Certificate II in Kitchen Operations

Course Name Certificate II in Kitchen Operations
Course Code SIT20416
Study Mode Part time/Full time
Course Length 12 months Part time/6 months Full time
Nominal Hours 342 hours

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 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.


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


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

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.

For more information about this course, visit