SIT20307 Certificate II in Kitchen Operations

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This optional preparatory course can provide you with employment opportunities as a Kitchen Hand, Breakfast Cook, Short-order Cook, Fast-food Cook in a commercial kitchen environment of a Hotel, Restaurant, Cafe, Club, Airline, Hospital, Cafeteria and Event catering organisation.

Units you will study




Follow health, safety and security procedures


Follow workplace hygiene procedures


Clean and maintain kitchen premises


Develop and update hospitality industry knowledge


Organise and prepare food


Present food


Use basic methods of cookery


Prepare hot and cold desserts


Prepare pastries, cakes and yeast goods


Receive and store kitchen supplies


Work with colleagues and customers


Work in a socially diverse environment


Prepare stocks, sauces and soups


Prepare vegetables, fruit, eggs and farinaceous dishes


Select, prepare and cook poultry


Prepare, cook and serve food for food service

##Units delivered by work-based training. The work-based training is an essential component of this course and is included in your total weekly study hours. Work-based training requires students to complete a set number of shifts in a fully-equipped commercial kitchen at the host employer, rather than in our simulated kitchens. Each student is required to complete a number of shifts (or occasions) mandatory in the new Hospitality Training Package. Work placement is rostered by Academia for all students and provided at no additional cost.
Training in the workplace uses skills learnt in your first year to enhance your employability in the industry. Work based training is done at one of Melbourne’s Luxurious 5 star hotels Academia has affiliation with – The Langham Hotel, RACV hotel, The Westin or The Sebel

Job Roles (Possible Careers)

This qualification provides the skills and knowledge for an individual to be competent as a kitchen hand.

Course Recognition

On completion of this course, you will receive the following Nationally-recognised qualification:

  • Course Code: SIT20307
  • Course Name: Certificate II in Kitchen Operations
  • CRICOS Code: 070597G
  • CRICOS Duration: 28 Weeks registered on CRICOS, including tuition plus course breaks
ANTA accreditation

Study and Assessment methods

This course is delivered face-to-face, through a combination of tutorials and workshops.
You will be assessed through written tests, computer-based tasks, and assignments
Equipment includes: Fully Equipped Computer Labs, commercial kitchens, demonstration kitchens, student PCs, Printed and on line Resources. Spacious classrooms, free internet access.

Our Campuses X
Melbourne Campus
152 Elizabeth Street
Melbourne Victoria 3000
International Telephone: +61 3 9671 4755
International Fax: +61 3 9671 4988
Local Telephone Melbourne: (03) 9671 4755
Brisbane Campus
41 Raff Street
Brisbane Queensland 4000
International Telephone: +61 3 9671 4755
International Fax: +61 3 9671 4988
Local Telephone Brisbane: (07) 3001 5300
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