Kick start your career in hospitality and cookery with this dual qualification. Develop the basic skills and knowledge required to work in a range of entry-level positions in the hospitality industry.
SIT20416 / SIT30616 Certificate II in Kitchen Operations / Certificate III in Hospitality
TAFE at School cost | $1,600 |
Begin your career in hospitality and cookery with this dual qualification. Develop basic skills and knowledge needed to work in a range of entry-level positions in the industry, pursue further study, or seek an apprenticeship. Rising discretionary incomes, busier lifestyles, reduced leisure time, the success of popular cooking shows, and a developing foodie culture are all fuelling strong growth in the Australian restaurant industry.
Learn the basics of food preparation and equipment, essential cookery skills, and how to keep a safe, hygienic work place. You'll also develop the skills and knowledge to work effectively in the hospitality industry, study the lost art of real customer service, discover how to coach others in job skills, and boost your cultural awareness. Our highly qualified teachers have experience in some of Australia's most well known kitchens and will prepare you for a fast-paced career in the industry.
Successful completion of this course will qualify you to join the hospitality industry in a range of exciting career pathways. You will also be well placed to pursue further study or an apprenticeship in this area.
Gain practical experience in our on-campus training restaurants and kitchens where you will work in a live environment. Learn how to use real equipment and often support live service.
TAFE Queensland has many industry partners including The Star, Marriott, Accor, and Hilton which allows you to personally meet the people behind the brands, keep up to date with the latest news, visit live hospitality operations, and seek guidance on how to achieve your career goals.
The successful achievement of this qualification requires you to complete all core and 7 elective units from the list below.
UNIT CODE | UNIT NAME | |
---|---|---|
VPC140Vocational placementUnit code: VPC140 Unit description: This component comprises 140 hours of vocational placement in an industry setting, specific to the chosen field of work. |
Vocational placement | |
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 | |
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 | |
SITHIND004Work effectively in hospitality serviceUnit code: SITHIND004 Unit description: This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods. |
Work effectively in hospitality service | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
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 | |
SITXHRM001Coach others in job skillsUnit code: SITXHRM001 Unit description: This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors. |
Coach others in job skills | |
SITXCCS006Provide service to customersUnit code: SITXCCS006 Unit description: This unit describes the performance outcomes, skills and knowledge required to communicate effectively with and provide quality service to both internal and external customers. It requires the ability to establish rapport with customers, determine and address customer needs and expectations, and respond to complaints. |
Provide service to customers |
Note: Not all electives are available at all campuses.
UNIT CODE | UNIT NAME | |
---|---|---|
SITXCCS003Interact with customersUnit code: SITXCCS003 Unit description: This unit describes the performance outcomes, skills and knowledge required to deliver fundamental customer service to both internal and external customers. It requires the ability to greet and serve customers, and respond to a range of basic customer service enquiries, including routine customer problems. |
Interact with customers | |
SITXFIN001Process financial transactionsUnit code: SITXFIN001 Unit description: This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day. |
Process financial transactions | |
BSBCMM201Communicate in the workplaceUnit code: BSBCMM201 Unit description: This unit describes the skills and knowledge required to communicate in the workplace including gathering, conveying and receiving information and completing routine written correspondence. |
Communicate in the workplace | |
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 | |
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 | |
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 |
Note: Not all electives are available at all campuses.
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.
You must be a year 10, 11 or 12 student, and enrolled at a participating high school. Speak to your high school guidance counsellor or careers advisor for more information.
Course placements are subject to availability.
SIT20416 / SIT30616 Certificate II in Kitchen Operations / Certificate III in Hospitality
QCE points: 8
Information is current at time of publishing, to confirm the QCE points for your course please visit the Queensland Curriculum & Assessment Authority (QCAA) website.
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.
Applying for a course does not guarantee you a place in that course. Your place is only guaranteed once you enrol into units. Enrolling means that you are committing yourself to study, and to paying the associated fees. The tuition fees and applicable charges are required to be paid at enrolment or by scheduled instalment dates either by yourself, a nominated third party (e.g. your employer), or as identified within a contract for delivery of TAFE Queensland training.
If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.
This program is only available to Year 10 and 11 students due to the duration to complete the full program.
Part of this course includes Vocational Placement. This will be in semester 2 and 4 of your course on the day that you would normally come to TAFE. Vocational Placement is un paid and will provide students with an employment pathway. All student will be placed at a venue as close to their residential area where possible by TAFE Queensland.
Prior to attending Vocational Placement all students must be able demonstrate the underpinning knowledge and practical skills required for placement.
Uniforms:
Please note: All uniform items must be clean and ironed ready for the start of each class. Uniforms must be in good repair, no rips, holes and or stains.
Footwear - leather upper, enclosed, non-slip sole (1)
Please note that joggers, thongs, sandshoes, sneakers or trainers are not acceptable.
Equipment / Tool kit:
Students must bring the following items: (sizes are approx.)
Approx. Price for both uniforms & Equipment / Tool Kit $200
It is recommended that students possess basic computer skills (ability to use a computer keyboard quickly and efficiently) as well as having Completed Year 10 or equivalent with sound achievement in English.
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