Course Units
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC028 Prepare appetisers and salads
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC041 Produce cakes, pastries and breads
SITHCCC042 Prepare food to meet special dietary requirements
SITXINV006 Receive, store and maintain stock
BSITHCCC025 Prepare and present sandwiches
SITHCCC026 Package prepared foodstuffs
SITHCCC038 Produce and serve food for buffets
SITHCCC044 Prepare specialised food items
SITHKOP009 Clean kitchen premises and equipment
SITHKOP012 Develop recipes for special dietary requirements
SITXFIN009 Manage finances within a budget
SITHKOP013 Plan cooking operations
SITHKOP015 Design and cost menus
SITXMGT004 Monitor work operations
BSBTWK501 Lead diversity and inclusion
SITXHRM009 Lead and manage people
SITXHRM007 Coach others in job skills
SITXINV008 Control stock
SITHCCC035 Prepare poultry dishes
SITHCCC036 Prepare meat dishes
SITHPAT016 Produce desserts
SITHKOP010 Plan and cost recipes
SITHCCC037 Prepare seafood dishes
SITHCCC043 Work effectively as a cook
SITXCOM010 Manage conflict
SITXHRM008 Roster staff
SITHFAB021 Provide responsible service of alcohol
SITXWHS005 Participate in safe work practices
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
SITXWHS007 Implement and monitor work health and safety practices
SITXFSA008 Develop and implement a food safety program
BSBSUS211 Participate in sustainable work practices
BSBSUS511 Develop workplace policies and procedures for sustainability
BSBSUS411 Implement and monitor environmentally sustainable work practices