Previous Version Version Effective: 24th of June, 2020
Version Effective: 24th of June, 2020

SIT20416 - Certificate II in Kitchen Operations

Course Details

Course Summary

This 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.

Entry Requirements

There are no entry requirements.

Vocational Placement and Work Integrated Learning

Students must complete a Vocational Placement and/or Work Integrated Learning as part of this qualification.

Additional information

All Work placement is conducted in house.

Course Details

Course Type Qualification
Student Availability
  • Domestic
  • International
Fees
Full Fee $3,250.00 (2020)
Subsidised Full Fee $1,170.00 (2020)
Subsidised Concession Fee $650.00 (2020)
Fee for service per unit $250.00 (2020)
Fee for service (International) $8,140.00 (2020)
Fee for service per unit (International) $626.15 (2020)
Subsidised full fee per unit $90.00 (2020)
Subsidised concession fee per unit $50.00 (2020)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Now
Study Area
  • Hospitality and Beauty
  • Start TAFE Now
Skill Area
  • Cookery
AQF Level Level 2: Certificate II

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes
Not Applicable
International Students
CRICOS Codes
  • ROC - 090923M
  • MKC - 090923M

Student Outcomes, Career Opportunities and Occupations

Possible job titles include: breakfast cook; catering assistant; fast food cook; sandwich hand; takeaway cook.

Course Structures

In order to complete this course, you must:

  1. Complete 8 core units
  2. Complete 5 elective units

Study Mode Definitions

  • Mixed Mode courses are delivered online and require compulsory attendance of site-specific learning activities such as on-campus residential schools and/or workshops.
  • Online courses are delivered using online resources only.
  • On-campus courses are delivered using a combination of face-to-face and video conferencing style teaching at CQUniversity campuses.

*All study modes may include Vocational placement and/or work integrated learning.

Select a course structure below to view the delivery details , including the different study modes offered for each structure.

Please select a course structure from the options below:
On Campus

6 months full-time

  • On-campus
  • RPL/RCC/Credit
Hygiene and Safe Food Handling Practce

Students to enrol in all clusters.

SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
Work Safely in the Kitchen

Students to enrol in all clusters.

SITXWHS001 Participate in safe work practices More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
Work Effectively and Use Cookery Skills Effectively

Students to enrol in all clusters.

BSBWOR203 Work effectively with others More Information Training.gov Details
SITHCCC011 Use cookery skills effectively More Information Training.gov Details
Use Equipment to Prepare and Cook Food

Students to enrol in all clusters.

SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
Participate and Maintain the Quality of Perishable Food and Practice Sustanability

Students to enrol in all clusters.

SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
Prepare and Present Appetisers, Salads and Sandwiches

Students to enrol in all clusters.

SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXFSA001 - Use hygienic practices for food safety
1 SITXFSA002 - Participate in safe food handling practices
1 SITXWHS001 - Participate in safe work practices
1 SITHKOP001 - Clean kitchen premises and equipment
1 BSBWOR203 - Work effectively with others
1 SITHCCC011 - Use cookery skills effectively
1 SITHCCC001 - Use food preparation equipment
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITXINV002 - Maintain the quality of perishable items
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITHCCC003 - Prepare and present sandwiches
1 SITHCCC006 - Prepare appetisers and salads


Start TAFE Now (STN)

12 months part-time

  • RPL/RCC/Credit
  • On-campus
Hygiene and Safe Food Handling Practce

Students to enrol in all clusters.

SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
Work Safely in the Kitchen

Students to enrol in all clusters.

SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITXWHS001 Participate in safe work practices More Information Training.gov Details
Work Effectively and Use Cookery Skills Effectively

Students to enrol in all clusters.

SITHCCC011 Use cookery skills effectively More Information Training.gov Details
BSBWOR203 Work effectively with others More Information Training.gov Details
Use Equipment to Prepare and Cook Food

Students to enrol in all clusters.

SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
Participate and Maintain the Quality of Perishable Food and Practice Sustanability

Students to enrol in all clusters.

BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
Prepare and Present Appetisers, Salads and Sandwiches

Students to enrol in all clusters.

SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXFSA002 - Participate in safe food handling practices
1 SITXFSA001 - Use hygienic practices for food safety
1 SITHKOP001 - Clean kitchen premises and equipment
1 SITXWHS001 - Participate in safe work practices
1 SITHCCC011 - Use cookery skills effectively
1 BSBWOR203 - Work effectively with others
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC001 - Use food preparation equipment
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITXINV002 - Maintain the quality of perishable items
1 SITHCCC003 - Prepare and present sandwiches
1 SITHCCC006 - Prepare appetisers and salads


International

26 weeks.

  • RPL/RCC/Credit
  • On-campus
Hygiene and Safe Food Handling Practce

Students to enrol in all clusters.

SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
Work Safely in the Kitchen

Students to enrol in all clusters.

