Estimated completion time: 0.5 year/s
The length of time to complete this qualification will depend on the location, study mode and selected units.
Refer to the relevant course information flyer for further information.
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 is suitable for VET in Secondary Schools (VSS).
Occupations relevant to this qualification in industry sectors such as Hospitality include:
- Fast Food Cook
- Catering Assistant
Credit transfers & pathways
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 VET RPL Enquiries on 1800 238 838 or email firstname.lastname@example.org.
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 from the qualification
SIT30816 Certificate III in Commercial Cookery
Course information flyer(s)
CDU Entry Requirements - 2019
There are no entry requirements for this qualification, although students will be expected to have employment or undertake a structured work placement.
A pre-enrolment process to establish suitability to undertake the course and to determine support requirements will be conducted, which will include a Language, Literacy and Numeracy (LLN) assessment.
Based on course nominal hours of 415 hours, approximate 2019 course fees will be:
VET Tuition Fees: $1,328.00
Domestic Full Fees: $6,225.00
Fee for Service: as per fee for service agreement
The following Fees are applicable to this course:
This course is a full fee paying course. VET full fees will apply to all new and continuing domestic students enrolling in this course.
2019: Information about fees for non-subsidised VET courses is available 2019 VET Fees.pdf.
This course is subsidised by the NT Government.
2019: Information about 2019 VET Tuition fees for eligible NT residents is available 2019 VET Fees.pdf. VET Tuition Fees for 2019 will be charged at $3.20 per nominal hour for subsidised training.
This is a current, nationally accredited qualification from the SIT Tourism, Travel and Hospitality Training Package.
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.
Tourism and Hospitality (Central)
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.
The total Nominal Hours for the sequence listed below is 415.
|Code||Module/Unit of Competency||
|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|
|SITHCCC012||Prepare poultry dishes * Unnamed||25|
|SITHPAT006||Produce desserts * Unnamed||100|
|Total nominal hours for elective units||230|
|Total nominal hours for the qualification||415|
*Pre-requisite unit SITXFSA001 Use hygienic practices for food safety