Cert II in Kitchen Operations - SIT20421
Qualification Overview:
Qualification Name:
Cert II in Kitchen Operations
Qualification Code and Units of Competency:
SIT20421
Processing time:
You can get your desired qualification through RPL pathways within four weeks of getting the sufficient information and evidence of the supporting documents.
Why study Cert II in Kitchen Operations?
This certificate reflects the function of employees working in kitchens who make meals and menu items using a specific and constrained set of cooking and food preparation skills. They are directly supervised and primarily engaged in regular and repetitive chores. The abilities needed for commercial cooks are covered in SIT30816 Certificate III in Commercial Cookery, which is not covered by this degree.
This qualification offers a path to employment in culinary operations for businesses including dining establishments, hotels, catering businesses, nightclubs, bars, cafés, and coffee shops as well as for institutions like nursing homes, hospitals, prisons, and schools.
How RPL ADVISOR assist you?
We can give you a FREE RPL Quote today !
RPL ADVISOR recognises the need to convert an overseas qualification into an Australian national qualification, and we offer a variety of fast and simple RPL distance training programs through our partner RTOs to meet any relevant requirements for Australia.
RPL ADVISOR can turn your expertise, talents, knowledge, or overseas credentials into a nationally recognised Australian certification through a comprehensive partner network of Registered Training Organisations (RTOs). The RPL evaluation process can often be done with established proof of your skills and does not necessitate further review.
- Photo (latest)
- Passport
- Resume / CV
- Payslips/work contract/ABN if self-employed
- Letter of Employment (onshore / offshore)
- Current employment contracts
- Evidence of overseas qualifications (if available)
- Transcripts or assessments from related previous qualifications.
- Videos or photos at your work (at least 2 from each task)
- Apprenticeship papers (if available)
- OHS/WHS policies and procedures
- Safe work method statements
- Job safety analysis (if available)
- Evaluation: One of experienced RPL ADVISOR consultants can conduct a free, no-obligation RPL skills check.
- Your Experience: Compiling and submitting your ‘Experience Portfolio’, which includes photographs and videos of you on the job, references, past credentials, and your latest resume, among other things.
- RTO Reviews the Evidence: Using an RPL assessment, a certified assessor from one of our collaborating RTOs can review the evidence and decide whether you are competent in the units for that certification.
- Interview: If all supporting documents meet the requirement of the desired qualification, then the RTO may take your interview.
- Your Certificate: If the RTO determines that you are qualified in all relevant units of competency, the Registered Training Organisation will grant you a certificate.
Cert II in Kitchen Operations
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
| BSBWOR203 | Work effectively with others |
| SITHCCC001 | Use food preparation equipment |
| SITHCCC005 | Prepare dishes using basic methods of cookery |
| SITHCCC011 | Use cookery skills effectively |
| SITHKOP001 | Clean kitchen premises and equipment |
| SITXFSA001 | Use hygienic practices for food safety |
| SITXINV002 | Maintain the quality of perishable items |
| SITXWHS001 | Participate in safe work practices |
Elective units
| Administration | |
| TLIE1005 | Carry out basic workplace calculations |
| Client and Customer Service | |
| SITXCCS003 | Interact with customers |
| Commercial Cookery and Catering | |
| SITHCCC002 | Prepare and present simple dishes |
| SITHCCC003 | Prepare and present sandwiches |
| SITHCCC004 | Package prepared foodstuffs |
| SITHCCC006 | Prepare appetisers and salads |
| SITHCCC007 | Prepare stocks, sauces and soups |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes |
| SITHCCC009 | Produce cook-chill and cook-freeze foods |
| SITHCCC010 | Re-thermalise chilled and frozen foods |
| Communication and Teamwork | |
| BSBCMM201 | Communicate in the workplace |
| SITXCOM002 | Show social and cultural sensitivity |
| Environmental Sustainability | |
| BSBSUS201 | Participate in environmentally sustainable work practices |
| First Aid | |
| HLTAID011 | Provide first aid |
| Food Safety | |
| SITXFSA002 | Participate in safe food handling practices |
| SITXFSA003 | Transport and store food |
| Working in Industry | |
| SITHIND002 | Source and use information on the hospitality industry |
