Certificate II in Kitchen Operations

Career Opportunities

Study Mode

Course Units

Prerequisites

Course Fees

Enrolment Documents

Course Code

SIT20416

Duration

5 months- 1 Year

About the Qualification

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.

No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.

Prerequisites

There are no formal entry requirements for this qualification.

However a pre-enrolment process to establish suitability to undertake the course and to determine support requirements will be conducted, which will include a Language, Literacy and Numeracy (LLN) assessment.

This course is only delivered at the workplace.

Course Duration

Course Duration - 5 months- 1 Year

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.

Qualification Level

Certificate II

Career Opportunities

Breakfast Cook
Catering Assistant
Fast Food Cook
Sandwich Hand
Take-Away Cook

Study Mode

Work-Based

Assessment

Recognition of Prior Learning (RPL)

Recognition is available (on application) to students with prior skills, experience, knowledge or qualifications obtained from formal studies or training, in a related area. Recognition may reduce the duration of your studies.

RPL is available for each Unit of Competency-based on relevant workplace experience, formal training, or other expertise.

RPL is conducted through assessment only pathway

To apply for RPL, please contact info@auschs.edu.au to gain further information.

Simulated Work Environment

If a simulated work environment is required, it will be achieved by using suitable facilities, equipment and resources including individualised plans and equipment outlined in the plan, modelling of industry operating conditions, including presence of problem-solving activities and organisational policies, procedures and protocols.

Work Placement

Work placement is required for the core unit SITHCCC011 Use cookery skills effectively as 12 complete shifts need to be logged for performance evidence.

It’s the student’s responsibility to find a suitable work placement for the course.

The successful completion of work placement hours as advised in the assessment conditions of the units is required to complete this course. A Statement of Attainment will be issued for the completed units for the units completed which don’t require a work placement. (Please refer to training.gov.au to review assessment conditions of the units or ask your Trainer)

Education and Support Services

In accordance with the requirements of Standards for RTOs 2015, the following support is available to learners:

Language, literacy and numeracy (LLN) advice. The ACSF informs the identification and description of underpinning English language, literacy and numeracy features and requirements within competency standards. LLN requirements of participants will be assessed using LLN assessment form completed upon enrolment. LLN needs of Learners will be taken into consideration in the delivery and assessment of this qualification.

The following processes will be applied for students

Learning and assessment materials are written in plain English.
Delivery modes are negotiated to meet the needs of a diverse range of learners.
Entry to courses is in accordance with equal opportunity legislation, anti-discrimination legislation.

Support strategies include:

Identifying requirements (such as literacy, numeracy, English language or physical capabilities) learners would need to complete each course and if necessary, referring them to specialist services prior to enrolling in the course.
Developing strategies to make support available where gaps are identified.
Assistive technology
Additional tutorials

Reasonable Adjustment

Reasonable adjustment is the process of adjusting our intended methods of learning and assessment to accommodate the unique requirements of our clients yet remaining within the constraints of the training package whilst still applying the principles of assessment.

The following processes will be applied for students

Learning and assessment materials are written in plain English.
Delivery methods are negotiated to meet the needs of a diverse range of learners.
Entry to courses is in accordance with equal opportunity legislation, anti-discrimination legislation.

Reasonable Adjustment is a key strategy in achieving this outcome. Adjustments are made to the learning environment to ensure equal opportunity without imposing unjustifiable hardship on the Australian College of Higher Studies or compromising the integrity of the Qualification Standards.

Reasonable Adjustment should be catered for without compromising assessment conditions. For example, the Trainer/Assessor should withdraw from assessment to protect privacy, confidentiality and potentially company security concerns. In this instance, Reasonable Adjustment needs to be applied i.e. using a different form of Assessment or a simulated environment.

We are committed to assisting all of our clients where within our capacity to complete the course. To ensure we understand where we can assist we ask our students to self-identify any areas that we can assist them in. Our options and approach to English language literacy have been raised earlier.

Obviously, the trainer/assessor can make their own observations as to how they can modify our assessment process to meet the needs of our students. In the case of this course, possible areas of Reasonable Adjustment include: Shorter more frequent sessions for people with attention issues, the use of colour paper or tinted transparencies to assist those with dyslexia. In general, the student will know what form of reasonable adjustment suits their needs address these options with the student but ensure the needs of the Training Package are met, any requests for Reasonable Adjustment that cannot immediately be accommodated should be discussed with the CEO, and where we cannot accommodate the request, we will refer the Student onto a suitable organisation.

The RTO has incorporated a separate comment section for Reasonable Adjustments into each form of Assessment and in all of its assessment tools, or reasonable adjustments can be made as notes in the general comment sections.

Articulation

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 . When you finish this course you can gain articulation into SIT30616 Certificate III in Hospitality and SIT30816 Certificate III in Hospitality (Commercial Cookery).

Course Units

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.

Elective units must be relevant to the work environment and the qualification, maintain the integrity of the AQF alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

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

SIRRINV002

Control stock

SITXWHS001

Participate in safe work practices

Elective Units

SITXCCS011

Interact with customers

SITHCCC002

Prepare and present simple dishes

SITHCCC003

Prepare and present sandwiches

BSBCMM201

Communicate in the workplace

Course Fees

Fee for Service

$---

Smart & Skilled Student 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- $880

Second qualification- 1050

Concession- $160

Exemption- $0

FEE-FREE TRAINEESHIPS

There’s never been a better time to start a traineeship in NSW. The NSW Government will pay the student fee on behalf of students who fit the eligibility requirements – meaning students undertaking a Government Funded traineeship course no longer face a student fee of up to $1000.

Fee-free traineeships are available to NSW students – including school-based trainees whose training:

is funded under the NSW Government’s Smart and Skilled Program
Traineeships commenced on or after 1 January 2020

Traineeships are a great career pathway. They combine on-the-job training with formal study to give you the skills and experience employers are looking for. Traineeships generally take around 1-2 years to complete, and trainees earn a salary while they learn.

For more information: https://vet.nsw.gov.au/choosing-vet/fee-free-traineeships

The fees indicated above are based on students being approved for training subsidized by the NSW Government. Students can pay their fee upfront or undertake an AUSCHS’s Instalment Plan which will commence at the time of enrolment.

Payment Plans Available**
**Conditions Apply
*** Please refer to the course handbook and the pre-enrolment student handbook, Smart and Skilled information handbook for enrolment policy, RPL, refund policies, fees arrangements and for more information feel free to contact us by emailing info@auschs.edu.au or calling 1300600888

Please contact us to obtain the Fee For Service quotes.