23 units must be completed:
13 core units
10 elective units, consisting of:
1 unit from Group A
4 units from Group A or Group B
5 units from Group B, Group C, 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.
BSBSUS301A Implement and monitor environmentally sustainable work practices
HLTFA311A Apply first aid
SITHCCC101 Use food preparation equipment *
SITHCCC201 Produce dishes using basic methods of cookery *
SITHKOP403 Coordinate cooking operations *
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
SITXINV202 Maintain the quality of perishable items *
SITXINV401 Control stock
SITXWHS401 Implement and monitor work health and safety practices
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
SITHCCC207 Use cookery skills effectively *
* Prerequisite is SITXFSA101 Use hygienic practices for food safety
SITHIND301 Work effectively in hospitality service
SITHCCC103 Prepare sandwiches *
SITHCCC104 Package prepared foodstuffs *
SITHCCC202 Produce appetisers and salads *
SITHCCC203 Produce stocks, sauces and soups *
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *
SITHCCC205 Produce cook-chill and cook freeze foods *
SITHCCC206 Rethermalise chilled and frozen foods *
SITHCCC301 Produce poultry dishes *
SITHCCC302 Produce seafood dishes *
SITHCCC303 Produce meat dishes *
SITHCCC304 Produce and serve food for buffets *
SITHCCC305 Produce pates and terrines *
SITHCCC306 Handle and serve cheese *
SITHCCC307 Prepare food to meet special dietary requirements *
SITHCCC308 Produce cakes, pastries and breads *
SITHCCC401 Produce specialised food items *
SITHCCC402 Prepare portion-controlled meat cuts *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
SITHFAB201 Provide responsible service of alcohol
SITHFAB202 Operate a bar *^
SITHFAB203 Prepare and serve non-alcoholic beverages *
SITHFAB204 Prepare and serve espresso coffee *
SITHFAB206 Serve food and beverage *
SITHFAB303 Prepare and serve cocktails *^
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 ^
SITHFAB401 Plan and monitor espresso coffee 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
HLTNA303D Plan and modify meals and menus according to nutrition care plans *
SITHKOP101 Clean kitchen premises and equipment *
SITHKOP302 Plan and cost basic menus
SITHKOP401 Plan and display buffets *
SITHKOP402 Develop menus for special dietary requirements
SITHKOP404 Plan catering for events or functions
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
SITHPAT301 Produce cakes *
SITHPAT303 Produce pastries *
SITHPAT304 Produce yeast based bakery products *
SITHPAT306 Produce desserts *
SITHPAT402 Produce chocolate confectionery *
*Prerequisite is SITXFSA101 Use hygienic practices for food safety
BSBRES401A Analyse and present research information
BSBWRT401A Write complex documents
SITXCCS303 Provide service to customers
SITXCCS401 Enhance the customer service experience
BSBCMM401A Make a presentation
BSBWOR203B Work effectively with others
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
BSBDIV501A Manage diversity in the workplace
SITXHRM401 Roster staff
SITXHRM402 Lead and manage people
TAEDEL404A Mentor in the workplace
SITXINV201 Receive and store stock
SITXINV301 Purchase goods
BSBHRM403B Support performance-management processes
BSBMGT405A Provide personal leadership
SITXMGT401 Monitor work operations
SITXMPR403 Plan and implement sales activities
SITXMPR404 Coordinate marketing activities
SIRXMER201 Merchandise products
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
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:
HLTNA303D Plan and modify meals and menus according to nutrition care plans
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC205 Produce stocks, sauces and soups
SITHCCC206 Rethermalise chilled and frozen foods
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITXHRM401 Roster staff
SITXHRM402 Lead and manage people
SITXMGT401 Monitor work operations
BSBSMB401A Establish legal and risk management requirements of small business
BSBSMB403A Market the small business
BSBSMB404A Undertake small business planning
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes
SITHCCC301 Produce poultry dishes
SITHCCC302 Produce seafood dishes
SITHCCC303 Produce meat dishes
SITHKOP401 Plan and display buffets
SITHKOP404 Plan catering for events or functions
SITXCCS401 Enhance the customer service experience
