Course Structure

Stage 1

22 core units
3 elective units, consisting of:
3 units from the list below, elsewhere in SIT12 Training Package, or any other current Training Package or accredited course.

The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification.

Core units

BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR203B Work effectively with others
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment *
SITHCCC201 Produce dishes using basic methods of cookery *
SITHCCC202 Produce appetisers and salads *
SITHCCC203 Produce stocks,  sauces and soups *
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *
SITHCCC301 Produce poultry dishes *
SITHCCC302 Produce seafood dishes *
SITHCCC303 Produce meat dishes *
SITHCCC307 Prepare food to meet special dietary requirements *
SITHCCC308 Produce cakes, pastries and breads *
SITHCCC309 Work effectively as a cook *
SITHKOP101 Clean kitchen premises and equipment *
SITHKOP302 Plan and cost basic menus
SITHPAT306 Produce desserts *
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXINV202 Maintain the quality of perishable items *
SITXWHS101 Participate in safe work practices
*Prerequisite unit is SITXFSA101 Use hygienic practices for food safe

Electives

Electives to be discussed and negotiated with our experienced training staff in order to select appropriate electives relevant to the workplace