Qualification Outline
23/07/2026 12:25 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate II in Kitchen Operations
Certificate II in Kitchen Operations
SIT20416
AZW7
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 08/04/2022 | Current | Transition (Replaced) |
| 1.00 | 03/03/2016 | Replaced | Approved |
Description
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.
Possible job titles include:
breakfast cook
catering assistant
fast food cook
sandwich hand
takeaway cook.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Schedule
Packaging Rules
Thirteen (13) units must be completed:- eight (8) core units
- five (5) elective units, consisting of:
- three (3) units from the list below
- two (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.
Pathways
| State Code | Title |
|---|---|
| AB10 | Commercial Cookery/Patisserie Pre-apprenticeship |
1. Core Units
All eight (8) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWR41 | SITHKOP001 | Clean kitchen premises and equipment | 10 | Unit of competency |
| AWQ38 | SITXINV002 | Maintain the quality of perishable items | 10 | Unit of competency |
| AWQ17 | SITXWHS001 | Participate in safe work practices | 15 | Unit of competency |
| AWS07 | SITHCCC005 | Prepare dishes using basic methods of cookery | 50 | Unit of competency |
| AWS02 | SITHCCC011 | Use cookery skills effectively | 40 | Unit of competency |
| AWS11 | SITHCCC001 | Use food preparation equipment | 20 | Unit of competency |
| AWQ50 | SITXFSA001 | Use hygienic practices for food safety | 15 | Unit of competency |
| AUH64 | BSBWOR203 | Work effectively with others | 20 | Unit of competency |
2. Elective Units
Five (5) electives must be completed, with at least three (3) units selected from the list below.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| J429 | SIT20312 | Certificate II in Kitchen Operations | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHS1 | SIT20421 | Certificate II in Cookery | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships
Nominal term for school based traineeship is 18 months.
Nominal term for school based traineeship is 18 months.
Nominal term for school based traineeship is 18 months.