As this is not a course, you do not need to complete the units listed below. Instead, you simply need to prove that you’re competent in the units shown. Our Facilitators will help make this an easy process for you.

Want to know if you’re eligible to obtain this qualification via Skills Recognition & RPL? Then why not start a Free Skills Review today, and speak with an RPL Specialist to determine your eligibility. Take the initiative today. It only takes 3 minutes!

Units of Competency:

• 25 units must be completed:

• 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 safety

Elective units 

Administration 

BSBCMM201A Communicate in the workplace

TLIE1005A Carry out basic workplace calculations

Asian Cookery 

SITHASC201 Produce dishes using basic methods of Asian cookery *

SITHASC202 Produce Asian appetisers and snacks *

SITHASC203 Produce Asian stocks and soups *

SITHASC204 Produce Asian sauces, dips and accompaniments *

SITHASC205 Produce Asian salads *

SITHASC206 Produce Asian rice and noodles *

SITHASC207 Produce curry pastes and powders *

SITHASC301 Produce Asian cooked dishes *

SITHASC302 Produce Asian desserts *

SITHASC303 Produce Japanese cooked dishes *

SITHASC304 Produce sashimi *

SITHASC305 Produce sushi *

SITHASC306 Produce Japanese desserts *

SITHASC307 Produce dim sum *

SITHASC308 Produce Chinese roast meat and poultry dishes *

SITHASC309 Produce tandoori dishes *

SITHASC310 Produce Indian breads *

SITHASC311 Produce Indian sweetmeats *

SITHASC312 Produce Indian pickles and chutneys *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Client and Customer Service 

SITXCCS303 Provide service to customers

Commercial Cookery and Catering 

SITHCCC103 Prepare sandwiches *

SITHCCC104 Package prepared foodstuffs *

SITHCCC205 Produce cook-chill and cook-freeze foods *

SITHCCC206 Rethermalise chilled and frozen foods *

SITHCCC304 Produce and serve food for buffets *

SITHCCC305 Produce pates and terrines *

SITHCCC306 Handle and serve cheese *

SITHCCC401 Produce specialised food items *

*Prerequisite is SITXFSA101 Use hygienic practices for food safety

Communication and Teamwork 

SITXCOM101 Source and present information

SITXCOM201 Show social and cultural sensitivity

Computer Operations and ICT Management 

BSBITU102A Develop keyboard skills

BSBITU201A Produce simple word processed documents

BSBITU202A Create and use spreadsheets

BSBITU306A Design and produce business documents

BSBWOR204A Use business technology

Environmental Sustainability 

BSBSUS301A Implement and monitor environmentally sustainable work practices

Food Safety 

SITXFSA202 Transport and store food

Inventory 

SITXINV201 Receive and store stock

SITXINV301 Purchase goods

Kitchen Operations 

HLTNA303D Plan and modify meals and menus according to nutrition care plans

Quality and Innovation 

BSBINN201A Contribute to workplace innovation

Work Health and Safety 

SITXWHS301 Identify hazards, assess and control safety risks

Working in Industry 

SITHIND201 Source and use information on the hospitality industry

Examples of elective units relevant to specific job outcomes and contexts at this level are as follows:

Qualified cook in a cafe or small restaurant serving some Asian dishes 

SITHASC201 Produce dishes using basic methods of Asian cookery

SITHASC206 Produce Asian rice and noodles

SITHASC301 Produce Asian cooked dishes

Qualified cook in large restaurant 

SITHCCC304 Produce and serve food for buffets

SITHCCC305 Produce pates and terrines

SITHCCC306 Handle and serve cheese

Qualified cook working in a hospital or aged care facility 

HLTNA303D Plan and modify meals and menus according to nutrition care plans

SITHCCC205A Produce cook-chill and cook-freeze foods

SITHCCC206A Rethermalise chilled and frozen foods

Awarded By 

• RTO

• Get Qualified Australia College  (Code 41093)

• Brisbane Business and Hospitality Training  (Code 31983)