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Great Lakes College Senior Campus

Great Lakes College Senior Campus


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Hospitality Operations



SIT20416 Certificate II in Kitchen Operations


Public Schools NSW, Tamworth Registered Training Organisation 90162


This may change due to Training Package and NSW Education Standards Authority (NESA) updates.

Notification of variations will be made in due time.


Course: Hospitality - Kitchen Operations

Board Developed Course

2 or 4 Preliminary and/or HSC units in total

Category B for Australian Tertiary Admission Rank (ATAR)

This course is accredited for the HSC and provides students with the opportunity to obtain nationally recognised vocational training. This is known as dual accreditation. To gain a full qualification, students must achieve all competencies. Partial completion will lead to a statement of attainment towards the qualification.


Tourism, Travel and Hospitality training package (SIT 1.2)

Units of Competency



BSBWOR203 - Work effectively with others

SITHCCC001 - Use food preparation equipment

SITHCCC005 - Prepare dishes using basic methods of cookery

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 practice



SITHCCC002 - Prepare and present simple dishes

SITHCCC003 - Prepare and present sandwiches

SITHCCC006 - Prepare appetisers and salads

BSBSUS201 - Participate in environmentally sustainable work practices

SITXFSA002 - Participate in safe food handling practices

SITHIND002 - Source and use information on the hospitality industry


Students may apply for Recognition of Prior Learning and /or credit transfer provided suitable evidence is submitted.

Our RTO acknowledges the experience and prior learning of our students. Students who can present transcripts from other Australian RTOs or who are able to present relevant experiences in work may qualify for Credit Transfer (CT) or Recognition of Prior Learning. All applications for CT or RPL should be made to the course teacher.


Recommended Entry Requirements

Students selecting this course should be interested in working in a kitchen preparing food. They should be able to lift and carry equipment, use handheld and larger commercial kitchen equipment. Students will be required to attend events and functions out of school hours.  There will be out of class homework, research activities and assignments.


Examples of occupations in the hospitality industry

·         Kitchenhand

·         Cook

·         Chef

·         Baker


Mandatory HSC Course Requirements Students must complete 240 indicative hours of course work and a minimum of 70 hours work placement. Students who do not meet these requirements will be `N` determined as required by NESA.


External Assessment (optional HSC examination for ATAR purposes)

The Higher School Certificate examination for Hospitality Kitchen is only available after completion of 240 indicative hours and will involve a written examination consisting of multiple-choice items, short answers and extended response items. The examination is independent of the competency-based assessment undertaken during the course and has no impact on the eligibility of a student to receive a vocational qualification.


Competency-Based Assessment

Students in this course work to develop the competencies, skills and knowledge described by each unit of competency listed above.  To be assessed as competent a student must demonstrate to a qualified assessor the competency requirements for performance and knowledge of the units/s of competency.


Appeals and Complaints

Students may lodge a complaint or an appeal about a decision (including assessment decisions) through the VET teacher.


Course Cost: Preliminary - $110             HSC - $120

School Specific equipment and associate requirements for students

· All students must purchase their own hospitality uniform

· Hospitality Practical Classes will run outside of school hours- after or before the school day

· Appropriate leather footwear must be worn



Refund Arrangements on a pro-rata basis.

Please refer to your school refund policy

A school-based traineeship and apprenticeship are available in this course, for more information:

Exclusions -  VET course exclusions can be checked on the NESA website at

See Tania Morton, Ann Belcher, Lee Ralston, Ms Doust, Ms Balaam, Greg Glanville, Pauline Webber or Janelle Evans for further information