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Certificate II in Kitchen Operation

Course available at:      Adelaide Campus     Sydney Campus

Program Code: SIT20312


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.

Study Mode
This course is available on a face to face delivery schedule in a class room environment.
Some units may be available as an online delivery. This course is ideally suited to school students and for new entrants into the industry

Job roles
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias, coffee shops and institutions such as aged care facilities, hospitals, prisons and schools.

Possible job titles include:

  • breakfast cook
  • catering assistant
  • fast food cook
  • sandwich hand
  • take-away cook

Course Pathway
Students may choose to move to higher qualifications after completing Certificate II Kitchen Operations. Upon successful completion of this course, students may enter Certificate III and Certificate IV in Commercial Cookery.

Recognition of Prior Learning / Credit Transfer
Do you already have existing skills and knowledge as a Cook and don’t need additional training?  Have you done previous training?   Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.

Packaging Rules
13 units must be completed:

  • 8 core units
  • 5 elective units, consisting of:
    • 3 units from the list below
    • 2 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

SITHCCC201 – Produce dishes using basic methods of cookery
SITHKOP101 – Clean kitchen premises and equipment *
SITHCCC204 – Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC102 – Prepare simple dishes
SITHCCC101 – Use food preparation equipment
SITXFSA101 – Use hygienic practices for food safety
BSBWOR203B – Work effectively with others
SITXFSA201 – Participate in safe food handling practices
SITXINV202  – Maintain the quality of perishable supplies
SITXWHS101 – Participate in safe work practices
SITHCCC207 – Use cookery skills effectively
SITHCCC103 – Prepare sandwiches
SITHCCC202 – Produce appetisers and salads

Further Information:

Enrolment Officer, Salford College, level 11, 68 Grenfell Street, Adelaide 5000.  | Telephone: (08) 8232 6190

Email:  |  Enrolment form:

Bandicoot Group Pty Ltd CRICOS 03076M, RTO CODE 40298

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