Qualification details

SIT20312 - Certificate II in Kitchen Operations (Release 2)

Summary

Releases:
ReleaseStatusRelease date
2 (this release)Current 30/Jul/2013
(View details for release 1) Replaced18/Jan/2013

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Supersedes and is equivalent to SIT20307 - Certificate II in Hospitality (Kitchen Operations)Replaces and is equivalent to SIT20307 Certificate II in Hospitality (Kitchen Operations). Intent of the qualification remains unchanged. Total number of units reduced by 3. Core units reduced from 11 to 8 units. Title of qualification simplified. 17/Jan/2013
Is superseded by and equivalent to SIT20416 - Certificate II in Kitchen Operations• Equivalent 02/Mar/2016

Training packages that include this qualification

Units of competency

Classifications

SchemeCodeClassification value
ANZSCO Identifier 851311 Kitchenhand 
ASCO (occupation type) Identifier 9931-11 Kitchenhand 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 521 Certificate II 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 851311 Kitchenhand 07/Aug/2013 
ASCO (occupation type) Identifier 9931-11 Kitchenhand 07/Aug/2013 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 07/Aug/2013 
Qualification/Course Level of Education Identifier 521 Certificate II 18/Jan/2013 
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Modification History

The version details of this endorsed qualification are in the table below. The latest information is at the top.

Version 

Comments 

1.2

Imported unit updated.

Editorial correction to unit title(s).

1.0

E

Replaces and is equivalent to SIT20307 Certificate II in Hospitality (Kitchen Operations).

Intent of the qualification remains unchanged.

Total number of units reduced by 3. Core units reduced from 11 to 8 units. Title of qualification simplified.

Description

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. Those skills are reflected in SIT30812 Certificate III in Commercial Cookery.

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.

Pathways Information

This qualification is suitable for VET in Schools (VETiS) delivery and for an Australian Apprenticeship pathway.

Pathways into the qualification 

Individuals may enter SIT20312 Certificate II in Kitchen Operations with limited or no vocational experience and without a relevant lower level qualification.

Pathways from the qualification 

After achieving SIT20312 Certificate II in Kitchen Operations, individuals could progress to Certificate III qualifications in commercial cookery, patisserie and catering operations.

Licensing/Regulatory Information

No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.

Entry Requirements

There are no entry requirements for this qualification.

Employability Skills Summary

Employability Skill 

Industry/enterprise requirements for this qualification include: 

Communication

Interacting with colleagues in a polite and friendly manner, asking questions and actively listening to determine customer meal requests; interpreting verbal and written information on menu items, recipes and operational procedures; discussing operational and service difficulties with colleagues and supervisors.

Initiative and enterprise

Identifying and discussing with supervisors better ways to organise operational activities in the kitchen; seeking information on new technologies and suggesting their use to supervisors.

Learning

Participating in activities to learn new things about kitchen operations, new operational tasks and better ways of providing meal service; seeking and sharing information with colleagues on new recipes and menu items.

Planning and organising

Collecting and organising menu, recipe and procedural information to efficiently participate in operational activities in the kitchen; planning both operational and daily activities to ensure a smooth workflow which delivers a positive dining experience to the hospitality customer.

Problem-solving

Thinking about problems that relate to own role in kitchen operations; avoiding deadline problems by planning own day-to-day operational activities; identifying and resolving routine operational problems using predetermined policies and procedures to guide solutions; clarifying the extent of problems and requesting assistance from team members and supervisors to solve operational problems in the kitchen.

Self-management

Following policies and procedures for legal compliance; taking responsibility for servicing the hospitality customer and knowing when to refer difficulties to supervisors; seeking feedback and guidance from supervisors on success in kitchen activities.

Teamwork

Working as a kitchen team member, taking instructions from others and understanding own role in servicing the needs of the hospitality customer; supporting other team members to coordinate operational activities in the kitchen to ensure a positive dining experience for the hospitality customer.

Technology

Understanding the operating capability of kitchen tools and equipment and selecting and safely using them; selecting and using the right personal protective equipment to manage personal safety in the kitchen.

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.

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 

BSBWOR203B Work effectively with others

SITHCCC101 Use food preparation equipment *

SITHCCC201 Produce dishes using basic methods of cookery *

SITHCCC207 Use cookery skills effectively *

SITHKOP101 Clean kitchen premises and equipment *

SITXFSA101 Use hygienic practices for food safety

SITXINV202 Maintain the quality of perishable items*

SITXWHS101 Participate in safe work practices

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Elective units 

Administration 

TLIE1005A Carry out basic workplace calculations

Client and Customer Service 

SITXCCS202 Interact with customers

Commercial Cookery and Catering 

SITHCCC102 Prepare simple dishes *

SITHCCC103 Prepare sandwiches *

SITHCCC104 Package prepared foodstuffs *

SITHCCC202 Produce appetisers and salads *

SITHCCC203 Produce stocks, sauces and soups *

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *

SITHCCC205 Produce cook-chill cook-chill and cook-freeze foods *

SITHCCC206 Rethermalise chilled and frozen foods *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Communication and Teamwork 

BSBCMM201A Communicate in the workplace

Environmental Sustainability 

BSBSUS201A Participate in environmentally sustainable work practices

First Aid 

HLTAID003 Provide first aid

Food and Beverage 

SITHFAB203 Prepare and serve non-alcoholic beverages *

SITHFAB204 Prepare and serve espresso coffee *

SITHFAB206 Serve food and beverage *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Food Safety 

SITXFSA201 Participate in safe food handling practices

SITXFSA202Transport and store food

Working in Industry 

SITHIND201 Source and use information on the hospitality industry

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Breakfast cook 

SITHCCC102 Prepare simple dishes

SITHCCC103 Prepare sandwiches

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes

SITHFAB203 Prepare and serve non-alcoholic beverages

SITHFAB204 Prepare and serve espresso coffee

Cook in a cafe or small restaurant 

SITHCCC103 Prepare sandwiches

SITHCCC202 Produce appetisers and salads

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC206 Rethermalise chilled and frozen foods

SITXCCS202 Interact with customers

Fast food cook 

SITHCCC102 Prepare simple dishes

SITHCCC103 Prepare sandwiches

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC206 Rethermalise chilled and frozen foods

SITHFAB203 Prepare and serve non-alcoholic beverages

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