Set yourself on the path to a career in the kitchen with this introductory level course. Gain the basic knowledge required to work in kitchen operations or go on to further study.
SIT20416 Certificate II in Kitchen Operations
Subsidised | $225 |
Concession | $225 |
TAFE at School Subsidised | $0 |
Full fee | $3,590 |
JobTrainer | $0 |
Get the basic knowledge and skills required to start a career in the kitchen with this introductory level course. This course is perfect if you want to start your career in kitchen operations or go on to further study in this area.
Our highly qualified teachers have experience in some of Australia's most well known kitchens. They are dedicated to sharing their knowledge and will prepare you for a fast paced career in the kitchen.
Learn the basics in food preparation and equipment, develop your cookery skills, and understand the procedures in keeping a safe, hygienic work place.
Successful completion of this course will enable you to continue further studies in commercial cookery.
This course is eligible for JobTrainer funding, meaning it could be free for eligible school-leavers, young people and job seekers looking to develop new skills. Training is proudly delivered by TAFE Queensland and jointly funded by the Australian Government and Queensland Government. Learn more >
Gain practical experience in our on-campus training restaurants where you will be work in a live environment. Learn how to use real equipment and often support live service.
The successful achievement of this qualification requires you to complete all core and 5 elective units from the list below.
UNIT CODE | UNIT NAME | |
---|---|---|
BSBWOR203Work effectively with othersUnit code: BSBWOR203 Unit description: This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. |
Work effectively with others | |
SITHCCC001Use food preparation equipmentUnit code: SITHCCC001 Unit description: This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. |
Use food preparation equipment | |
SITHCCC005Prepare dishes using basic methods of cookeryUnit code: SITHCCC005 Unit description: This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. |
Prepare dishes using basic methods of cookery | |
SITHCCC011Use cookery skills effectivelyUnit code: SITHCCC011 Unit description: This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen. |
Use cookery skills effectively | |
SITHKOP001Clean kitchen premises and equipmentUnit code: SITHKOP001 Unit description: This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts. |
Clean kitchen premises and equipment | |
SITXFSA001Use hygienic practices for food safetyUnit code: SITXFSA001 Unit description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Use hygienic practices for food safety | |
SITXINV002Maintain the quality of perishable itemsUnit code: SITXINV002 Unit description: This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination. It does not include general stock control processes which are covered by SITXINV001 Receive and store stock. The unit is particularly important within a food safety regime and applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. Personnel at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, and kitchen attendants. |
Maintain the quality of perishable items | |
SITXWHS001Participate in safe work practicesUnit code: SITXWHS001 Unit description: This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices. |
Participate in safe work practices |
UNIT CODE | UNIT NAME | |
---|---|---|
Brisbane | ||
SITHCCC002Prepare and present simple dishesUnit code: SITHCCC002 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods. |
Prepare and present simple dishes | |
SITHCCC003Prepare and present sandwichesUnit code: SITHCCC003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business. |
Prepare and present sandwiches | |
SITXCOM002Show social and cultural sensitivityUnit code: SITXCOM002 Unit description: This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise. |
Show social and cultural sensitivity | |
BSBSUS201Participate in environmentally sustainable work practicesUnit code: BSBSUS201 Unit description: This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices. |
Participate in environmentally sustainable work practices | |
SITXFSA002Participate in safe food handling practicesUnit code: SITXFSA002 Unit description: This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Participate in safe food handling practices | |
North and Far North Queensland | ||
BSBSUS201Participate in environmentally sustainable work practicesUnit code: BSBSUS201 Unit description: This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices. |
Participate in environmentally sustainable work practices | Cairns Only |
SITHCCC004Package prepared foodstuffsUnit code: SITHCCC004 Unit description: This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials. |
Package prepared foodstuffs | Townsville Only |
SITHCCC003Prepare and present sandwichesUnit code: SITHCCC003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business. |
Prepare and present sandwiches | Cairns, Townsville and Whitsundays |
