Qualification Outline
Date retreived
22/07/2026 12:59 AM AWST
22/07/2026 12:59 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:
THH22002
THH22002
State Code:
E257
E257
TGA Status:
Replaced
Replaced
DTWD Status:
Replaced
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
23/01/2002
Approved Date
05/09/2002
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
23/01/2002
VET Act Conditions
—
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 23/01/2002 | Current | Approved |
Description
Schedule
1.
CORE
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E2074 | THHBKA04B | Clean and maintain kitchen premises | 10 | Unit of competency |
| E2109 | THHHCO01B | Develop and update hospitality industry knowledge | 15 | Unit of competency |
| E1975 | THHCOR03B | Follow health, safety and security procedures | 15 | Unit of competency |
| E1997 | THHGHS01B | Follow workplace hygiene procedures | 15 | Unit of competency |
| E2071 | THHBKA01B | Organise and prepare food | 20 | Unit of competency |
| E2075 | THHCCH01A | Prepare, cook and serve food | 24 | Unit of competency |
| E2072 | THHBKA02B | Present food | 6 | Unit of competency |
| E2073 | THHBKA03B | Receive and store kitchen supplies | 10 | Unit of competency |
| E2058 | THHBCC01B | Use basic methods of cookery | 44 | Unit of competency |
| E1974 | THHCOR02B | Work in a socially diverse environment | 10 | Unit of competency |
| E1973 | THHCOR01B | Work with colleagues and customers | 15 | Unit of competency |
2.
ELECTIVE UNITS
Learner to select five (5) units, to a maximum of 200 hours, with at least three (3) from one or more of the cookery-related areas of the Hospitality Training Package specified below. Remaining units may be selected from other sections of the Hospitality Training Package or any relevant endorsed Training Package. Selection of elective units should be guided by the job outcome sought, local industry requirements and the characteristics of this qualification (as per the AQF descriptors).
**COMMERCIAL COOKERY**
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E2067 | THHBCC10B | Plan and prepare food for buffets | 24 | Unit of competency |
| E2062 | THHBCC05B | Prepare and cook poultry and game | 32 | Unit of competency |
| E2063 | THHBCC06B | Prepare and cook seafood | 32 | Unit of competency |
| E2059 | THHBCC02B | Prepare appetisers and salads | 26 | Unit of competency |
| E2065 | THHBCC08B | Prepare hot and cold desserts | 48 | Unit of competency |
| E2066 | THHBCC09B | Prepare pastry, cakes and yeast goods | 44 | Unit of competency |
| E2057 | THHBCC00B | Prepare sandwiches | 6 | Unit of competency |
| E2060 | THHBCC03B | Prepare stocks, sauces and soups | 32 | Unit of competency |
| E2061 | THHBCC04B | Prepare vegetables, eggs and farinaceous dishes | 40 | Unit of competency |
| E2064 | THHBCC07B | Select, prepare and cook meat | 40 | Unit of competency |
3.
**COMMERCIAL CATERING**
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E2044 | THHBCAT06B | Apply catering control principles | 10 | Unit of competency |
| E2043 | THHBCAT05B | Apply cook-chill production processes | 36 | Unit of competency |
| E2042 | THHBCAT04B | Operate a fast food outlet | 36 | Unit of competency |
| E2040 | THHBCAT02B | Package prepared foodstuffs | 6 | Unit of competency |
| E2041 | THHBCAT03B | Transport and store food in a safe and hygienic manner | 12 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E015 | THH21997 | Certificate II in Hospitality (Catering Operations) | Qualification |
| E012 | THH21297 | Certificate II in Hospitality (Commercial Cookery) | Qualification |
| E013 | THH21397 | Certificate II in Hospitality (Patisserie) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| S598 | SIT20307 | Certificate II in Hospitality (Kitchen Operations) | Qualification |
VET Info Notes
This training program is a representation of the qualification code THH22002 taken from the HOSPITALITY TRAINING PACKAGE THH02 which should be consulted for a full description of requirements. THH02 is accredited until 31/01/2005.
1. This qualification is the copyright of The Australian National Training Authority.
2. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered on to the STARS by the South East Metropolitan College of TAFE on 19/08/02.
4. This qualification was updated by the Service Industries CSSN, SEMC, on 25 October 2002 to provide further information on the selection of elective units.
1. This qualification is the copyright of The Australian National Training Authority.
2. Further information on this qualification is contained in the Training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered on to the STARS by the South East Metropolitan College of TAFE on 19/08/02.
4. This qualification was updated by the Service Industries CSSN, SEMC, on 25 October 2002 to provide further information on the selection of elective units.
Entry Requirements
No information
Traineeships and Apprenticeships