Qualification details

SIT20416 - Certificate II in Kitchen Operations (Release 1)


ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Supersedes and is equivalent to SIT20312 - Certificate II in Kitchen Operations• Equivalent 02/Mar/2016

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
BSBCMM201 - Communicate in the workplaceCommunicate in the workplace Elective
BSBSUS201 - Participate in environmentally sustainable work practicesParticipate in environmentally sustainable work practices Elective
BSBWOR203 - Work effectively with othersWork effectively with others Core
HLTAID003 - Provide first aidProvide first aid Elective
SITHCCC001 - Use food preparation equipmentUse food preparation equipment Core
SITHCCC002 - Prepare and present simple dishesPrepare and present simple dishes Elective
SITHCCC003 - Prepare and present sandwichesPrepare and present sandwiches Elective
SITHCCC004 - Package prepared foodstuffsPackage prepared foodstuffs Elective
SITHCCC005 - Prepare dishes using basic methods of cookeryPrepare dishes using basic methods of cookery Core
SITHCCC006 - Prepare appetisers and saladsPrepare appetisers and salads Elective
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SchemeCodeClassification value
ANZSCO Identifier 851311 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 Fast Food Cook,Catering Assistant 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 851311 Kitchenhand 09/Aug/2016 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Aug/2016 
Qualification/Course Level of Education Identifier 521 Certificate II 03/Mar/2016 
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Modification History

Not applicable.

Qualification 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, caf s, 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.

Entry Requirements

There are no entry requirements for this qualification.

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


Companion Volume implementation guides are found in VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694

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