21 units must be completed:

12 core units

9 elective units, consisting of:

1 unit from Group A

3 units from Group A or Group B

5 units from Group B, Group C, 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

add topic BSBSUS201

Participate in environmentally sustainable work practices

add topic BSBWOR203

Work effectively with others

add topic SITHCCC001

Use food preparation equipment

add topic SITHCCC002

Prepare and present simple dishes

add topic SITHCCC005

Prepare dishes using basic methods of cookery

add topic SITHKOP001

Clean kitchen premises and equipment

add topic SITXCOM002

Show social and cultural sensitivity

add topic SITXFSA001

Use hygienic practices for food safety

add topic SITXFSA002

Participate in safe food handling practices

add topic SITXHRM001

Coach others in job skills

add topic SITXINV002

Maintain the quality of perishable items

add topic SITXWHS001

Participate in safe work practices

Elective units

Group A

add topic SITHCCC011

Use cookery skills effectively

add topic SITHIND004

Work effectively in hospitality service

Group B

Commercial Cookery and Catering

add topic SITHCCC003

Prepare and present sandwiches

add topic SITHCCC004

Package prepared foodstuffs

add topic SITHCCC006

Prepare appetisers and salads

add topic SITHCCC007

Prepare stocks, sauces and soups

add topic SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

add topic SITHCCC009

Produce cook-chill and cook-freeze foods

add topic SITHCCC010

Re-thermalise chilled and frozen foods

add topic SITHCCC012

Prepare poultry dishes

add topic SITHCCC013

Prepare seafood dishes

add topic SITHCCC014

Prepare meat dishes

add topic SITHCCC015

Produce and serve food for buffets

add topic SITHCCC017

Handle and serve cheese

add topic SITHCCC018

Prepare food to meet special dietary requirements

add topic SITHCCC019

Produce cakes, pastries and breads

Food and Beverage

add topic SITHFAB002

Provide responsible service of alcohol

add topic SITHFAB003

Operate a bar

add topic SITHFAB004

Prepare and serve non-alcoholic beverages

add topic SITHFAB005

Prepare and serve espresso coffee

add topic SITHFAB007

Serve food and beverage

add topic SITHFAB012

Provide advice on Australian wines

add topic SITHFAB016

Provide advice on food

Food safety

add topic SITXFSA003

Transport and store food


add topic SITHPAT001

Produce cakes

add topic SITHPAT003

Produce pastries

add topic SITHPAT004

Produce yeast-based bakery products

add topic SITHPAT006

Produce desserts


add topic SITXINV001

Receive and store stock

add topic SITXINV003

Purchase goods

Kitchen Operations

add topic HLTAHA019

Assist with monitoring and modification of meals and menus according to individualised plans

add topic SITHKOP002

Plan and cost basic menus

Working in Industry

add topic SITHIND002

Source and use information on the hospitality industry

Group C

Communication and Teamwork

add topic BSBCMM201

Communicate in the workplace

Client and Customer Service

add topic SITXCCS006

Provide service to customers

Computer Operations and ICT Management

add topic BSBITU202

Create and use spreadsheets

add topic BSBITU301

Create and use databases

add topic BSBITU306

Design and produce business documents


add topic SITXFIN001

Process financial transactions

First Aid

add topic HLTAID003

Provide first aid


add topic SITXINV001

Receive and store stock

add topic SITXINV003

Purchase goods

Work Health and Safety

add topic SITXWHS002

Identify hazards, assess and control safety risks

Entry Requirements

There are no entry requirements for this qualification.