If you already have industry experience, then utilising Recognition of Prior Learning (RPL) to turn your existing skills into a nationally recognised qualification is an ideal way of achieving industry accreditation while broadening your career opportunities.
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 process as easy and smooth as possible 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, and speak with an RPL Specialist to determine your eligibility. Take the initiative today. It only takes 3 minutes!
| RPL Cost | Traditional study cost | Your savings |
|---|---|---|
| $3,000 | $9,000 | $6,000 |
RPL cost includes all assessment services and issue of your nationally recognised qualification. Want to save a further $600 off this qualification? Contact us today to learn how! |
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must complete:
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.
BSBDIV501A Manage diversity in the workplace
BSBSUS301A Implement and monitor environmentally sustainable work practices
HLTAID003 Provide first aid
SITHCCC101 Use food preparation equipment *
SITHCCC201 Produce dishes using basic methods of cookery *
SITHCCC207 Use cookery skills effectively*
SITHCCC307 Prepare food to meet special dietary requirements *
SITHKOP403 Coordinate cooking operations *
SITHPAT301 Produce cakes *
SITHPAT302 Produce gateaux, torten and cakes *
SITHPAT303 Produce pastries *
SITHPAT304 Produce yeast based bakery products *
SITHPAT305 Produce petits fours *
SITHPAT306 Produce desserts *
SITHPAT401 Prepare and model marzipan *
SITHPAT402 Produce chocolate confectionery *
SITHPAT403 Model sugar based decorations *
SITHPAT404 Design and produce sweet buffet showpieces *
SITXCOM401 Manage conflict
SITXFIN402 Manage finances within a budget
SITXFSA101 Use hygienic practices for food safety
SITXFSA201 Participate in safe food handling practices
SITXHRM301 Coach others in job skills
SITXHRM402 Lead and manage people
SITXINV202 Maintain the quality of perishable items *
SITXMGT401 Monitor work operations
SITXWHS401 Implement and monitor work health and safety practices
BSBRES401A Analyse and present research information
BSBWRT401A Write complex documents
SITXCCS303 Provide service to customers
SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes *
SITHCCC304 Produce and serve food for buffets *
SITHCCC401 Produce specialised food items *
BSBCMM401A Make a presentation
BSBITU201A Produce simple word processed documents
BSBITU203A Communicate electronically
BSBITU306A Design and produce business documents
BSBWOR204A Use business technology
SITXEVT401 Plan in-house events or functions
BSBFIA301A Maintain financial records
BSBFIA302A Process payroll
BSBFIA303A Process accounts payable and receivable
BSBFIA401A Prepare financial reports
SITXFIN201 Process financial transactions
SITXFIN401 Interpret financial information
SITHFAB203 Prepare and serve non-alcoholic beverages *
SITHFAB204 Prepare and serve espresso coffee *
SITHFAB206 Serve food and beverage *
SITHFAB401 Plan and monitor espresso coffee service
SITXFSA202 Transport and store food
SITXFSA401 Develop and implement a food safety program
SITXHRM401 Roster staff
TAEDEL404A Mentor in the workplace
SITXINV201 Receive and store stock
SITXINV301 Purchase goods
SITXINV401 Control stock
SITHKOP401 Plan and display buffets *
SITHKOP402 Develop menus for special dietary requirements
SITHKOP404 Plan catering for events or functions
SIRXMER201 Merchandise products
BSBINN201A Contribute to workplace innovation
BSBSMB401A Establish legal and risk management requirements of small business
BSBSMB403A Market the small business
BSBSMB404A Undertake small business planning
SITXWHS301 Identify hazards, assess and control safety risks
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:
SITHKOP401 Plan and display buffets
SITHKOP402 Develop menus for special dietary requirements
SITHKOP404 Plan catering for events or functions
SITXHRM401 Roster staff
SITXINV301 Purchase goods
There are no entry requirements for this qualification.
No licensing, legislative, regulatory or certification requirements apply to this qualification at the time of endorsement.
Visit Get Qualified Australia’s Trade Licensing page for more information surrounding licensing
Get Qualified Australia College - Provider Code 41093
Australian Hospitality Skills Recognition - Provider Code 32217
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Units of Competency
Entry Requirements
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