Course Units

• Core Units

  • BSBSUS201 Participate in environmentally sustainable work practices
  • BSBWOR203 Work effectively with others
  • SITHCCC001 Use food preparation equipment
  • SITHCCC005 Prepare dishes using basic methods of cookery
  • SITHCCC006 Prepare appetisers and salads
  • SITHCCC007 Prepare stocks, sauces and soups
  • SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITHCCC012 Prepare poultry dishes
  • SITHCCC013 Prepare seafood dishes
  • SITHCCC014 Prepare meat dishes
  • SITHCCC018 Prepare food to meet special dietary requirements
  • SITHCCC019 Produce cakes, pastries and breads
  • SITHCCC020 Work effectively as a cook
  • SITHKOP001 Clean kitchen premises and equipment
  • SITHKOP002 Plan and cost basic menus
  • SITHPAT006 Produce desserts
  • SITXFSA001 Use hygienic practices for food safety
  • SITXFSA002 Participate in safe food handling practices
  • SITXHRM001 Coach others in job skills
  • SITXINV002 Maintain the quality of perishable items
  • SITXWHS001 Participate in safe work practices

  Elective Units

  • BSBCMM201 Communicate in the workplace
  • TLIE1005 Carry out basic workplace calculations
  • SITHASC001 Prepare dishes using basic methods of Asian cookery
  • SITHASC002 Prepare Asian appetisers and snacks
  • SITHASC003 Prepare Asian stocks and soups
  • SITHASC004 Prepare Asian sauces, dips and accompaniments
  • SITHASC005 Prepare Asian salads
  • SITHASC006 Prepare Asian rice and noodles
  • SITHASC007 Prepare curry pastes and powders
  • SITHASC008 Prepare Asian cooked dishes
  • SITHASC009 Prepare Asian desserts
  • SITHASC010 Prepare Japanese cooked dishes
  • SITHASC011 Prepare sashimi
  • SITHASC012 Prepare sushi
  • SITHASC013 Produce Japanese desserts
  • SITHASC014 Prepare dim sum
  • SITHASC015 Prepare Chinese roast meat and poultry dishes
  • SITHASC016 Prepare tandoori dishes
  • SITHASC017 Prepare Indian breads
  • SITHASC018 Prepare Indian sweetmeats
  • SITHASC019 Prepare Indian pickles and chutneys
  • SITXCCS006 Provide service to customers
  • HLTAHA019 Assist with the monitoring and modification of meals and menus according to individualised plans
  • SITHCCC003 Prepare and present sandwiches
  • SITHCCC004 Package prepared foodstuffs
  • SITHCCC009 Produce cook-chill and cook-freeze foods
  • SITHCCC015 Produce and serve food for buffets
  • SITHCCC016 Produce pates and terrines
  • SITHCCC017 Handle and serve cheese
  • SITHCCC021 Prepare specialised food items
  • SITXCOM001 Source and present information
  • SITXCOM002 Show social and cultural sensitivity
  • BSBITU202 Create and use spreadsheets
  • BSBITU301 Create and use databases
  • BSBITU306 Design and produce business documents
  • HLTAID003 Provide first aid
  • SITXFSA003 Transport and store food
  • SITXINV001 Receive and store stock
  • SITXINV003 Purchase goods
  • SITXWHS002 Identify hazards, assess and control safety risks
  • SITHIND002 Source and use information on the hospitality industry