13 units must be completed:
- 7 core units
- 6 elective units, consisting of:
- 4 units from Group A, Group B or Group C below
- 2 units from Group A, Group B, Group C or Group D below.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
| Core Units |
| SITHCCC023* |
Use food preparation equipment |
| SITHCCC027* |
Prepare dishes using basic methods of cookery |
| SITHCCC034* |
Work effectively in a commercial kitchen |
| SITHKOP009* |
Clean kitchen premises and equipment |
| SITXFSA005 |
Use hygienic practices for food safety |
| SITXINV006* |
Receive, store and maintain stock |
| SITXWHS005 |
Participate in safe work practices |
|
| Elective units |
| Group A – Cookery and Catering |
| SITHCCC024* |
Prepare and present simple dishes |
| SITHCCC025* |
Prepare and present sandwiches |
| SITHCCC026* |
Package prepared foodstuffs |
| SITHCCC028* |
Prepare appetisers and salads |
| SITHCCC029* |
Prepare stocks, sauces and soups |
| SITHCCC030* |
Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITXFSA006 |
Participate in safe food handling practices |
| SITXFSA007* |
Transport and store food |
| Group B – Asian Cookery |
| SITHASC020* |
Prepare dishes using basic methods of Asian cookery |
| SITHASC021* |
Prepare Asian appetisers and snacks |
| SITHASC022* |
Prepare Asian stocks and soups |
| SITHASC024* |
Prepare Asian salads |
| Group C – Patisserie |
| SITHPAT011* |
Produce cakes |
| SITHPAT013* |
Produce pastries |
| SITHPAT014* |
Produce yeast-based bakery products |
| Group D – General electives |
| HLTAID011 |
Provide First Aid |
| SIRXOSM002 |
Maintain ethical and professional standards when using social media and online platforms |
| SITXCOM007 |
Show social and cultural sensitivity |
| SITXCCS011 |
Interact with customers |
|
