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Certificate II in Kitchen Operations


Certificate II in Kitchen Operations – SIT20416

Course Overview

Become a king or queen of the kitchen with the Certificate II in Kitchen Operations. This course will give you the skills to work in professional kitchen environments in the hospitality industry, preparing a range of food and menu items.

Your skillset will include:

  • Sandwich preparation and presentation
  • Preparation and presentation of simple dishes
  • Preparing appetisers and salads
  • Preparing stocks and soups

You'll also learn important skills in food hygiene, keeping kitchen premises and equipment clean, and working in a team environment.

This course is delivered as a School-based apprenticeship or through the VETDSS program.

Studying during COVID-19 Restrictions

We've had to make adjustments to how our courses are delivered due to the restrictions imposed by COVID-19. This means that we're currently offering a combination of delivery modes including online and flexible learning and, where we can, on-campus classes with strict social distancing in place.

Career Pathways

This course prepares you to work in the hospitality industry and provides a pathway to work in kitchen operations in a number of industries, including:

  • Restaurants
  • Hotels
  • Catering operations
  • Clubs
  • Pubs
  • Cafes

Roles you may be eligible for include:

  • Breakfast Cook
  • Catering Assistant
  • Fast Food Cook
  • Sandwich Hand
  • Takeaway Cook

Further Study

After graduating, you might like to undertake further study in the SIT30816 Certificate III in Commercial Cookery.

Course Dates & Times

Seymour - Wallis Street

VETDSS - Starts on 27/01/2021 - 9am to 3.30pm / 2021

Shepparton - Fryers Street

VETDSS - Starts on Wed 27th Jan - 1 x 6 hr class- 9am to 3.20pm/2021

VCAL - Starts on Wed 27th Jan - 1 x 6 hr class- 9am to 3.20pm/2021

SIT20416 - Traineeship

VETDSS - Starts on Wednesday 2nd February, Oncampus, 9.00am - 3.00pm / 2022

Wangaratta - Docker Street

SIT20416 - Traineeship

1. Subsidised Standard
2. Subsidised Standard (Concession)
3. Subsidised Trainee
4. Subsidised Trainee (Concession)
5. Full Fee
Course Materials
Student Services Fees (per year)

The student tuition fees as published are subject to change given individual circumstances at enrolment. Please note all fees and charges are correct at time of publication for 2021 and may change without notice.

Students will be invoiced for the components of the course that they are enrolled into for each year or semester.

Material fees cover costs associated with the following where applicable, and not limited to:

  • Classroom activity consumables, handouts and booklets
  • E-Learning resources and associated license access fees
  • Excursions

Additionally some courses require students to purchase or supply text books, kits, tools, uniforms and personal protection equipment. Some specific materials may be purchased through the GOTAFE Bookshop. A full list with associated costs will be provided to you at your course information session or during the pre-training review Interview.

All students are required to pay an annual Student Services Fee (SSF) of $70.00. The Student Services Fee contributes to the provision of student engagement, learning and support services. SSF does not apply to short course participants.

Further details on fees available

Training package entry requirements

There are no training package entry requirements for this qualification.

GOTAFE preferred entry requirements

Before being accepted into the course applicants must:

  • Undertake a Pre-training Review to document previous work experience and qualifications and assess suitability for the course.
  • Complete a Core Skills Profile for Adults (CSPA) test to ensure the required language, literacy and numeracy levels are met for the course.
  • School-based apprentices: Please apply through an Apprenticeship Network Provider with your employer to organise your apprenticeship contract prior to applying for this course.
Core Units
Work effectively with others
Use food preparation equipment
Prepare dishes using basic methods of cookery
Use cookery skills effectively
Clean kitchen premises and equipment
Use hygienic practices for food safety
Maintain the quality of perishable items
Participate in safe work practices
Elective Units
Participate in environmentally sustainable work practices
Prepare and present simple dishes
Prepare and present sandwiches
Package prepared foodstuffs
Prepare appetisers and salads
Prepare stocks, sauces and soups
Prepare vegetable, fruit, eggs and farinaceous dishes
Prepare poultry dishes
Provide responsible service of alcohol
Prepare and serve espresso coffee
Source and use information on the hospitality industry
Show social and cultural sensitivity

Assessment methods may include:

  • Written assessments
  • Practical assessments
  • Portfolio

Students will be required to purchase a cook's uniform and online resources.

Ronan Cunniffe

Students are required to attend all scheduled appointments with your trainer.

School-based apprentices: This course is for workplace school-based trainees who are working in a commercial kitchen. Trainers will maintain monthly contact with students and conduct a minimum of 4 visits per year. Some students may be awarded a Statement of Attainment, whereas others will successfully obtain the full qualification.

VETDSS: Class is timetabled for 6 hours per week over school terms for 2 years. A timetable will be provided to students.

If you need any further clarification of the information provided please contact one of our client service officers on 1300 468 233 who can assist you or submit an enquiry through our website now and one of the team will be in touch.

As an enrolled student at GOTAFE you may access a wide range of academic support services to assist you to meet the academic challenges of your course from our Learning Support Unit.

As an enrolled student at GOTAFE you will be welcome to access a variety of non-academic support services from the Student Welfare Unit. These services are designed to best support you to successfully complete your course.

Services include on campus supports and remote supports

  • Counselling
  • employment information
  • careers
  • activities etc.

Learn more about support services

Refer to the Student Handbook for information regarding Learner’s Rights Student Handbook.

Further information is provided at course induction.

Please note: Eligible individuals who wish to access a government subsidised place, must participate in a Pre-training Review. This will consider your:

  • Aspirations/career goals
  • Educational attainment and capability
  • Literacy and numeracy skills
  • Suitability for Recognition for Prior Learning (RPL) and Credit Transfer

Enrolment in general public entry courses will require a selection interview. Please call 1300 468 233 to enquire further.

Skills Recognition is an assessment only process that may result in credits towards a part or full qualification. There is no formal training involved, although you may choose to complete further training as a result of the assessment process.

You can apply for Skills Recognition before you enrol in the qualification you are seeking. You can apply for Skills Recognition through one or both of the following processes:

  • Credit Transfer for formal training that might be equivalent to a new qualification or partial qualification
  • Recognition of Prior Learning (RPL) for people who have relevant and current skills and knowledge that they have gained through non-formal or informal learning i.e. work or life experience.

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