Key details
Duration
This program is delivered part time over a period of 12 to 18 months. The length of time to complete this qualification will depend on the location, study mode and selected units.
* - Student Visa holders must study internally full time
Locations
Entry requirements
View full entry requirementsCourse code
Overview
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, cafés, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
Career opportunities
Occupations relevant to this qualification in industry sectors such as Hospitality include:
>Fast Food Cook
>Catering Assistant
Credit transfers and advanced standing
Skill recognition
Recognition of Prior Learning (RPL)
RPL is the acknowledgement of a person's skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.
This can include skills from:
- Previous study excluding courses at another VET/TAFE institution, but including courses at school or college, through adult education classes or training programs at work;
- Work experience (including both work that is paid and unpaid); and/or
- Life experience (for example leisure pursuits or voluntary work).
RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.
Students seeking RPL need to indicate this on their enrolment form at the time of enrolment.
For further information please refer to the Applicant's Guide to the Recognition of Prior Learning or contact Student Central on 1800 061 963 (free call) or email Student.Central@cdu.edu.au.
Credit Transfer
Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.
Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.
In order to apply for exemption/credit transfer from units completed at another training organisation, you will need to complete an Application for Exemption Form available from any campus, centre, or team, or a copy of the form can be obtained from the web.
Your completed Application for Exemption form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the University either in person or by mail. Requests without documentary evidence will not be processed and will be returned to students. There are no fees attached to Credit Transfers.
Pathways
VET to Higher Education Pathway Mapping for completed Awards in the same field or discipline.
Pathways from the qualification
SIT30816 Certificate III in Commercial Cookery
Fees
Domestic Students
2022 VET fees will be published as soon as they become available.
VET fee exempt
Students enrolling under a VET for Secondary Schools program will be exempt from VET Tuition Fees.
VET tuition fees
NT Government subsidised places are available for this course.
2021: VET Tuition Fees for 2021 will be charged at $3.50 per nominal hour for subsidised training. More detailed Information about 2021 VET Tuition fees for eligible NT residents will be published in the 2021 VET Student Guide or VET Fees.
2022: VET Tuition Fees for 2022 will be published no later than 1 December 2021.
Domestic full fees
VET full fees are applicable to this course.
2021: Information about fees for non-subsidised VET courses are available in the VET Student Guide.
2022: Information about fees for non-subsidised VET courses will be published no later than 1 December 2021.
Why study at CDU?
Whether you learn on campus or online, you will be studying with a proud multi-sector university that’s a leader in research and flexible study delivery. CDU is innovative, industry-relevant and student-centred. Our students are at the heart of all that we do.
- Benefit from smaller class sizes for more personalised attention
- Online learners receive the same support as their on-campus peers
- Enjoy inclusive, welcoming learning environments
- Utilise our deep connections with industry, businesses and communities in the Northern Territory, across Australia, and beyond
What will I study?
To achieve a Certificate II in Kitchen Operations a total of Thirteen (13) units of competency must be completed comprising Eight (8) Core and Five (5) Elective units as detailed in the packaging rules and listed below.
Course structure
The total Nominal Hours for the sequence listed below is 405.
| Code | Module/Unit of Competency |
Hours |
| CORE UNITS OF COMPETENCY | ||
| BSBWOR203 | Work effectively with others | 15 |
| SITHCCC001 | Use food preparation equipment * | 25 |
| SITHCCC005 | Prepare dishes using basic methods of cookery * | 45 |
| SITHCCC011 | Use cookery skills effectively * | 50 |
| SITHKOP001 | Clean kitchen premises and equipment * | 13 |
| SITXFSA001 | Use hygienic practices for food safety | 15 |
| SITXINV002 | Maintain the quality of perishable items * | 10 |
| SITXWHS001 | Participate in safe work practices | 12 |
| Total nominal hours for core units | 185 | |
| ELECTIVE UNITS OF COMPETENCY (Select 5) | ||
| SITHCCC006 | Prepare appetisers and salads * | 25 |
| SITHCCC007 | Prepare stocks, sauces and soups * | 35 |
| SITHCCC008 | Prepare vegetable, fruit, egg and farinaceous dishes * | 45 |
| SITHCCC018 | Prepare food to meet special dietary requirements * | 75 |
|
SITHCCC019
|
Produce cakes, pastries and breads
|
40 |
| Total nominal hours for elective units | 220 | |
| Total nominal hours for the qualification | 405 | |
*Pre-requisite unit SITXFSA001 Use hygienic practices for food safety
Entry requirements
Admission criteria
CDU Domestic Entry Requirements
There are no entry requirements for this qualification, although students will be expected to have employment or have access to a suitable commercial kitchen to complete the required restaurant service periods.
The student attends a formal interview with the course coordinator to assess if the student is suitable for the course and has a clear understanding of the course requirements.
The students are sent a pre-enrolment information pack including student information, campus information, equipment and uniform requirements and costs of the course including a flyer. On commencement, the students complete enrolment forms, complete a learner support indicator assessment to determine any learner support needs, receive course information such as training dates and content. The students are given a campus tour and tour of the kitchen facilities where they will be undertaking the duration of the course.
Essential requirements
English language requirements
The people-first approach to flexibility and supportive learning environment at CDU meant I could find a balance with study, work and family life.
Nikki
CDU student
Course details
Accreditation
This is a current, nationally accredited qualification from the SIT Tourism, Travel and Hospitality Training Package.
VET for secondary schools
VET for Secondary Students (VSS)
Select VSS for more detail about this program.
Employability skills
Employability Skills are embedded in the training and assessment of national training package qualifications. Information on the Employability Skills relevant to your qualification can be obtained by visiting this website and keying in the national code for the qualification: training.gov.au
Location and study mode
Delivery at all locations is subject to sufficient demand and resources.
Locations: Alice Springs, Palmerston, Tennant Creek
Study Mode: Internal, Mixed mode
Some components of this qualification may be available in other modes of delivery and not all modes are available at all locations.
Subject to demand other locations and modes may become available throughout the year.
Additional information
Contact details
| Email:Student.Central@cdu.edu.au. Phone: (08) 8946 7766 or 1800 061 963 (free call). |
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How to apply
How to apply for domestic students
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Visit How to apply for CDU VET courses for more information.
Admission requirements for domestic students
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Not sure if you are a domestic or international student?
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To help you out, we've put together a guide to answer any questions you might have.
Things like the difference between domestic and international students or the difference between course types like VET and undergraduate.
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