SITHCCC006Prepare appetisers and saladsUnit code: SITHCCC006 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action. |
Prepare appetisers and salads | Cairns, Townsville and Whitsundays |
SITHCCC007Prepare stocks, sauces and soupsUnit code: SITHCCC007 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. |
Prepare stocks, sauces and soups | Cairns, Townsville and Whitsundays |
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishesUnit code: SITHCCC008 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. |
Prepare vegetable, fruit, eggs and farinaceous dishes | Cairns, Townsville and Whitsundays |
Wide Bay Burnett / Sunshine Coast | ||
SITHIND002Source and use information on the hospitality industryUnit code: SITHIND002 Unit description: This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry. |
Source and use information on the hospitality industry | Mainstream (Bundaberg only) |
SITXCOM002Show social and cultural sensitivityUnit code: SITXCOM002 Unit description: This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise. |
Show social and cultural sensitivity | Mainstream (Bundaberg only) |
BSBSUS201Participate in environmentally sustainable work practicesUnit code: BSBSUS201 Unit description: This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices. |
Participate in environmentally sustainable work practices | Mainstream all locations (excl Gympie) |
SITHCCC007Prepare stocks, sauces and soupsUnit code: SITHCCC007 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. |
Prepare stocks, sauces and soups | Mainstream all locations (excl Gympie & Bundaberg) |
SITHCCC003Prepare and present sandwichesUnit code: SITHCCC003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business. |
Prepare and present sandwiches | Mainstream (Gympie only) and TAFE at Schools |
SITHCCC004Package prepared foodstuffsUnit code: SITHCCC004 Unit description: This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials. |
Package prepared foodstuffs | Mainstream (Gympie only) and TAFE at Schools |
SITHCCC002Prepare and present simple dishesUnit code: SITHCCC002 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods. |
Prepare and present simple dishes | Mainstream and TAFE at Schools |
SITHCCC006Prepare appetisers and saladsUnit code: SITHCCC006 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action. |
Prepare appetisers and salads | Mainstream and TAFE at Schools |
TLIE1005Carry out basic workplace calculationsUnit code: TLIE1005 Unit description: This unit involves the skills and knowledge required to carry out basic routine workplace calculations. |
Carry out basic workplace calculations | Mainstream and TAFE at Schools |
Gold Coast | ||
BSBSUS201Participate in environmentally sustainable work practicesUnit code: BSBSUS201 Unit description: This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices. |
Participate in environmentally sustainable work practices | |
SITHCCC003Prepare and present sandwichesUnit code: SITHCCC003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business. |
Prepare and present sandwiches | |
SITHCCC006Prepare appetisers and saladsUnit code: SITHCCC006 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action. |
Prepare appetisers and salads | |
SITHCCC007Prepare stocks, sauces and soupsUnit code: SITHCCC007 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. |
Prepare stocks, sauces and soups | |
SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishesUnit code: SITHCCC008 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. |
Prepare vegetable, fruit, eggs and farinaceous dishes | |
Darling Downs and South West (including Ipswich) | ||
SITHCCC002Prepare and present simple dishesUnit code: SITHCCC002 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes. While some cooking may be involved, there is no requirement to use the full range of basic cookery methods. |
Prepare and present simple dishes | |
SITHCCC003Prepare and present sandwichesUnit code: SITHCCC003 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business. |
Prepare and present sandwiches | |
SITHCCC006Prepare appetisers and saladsUnit code: SITHCCC006 Unit description: This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action. |
Prepare appetisers and salads | |
SITHFAB002Provide responsible service of alcoholUnit code: SITHFAB002 Unit description: This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors. |
Provide responsible service of alcohol | Café Attendant |
SITHFAB005Prepare and serve espresso coffeeUnit code: SITHFAB005 Unit description: This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians. |
Prepare and serve espresso coffee | Café Attendant |
SITHIND002Source and use information on the hospitality industryUnit code: SITHIND002 Unit description: This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry. |
Source and use information on the hospitality industry | |
SITXFSA002Participate in safe food handling practicesUnit code: SITXFSA002 Unit description: This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. |
Participate in safe food handling practices |
Note: For some courses, not all electives are available at all campuses.
