Qualification details

SIT20307 - Certificate II in Hospitality (Kitchen Operations) (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 01/Jan/2011

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to SIT20312 - Certificate II in Kitchen OperationsReplaces and is equivalent to SIT20307 Certificate II in Hospitality (Kitchen Operations).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
Supersedes and is equivalent to THH22002 - Certificate II in Hospitality (Kitchen Operations) 31/Dec/2010

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
SIRXCCS001A - Apply point-of-sale handling proceduresApply point-of-sale handling procedures N/A
SITHCCC001B - Organise and prepare foodOrganise and prepare food N/A
SITHCCC002A - Present foodPresent food N/A
SITHCCC003B - Receive and store kitchen suppliesReceive and store kitchen supplies N/A
SITHCCC004B - Clean and maintain kitchen premisesClean and maintain kitchen premises N/A
SITHCCC005A - Use basic methods of cookeryUse basic methods of cookery N/A
SITHCCC006A - Prepare appetisers and saladsPrepare appetisers and salads N/A
SITHCCC007A - Prepare sandwichesPrepare sandwiches N/A
SITHCCC008A - Prepare stocks, sauces and soupsPrepare stocks, sauces and soups N/A
SITHCCC009A - Prepare vegetables, fruit, eggs and farinaceous dishesPrepare vegetables, fruit, eggs and farinaceous dishes N/A
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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 
Taxonomy - Industry Sector N/A Hospitality 
Taxonomy - Occupation N/A Kitchen Attendant,Fast Food Cook 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 851311 Kitchenhand 14/Dec/2009 
ASCO (occupation type) Identifier 9931-11 Kitchenhand 14/Dec/2009 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 14/Dec/2009 
Qualification/Course Level of Education Identifier 521 Certificate II 14/Dec/2009 
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Modification History

Not applicable.

Description

This qualification provides the skills and knowledge for an individual to be competent in a range of kitchen functions and activities that require the application of a limited range of practical skills in a defined context. Work would be undertaken in various hospitality enterprises where food is prepared and served, including restaurants, hotels, catering operations, clubs, pubs, cafes, cafeterias and coffee shops. Individuals may work with some autonomy or in a team but usually under close supervision.

The qualification is suitable for an Australian apprenticeship pathway and for VET in Schools delivery.

Job roles 

Individuals with this qualification are able to perform roles such as:

  • preparing breakfast items
  • preparing a range of fast food items
  • preparing a range of non-alcoholic drinks
  • preparing sandwiches
  • preparing appetisers and salads
  • preparing hot and cold desserts.

Possible job titles include:

  • breakfast cook
  • short order cook
  • fast food cook.

Prerequisite requirements 

There are no prerequisites for entry to this qualification.

Pathways Information

Not applicable.

Licensing/Regulatory Information

Not applicable.

Entry Requirements

Not applicable.

Employability Skills Summary

EMPLOYABILITY SKILLS SUMMARY 

SIT20307 Certificate II in Hospitality  (Kitchen Operations )

The following table contains a summary of the employability skills required by the hospitality industry for this qualification. The employability skills facets described here are broad industry requirements that may vary depending on qualification packaging options.

Employability skill 

Industry /enterprise requirements for this qualification include :

Communication 

Communicating with colleagues to assist with the coordination of customer's dining experience; interpreting verbal and written information on products and customer requirements; providing clear and accurate verbal and written information to colleagues in a culturally appropriate manner to ensure a positive outcome.

Teamwork 

Working as a team member, taking instructions from others and understanding own role in servicing customer needs; supporting other team members to achieve quality service delivery of the product; respecting the cultural diversity of team members and seeking their assistance to service the culturally diverse needs of hospitality customers.

Problem solving 

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

Initiative and enterprise 

Identifying and discussing better ways to undertake operational activities in the kitchen and to manage safety risks by participating in group risk assessment activities.

Planning and organising 

Collecting, analysing and organising information to allow for safe and efficient kitchen operations; using appropriate predetermined policies and procedures to guide such activities.

Self-management 

Understanding and complying with the legal responsibilities that apply to own role in kitchen operations; knowing own job role and responsibilities in kitchen operations; seeking feedback and guidance from supervisors on success in kitchen operations.

