Certificate II in Kitchen Operations

This introductory course equips you with basic food preparation and cookery skills.

The course can be delivered on site or through Victoria University Polytechnic’s VET in Schools program (external link) .

You'll learn how to:

organise and prepare food prepare and present simple dishes understand the basic methods of cookery use hygienic practices for food safety participate in safe work practices.

This course can be used as a pathway for entry into the Certificate III in Commercial Cookery.

Please note:

Secondary schools looking to partner with Victoria University Polytechnic should contact the VET in Schools team.

(external link)

To be awarded the SIT20416 Certificate II in Kitchen Operations, a student must successfully complete a total of thirteen (13) units of competency, comprising of:

• eight (8) core units, and;
• five (5) elective units, of which:
• three (3) elective units must be selected from the electives listed in the SIT20416 Certificate II in Kitchen Operations qualification, and;
• two (2) elective units may be selected from the electives listed in the SIT20416 Certificate II in Kitchen Operations qualification, elsewhere in the SIT Tourism, Travel and Hospitality Training Package, or any other current training package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification as well as be approved by the Polytechnic.

Course structure and units

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
• SITXINV002 - Maintain the quality of perishable items
• SITXWHS001 - Participate in safe work practices

ELECTIVE UNITS

• SITHCCC002 - Prepare and present simple dishes
• SITHCCC006 - Prepare appetisers and salads
• SITHCCC007 - Prepare stocks, sauces and soups
• SITHCCC008 - Prepare vegetable, fruit, eggs and farinaceous dishes
• SITHIND002 - Source and use information on the hospitality industry

Imported

• SITHCCC012 - Prepare poultry dishes
• SITHCCC018 - Prepare food to meet special dietary requirements

Recognition of Prior Learning and/or Credit Transfers

Previous completion of units at the Polytechnic or any other Registered Training Organisation and/or previous attainment of skills and knowledge may be credited towards this course. Units must satisfy the completion rules of the qualification and be assessed as appropriate by the Polytechnic.

Meeting the minimum admission requirements does not guarantee you entry into this course. Some courses receive more applications than the number of places available. In this situation we will also assess your education, work and other relevant experience.

If you do not meet the minimum requirements you may be eligible for one of our special admission programs. We also encourage you to explore our study pathways to help you reach your goal.

Find out more about how to apply for our courses, and our commitment to admissions transparency.

Entry requirements

Prior to enrolment, all applicants will be required to complete a literacy and numeracy assessment to assist with determining eligibility and to identify learning support needs.

Pathways from VU courses

There are many ways you can start your education journey at VU. Pathways offer an easy transition between courses at different levels, so that you can start with a certificate and progress right through to postgraduate study.

Find out more about pathways and credits.

Recognition of Prior Learning (RPL)

You may be able to complete your qualification sooner through formal recognition of your existing skills. This is known as Recognition of Prior Learning (RPL).

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications. Applications for RPL can be made prior to enrolling.

Call us on 1300 TAFE VP (1300 823 387) to discuss RPL options with the course manager.

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.