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Course Type:
Pre-Apprenticeship; Accredited Course
Study Mode:
On Campus, Part Time
Full time: 5 months
Part time: 10 months
Starting Date:
Bairnsdale, Leongatha, Morwell

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Course Overview

Are you looking to step into the hospitality industry, offering your help in commercial kitchens? A Certificate II in Kitchen Operations will give you a defined and limited range of skills in food preparation and cookery as you master menu items with ease. You’ll practice the routine and repetitive tasks that are necessary to keep a kitchen running smoothly through service times.

After you finish this qualification, you can pursue further studies to become a commercial cook or step into the workforce to offer your assistance as an expert kitchen hand.


Bairnsdale (part time)
Weeks 1-19 Tuesdays 9.00am-4.00pm
Week 20-32 Tuesdays and Wednesdays 9.00am-4.00pm
Week 33-37 Tuesdays 9.00am-4.00pm

Leongatha (part time)
Weeks 1-19 Monday 9.00-4.00pm
Week 20-32 Monday and Wednesdays 9.00am-4.00pm
Week 33-37 Mondays 9.00am-4.00pm

Morwell (part time)
Weeks 1-19 Thursdays 9.00am-4.00pm
Week 20-32 Tuesdays and Thursdays 9.00am-4.00pm
Week 33-37 Thursdays 9.00am-4.00pm

Morwell (full time)
Tuesday, Wednesday, Thursdays combination of day and evening classes
Day classes: 9.00am-4.00pm
Evening classes:2.30pm-9.30pm

Qualifications and Recognition

Upon successful completion of this course students will be eligible to receive the Certificate II in Kitchen Operations.

Career Opportunities

Possible job titles include:

  • breakfast cook
  • catering assistant
  • fast food cook
  • sandwich hand
  • takeaway cook

Opportunities for Further Study

Further Information

Course and Entry Requirements

Entry Requirements

Mandatory entry requirements

  • For each Learner enrolling in a vocational qualification, regardless of eligible or ineligible status under the Victorian Training Guarantee, Federation Training will conduct a Pre-Training Review of current competencies (including literacy and numeracy skills) prior to commencement in training.
  • The Pre-Training Review will:
    identify any competencies previously acquired (Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or Credit Transfer);
    ascertain the most appropriate qualification for that Learner to enrol in, including consideration of the likely job outcomes from the development of new competencies and skills; and
    ascertain that the proposed learning strategies and materials are appropriate for that individual.
    When the Pre-Training Review identifies that a Learner may not have the Foundation skills required, the Learner will be referred to an Australian Core Skills Framework (ACSF) specialist for an assessment against ACSF core skills of learning, reading, writing, oral communication and numeracy.

    When a gap exists between the Learner’s assessed ACSF level and the ACSF levels required within the vocational qualification (whether in any one, or a combination, of ACSF-assessed skills), Federation Training will recommend appropriate strategies for the Learner.

Recommended entry requirements

  • The learner should display a genuine interest in Hospitality with a back of house focus.

Limitations to entry

  • The learner will be required to be on their feet in a busy commercial kitchen for up to 5 hours a day while completing practicals. Therefore any pre existing injuries or limitations should be considered by the learner when considering enrolling.


Not Applicable

Online requirement

Participants will need access to a computer and an Internet connection to be able to complete the course flexibly -- Computer & Internet access will be supplied at the individual campus


Course Cost

VET Student Loans

Not Applicable for this course

Help with Fees

Specialist Course Information

Specialist Course Information



Not Applicable

Pathway to Industry Licence

Not Applicable

Material and Equipment supplied by students

Not Applicable

Student Services

Support is available for students at every stage of the study journey. Please speak to any of our friendly reception or teaching staff.

Recognition of Prior Learning

Many TAFE Gippsland courses offer Recognition of Prior Learning (RPL). Click to learn more about RPL and how it can benefit you.

Course Structure

Course Modules

Course units
BSBCMM201 Communicate in the workplace
BSBWOR203 Work effectively with others
SITHCCC001 Use food preparation equipment
SITHCCC002 Prepare and present simple dishes
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC011 Use cookery skills effectively
SITHKOP001 Clean kitchen premises and equipment
SITXFSA001 Use hygienic practices for food safety
SITXINV002 Maintain the quality of perishable items
SITXWHS001 Participate in safe work practices


Practical Demonstrations ,Worksheets , Activities ,Knowledge tests & Third party reports