Want a taste of the commercial cookery industry?
The Certificate II in Kitchen Operations is an entry-level qualification, providing you with the basic food preparation and cookery skills required to work in a commercial kitchen.
You will learn how to prepare food using basic cooking and preparatory techniques, follow hygienic practices and cleanliness for food safety, maintain the quality of perishable food items, work as part of a team and follow workplace safety stipulations. You will also learn how to source and utilise information within the hospitality and commercial cookery industry and display culture and social sensitivity while in the workplace.
You will have the opportunity to specialise in a particular area of the hospitality and commercial cookery industry throughout this course, such as accommodation, administration, customer service, commercial cookery and catering, finance, gaming or inventory.
Throughout this course, you will gain skills in:
- Food preparation using basic cooking methods
- Hygienic practices and cleanliness for food safety
- Maintaining the quality of perishable items
- Safe work practices
- You are a newly appointed hospitality worker with basic experience
- You wish to build on existing food service preparation, cleanliness and customer skills
- You are seeking employment or looking to change employment pathways
- You have a keen interest in the hospitality and/or commercial cookery industry
This qualification is directly aligned with priority industry areas where jobs are today, and into the future. As part of the state government Lower fees, local skills initiative, from 1 January 2020 through to 31 December 2025 you'll only pay half the tuition fees (plus resource fee) capped at $1,200; or $400 if you're aged 15—24 or eligible for a concession. For full details see our Half price courses page.
^ You will pay half price for the course fees on the Lower fees, local skills courses, however other fees may apply such as for resources that are specifically needed for your training.
Not all units and study modes are offered at all campuses. Please check with your local campus.
|National ID||Unit title|
|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 practices|
|National ID||Unit title|
|BSBCMM201||Communicate in the workplace|
|SITHCCC002||Prepare and present simple dishes|
|SITHCCC006||Prepare appetisers and salads|
|SITHCCC008||Prepare vegetable, fruit, eggs and farinaceous dishes|
|TLIE1005||Carry out basic workplace calculations|
This qualification prepares you for roles such as:
- Catering assistant
- Kitchen hand
- Sandwich hand
- Fast food/takeaway cook
Job titles and qualification requirements may vary between organisations.
For more information about job and career pathways, visit JobOutlook or Jobs and Skills WA.
This qualification can be completed as part of a traineeship and is a perfect stepping stone into the Certificate III in Commercial Cookery(opens in a new tab) , which is ideal for aspiring chefs.
Our estimated fees are based on:
- Full time study in 2023
- A selection of elective units designed to meet local industry demand for skills (different unit selections will attract different fees)
- For more information regarding eligibility and fees, please visit DTWD website
These fees are estimates only and depend on your eligibility for government funding, concession rates, the units you choose to study or seek to be recognised under Recognition of Prior Learning (RPL). Additional resource, material and/or equipment costs may apply. Visit our Fees and Charges page for more information, including on consumer rights.