants may be able to access Recognition of Prior Learning for informal and on-job learning or life experience. Recognition of Prior Learning may result in credit toward the program. Refer to SGAE’s Recognition of Prior Learning and Credit Transfer Policy.
Credit transfer
Statements of Attainment and qualifications issued by any other Registered Training Organisation will be recognised based on the currency of the learner. Refer to SGAE’s Recognition of Prior Learning and Credit Transfer Policy.
Resources
Candidates will be provided with:
- Training and Assessment schedule
- Training folder and course notes
- USB of resources and assessment templates
- Activity information
- Access to up to date Computers including Internet access for research
- Additional handouts
- Student support
- Qualified and experienced trainers and assessors
Packaging Rules
SGAE delivers SIT20416 Certificate II in Kitchen Operations over 6 months. The units vary each year. The units below are delivered in current programs:
- Total number of units = 13
- 8 core units plus 5 elective units
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 |
Fees
(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
(Non-refundable) $45
Concession Fee — Students that are eligible for a Government Subsidised Fee structure using acceptable Concession Card
Subsidised Fee – Students that are eligible for a Government Subsidised Fee structure (no HCC & no Cert II or higher)
Standard Fee – Students who are not eligible for either of the above forms of concession
Under 20 years of age as of 1st January 2019 – Funding eligibility conditions apply. Contact us for more information.
The student tuition fees as published are subject to change given individual circumstances at enrolment.
Pre-training Review
Conducted for all prospective candidates to determine if:
- The candidate has the appropriate foundation skills requirements to enter this qualification, and
- The candidate holds vocational competency and currency in the proposed area which they intend to train and assess.
The review provides essential information about the learner, their industry and current workplace roles. This information allows SGAE to individualise training for the learner and contextualise for the industry ensuring appropriate delivery for success supported by diverse learner resources to give relevance to the unit/s within this qualification.
Enrolments, Fees & Refunds
All enrolments must be confirmed by payment of fees. Payment plans may also be available. Cancellation fees may apply. Please refer to our Fees & Refund Policy.
