Administration

BSBCMM201 – Communicate in the workplace

TLIE1005 – Carry out basic workplace calculations

Asian Cookery

SITHASC007 – Prepare curry pastes and powders

SITHASC009 – Prepare Asian desserts

SITHASC010 – Prepare Japanese cooked dishes

SITHASC011 – Prepare sashimi

SITHASC012 – Prepare sushi

SITHASC013 – Produce Japanese desserts

SITHASC014 – Prepare dim sum

SITHASC015 – Prepare Chinese roast meat and poultry dishes

SITHASC016 – Prepare tandoori dishes

SITHASC017 – Prepare Indian breads

SITHASC018 – Prepare Indian sweetmeats

SITHASC019 – Prepare Indian pickles and chutneys

Client and Customer Service

SITXCCS006 – Provide service to customers

Commercial Cookery and Catering

SITHCCC004 – Package prepared foodstuffs

SITHCCC009 – Produce cook-chill and cook-freeze foods

SITHCCC010 – Re-thermalise chilled and frozen foods

SITHCCC015 – Produce and serve food for buffets

SITHCCC021 – Prepare specialised food items

SITHCCC022 – Prepare portion-controlled meat cuts

Communication and Teamwork

SITXCOM001 – Source and present information

SITXCOM002 – Show social and cultural sensitivity

Computer Operations and ICT Management

BSBITU202 – Create and use spreadsheets

BSBITU301 – Create and use databases

BSBITU306 – Design and produce business documents

First Aid

HLTAID011 – Provide first aid

Food Safety

SITXFSA003 – Transport and store food

Inventory

SITXINV001 – Receive and store stock

SITXINV003 – Purchase goods

Work Health and Safety

SITXWHS002 – Identify hazards, assess and control safety risks

Working in Industry

SITHIND002 – Source and use information on the hospitality industry