Certificate II in Kitchen Operations Qualification Endorsement - Department of Training and Workforce Development

Qualification Outline

Date retreived
22/07/2026 5:22 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate II in Kitchen Operations

Qualification

National Code:
SIT20312

State Code:
J429

TGA Status:
Replaced

DTWD Status:
Replaced

National Endorsed, State Implementation and Classification

Field of Education

1101 - Food And Hospitality

Original TGA Release Date

30/07/2013

Approved Date

04/06/2013

Stream of Study

Initial Vocational (3100 - 3600)

VET Act Classifier

Nominal Hours

325

Duration

1 Semester

Current Release Number

2.00

Current Release Date

30/07/2013

VET Act Conditions

—

Releases

Release Version	Release Date	TGA Status	DTWD Status
2.00	30/07/2013	Current	Approved

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.

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.
^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Schedule

Packaging Rules

Thirteen (13) units must be completed:
- eight (8) core units
- five (5) elective units, consisting of:
- three (3) units from the elective units listed below
- two (2) units from the elective units listed below, elsewhere in SIT12 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.

Pathways

State Code	Title
AA44	Commercial Cookery/Patisserie Pre-Apprenticeship
WB82	Pre-Apprenticeship - Commercial Cookery/Patisserie
WC22	Commercial Cookery/Patisserie Pre-Apprenticeship

1. Core Units

All eight (8) units must be completed.

State Code	National Code	Title	Hours	Type
WF670	SITHKOP101	Clean kitchen premises and equipment	10	Unit of competency
WF792	SITXINV202	Maintain the quality of perishable items	10	Unit of competency
WF812	SITXWHS101	Participate in safe work practices	15	Unit of competency
WF614	SITHCCC201	Produce dishes using basic methods of cookery	50	Unit of competency
WF620	SITHCCC207	Use cookery skills effectively	40	Unit of competency
WF610	SITHCCC101	Use food preparation equipment	20	Unit of competency
WF779	SITXFSA101	Use hygienic practices for food safety	15	Unit of competency
S8083	BSBWOR203B	Work effectively with others	20	Unit of competency

2. Elective Units

Five (5) elective units must be completed, consisting of:
- three (3) units from the elective units listed below
- two (2) units from the elective units listed below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.
Please refer to the packaging rules for the full details of available options.

State Code	National Code	Title	Hours	Type
D5097	TLIE1005A	Carry out basic workplace calculations	20	Unit of competency
D0629	BSBCMM201A	Communicate in the workplace	30	Unit of competency
WF741	SITXCCS202	Interact with customers	5	Unit of competency
WF613	SITHCCC104	Package prepared foodstuffs	6	Unit of competency
D1021	BSBSUS201A	Participate in environmentally sustainable work practices	10	Unit of competency
WF780	SITXFSA201	Participate in safe food handling practices	35	Unit of competency
WF636	SITHFAB204	Prepare and serve espresso coffee	30	Unit of competency
WF635	SITHFAB203	Prepare and serve non-alcoholic beverages	15	Unit of competency
WF612	SITHCCC103	Prepare sandwiches	6	Unit of competency
WF611	SITHCCC102	Prepare simple dishes	20	Unit of competency
WF615	SITHCCC202	Produce appetisers and salads	26	Unit of competency
WF618	SITHCCC205	Produce cook-chill and cook-freeze foods	40	Unit of competency
WF616	SITHCCC203	Produce stocks, sauces and soups	32	Unit of competency
WF617	SITHCCC204	Produce vegetable, fruit, egg and farinaceous dishes	40	Unit of competency
WG732	HLTAID003	Provide first aid	20	Unit of competency
WF619	SITHCCC206	Rethermalise chilled and frozen foods	20	Unit of competency
WF638	SITHFAB206	Serve food and beverage	140	Unit of competency
WF667	SITHIND201	Source and use information on the hospitality industry	15	Unit of competency
WF781	SITXFSA202	Transport and store food	12	Unit of competency

Replaces

State Code	National Code	Title	Type
S598	SIT20307	Certificate II in Hospitality (Kitchen Operations)	Qualification

Replaced By

State Code	National Code	Title	Type
AZW7	SIT20416	Certificate II in Kitchen Operations	Qualification

VET Info Notes

Equivalent to SIT20307

Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships

(TR10040) HOSPITALITY - CATERING OPERATIONS (LEVEL 2) Traineeship

Nominal term for school based traineeship is 18 months.

(TR10050) HOSPITALITY - COMMERCIAL COOKERY (LEVEL 2) Traineeship

Nominal term for school based traineeship is 18 months.

(TR10060) HOSPITALITY - PATISSERIE (LEVEL 2) Traineeship

Nominal term for school based traineeship is 18 months.