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.
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BSBSUS201
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Participate in environmentally sustainable work practices
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BSBWOR203
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Work effectively with others
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SITHCCC001
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Use food preparation equipment
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SITHCCC005
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Prepare dishes using basic methods of cookery
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SITHCCC006
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Prepare appetisers and salads
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SITHCCC007
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Prepare stocks, sauces and soups
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SITHCCC008
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Prepare vegetable, fruit, egg and farinaceous dishes
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SITHCCC012
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Prepare poultry dishes
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SITHCCC013
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Prepare seafood dishes
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SITHCCC014
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Prepare meat dishes
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SITHCCC018
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Prepare food to meet special dietary requirements
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SITHCCC019
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Produce cakes, pastries and breads
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SITHCCC020
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Work effectively as a cook
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SITHKOP001
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Clean kitchen premises and equipment
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SITHKOP002
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Plan and cost basic menus
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SITHPAT006
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Produce desserts
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SITXFSA001
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Use hygienic practices for food safety
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SITXFSA002
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Participate in safe food handling practices
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SITXHRM001
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Coach others in job skills
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SITXINV002
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Maintain the quality of perishable items
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SITXWHS001
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Participate in safe work practices
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BSBCMM201
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Communicate in the workplace
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TLIE1005
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Carry out basic workplace calculations
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SITHASC001
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Prepare dishes using basic methods of Asian cookery
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SITHASC002
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Prepare Asian appetisers and snacks
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SITHASC003
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Prepare Asian stocks and soups
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SITHASC004
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Prepare Asian sauces, dips and accompaniments
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SITHASC005
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Prepare Asian salads
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SITHASC006
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Prepare Asian rice and noodles
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SITHASC007
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Prepare curry pastes and powders
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SITHASC008
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Prepare Asian cooked dishes
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SITHASC009
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Prepare Asian desserts
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SITHASC010
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Prepare Japanese cooked dishes
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SITHASC011
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Prepare sashimi
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SITHASC012
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Prepare sushi
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SITHASC013
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Produce Japanese desserts
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SITHASC014
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Prepare dim sum
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SITHASC015
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Prepare Chinese roast meat and poultry dishes
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SITHASC016
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Prepare tandoori dishes
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SITHASC017
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Prepare Indian breads
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SITHASC018
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Prepare Indian sweetmeats
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SITHASC019
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Prepare Indian pickles and chutneys
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SITXCCS006
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Provide service to customers
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HLTAHA019
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Assist with the monitoring and modification of meals and menus according to individualised plans
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SITHCCC003
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Prepare and present sandwiches
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SITHCCC004
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Package prepared foodstuffs
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SITHCCC009
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Produce cook-chill and cook-freeze foods
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SITHCCC010
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Re-thermalise chilled and frozen foods
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SITHCCC015
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Produce and serve food for buffets
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SITHCCC016
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Produce pates and terrines
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SITHCCC017
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Handle and serve cheese
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SITHCCC021
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Prepare specialised food items
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SITXCOM001
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Source and present information
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SITXCOM002
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Show social and cultural sensitivity
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BSBITU202
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Create and use spreadsheets
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BSBITU301
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Create and use databases
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BSBITU306
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Design and produce business documents
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HLTAID003
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Provide first aid
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SITXFSA003
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Transport and store food
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SITXINV001
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Receive and store stock
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SITXINV003
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Purchase goods
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SITXWHS002
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Identify hazards, assess and control safety risks
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SITHIND002
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Source and use information on the hospitality industry
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