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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BSBDIV501
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Manage diversity in the workplace
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BSBSUS401
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Implement and monitor environmentally sustainable work practices
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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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SITHCCC011
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Use cookery skills effectively
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SITHCCC018
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Prepare food to meet special dietary requirements
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SITHKOP005
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Coordinate cooking operations
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SITHPAT001
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Produce cakes
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SITHPAT002
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Produce gateaux, torten and cakes
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SITHPAT003
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Produce pastries
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SITHPAT004
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Produce yeast-based bakery products
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SITHPAT005
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Produce petits fours
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SITHPAT006
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Produce desserts
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SITHPAT007
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Prepare and model marzipan
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SITHPAT008
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Produce chocolate confectionery
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SITHPAT009
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Model sugar-based decorations
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SITHPAT010
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Design and produce sweet buffet showpieces
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SITXCOM005
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Manage conflict
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SITXFIN003
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Manage finances within a budget
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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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SITXHRM003
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Lead and manage people
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SITXINV002
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Maintain the quality of perishable items
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SITXMGT001
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Monitor work operations
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SITXWHS003
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Implement and monitor work health and safety practices
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SITXCCS006
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Provide service to customers
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SITXCCS007
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Enhance customer service experiences
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SITHCCC008
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Prepare vegetable, fruit, egg and farinaceous dishes
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SITHCCC015
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Produce and serve food for buffets
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SITHCCC021
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Prepare specialised food items
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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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BSBFIA401
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Prepare financial reports
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SITXFIN002
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Interpret financial information
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HLTAID011
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Provide first aid
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SITHFAB005
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Prepare and serve espresso coffee
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SITHFAB007
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Serve food and beverage
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SITHFAB019
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Plan and monitor espresso coffee service
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SITXFSA003
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Transport and store food
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SITXFSA004
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Develop and implement a food safety program
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SITXHRM002
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Roster staff
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TAEASS301B
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Contribute to assessment
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TAEDEL301A
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Provide work skill instruction
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TAEDEL404A
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Mentor in the workplace
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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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SITXINV004
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Control stock
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SITHKOP002
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Plan and cost basic menus
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SITHKOP003
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Plan and display buffets
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SITHKOP004
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Develop menus for special dietary requirements
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SITHKOP006
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Plan catering for events or functions
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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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