32 units must be completed:

26 core units

6 elective units, consisting of:

6 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

add topic BSBDIV501

Manage diversity in the workplace

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 SITHCCC011

Use cookery skills effectively

add topic SITHCCC018

Prepare food to meet special dietary requirements

add topic SITHKOP005

Coordinate cooking operations

add topic SITHPAT001

Produce cakes

add topic SITHPAT002

Produce gateaux, torten and cakes

add topic SITHPAT003

Produce pastries

add topic SITHPAT004

Produce yeast-based bakery products

add topic SITHPAT005

Produce petits fours

add topic SITHPAT006

Produce desserts

add topic SITHPAT007

Prepare and model marzipan

add topic SITHPAT008

Produce chocolate confectionery

add topic SITHPAT009

Model sugar-based decorations

add topic SITHPAT010

Design and produce sweet buffet showpieces

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 SITXHRM003

Lead and manage people

add topic SITXINV002

Maintain the quality of perishable items

add topic SITXMGT001

Monitor work operations

add topic SITXWHS003

Implement and monitor work health and safety practices

Elective units

Client and Customer Service

add topic SITXCCS006

Provide service to customers

add topic SITXCCS007

Enhance customer service experiences

Commercial Cookery and Catering

add topic SITHCCC008

Prepare vegetable, fruit, egg and farinaceous dishes

add topic SITHCCC015

Produce and serve food for buffets

add topic SITHCCC021

Prepare specialised food items

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

Food and Beverage

add topic SITHFAB005

Prepare and serve espresso coffee

add topic SITHFAB007

Serve food and beverage

add topic SITHFAB019

Plan and monitor espresso coffee service

Food Safety

add topic SITXFSA003

Transport and store food

add topic SITXFSA004

Develop and implement a food safety program

Human Resource Management

add topic SITXHRM002

Roster staff

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

add topic SITXINV004

Control stock

Kitchen Operations and Management

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

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.