This qualification reflects the role of those individuals working in catering operations who play a team leading or supervisory role. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
| Code | Unit name | Type |
|---|---|---|
| BSBSUS401 | Implement and monitor environmentally sustainable work practices | Core |
| SITHCCC001 | Use food preparation equipment | Core |
| SITHCCC005 | Prepare dishes using basic methods of cookery | Core |
| SITHKOP005 | Coordinate cooking operations | 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 |
| SITXINV002 | Maintain the quality of perishable items | Core |
| SITXINV004 | Control stock | Core |
| SITXWHS003 | Implement and monitor work health and safety practices | Core |
| BSBDIV501 | Manage diversity in the workplace | Elective |
| HLTAID003 | Provide first aid | Elective |
| SITHCCC003 | Prepare and present sandwiches | Elective |
| SITHCCC004 | Package prepared foodstuffs | Elective |
| SITHCCC006 | Prepare appetisers and salads | Elective |
| SITHCCC007 | Prepare stocks, sauces and soups | Elective |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
| SITHCCC011 | Use cookery skills effectively | Elective |
| SITHCCC012 | Prepare poultry dishes | Elective |
| SITHCCC013 | Prepare seafood dishes | Elective |
| SITHCCC014 | Prepare meat dishes | Elective |
| SITHCCC015 | Produce and serve food for buffets | Elective |
| SITHCCC017 | Handle and serve cheese | Elective |
| SITHCCC018 | Prepare food to meet special dietary requirements | Elective |
| SITHCCC019 | Produce cakes, pastries and breads | Elective |
| SITHFAB002 | Provide responsible service of alcohol | Elective |
| SITHFAB003 | Operate a bar | Elective |
| SITHFAB005 | Prepare and serve espresso coffee | Elective |
| SITHFAB007 | Serve food and beverage | Elective |
| SITHFAB014 | Provide table service of food and beverage | Elective |
| SITHIND002 | Source and use information on the hospitality industry | Elective |
| SITHIND004 | Work effectively in hospitality service | Elective |
| SITHKOP002 | Plan and cost basic menus | Elective |
| SITHKOP004 | Develop menus for special dietary requirements | Elective |
| SITHPAT001 | Produce cakes | Elective |
| SITHPAT003 | Produce pastries | Elective |
| SITHPAT004 | Produce yeast-based bakery products | Elective |
| SITHPAT006 | Produce desserts | Elective |
| SITHPAT008 | Produce chocolate confectionery | Elective |
| SITXCCS006 | Provide service to customers | Elective |
| SITXCCS007 | Enhance the customer service experiences | Elective |
| SITXFIN002 | Interpret financial information | Elective |
| SITXFSA003 | Transport and store food | Elective |
| SITXFSA004 | Develop and implement a food safety program | Elective |
| SITXHRM002 | Roster staff | Elective |
| SITXHRM003 | Lead and manage people | Elective |
| SITXINV001 | Receive and store stock | Elective |
| SITXINV003 | Purchase goods | Elective |
| SITXMGT001 | Monitor work operations | Elective |
| SITXWHS002 | Identify hazards, assess and control safety risks | Elective |
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