Statement of Attainment

These units of competency from the SIT Tourism, Travel and Hospitality Training Package provide a set of skills for managing the operation of a commercial kitchen.


This skill set is for commercial cooks, including those who specialise in Asian cookery or patisserie, with a trade qualification who require kitchen management skills.


The Kitchen Management consists of:

Unit code

Unit title

add topic BSBDIV501

Manage diversity in the workplace

add topic BSBSUS401

Implement and monitor environmentally sustainable work practices

add topic SITHKOP005

Coordinate cooking operations

add topic SITXFIN003

Manage finances within a budget

add topic SITXFSA001

Use hygienic practices for food safety

add topic SITXHRM003

Lead and manage people

add topic SITXMGT001

Monitor work operations

add topic SITXWHS002

Identify hazards, assess and control safety risks

add topic SITXWHS003

Implement and monitor work health and safety practices


Achievement of these units provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the BSB Business Services Training Package.