Information on this page is for Australian residents
Course not available to international students
Duration:
0.5 years full time
Delivery mode:
Face to Face with eLearning
Location: 
Footscray Nicholson
Application due dates:
For information on the next course start date, request a call back.
Request a call back

Overview

Begin training for a rewarding career in cookery, with the Certificate II in Kitchen Operations.

This introductory course equips you with basic food preparation and cookery skills. The course can be delivered on site or through Victoria University Polytechnic’s VET in Schools program.

You'll learn how to:

  • organise and prepare food
  • prepare and present simple dishes
  • understand the basic methods of cookery
  • use hygienic practices for food safety
  • participate in safe work practices.

This course can be used as a pathway for entry into the Certificate III in Commercial Cookery.

Please note: Secondary schools looking to partner with Victoria University Polytechnic should contact the VET in Schools team.

TAFE resources

Careers in cookery

Completing this course will open you to possible career opportunities including:

  • breakfast cook
  • catering assistant
  • fast food cook
  • sandwich hand
  • takeaway cook.

You may also choose to pathway into the Certificate III in Commercial Cookery.

Nationally recognised training

This course is nationally recognised training.

Course structure

To be awarded the SIT20416 Certificate II in Kitchen Operations, a student must successfully complete a total of thirteen (13) units of competency, comprising of:

  • eight (8) core units, and;
  • five (5) elective units, of which:
  • three (3) elective units must be selected from the electives listed in the SIT20416 Certificate II in Kitchen Operations qualification, and;
  • two (2) elective units may be selected from the electives listed in the SIT20416 Certificate II in Kitchen Operations qualification, elsewhere in the SIT Tourism, Travel and Hospitality 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 as well as be approved by the Polytechnic.

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.

What's a unit?

A unit or 'subject' is the actual class you'll attend in the process of completing a course.

Most courses have a mixture of compulsory 'core' units that you need to take and optional elective units that you can choose to take based on your area of interest, expertise or experience.

Fees & scholarships

Fee type definitions

The amount you pay for your course depends on whether you’re offered a government subsidised place or a full-fee paying place.

Students who enrol in a:

  • Government subsidised place pay a VET tuition fee and may be required to pay a Student Services and Amenities Fee and course materials contribution. This training is delivered with Victorian and Commonwealth Government funding.
  • Full-fee paying place pay the full-fee tuition rate (which includes Student Services and Amenities Fee and any material fees).

Calculate your course fees.

Find out:

Scholarships & assistance

Apply for a scholarship to help with your study costs.

We can help with fee assistance and advice.

Admission & pathways

Meeting the minimum admission requirements does not guarantee you entry into this course. Some courses receive more applications than the number of places available. In this situation we will also assess your education, work and other relevant experience.

If you do not meet the minimum requirements you may be eligible for one of our special admission programs. We also encourage you to explore our study pathways to help you reach your goal.

Find out more about how to apply for our courses, and our commitment to admissions transparency.

Entry requirements

Prior to enrolment, all applicants will be required to complete a literacy and numeracy assessment to assist with determining eligibility and to identify learning support needs.

There are many ways you can start your education journey at VU. Pathways offer an easy transition between courses at different levels, so that you can start with a certificate and progress right through to postgraduate study.

Find out more about pathways and credits.

You may be able to complete your qualification sooner through formal recognition of your existing skills. This is known as Recognition of Prior Learning (RPL).

To receive RPL, we assess your previous work, education and life experiences against recognised qualifications. Applications for RPL can be made prior to enrolling.

Call us on 1300 TAFE VP (1300 823 387) to discuss RPL options with the course manager.

How to apply

Prior to enrolment, all applicants will be required to complete a literacy and numeracy assessment to assist with determining eligibility and to identify learning support needs.

Applications for this course are not being taken at this time.

Browse our other Tourism & hospitality courses or send us an enquiry to be notified of updates relating to this course.

Enquire now

Please fill out the form below, and we'll get back to you shortly.

Information marked with an asterisk "*" is required.

Refer to our Privacy Policy for more information.

Contact VU Polytechnic

Please note that if changes to this course occur, VU will notify students as soon as possible.

At Victoria University, we aim to display accurate and complete course information online. However, we are unable to guarantee that every course change is currently displayed. You may contact the University directly on +61 3 9919 6100 to confirm the most up-to-date course fees, pathways and credit transfer, recognition of prior learning, admission and enrolment procedures, examinations and services available to our students.