Subjects
13 units must be completed:
8 core units
5 elective units, consisting of:
3 units from the list below
2 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.
Core units | |
Work effectively with others | |
Use food preparation equipment | |
Prepare dishes using basic methods of cookery | |
Use cookery skills effectively | |
Clean kitchen premises and equipment | |
Use hygienic practices for food safety | |
Maintain the quality of perishable items | |
Participate in safe work practices | |
Elective units | |
Administration | |
Carry out basic workplace calculations | |
Client and Customer Service | |
Interact with customers | |
Commercial Cookery and Catering | |
Prepare and present simple dishes | |
Prepare and present sandwiches | |
Package prepared foodstuffs | |
Prepare appetisers and salads | |
Prepare stocks, sauces and soups | |
Prepare vegetable, fruit, egg and farinaceous dishes | |
Produce cook-chill and cook-freeze foods | |
Re-thermalise chilled and frozen foods | |
Communication and Teamwork | |
Communicate in the workplace | |
Show social and cultural sensitivity | |
Environmental Sustainability | |
Participate in environmentally sustainable work practices | |
First Aid | |
Provide first aid | |
Food Safety | |
Participate in safe food handling practices | |
Transport and store food | |
Working in Industry | |
Source and use information on the hospitality industry | |
