Certificate II in Kitchen Operations


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, caf├ęs, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.

Job roles
Job roles vary across different industry sectors and may include:

  • Breakfast cook
  • Catering assistant
  • Fast food cook
  • Sandwich hand
  • Takeaway cook

Pathways from the qualification:

Certificate II Certificate IV Diplomas
Certificate III in Commercial Cookery

Certificate III in Hospitality

Certificate III in Patisserie

Certificate III in Asain Cookery

Certificate III in Catering Operations
Certificate IV in Commercial Cookery
Certificate IV in Hospitality

Certificate IV in Patisserie

Certificate IV in Asain Cookery

Certificate IV in Catering Operations
Diploma in Hospitality Management

Advanced Diploma in Hospitality Management
Continue Your Pathway

Course Structure Packaging Rules:

13 Total units
5 elective units, consisting of:
3 units from the listed electives
2 units from the listed electives, elsewhere in SIT Training Package, or any other current Training Package or accredited course.

Sample Training Plan:
Below is a sample unit list.

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
  • SITHCCC003 Prepare and present sandwiches
  • BSBCMM201 Communicate in the workplace
  • SITXCOM002 Show social and cultural sensitivity
  • SITXCCS003 Interact with customers

Course Code:

Certificate II

Delivery mode
New Entrant Traineeship

Course Fees
Price on application. This course may be subsidised under NSW Smart and Skilled.