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Westfields Sports High School

Westfields Sports High School

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Hospitality kitchen operations

Public Schools NSW, Ultimo    Registered Training Organisation 90072

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
2 or 4 Preliminary and/or HSC units in total
Board Developed Course
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.

SIT20416 Certificate II in Kitchen Operations

Based on SIT Tourism, Travel and Hospitality training package (version 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.

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 hand held 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

  • trainee chef short order
  • fast food cook breakfast cook

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 Costs:  Subject Fees  $120                          Consumables $                                        Other: Uniform  $  80 Approx.                        

Refund Arrangements on a pro-rata basis                       Please see your VET teacher to enquire about financial assistance

A school-based traineeship and apprenticeship are available in this course, for more information: http://www.sbatinnsw.info/

Exclusions -  VET course exclusions can be checked on the  NESA  website at http://educationstandards.nsw.edu.au/wps/portal/nesa/11-12/stage-6-learning-areas/vet/course-exclusions