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If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.
| Core 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 |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP013* | Plan cooking operations |
| SITHKOP015* | Design and cost menus |
| SITHPAT016* | Produce desserts |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA008* | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006* | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| Elective Units | |
| Group A – Cookery and Catering | |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC032* | Produce cook-chill and cook-freeze foods |
| SITHCCC033* | Re-thermalise chilled and frozen foods |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC039* | Produce pates and terrines |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC044* | Prepare specialised food items |
| SITXFSA007* | Transport and store food |
| SITHKOP011* | Plan and implement service of buffets |
| SITHKOP014 | Plan catering for events or functions |
| Group B – Asian Cookery | |
| SITHASC021* | Prepare Asian appetisers and snacks |
| SITHASC022* | Prepare Asian stocks and soups |
| SITHASC023* | Prepare Asian sauces, dips and accompaniments |
| SITHASC024* | Prepare Asian salads |
| SITHASC025* | Prepare Asian rice and noodles |
| SITHASC027* | Prepare Asian cooked dishes |
| SITHASC028* | Prepare Asian desserts |
| SITHASC033* | Prepare dim sum |
| Group C – Patisserie | |
| SITHPAT012* | Produce specialised cakes |
| SITHPAT014* | Produce yeast-based bakery products |
| SITHPAT015* | Produce petits fours |
| SITHPAT017* | Prepare and model marzipan |
| SITHPAT018* | Produce chocolate confectionery |
| SITHPAT019* | Model sugar-based decorations |
| SITHPAT020* | Design and produce sweet showpieces |
| Group D – Food and Beverage | |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB023* | Operate a bar |
| SITHFAB025* | Prepare and serve espresso coffee |
| SITHFAB027* | Serve food and beverage |
| SITHFAB034* | Provide table service of food and beverage |
| Group E – General electives | |
| BSBTWK501 | Lead diversity and inclusion |
| HLTAID011 | Provide First Aid |
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
| SIRXOSM003* | Use social media and online tools |
| SIRXOSM006* | Develop and manage social media and online strategies |
| SIRXOSM007* | Manage risk to organisational reputation in an online setting |
| SITXCCS014 | Provide service to customers |
| SITXCCS015 | Enhance customer service experiences |
| SITXFIN008 | Interpret financial information |
| SITXHRM010 | Recruit, select and induct staff |
| SITXINV007 | Purchase goods |
| SITXINV008 | Control stock |
| SITXWHS006 | Identify hazards, assess and control safety risks |
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