Learning 

Knowing the structure of networks within and sources of new information on the hospitality industry, in particular kitchen operations, to enable the sourcing of ongoing learning opportunities; proactively seeking and sharing information with colleagues on new hospitality products and services affecting kitchen operations.

Technology 

Understanding the operating capability of and selecting and using technology that assists in kitchen operations; correctly using equipment to ensure personal safety in the workplace.

Due to the high proportion of electives required by this qualification, the industry/enterprise requirements described above for each employability skill are representative of the hospitality industry in general and may not reflect specific job roles. Learning and assessment strategies for this qualification should be based on the requirements of the units of competency for this qualification.

Packaging Rules

QUALIFICATION RULES 

To achieve a Certificate II in Hospitality (Kitchen Operations), 16 units must be completed:

  • all 11 core units
  • 5 elective units:
  • a minimum of 3 elective units must be selected from the electives listed below
  • the remaining 2 units may be selected from this or another endorsed Training Package or accredited course
  • a maximum of 1 Languages other than English unit may be counted as an elective within this qualification.

In all cases selection of electives must be guided by the job outcome sought, local industry requirements and the characteristics of this qualification.

CORE UNITS 

SITHCCC001B

Organise and prepare food

SITHCCC002A

Present food

SITHCCC003B

Receive and store kitchen supplies

SITHCCC004B

Clean and maintain kitchen premises

SITHCCC005A

Use basic methods of cookery

SITHCCC027A

Prepare, cook and serve food for food service

SITHIND001B

Develop and update hospitality industry knowledge

SITXCOM001A

Work with colleagues and customers

SITXCOM002A

Work in a socially diverse environment

SITXOHS001B

Follow health, safety and security procedures

SITXOHS002A

Follow workplace hygiene procedures

ELECTIVE UNITS 

Client and Customer Service 

SIRXCCS001A

Apply point-of-sale handling procedures

Commercial Cookery and Catering 

SITHCCC006A

Prepare appetisers and salads

SITHCCC007A

Prepare sandwiches

SITHCCC008A

Prepare stocks, sauces and soups

SITHCCC009A

Prepare vegetables, fruit, eggs and farinaceous dishes

SITHCCC010A

Select, prepare and cook poultry

SITHCCC011A

Select, prepare and cook seafood

SITHCCC012A

Select, prepare and cook meat

SITHCCC013A

Prepare hot and cold desserts

SITHCCC014A

Prepare pastries, cakes and yeast goods

SITHCCC015A

Plan and prepare food for buffets

SITHCCC029A

Prepare foods according to dietary and cultural needs

SITHCCC030A

Package prepared foodstuffs

SITHCCC031A

Operate a fast food outlet

SITHCCC032A

Apply cook-chill production processes

Communication and Teamwork 

SITXCOM004A

Communicate on the telephone

Food and Beverage 

SITHFAB003A

Serve food and beverage to customers

SITHFAB010C

Prepare and serve non-alcoholic beverages

SITHFAB012B

Prepare and serve espresso coffee

Food Safety 

SITXFSA001A

Implement food safety procedures

SITXFSA003A

Transport and store food in a safe and hygienic manner

Languages other than English 

SITXLAN1__A

Conduct basic workplace oral communication in a language other than English

SITXLAN2__A

Conduct routine workplace oral communication in a language other than English

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

Breakfast cook 

SIRXCCS001A Apply point-of-sale handling procedures

SITHCCC007A Prepare sandwiches

SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes

SITHCCC031A Operate a fast food outlet

SITHFAB012B Prepare and serve espresso coffee

Short order cook in a cafe or small restaurant 

SITHCCC006A Prepare appetisers and salads

SITHCCC007A Prepare sandwiches

SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes

SITHCCC013A Prepare hot and cold desserts

SITXCOM004A Communicate on the telephone

Cook in a fast food outlet 

SIRXCCS001A Apply point-of-sale handling procedures

SITHCCC007A Prepare sandwiches

SITHCCC009A Prepare vegetables, fruit, eggs and farinaceous dishes

SITHCCC031A Operate a fast food outlet

SITHFAB010C Prepare and serve non-alcoholic beverages

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