SITXWHS001 Participate in safe work practices More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
Work Effectively and Use Cookery Skills Effectively

Students to enrol in all clusters.

BSBWOR203 Work effectively with others More Information Training.gov Details
SITHCCC011 Use cookery skills effectively More Information Training.gov Details
Use Equipment to Prepare and Cook Food

Students to enrol in all clusters.

SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
Participate and Maintain the Quality of Perishable Food and Practice Sustanability

Students to enrol in all clusters.

SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
Prepare and Present Appetisers, Salads and Sandwiches

Students to enrol in all clusters.

SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details

Unit Sequence

Below is the recommended study sequence for this course. Please enrol in your units as per the following order.
Units with the same sequence number should be enrolled into at the same time.
Sequence Unit
1 SITXFSA001 - Use hygienic practices for food safety
1 SITXFSA002 - Participate in safe food handling practices
1 SITXWHS001 - Participate in safe work practices
1 SITHKOP001 - Clean kitchen premises and equipment
1 BSBWOR203 - Work effectively with others
1 SITHCCC011 - Use cookery skills effectively
1 SITHCCC001 - Use food preparation equipment
1 SITHCCC005 - Prepare dishes using basic methods of cookery
1 SITHCCC007 - Prepare stocks, sauces and soups
1 SITXINV002 - Maintain the quality of perishable items
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
1 SITHCCC003 - Prepare and present sandwiches
1 SITHCCC006 - Prepare appetisers and salads


Course Assessment Information

RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Assessment Types
Third Party Verification
Written/Electronic Assessment
Practical Task
RPL
Course Learning Outcomes
Where and when can I start?
Please view the more details information for any additional information related to this course.

Domestic 2019 Availabilities

On Campus

On-campus

Mackay City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time

Rockhampton City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time

Start TAFE Now (STN)

On-campus

Mackay City

February: Part Time
March: Part Time
April: Part Time
May: Part Time
June: Part Time
July: Part Time
August: Part Time
September: Part Time

Rockhampton City

February: Part Time
March: Part Time
April: Part Time
May: Part Time
June: Part Time
July: Part Time
August: Part Time
September: Part Time

International

There are currently no intakes scheduled for this course structure.

Domestic 2020 Availabilities

On Campus

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time
November: Full Time/Part Time

Start TAFE Now (STN)

On-campus

Mackay City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time

Rockhampton City

February: Full Time/Part Time
March: Full Time/Part Time
April: Full Time/Part Time
May: Full Time/Part Time
June: Full Time/Part Time
July: Full Time/Part Time
August: Full Time/Part Time
September: Full Time/Part Time
October: Full Time/Part Time

International

There are currently no intakes scheduled for this course structure.

International 2019 Availabilities

On Campus

There are currently no intakes scheduled for this course structure.

Start TAFE Now (STN)

There are currently no intakes scheduled for this course structure.

International

On-campus

Mackay City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time

Rockhampton City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time

International 2020 Availabilities

On Campus

There are currently no intakes scheduled for this course structure.

Start TAFE Now (STN)

There are currently no intakes scheduled for this course structure.

International

On-campus

Mackay City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time

Rockhampton City

February: Full Time
March: Full Time
April: Full Time
May: Full Time
June: Full Time
July: Full Time
August: Full Time
September: Full Time
October: Full Time
November: Full Time
For individual class days and times for each intake please check the TAFE Timetable located here
The availabilities shown above are for the current and future years. To view any historic availabilities please press "Show Historic Availabilities" below:

Show Historic Availabilities
More Details

More Details

Resources Required

Student Uniform Kit which includes chef jacket, chef pants, apron, neckerchief, chef hat and closed in shoes.  


Is what I already know taken into account?

Yes. Your history of study, skills and experience does matter. Consideration is given to your prior life and work experiences as well as formal and informal training. This may be applied using the national standard for Mutual Recognition or through Recognition of Prior Learning (RPL). Documentary evidence will be requested.


What else might I find useful?

Financial assistance with fees may be available through concessions or via ‘Time to Pay’ payment plan. This and other information such as student support, study and library assistance can be found at www.cqu.edu.au/student-life/new-students 


Contact Us

To apply, or to find out more about this course, contact the Student Advice Team on 13 27 86.


Start TAFE Now (STN) Dual Qualification


Start TAFE Now (STN) students can choose to complete a dual qualification from two of the three qualifications listed below. The two courses will be completed over a period of two years:


  • SIT20316 - Certificate II in Hospitality
  • SIT20416 - Certificate II in Kitchen Operations
  • SIT20116 - Certificate II in Tourism. 

 Continuing VETiS students have the option to commence a dual qualification from Term 2. 


New Start TAFE Now (STN) students in Year 11 and commencing a dual qualification from Term 2, will only have 18 months to complete the course so must undertake a vocational placement to meet the required training outcomes.