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. 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.

Possible job opportunities
  • Breakfast Cook
  • Catering Assistant
  • Fast Food Cook
  • Sandwich Hand
  • Take-away Cook

Qualifications list

Requirements
  • 8 cores
  • 5 electives
Qualification units
Code Unit name Type
SITHCCC001 Use food preparation equipment Core
BSBWOR203 Work effectively with others Core
SITHCCC005 Prepare dishes using basic methods of cookery Core
SITHCCC011 Use cookery skills effectively Core
SITHKOP001 Clean kitchen premises and equipment Core
SITXFSA001 Use hygienic practices for food safety Core
SITXINV002 Maintain the quality of perishable items Core
SITXWHS001 Participate in safe work practices Core
BSBCMM201 Communicate in the workplace Elective
BSBSUS201 Participate in environmentally sustainable work practices Elective
HLTAID003 Provide first aid Elective
SITHCCC002 Prepare and present simple dishes Elective
SITHCCC003 Prepare and present sandwiches Elective
SITHCCC004 Package prepared foodstuffs Elective
SITHIND002 Source and use information on the hospitality industry Elective
SITXCCS003 Interact with customers Elective
SITXCOM002 Show social and cultural sensitivity Elective
SITXFSA002 Participate in safe food handling practices Elective
SITXFSA003 Transport and store food Elective

Qualifications list

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