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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 


    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 



    Carry out basic workplace calculations

    Client and Customer Service 


    Interact with customers

    Commercial Cookery and Catering 


    Prepare and present simple dishes


    Prepare and present sandwiches


    Package prepared foodstuffs


    Prepare appetisers and salads


    Prepare stocks, sauces and soups


    Prepare vegetable, fruit, egg and farinaceous dishes


    Produce cook-chill and cook-freeze foods


    Re-thermalise chilled and frozen foods

    Communication and Teamwork 


    Communicate in the workplace


    Show social and cultural sensitivity

    Environmental Sustainability 


    Participate in environmentally sustainable work practices

    First Aid 


    Provide first aid

    Food Safety 


    Participate in safe food handling practices


    Transport and store food

    Working in Industry 


    Source and use information on the hospitality industry

    Qualification Mapping Information

    SIT20312 Certificate II in Kitchen Operations

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