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SIT20416 - Certificate II in Kitchen Operations

DOMESTICINTERNATIONAL
STUDY MODES

On-campus, RPL/RCC/Credit

DURATION

There are multiple durations. Please refer to Course Structure below.

AVAILABILITY

Mackay City, Rockhampton City

FULL COURSE COST

$3,250 (2020)

SUBSIDISED CO-CONTRIBUTION FEE

$1,170 (2020)

SUBSIDISED CONCESSION CO-CONTRIBUTION FEE

$650 (2020)

UNITS/CREDITS

13 units

JOB PROSPECTS

Possible job titles include: breakfast cook; catering assistant; fast food cook; sandwich hand; takeaway cook.

This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery. This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.

On Campus

Duration:

6 months full-time

Core
SITXWHS001Participate in safe work practices
BSBWOR203Work effectively with others
SITHCCC001Use food preparation equipment
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC011Use cookery skills effectively
SITHKOP001Clean kitchen premises and equipment
SITXFSA001Use hygienic practices for food safety
SITXINV002Maintain the quality of perishable items
Elective
BSBSUS201Participate in Environmentally Sustainable Work Practices
SITHCCC003Prepare and present sandwiches
SITHCCC006Prepare appetisers and salads
SITHCCC007Prepare stocks, sauces and soups
SITXFSA002Participate in safe food handling practices

VET in Schools (VETiS)

Duration: 12 months part-time
Core units
SITHCCC005Prepare dishes using basic methods of cookery
SITHCCC001Use food preparation equipment
SITXINV002Maintain the quality of perishable items
SITHKOP001Clean kitchen premises and equipment
SITXWHS001Participate in safe work practices
SITXFSA001Use hygienic practices for food safety
SITHCCC011Use cookery skills effectively
BSBWOR203Work effectively with others
Elective Units
SITHCCC007Prepare stocks, sauces and soups
SITXFSA002Participate in safe food handling practices
SITHCCC006Prepare appetisers and salads
SITHCCC003Prepare and present sandwiches
BSBSUS201Participate in Environmentally Sustainable Work Practices

On Campus

2020 FebruaryMackay City, Rockhampton City
2020 MarchMackay City, Rockhampton City
2020 AprilMackay City, Rockhampton City
2020 MayMackay City, Rockhampton City
2020 JuneMackay City, Rockhampton City
2020 JulyMackay City, Rockhampton City
2020 AugustMackay City, Rockhampton City
2020 SeptemberMackay City, Rockhampton City
2020 OctoberMackay City, Rockhampton City
2020 NovemberMackay City, Rockhampton City

VET in Schools (VETiS)

2020 FebruaryMackay City, Rockhampton City
2020 MarchMackay City, Rockhampton City
2020 AprilMackay City, Rockhampton City
2020 MayMackay City, Rockhampton City
2020 JuneMackay City, Rockhampton City
2020 JulyMackay City, Rockhampton City
2020 AugustMackay City, Rockhampton City
2020 SeptemberMackay City, Rockhampton City
2020 OctoberMackay City, Rockhampton City
All Work placement is conducted in house.
This course has no residential schools.
There are no entry requirements.
Possible job titles include: breakfast cook; catering assistant; fast food cook; sandwich hand; takeaway cook.
Professional recognition is not applicable to this course.
Fee for service$3,250 (2020)
Subsidised full fee$1,170 (2020)
Subsidised concession fee$650 (2020)
Fee for service per unit$250 (2020)
Subsidised full fee per unit$90 (2020)
Subsidised concession fee per unit$50 (2020)

Please refer to the VET student fees price lists, eligibility criteria applies for subsidised funding. If you are unsure please call us on 13 27 86.

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