Qualification Outline

Date retreived
23/07/2026 5:33 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 Hospitality (Kitchen Operations)

Certificate II in Hospitality (Kitchen Operations)

Qualification
National Code:
SIT20307
State Code:
S598
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
01/01/2011
Approved Date
17/11/2008
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
384
Duration
1 Semester
Current Release Number
1.00
Current Release Date
01/01/2011
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 01/01/2011 Current Approved
Description

This qualification provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.
The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.
Job roles
Individuals with this qualification are able to perform roles such as:
preparing breakfast items
preparing a range of fast food items
preparing a range of non-alcoholic drinks
preparing sandwiches
preparing appetisers and salads
preparing hot and cold desserts.
Possible job titles include:
breakfast cook
short order cook
fast food cook.
Prerequisite requirements
There are no prerequisites for entry to this qualification.

Schedule
Packaging Rules
To achieve a Certificate II in Hospitality (Kitchen Operations), 16 units must be completed:
All 11 core units plus
5 elective units

A minimum of 3 elective units must be selected from the list in the SIT20307 qualification and the remaining 2 units may be selected from any endorsed Training Package. A maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases, electives must be relevant to the job outcome, local industry requirements and the qualification level.
Pathways
State Code Title
WA87 Pre-Apprenticeship - Commercial Cookery/Patisserie
WB26 SAL Kickstart Pre-Apprenticeship - Commercial Cookery/Patisserie
1. Core Units

All 11 core units to be completed

State Code National Code Title Hours Type
WB938 SITHCCC004B Clean and maintain kitchen premises 10 Unit of competency
WB948 SITHIND001B Develop and update hospitality industry knowledge 15 Unit of competency
WA623 SITXOHS001B Follow health, safety and security procedures 15 Unit of competency
S6732 SITXOHS002A Follow workplace hygiene procedures 15 Unit of competency
WB936 SITHCCC001B Organise and prepare food 20 Unit of competency
S6368 SITHCCC027A Prepare, cook and serve food for food service 24 Unit of competency
S6343 SITHCCC002A Present food 6 Unit of competency
WB937 SITHCCC003B Receive and store kitchen supplies 10 Unit of competency
S6346 SITHCCC005A Use basic methods of cookery 44 Unit of competency
S6493 SITXCOM002A Work in a socially diverse environment 10 Unit of competency
S6492 SITXCOM001A Work with colleagues and customers 15 Unit of competency
2. Elective Units

5 elective units to be completed

State Code National Code Title Hours Type
S6495 SITXCOM004A Communicate on the telephone 5 Unit of competency
S6347 SITHCCC006A Prepare appetisers and salads 26 Unit of competency
S6354 SITHCCC013A Prepare hot and cold desserts 48 Unit of competency
S6348 SITHCCC007A Prepare sandwiches 6 Unit of competency
S6350 SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes 40 Unit of competency
Replaces
State Code National Code Title Type
E257 THH22002 Certificate II in Hospitality (Kitchen Operations) Qualification
Replaced By
State Code National Code Title Type
J429 SIT20312 Certificate II in Kitchen Operations Qualification
VET Info Notes
This training program is a representation of the qualification code SIT20307 taken from the Tourism, Hospitality & Events SIT07 which should be consulted for full description of requirements.

1. This qualification is the copyright of Department of Education, Employment and Workplace Relations.

2. Further information on this qualification is contained in the training Package available from Australian Training Products Ltd., Tel: (03) 9655 0600 or Email: sales@atpl.net.au

3. This qualification was entered on to the STARS by the PIPS CSSN Challenger TAFE on 7 November 2008.
Entry Requirements

Not applicable.

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.