23 core units
7 electives units
BSBDIV501
Manage diversity in the workplace
BSBSUS401
Implement and monitor environmentally sustainable work practices
SITHASC001
Prepare dishes using basic methods of Asian cookery
SITHASC002
Prepare Asian appetisers and snacks
SITHASC003
Prepare Asian stocks and soups
SITHASC004
Prepare Asian sauces, dips and accompaniments
SITHASC005
Prepare Asian salads
SITHASC006
Prepare Asian rice and noodles
SITHASC008
Prepare Asian cooked dishes
SITHCCC001
Use food preparation equipment
SITHCCC018
Prepare food to meet special dietary requirements
SITHCCC020*
Work effectively as a cook
SITHKOP002
Plan and cost basic menus
SITHKOP005*
Coordinate cooking operations
SITXCOM005
Manage conflict
SITXFIN003
Manage finances within a budget
SITXFSA001
Use hygienic practices for food safety
SITXFSA002
Participate in safe food handling practices
SITXHRM001
Coach others in job skills
SITXHRM003
Lead and manage people
SITXINV002
Maintain the quality of perishable items
SITXMGT001
Monitor work operations
SITXWHS003
Implement and monitor work health and safety practices
Electives selection is a customised and fully tailored process, it will be dependent on each applicant’s background, experience and previous studies and/or training.