Studying on campus is a great way to enjoy the benefits of face-to-face education in a way that is far removed from a typical school. No matter which campus you choose, you know that you will be learning in an adult environment where you will be respected and nurtured. Attend a campus to learn face-to-face with a teacher in one of our learning spaces; such as a classroom, workshop, laboratory or simulated environments, or interact with teachers using real-time video or web conference tools. Learn more
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Cairns | 25 January 2021 | 15 weeks | Full time 3 days Wednesday, Thursday, Friday |
Mixed mode | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Whitsundays (Cannonvale) | 25 January 2021 | up to 12 months study | Rolling starts up to 3 days per week, starting with 1 day Tuesday |
Mixed mode | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Townsville (Pimlico) | 25 January 2021 | 15 weeks | Part time 2 days per week Monday, Tuesday |
Mixed mode | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Cairns | 17 May 2021 | 15 weeks | Full time 3 days Wednesday, Thursday, Friday |
Mixed mode | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Whitsundays (Cannonvale) | 12 July 2021 | up to 12 months study | Rolling starts up to 3 days per week, starting with 1 day Tuesday |
Mixed mode | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Townsville (Pimlico) | 12 July 2021 | 15 weeks | Part time 2 days per week Monday, Tuesday |
Mixed mode | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Cairns | 29 August 2021 | 15 weeks | Full time 3 days Wednesday, Thursday, Friday |
Mixed mode | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Bundaberg | 25 January 2021 | up to 1 semester | Full time, 2 days per week Monday, Tuesday |
Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Hervey Bay | 25 January 2021 | up to 1 semester | Full time 2 days per week Monday, Tuesday |
Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Kingaroy | 25 January 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Gympie | 03 February 2021 | up to 10 months | Wednesday |
Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Kingaroy | 19 April 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Kingaroy | 12 July 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Mooloolaba | 25 January 2021 | up to 1 semester | 3 days per week Monday, Tuesday, Wednesday |
Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Ipswich | 25 January 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Ipswich | 25 January 2021 | 6 months | 2 days per week | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Ipswich | 19 April 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Ipswich | 19 April 2021 | 6 months | 2 days per week | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Ipswich | 12 July 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Ipswich | 12 July 2021 | 6 months | 2 days per week | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Warwick | 25 January 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Toowoomba | 25 January 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Warwick | 19 April 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Toowoomba | 19 April 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Warwick | 12 July 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Toowoomba | 12 July 2021 | 6 months | 2 days per week - Café Attendant | Classroom | Full fee: $3,590 Subsidised: $225 Concession: $225 JobTrainer: $0 |
Courses delivered on campus may have a combination of online and classroom based learning. Students are expected to undertake additional personal study to complete the course requirements.
Choosing to study a TAFE at School course is a great way to get a vocational qualification while you’re still in high school. You also gain valuable credits towards your QCE, an apprenticeship, a diploma or university.
