33 units must be completed:
27 core units
6 elective units, consisting of:
6 units from the list below, elsewhere in SIT12 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.
BSBDIV501A Manage diversity in the workplace
BSBSUS301A Implement and monitor environmentally sustainable work practices
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment *
SITHCCC201 Produce dishes using basic methods of cookery *
SITHCCC202 Produce appetisers and salads *
SITHCCC203 Produce stocks, sauces and soups *
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *
SITHCCC301 Produce poultry dishes *
SITHCCC302 Produce seafood dishes *
SITHCCC303 Produce meat dishes *
SITHCCC307 Prepare food to meet special dietary requirements *
SITHCCC308 Produce cakes, pastries and breads *
SITHCCC309 Work effectively as a cook *
SITHKOP302 Plan and cost basic menus
SITHKOP402 Develop menus for special dietary requirements
SITHKOP403 Coordinate cooking operations *
SITHPAT306 Produce desserts *
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXHRM402 Lead and manage people
SITXINV202 Maintain the quality of perishable items *
SITXMGT401 Monitor work operations
SITXWHS401 Implement and monitor work health and safety practices
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
BSBRES401A Analyse and present research information
BSBWRT401A Write complex documents
SITHASC202 Produce Asian appetisers and snacks *
SITHASC203 Produce Asian stocks and soups *
SITHASC204 Produce Asian sauces, dips and accompaniments *
SITHASC205 Produce Asian salads *
SITHASC206 Produce Asian rice and noodles *
SITHASC207 Produce curry pastes and powders *
SITHASC301 Produce Asian cooked dishes *
SITHASC302 Produce Asian desserts *
SITHASC303 Produce Japanese cooked dishes *
SITHASC304 Produce sashimi *
SITHASC305 Produce sushi *
SITHASC306 Produce Japanese desserts *
SITHASC307 Produce dim sum *
SITHASC308 Produce Chinese roast meat and poultry dishes *
SITHASC309 Produce tandoori dishes *
SITHASC310 Produce Indian breads *
SITHASC311 Produce Indian sweetmeats *
SITHASC312 Produce Indian pickles and chutneys *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
SITXCCS303 Provide service to customers
SITXCCS401 Enhance the customer service experience
SITHCCC104 Package prepared foodstuffs *
SITHCCC205 Produce cook-chill and cook freeze foods *
SITHCCC206 Rethermalise chilled and frozen foods *
SITHCCC304 Produce and serve food for buffets *
SITHCCC305 Produce pates and terrines *
SITHCCC306 Handle and serve cheese *
SITHCCC401 Produce specialised food items *
SITHCCC402 Prepare portion-controlled meat cuts *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
BSBCMM401A Make a presentation
BSBITU201A Produce simple word processed documents
BSBITU202A Create and use spreadsheets
BSBITU203A Communicate electronically
BSBITU306A Design and produce business documents
BSBWOR204A Use business technology
SITXEVT401 Plan in-house events or functions
BSBFIA301A Maintain financial records
BSBFIA302A Process payroll
BSBFIA303A Process accounts payable and receivable
BSBFIA401A Prepare financial reports
SITXFIN401 Interpret financial information
SITHFAB201 Provide responsible service of alcohol
SITHFAB202 Operate a bar *^
SITHFAB204 Prepare and serve espresso coffee *
SITHFAB304 Provide advice on beers, spirits and liqueurs ^
SITHFAB305 Provide advice on Australian wines ^
SITHFAB306 Provide advice on imported wines ^
SITHFAB307 Provide table service of food and beverage *^
SITHFAB308 Provide silver service *
SITHFAB309 Provide advice on food
SITHFAB310 Provide advice on food and beverage matching ^
SITHFAB311 Provide gueridon service *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
^Prerequisite is SITHFAB201 Provide responsible service of alcohol
SITXFSA202 Transport and store food
SITXFSA401 Develop and implement a food safety program
SITXHRM401 Roster staff
TAEASS301B Contribute to assessment
TAEDEL301A Provide work skill instruction
TAEDEL404A Mentor in the workplace
SITXINV201 Receive and store stock
SITXINV301 Purchase goods
SITXINV401 Control stock
SITHKOP401 Plan and display buffets *
SITHKOP404 Plan catering for events or functions
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
BSBHRM403B Support performance-management processes
BSBMGT405A Provide personal leadership
SITXMPR401 Coordinate production of brochures and marketing materials
SITXMPR403 Plan and implement sales activities
SITXMPR404 Coordinate marketing activities
SIRXMER201 Merchandise products
SITHPAT302 Produce gateaux, torten and cakes *
SITHPAT305 Produce petits fours *
SITHPAT401 Prepare and model marzipan *
SITHPAT402 Produce chocolate confectionery *
SITHPAT403 Model sugar based decorations *
SITHPAT404 Design and produce sweet buffet showpieces *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
BSBINN201A Contribute to workplace innovation
BSBSMB401A Establish legal and risk management requirements of small business
BSBSMB403A Market the small business
BSBSMB404A Undertake small business planning
SITXWHS301 Identify hazards, assess and control safety risks
CHCAC318B Work effectively with older people
SITHIND201 Source and use information on the hospitality industry
Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:
BSBSMB401A Establish legal and risk management requirements of small business
BSBSMB403A Market the small business
BSBSMB404A Undertake small business planning
BSBWRT401A Write complex documents
SITHKOP401 Plan and display buffets
SITHKOP404 Plan catering for events or functions
BSBWRT401A Write complex documents
SITHCCC401 Produce specialised food items
SITHKOP401 Plan and display buffets
SITHKOP404 Plan catering for events or functions
SITXFIN401 Interpret financial information
SITXHRM401 Roster staff
SITHFAB204 Prepare and serve espresso coffee
SITHFAB309 Provide advice on food
SITHKOP404 Plan catering for events or functions
SITXCCS401 Enhance the customer service experience
SITXFSA401 Develop and implement a food safety program
SITXINV301 Purchase goods
BSBITU306A Design and produce business documents
CHCAC318B Work effectively with older people
SITHKOP404 Plan catering for events or functions
SITXHRM401 Roster staff
SITXINV301 Purchase goods
SITXINV401 Control stock