Certificate II in Kitchen Operations (superseded)

General Description: 

This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not reflect the skills required by commercial cooks. Those skills are reflected in SIT30812 Certificate III in Commercial Cookery.

Career Opportunities: 

Job roles

This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias, coffee shops and institutions such as aged care facilities, hospitals, prisons and schools.

Possible job titles include:

  • breakfast cook
  • catering assistant
  • fast food cook
  • sandwich hand
  • take-away cook.
  • Course Duration: 

    Generally this study course can take between 0.5 months -1 year in order to complete, determined by an individual's circumstances and also the mode of study that you decide on. As an illustration, if you decided to do this study course online and continually commit enough time to complete the projects and assignments each week you could possibly complete the course well ahead of the time.

    Method of Study: 

    In-class study offers you a structured educational experience and continuous face-to-face contact with your trainers, tutors, lecturers and classmates. Online, Correspondence and Distance Education programs present you with the ability to study from just about anyplace, anytime! This can be ideal if you need flexibility and can't commit to attending traditional classes. You have the ability to study at your very own tempo and complete the training primarily based on your very own agenda. Contact us today to verify which learning method may perhaps suit you best.
    Work based Training is quite effective to utilise the skills and knowledge learned in the course and apply them at the workplace.

    Course Category: 

    This particular course lies within the Hospitality, Barista, RSA and Tourism classification of courses. Food and Hospitality is the study of making, presenting and providing cuisine and alcoholic beverages, and serving up hospitality services. The key intent of this area of education is to increase an awareness of the preparation of foods and refreshments, and the supply of hospitality services which includes front office procedures, cleaning and food and beverage service. Courses of this type consist of: Hospitality, Coffee Making, Responsible Service of Alcohol, Food and Beverage Service, Baking and pastry making, Cooking and Food Hygiene to mention a few. Tourism is the study associated with the framework and procedures of the tourism field, tour guiding, and ticketing and booking techniques. The primary reason of this kind of field of education is to establish the ability to plan, direct and arrange travel related operations in order that a top quality service is provided efficiently and effectively. You'll find it includes developing an awareness of the theories of advertising travel related expert services.


    There are no entry requirements for this qualification.

    Recognition of Prior Learning: 

    RPL is available for each Unit of Competency based on relevant workplace experience, formal training, or other expertise. To apply for RPL, please submit documentation in portfolio form for evaluation by AusCHS assessors.


    Competency determination is made after all relevant evidence is gathered. AusCHS is receptive to evidence gathered from a variety of sources including our own assessment processes. AusCHS assessment processes include:

    • Recognition of Prior Learning/Credit Transfer
    • Written/Oral Questions
    • Written reports/Portfolio Assessments
    • Scenarios
    • Role Plays
    • Projects

    Learners who successfully complete this program are able to articulate with and receive credits for relevant units of competency from other qualifications in the Tourism, Hospitality and Events Training Package (SIT07). When you finish this course you can gain articulation into SIT30707 Certificate III in Hospitality and SIT30807 Certificate III in Hospitality (Commercial Cookery).


    Total number of units = 13
    8 core units plus
    5 elective units, of which

  • 3 units from the list below
  • 2 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

    Core units

    BSBWOR203B Work effectively with others

    SITHCCC101 Use food preparation equipment *

    SITHCCC201 Produce dishes using basic methods of cookery *

    SITHCCC207 Use cookery skills effectively *

    SITHKOP101 Clean kitchen premises and equipment *

    SITXFSA101 Use hygienic practices for food safety

    SITXINV202 Maintain the quality of perishable items*

    SITXWHS101 Participate in safe work practices

    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

    Elective units


    TLIE1005A Carry out basic workplace calculations

    Client and Customer Service

    SITXCCS202 Interact with customers

    Commercial Cookery and Catering

    SITHCCC102 Prepare simple dishes *

    SITHCCC103 Prepare sandwiches*

    SITHCCC202 Produce appetisers and salads *

    SITHCCC203 Produce stocks, sauces and soups *

    SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *

    Communication and Teamwork

    BSBCMM201A Communicate in the workplace

    Environmental Sustainability

    BSBSUS201A Participate in environmentally sustainable work practices

    First Aid

    HLTAID003 Provide first aid

    Food and Beverage

    SITHFAB203 Prepare and serve non-alcoholic beverages *

    SITHFAB204 Prepare and serve espresso coffee *

    SITHFAB206 Serve food and beverage *

    *Prerequisite is SITXFSA101 Use hygienic practices for food safety

    Food Safety

    SITXFSA201 Participate in safe food handling practices

    SITXFSA202 Transport and store food

    Working in Industry

    SITHIND201 Source and use information on the hospitality industry

    Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

    Breakfast cook

    SITHCCC102 Prepare simple dishes

    SITHCCC103 Prepare sandwiches

    SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes

    SITHFAB203 Prepare and serve non-alcoholic beverages

    SITHFAB204 Prepare and serve espresso coffee

    Cook in a cafe or small restaurant

    SITHCCC103 Prepare sandwiches

    SITHCCC202 Produce appetisers and salads

    SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes

    SITXCCS202 Interact with customers

    Fast food cook

    SITHCCC102 Prepare simple dishes

    SITHCCC103 Prepare sandwiches

    SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes

    SITHCCC206 Rethermalise chilled and frozen foods

    SITHFAB203 Prepare and serve non-alcoholic beverages

  • Course Fees: 

    Smart and Skilled Student Fees (Only for NSW residents)

    The cost of this course will vary based on your eligibility for a Smart and Skilled Student Fee. Eligibility criteria can be found on the Smart and Skilled website or you can call us on 1300 600 888 for further information and advice.

    First qualification- $870

    Second qualification- 1040

    Concession- $160

    Exemption- $0

    Trainees: from 2016 if you are starting a traineeship that is on the NSW Skills List, your Smart and Skilled fee for the whole qualification will not be more than $1,000.

    Fee For Service - $3000
    Payment Plans Available**
    **conditions apply