Administration

BSBCMM201A Communicate in the workplace

TLIE1005A Carry out basic workplace calculations

Asian Cookery

SITHASC201 Produce dishes using basic methods of Asian cookery *

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

Client and Customer Service

SITXCCS303 Provide service to customers

Commercial Cookery and Catering

SITHCCC103 Prepare sandwiches *

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 *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Communication and Teamwork

SITXCOM101 Source and present information

SITXCOM201 Show social and cultural sensitivity

Computer Operations and ICT Management

BSBITU102A Develop keyboard skills

BSBITU201A Produce simple word processed documents

BSBITU202A Create and use spreadsheets

BSBITU306A Design and produce business documents

BSBWOR204A Use business technology

Environmental Sustainability

BSBSUS301A Implement and monitor environmentally sustainable work practices

Food Safety

SITXFSA202 Transport and store food

Inventory

SITXINV201 Receive and store stock

SITXINV301 Purchase goods

Kitchen Operations

HLTNA303D Plan and modify meals and menus according to nutrition care plans

Quality and Innovation

BSBINN201A Contribute to workplace innovation

Work Health and Safety

SITXWHS301 Identify hazards, assess and control safety risks

Working in Industry

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:

Qualified cook in a cafe or small restaurant serving some Asian dishes

SITHASC201 Produce dishes using basic methods of Asian cookery

SITHASC206 Produce Asian rice and noodles

SITHASC301 Produce Asian cooked dishes

Qualified cook in large restaurant

SITHCCC304 Produce and serve food for buffets

SITHCCC305 Produce pates and terrines

SITHCCC306 Handle and serve cheese

Qualified cook working in a hospital or aged care facility

HLTNA303D Plan and modify meals and menus according to nutrition care plans

SITHCCC205A Produce cook-chill and cook-freeze foods

SITHCCC206A Rethermalise chilled and frozen foods