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SIT20416 Certificate II in Kitchen Operations

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Qualification Name: Certificate II in Kitchen Operations (Release 1)

Qualification Code: SIT20416

Duration: If its RPL then 2-12 weeks

Other Mode: Classroom – Study | Online | RPL | Credit Transfer

Offered By: Affiliated Institutions

This qualification shows the role of people working in kitchens who utilize a characterized and restricted scope of food planning and cookery abilities to get ready food and menu items. They are associated with predominantly standard and redundant tasks and work under direct supervision. You can achieve this qualification with the help of Study In Pty Ltd for an excellent experience.

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Why study the SIT20416 Certificate II in Kitchen Operations?

The SIT20416 Certificate II in Kitchen Operations program is focused on the real world and relevant contexts that make the student highly skilled and be ready by meeting industry benchmark. Going through the program will give the required skills you can use immediately and encourages you to think diversely.

This SIT20416 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across kitchen areas.

Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.

  1. 1
    Get your skills recognised

    The Certificate II in Kitchen Operations is appropriate for kitchen staff who utilize a restricted and characterized aptitudes range to get ready and cook nourishment. You perform redundant, routine undertakings and work under direct supervision. Anyway the capability doesn't make a difference to business cook.

  2. 2
    What evidence you need ?

    You should give a scope of proof to help your assessor to settle on a choice about your fitness. The sorts of proof you might be approached to give can include:

    • Transcripts or appraisals from related past capabilities.
    • Apprenticeship papers.
    • Programs
    • Cleaning plans
    • Readiness sheets
    • Kitchen statiom task list
    • ID
    • Resume
    • Payslips/work contract/ABN if independently employed
    • Letter of Employment
    • Current business contracts
    • Letters of reference.
    • Recordings or photographs of your work.
    • Proof of abroad capabilities.
    • Plans and menus
    • OHS/WHS arrangements and methods
  3. 3
    What are the Potential Job Opportunities?

    For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.

    • Fast food Cook
    • Sandwich Hand
    • Take-away Cook
    • Breakfast Cook
    • Catering Assistant
  4. 4
    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 the SIT Training Package, or any other current Training Package or accredited course.

    The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

    Core units 

    BSBWOR203

    Work effectively with others

    SITHCCC001

    Use food preparation equipment

    SITHCCC005

    Prepare dishes using basic methods of cookery

    SITHCCC011

    Use cookery skills effectively

    SITHKOP001

    Clean kitchen premises and equipment

    SITXFSA001

    Use hygienic practices for food safety

    SITXINV002

    Maintain the quality of perishable items

    SITXWHS001

    Participate in safe work practices

    Elective units 

    Administration 

    TLIE1005

    Carry out basic workplace calculations

    Client and Customer Service 

    SITXCCS003

    Interact with customers

    Commercial Cookery and Catering 

    SITHCCC002

    Prepare and present simple dishes

    SITHCCC003

    Prepare and present sandwiches

    SITHCCC004

    Package prepared foodstuffs

    SITHCCC006

    Prepare appetisers and salads

    SITHCCC007

    Prepare stocks, sauces and soups

    SITHCCC008

    Prepare vegetable, fruit, egg and farinaceous dishes

    SITHCCC009

    Produce cook-chill and cook-freeze foods

    SITHCCC010

    Re-thermalise chilled and frozen foods

    Communication and Teamwork 

    BSBCMM201

    Communicate in the workplace

    SITXCOM002

    Show social and cultural sensitivity

    Environmental Sustainability 

    BSBSUS201

    Participate in environmentally sustainable work practices

    First Aid 

    HLTAID003

    Provide first aid

    Food Safety 

    SITXFSA002

    Participate in safe food handling practices

    SITXFSA003

    Transport and store food

    Working in Industry 

    SITHIND002

    Source and use information on the hospitality industry

    Qualification Mapping Information

    SIT20312 Certificate II in Kitchen Operations

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