Version Effective: 2nd of February, 2018
Version Effective: 2nd of February, 2018

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.

Course Details

Course Type Qualification
Student Availability
  • Domestic
  • International
Fees
Full Fee $3055 (2019)
Subsidised Full Fee $1092 (2019)
Subsidised Concession Fee $488.8 (2019)
Fee for service per unit $235 (2019)
Fee for service (International) $7680 (2019)
Fee for service per unit (International) $590.76 (2019)
Subsidised full fee per unit $84 (2019)
Subsidised concession fee per unit $37.6 (2019)
For detailed information on Course Fees, visit www.cqu.edu.au/fees
Application Mode
  • Direct To University
How to Apply Please Enquire or Apply Online
Study Area
  • Hospitality and Beauty
  • VET in Schools
Skill Area
  • Cookery
AQF Level Level 2: Certificate II

Admission Codes

International Students
CRICOS Codes
  • ROC - 090923M
  • MKC - 090923M

Entry Requirements

There are no entry requirements.

Student Outcomes, Career Opportunities and Occupations

  1. Students will receive a Result of Assessment within 21 days of completion of each unit/module or within 21 days of the ‘close of study’ date.
  2. Students who successfully complete all required units/modules will receive their qualification and an Academic Statement itemising all units/modules successfully completed.
  3. Following receipt of written advice from the student (or teacher) that the student does not intend to complete the full course, the student will be issued with a Statement of Attainment listing all units/modules successfully completed.

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
Please select a course structure from the options below:
Mainstream

6 months full-time

  • On-campus
  • RPL/RCC/Credit
  • Mixed Mode
Core
On-campus: Enrol into all units at once.
SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITHCCC011 Use cookery skills effectively 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
BSBWOR203 Work effectively with others More Information Training.gov Details
SITXWHS001 Participate in safe work practices More Information Training.gov Details
Elective
On-campus: Enrol into all units at once.
SITXFSA002 Participate in safe food handling practices More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details

Unit Sequence

For the following units, you may choose your own order of study, while taking into account pre-requisite requirements and the unit availability.
Unit Code Unit Name
SITXINV002 Maintain the quality of perishable items
SITXFSA001 Use hygienic practices for food safety
SITHKOP001 Clean kitchen premises and equipment
SITHCCC011 Use cookery skills effectively
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC001 Use food preparation equipment
BSBWOR203 Work effectively with others
SITXWHS001 Participate in safe work practices
SITXFSA002 Participate in safe food handling practices
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC006 Prepare appetisers and salads
SITHCCC003 Prepare and present sandwiches
BSBSUS201 Participate in Environmentally Sustainable Work Practices

VET in Schools (VETiS)

12 months part-time
  • On-campus
  • Mixed Mode
Core units
Enrol in the below sequence order, depending on availability for that intake.
SITXWHS001 Participate in safe work practices More Information Training.gov Details
SITXFSA001 Use hygienic practices for food safety More Information Training.gov Details
SITHCCC011 Use cookery skills effectively More Information Training.gov Details
BSBWOR203 Work effectively with others More Information Training.gov Details
SITHCCC001 Use food preparation equipment More Information Training.gov Details
SITHKOP001 Clean kitchen premises and equipment More Information Training.gov Details
SITXINV002 Maintain the quality of perishable items More Information Training.gov Details
SITHCCC005 Prepare dishes using basic methods of cookery More Information Training.gov Details
Elective Units
BSBSUS201 Participate in Environmentally Sustainable Work Practices More Information Training.gov Details
SITHCCC006 Prepare appetisers and salads More Information Training.gov Details
SITHCCC003 Prepare and present sandwiches More Information Training.gov Details
SITHCCC007 Prepare stocks, sauces and soups More Information Training.gov Details
SITXFSA002 Participate in safe food handling practices 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 SITXWHS001 - Participate in safe work practices
1 SITXFSA001 - Use hygienic practices for food safety
1 SITHCCC011 - Use cookery skills effectively
1 BSBWOR203 - Work effectively with others
1 BSBSUS201 - Participate in Environmentally Sustainable Work Practices
2 SITHCCC001 - Use food preparation equipment
2 SITHKOP001 - Clean kitchen premises and equipment
2 SITXINV002 - Maintain the quality of perishable items
3 SITHCCC006 - Prepare appetisers and salads
3 SITHCCC003 - Prepare and present sandwiches
4 SITHCCC005 - Prepare dishes using basic methods of cookery
4 SITHCCC007 - Prepare stocks, sauces and soups
4 SITXFSA002 - Participate in safe food handling practices


Course Assessment Information

Assessment Types
Written/Electronic Assessment
Practical Task
Third Party Verification
RPL
Course Learning Outcomes
Where and when can I start?
The availabilities listed here are for 2019 and beyond.
Please view the more details information for any additional information related to the intakes

Domestic 2019 Availabilities

Mainstream

Mixed Mode
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Mackay City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Rockhampton City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
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

Mixed Mode - Apprentices/Trainees (User Choice)

Mixed Mode
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Mackay City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Rockhampton City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
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

VET in Schools (VETiS)

Mixed Mode
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Mackay City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
February: Part Time
March: Part Time
April: Part Time
May: Part Time
June: Part Time
July: Part Time
August: Part Time
September: Part Time
Mixed Mode for this course may refer to on-campus workshops or residential schools located at Rockhampton City.
Or it may refer to work placements which can be located anywhere. Please see the More Details section for more information.
February: Part Time
March: Part Time
April: Part Time
May: Part Time
June: Part Time
July: Part Time
August: Part Time
September: Part Time
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

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
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.


VETiS Dual Qualification


VETiS 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 VETiS 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.