23 units must be completed:

12 core units

11 elective units, consisting of:

1 unit from Group A

4 units from Group A or Group B

6 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 BSBSUS401

Implement and monitor environmentally sustainable work practices

add topic SITHCCC001

Use food preparation equipment

add topic SITHCCC005

Prepare dishes using basic methods of cookery

add topic SITHKOP005

Coordinate cooking operations

add topic SITXCOM005

Manage conflict

add topic SITXFIN003

Manage finances within a budget

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 SITXINV004

Control stock

add topic SITXWHS003

Implement and monitor work health and safety 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 SITHCCC016

Produce pates and terrines

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

add topic SITHCCC021

Prepare specialised food items

add topic SITHCCC022

Prepare portion-controlled meat cuts and meat products

Food and Beverage

add topic SITHFAB002

Provide responsible service of alcohol

add topic SITHFAB003

Operate a bar

add topic SITHFAB005

Prepare and serve espresso coffee

add topic SITHFAB007

Serve food and beverage

add topic SITHFAB014

Provide table service of food and beverage

Food Safety

add topic SITXFSA003

Transport and store food

add topic SITXFSA004

Develop and implement a food safety program

Kitchen Operations and Management

add topic HLTAHA019

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

add topic SITHKOP002

Plan and cost basic menus

add topic SITHKOP003

Plan and display buffets

add topic SITHKOP004

Develop menus for special dietary requirements

add topic SITHKOP006

Plan catering for events or functions


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 SITHPAT008

Produce chocolate confectionery

Group C

Client and Customer Service

add topic CHCAGE001

Facilitate the empowerment of older people

add topic SITXCCS006

Provide service to customers

add topic SITXCCS007

Enhance customer service experiences

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 BSBFIA401

Prepare financial reports

add topic SITXFIN002

Interpret financial information

First Aid

add topic HLTAID003

Provide first aid

Human Resource Management

add topic BSBDIV501

Manage diversity in the workplace

add topic SITXHRM002

Roster staff

add topic SITXHRM003

Lead and manage people

add topic TAEASS301B

Contribute to assessment

add topic TAEDEL301A

Provide work skill instruction

add topic TAEDEL404A

Mentor in the workplace


add topic SITXINV001

Receive and store stock

add topic SITXINV003

Purchase goods

Management and Leadership

add topic SITXMGT001

Monitor work operations

Work Health and Safety

add topic SITXWHS002

Identify hazards, assess and control safety risks

Working in Industry

add topic SITHIND002

Source and use information on the hospitality industry

Entry Requirements

There are no entry requirements for this qualification.