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 |