32 units must be completed:
- 26 core units
- 6 elective units, consisting of:
- 3 units from Group A or Group B below
- 3 units from the electives listed below or from any current endorsed Training Package or accredited course.
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 |
| BSBTWK501 |
Lead diversity and inclusion |
| SITHCCC023* |
Use food preparation equipment |
| SITHCCC027* |
Prepare dishes using basic methods of cookery |
| SITHCCC034* |
Work effectively in a commercial kitchen |
| SITHCCC042* |
Prepare food to meet special dietary requirements |
| SITHKOP013* |
Plan cooking operations |
| SITHPAT011* |
Produce cakes |
| SITHPAT012* |
Produce specialised cakes |
| SITHPAT013* |
Produce pastries |
| SITHPAT014* |
Produce yeast-based bakery products |
| SITHPAT015* |
Produce petits fours |
| SITHPAT016* |
Produce desserts |
| SITHPAT017* |
Prepare and model marzipan |
| SITHPAT018* |
Produce chocolate confectionery |
| SITHPAT019* |
Model sugar-based decorations |
| SITHPAT020* |
Design and produce sweet showpieces |
| SITXCOM010 |
Manage conflict |
| SITXFIN009 |
Manage finances within a budget |
| SITXFSA005 |
Use hygienic practices for food safety |
| SITXFSA006 |
Participate in safe food handling practices |
| SITXHRM007 |
Coach others in job skills |
| 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 |
| FBPRBK3005 |
Produce basic bread products |
| FBPRBK3014 |
Produce sweet yeast products |
| FBPRBK4001* |
Produce artisan bread products |
| FBPRBK4005 |
Apply advanced finishing techniques for specialty cakes |
| SITHCCC030* |
Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC038* |
Produce and serve food for buffets |
| SITHCCC044* |
Prepare specialised food items |
| SITHKOP010 |
Plan and cost recipes |
| SITHKOP011* |
Plan and implement service of buffets |
| SITHKOP012* |
Develop recipes for special dietary requirements |
| SITHKOP014 |
Plan catering for events or functions |
| SITXFSA007* |
Transport and store food |
| SITXFSA008* |
Develop and implement a food safety program |
| Group B – Food and Beverage |
| SITHFAB025* |
Prepare and serve espresso coffee |
| SITHFAB027* |
Serve food and beverage |
| SITHFAB038 |
Plan and monitor espresso coffee service |
| Group C – General electives |
| BSBFIN401 |
Report on financial activity |
| BSBSUS211 |
Participate in sustainable work practices |
| 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 |
| SITXINV007 |
Purchase goods |
| SITXINV008 |
Control stock |
| SITXWHS006 |
Identify hazards, assess and control safety risks |
|
