30 units must be completed:

23 core units

7 elective units, consisting of:

7 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 SITHASC001

Prepare dishes using basic methods of Asian cookery

add topic SITHASC002

Prepare Asian appetisers and snacks

add topic SITHASC003

Prepare Asian stocks and soups

add topic SITHASC004

Prepare Asian sauces, dips and accompaniments

add topic SITHASC005

Prepare Asian salads

add topic SITHASC006

Prepare Asian rice and noodles

add topic SITHASC008

Prepare Asian cooked dishes

add topic SITHCCC001

Use food preparation equipment

add topic SITHCCC018

Prepare food to meet special dietary requirements

add topic SITHCCC020

Work effectively as a cook

add topic SITHKOP002

Plan and cost basic menus

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 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

Asian Cookery

add topic SITHASC007

Prepare curry pastes and powders

add topic SITHASC009

Prepare Asian desserts

add topic SITHASC010

Produce Japanese cooked dishes

add topic SITHASC011

Prepare sashimi

add topic SITHASC012

Prepare sushi

add topic SITHASC013

Prepare Japanese desserts

add topic SITHASC014

Prepare dim sum

add topic SITHASC015

Prepare Chinese roast meat and poultry dishes

add topic SITHASC016

Prepare tandoori dishes

add topic SITHASC017

Prepare Indian breads

add topic SITHASC018

Prepare Indian sweetmeats

add topic SITHASC019

Prepare Indian pickles and chutneys

Client and Customer Service

add topic SITXCCS006

Provide service to customers

add topic SITXCCS007

Enhance customer service experiences

Commercial Cookery and Catering

add topic SITHCCC004

Package prepared foodstuffs

add topic SITHCCC009

Produce cook-chill and cook-freeze foods

add topic SITHCCC010

Re-thermalise chilled and frozen foods

add topic SITHCCC015

Produce and serve food for buffets

add topic SITHCCC021

Prepare specialised food items

add topic SITHCCC022

Prepare portion-controlled meat cuts and meat products

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 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

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

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.