Course Units

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  UNIT	NAME	TYPE
  BSBDIV501	Manage diversity in the workplace	Core
  BSBSUS401	Implement and monitor environmentally sustainable work practices	Core
  SITHCCC001	Use food preparation equipment	Core
  SITHCCC005	Prepare dishes using basic methods of cookery	Core
  SITHCCC006	Prepare appetisers and salads	Core
  SITHCCC007	Prepare stocks, sauces and soups	Core
  SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes	Core
  SITHCCC012	Prepare poultry dishes	Core
  SITHCCC013	Prepare seafood dishes	Core
  SITHCCC014	Prepare meat dishes	Core
  SITHCCC018	Prepare food to meet special dietary requirements	Core
  SITHCCC019	Produce cakes, pastries and breads	Core
  SITHCCC020	Work effectively as a cook	Core
  SITHKOP002	Plan and cost basic menus	Core
  SITHKOP004	Develop menus for special dietary requirements	Core
  SITHKOP005	Coordinate cooking operations	Core
  SITHPAT006	Produce desserts	Core
  SITXCOM005	Manage conflict	Core
  SITXFIN003	Manage finances within a budget	Core
  SITXFSA001	Use hygienic practices for food safety	Core
  SITXFSA002	Participate in safe food handling practices	Core
  SITXHRM001	Coach others in job skills	Core
  SITXHRM003	Lead and manage people	Core
  SITXINV002	Maintain the quality of perishable items	Core
  SITXMGT001	Monitor work operations	Core
  SITXWHS003	Implement and monitor work health and safety practices	Core
  SITXCCS006	Provide service to customers	Elective
  SITXCCS007	Enhance customer service experiences	Elective
  SITXHRM002	Roster staff	Elective
  SITHFAB002	Provide responsible service of alcohol	Elective
  BSBADM405	Organise meetings	Elective
  BSBCMM401	Make a presentation	Elective
  BSBCUS402	Address customer needs	Elective