TAFE at School gives you a taste of what higher education is all about, makes you work-ready, and helps you build practical skills in an adult-learning environment. Successful completion of a TAFE at School qualification gives you direct entry into any of our diploma courses. Learn more
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
South Bank | 01 February 2021 | 1 year | Part time 1 day per week | Classroom | TAFE at School Subsidised: $0 |
Ipswich | 01 February 2021 | 1 year | 1 day per week - Café Attendant | Classroom | |
Ipswich | 12 July 2021 | 1 year | 1 day per week - Café Attendant | Classroom |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Kingaroy | 01 February 2021 | 1 year | 1 day per week - Café Attendant | Classroom | |
Gympie | 03 February 2021 | up to 10 months | Part time 1 day per week Wednesday |
Classroom | TAFE at School Subsidised: $0 |
Hervey Bay | 03 February 2021 | up to 10 months | Part time 1 day per week Wednesday |
Classroom | TAFE at School Subsidised: $0 |
Bundaberg | 04 February 2021 | up to 10 months | Part time 1 day per week Thursday |
Classroom | TAFE at School Subsidised: $0 |
Kingaroy | 12 July 2021 | 1 year | 1 day per week - Café Attendant | Classroom |
Campus | START DATES
![]() When your course is scheduled to begin |
Duration | WORKLOAD
![]() How much time you will need to commit to successfully complete your course, combining face-to-face and self-directed study and any required placements. |
STUDY MODE
![]() Also known as delivery mode, this is how your training is delivered. Learn more |
COST
![]() The cost of your course may vary, depending on your eligibility for funding, subsidies or concessions. See the payment options section for more information. Learn more |
---|---|---|---|---|---|
Warwick | 01 February 2021 | 1 year | 1 day per week - Café Attendant | Classroom | |
Toowoomba | 01 February 2021 | 1 year | 1 day per week - Café Attendant | Classroom | |
Warwick | 12 July 2021 | 1 year | 1 day per week - Café Attendant | Classroom | |
Toowoomba | 12 July 2021 | 1 year | 1 day per week - Café Attendant | Classroom |
You must be a Year 10, 11 or 12 student enrolled at a participating high school. In addition, the duration of your TAFE at School course cannot be longer than your remaining high school studies. Speak to your high school guidance counsellor or careers advisor for more information.
Course placements are subject to availability.
SIT20416 Certificate II in Kitchen Operations
QCE points: 4
Information is current at time of publishing, to confirm the QCE points for your course please visit the Queensland Curriculum & Assessment Authority (QCAA) website.
At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, or a mix of all these options. Learn more
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
Mount Isa | Traineeship | ||||||
Cairns | Traineeship | ||||||
Whitsundays (Cannonvale) | Traineeship | ||||||
Townsville (Pimlico) | Traineeship |
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
Bundaberg | Traineeship | ||||||
Hervey Bay | Traineeship | ||||||
Kingaroy | Traineeship |
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
Mooloolaba | Traineeship |
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
Ipswich | Traineeship |
Campus | Apprenticeship / Traineeship | Delivery Mode
![]() The way your training is delivered. |
|||||
---|---|---|---|---|---|---|---|
Workplace
![]() Train and be assessed in your current workplace. |
DROP IN DAYS
![]() Train with a teacher at a TAFE Queensland facility without an appointment. |
BLOCK TRAINING
![]() Flexible training offered in blocks ranging from three days to six weeks. |
DAY RELEASE
![]() Weekly scheduled training at a TAFE Queensland facility, planned in advance. |
MOBILE VAN
![]() Training undertaken at your workplace with TAFE Queensland tools and equipment. |
Mixed mode
![]() A combination of two or more delivery modes. |
||
Warwick | Traineeship | ||||||
Toowoomba | Traineeship |
You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).
Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.
Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.
Find out how we can tailor a training package specifically for you.
If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.
Learn more about university pathwaysNo matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what's right for you, get in touch. We're here to help.
This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.
If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.
You may need to have access to or purchase uniform items (including TAFE Queensland branded items), full set of tools, equipment and/or utensils to the approximate value of up to $250. Further details will be provided during orientation.
Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.
Disclaimer
All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.
If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.
Fast track your way to a formal qualification by earning credit for the things you already know. Getting recognition for the skills you've gained from the workplace or previous learning means less study time for you, and getting the paper to prove you're qualified a whole lot sooner. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.
If you have read and understood the student rules, refund policy, understand your fees and payment options, have a Unique Student Identifier (USI) and checked you meet the entry requirements and selection criteria for this course, you're ready to get started.
If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.
Learn more about university pathways