SIT20416 – Certificate II in Kitchen Operations

Course Overview

The Certificate II in Kitchen Operations focuses on the basics of cooking which takes students from knife sharpening and precision cutting to a la carte, functions and set menu cooking. The program provides the core foundation knowledge and skills for an entry level role in a kitchen environment as a kitchen hand, line cook, catering assistant and can be partnered with a pathway to Certificate III in Commerical Cookery, Patisserie or Asian Cookery.

Entry Requirement

No prior entry requirements.


Course Duration

Up to 9 months (Part Time) for campus based program delivery.

Work Placement

No Industry workplacement included in the study program.