Certificate II in Kitchen Operations

Course code: SIT20416

Registered Training Organisation: Inner Melbourne VET Cluster Inc

RTO Code: 21732

Delivered by Horsham College

Course Summary

This course provides students with the skills and knowledge to be competent in a range of kitchen functions and activities to work in various hospitality enterprises where food is prepared and served.  This includes restaurants, hotels, catering operations, clubs, pubs, cafés and coffee shops.  It may also provide credit towards an apprenticeship.


Contribution towards VCAL

One credit towards a VCAL learning program is awarded on successful completion of 90 nominal hours of accredited VET curriculum.  You will be eligible at Foundation, Intermediate or Senior levels.

Contribution towards VCE

Students may be eligible for a minimum of two VCE units at Units 1 and 2 level and a Units 3 and 4 sequence.

ATAR Contribution

Students who receive a Units 3 and 4 sequence will be eligible for an increment towards their ATAR. This study score can contribute directly to the ATAR, either as one of the student’s best four studies (the primary four) or as a fifth or sixth study.

Scored Assessment Available

Students wishing to receive an ATAR contribution must undertake scored assessment.

National Accreditation

Program Delivery

Program structure

Delivered over two years


Wimmera Trade Training Centre

Horsham College Campus

Contact Days/Hours

Wednesdays 9.10 am to 3.15 pm

Structured Workplace Learning

40 hours spread across the 2-year program is recommended.

Employment and Study Pathways

Possible study pathways

  • Hospitality Traineeship
  • Chef’s Apprenticeship
  • Certificate III in Commercial Cookery
  • Certificate III in Hospitality – Patisserie

Potential career paths

  • Food and Beverage Attendant
  • Chef
  • Café Owner/Manager
  • Kitchen Assistant
  • Patissier
  • Hospitality Manager

Fees and Equipment


Prescribed uniform.

Fully covered and sturdy non-slip shoes.

No runners or sports shoes allowed.

Materials Fee

To be paid by the DET for students attending public schools.  Independent and Catholic schools will discuss fees with their families.

Additional Requirements

Prior to the commencement of this course, students must undertake a pre-training review and a language, literacy and numeracy evaluation.

Study Units

Units may include:

Unit code

Units 1 & 2


Use hygienic practices for food safety


Participate in safe work practices


Use food preparation equipment


Prepare dishes using basic methods of cookery


Clean kitchen premises and equipment


Maintain the quality of perishable items


Work effectively with others


Prepare and present simple dishes


Communicate in the workplace

Unit code

Units 3 & 4 Year


Prepare appetisers and salads


Prepare stocks, sauces and soups


Prepare vegetable fruit, egg and farinaceous dishes


Use cookery skills effectively


Prepare poultry dishes

* Units may vary to meet the Victorian Curriculum Assessment Authority (VCAA) requirements and trends


Horsham College

Lyndon Kuhne (03) 5381 7712

Contact the WSMVET Cluster Coordinator via the Contact Page   

View or download Cert II in Kitchen Operations course information in PDF format.