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Certificate II in Kitchen Operations


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Certificate II in Kitchen Operations – SIT20416

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Home> . . .> Study Areas> Hospitality & Baking> Commercial Cookery> Certificate II in Kitchen Operations

Course Overview

The Certificate II in Kitchen Operations gives you the skills to work in professional kitchen environments, preparing a range of food and menu items.

Your skill set 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 VET in Schools program.

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 or SIT30916 Certificate III in Catering Operations.

Course Dates & Times

Shepparton - Fryers Street

Starts Wed 29th Jan, 1 day a week (5.5hours) + 7 days timetabled Functions /2020

Fee Information

1. Subsidised Standard
2. Subsidised Standard (Concession)
3. Subsidised Trainee
4. Subsidised Trainee (Concession)
5. Full Fee
Course Materials

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 2019 and may change without notice. 2020 fees are yet to be published.

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.

Training package entry requirements

There are no training package entry requirement 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
  • Please apply through an Apprenticeship Network Provider ( with your employer to organise your apprenticeship contract prior to applying for this course (School Based Apprentices only)
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
Prepare and serve espresso coffee
Source and use information on the hospitality industry
Interact with customers
Show social and cultural sensitivity

Assessment methods may include:

  • Written
  • Practical assessments
  • Portfolio

Students will be required to purchase a cooks uniform and online resources.

Jane Wall

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

For the VET in schools program a timetable will be provided.

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 click Enquire Now.

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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Certificate IV in Commercial Cookery (SIT40516)

The Certificate IV in Commercial Cookery is the recognised qualification to become a qualified Commercial Cook.

Certificate III in Commercial Cookery (SIT30816)

The Certificate III in Commercial Cookery is the recognised qualification to become a qualified Commercial Cook.