Qualification units
Code | 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 |
SITHCCC011 | Use cookery skills effectively | Core |
SITHCCC018 | Prepare food to meet special dietary requirements | Core |
SITHKOP005 | Coordinate cooking operations | Core |
SITHPAT001 | Produce cakes | Core |
SITHPAT003 | Produce pastries | Core |
SITHPAT002 | Produce gateaux, torten and cakes | Core |
SITHPAT004 | Produce yeast-based bakery products | Core |
SITHPAT005 | Produce petits fours | Core |
SITHPAT006 | Produce desserts | Core |
SITHPAT007 | Prepare and model marzipan | Core |
SITHPAT008 | Produce chocolate confectionery | Core |
SITHPAT009 | Model sugar-based decorations | Core |
SITHPAT010 | Design and produce sweet buffet showpieces | 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 |
HLTAID003 | Provide first aid | Elective |
SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes | Elective |
SITHCCC015 | Produce and serve food for buffets | Elective |
SITHFAB007 | Serve food and beverage | Elective |
SITHIND002 | Source and use information on the hospitality industry | Elective |
SITHKOP002 | Plan and cost basic menus | Elective |
SITHKOP004 | Develop menus for special dietary requirements | 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 |
SITXINV001 | Receive and store stock | Elective |
SITXINV003 | Purchase goods | Elective |
SITXINV004 | Control stock | Elective |
SITXWHS002 | Identify hazards, assess and control safety risks | Elective |