Subjects
12 units must be completed:
8 core units
4 elective units, consisting of:
2 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 | |
Prepare dishes using basic methods of Asian cookery | |
Use food preparation equipment | |
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 | |
Asian Cookery | |
Prepare Asian appetisers and snacks | |
Prepare Asian stocks and soups | |
Prepare Asian sauces, dips and accompaniments | |
Prepare Asian salads | |
Prepare Asian rice and noodles | |
Prepare curry pastes and powders | |
Commercial Cookery and Catering | |
Prepare and present simple dishes | |
Package prepared foodstuffs | |
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 | |
