Unit Code |
Unit Name |
Core/Elective |
SITXHRM002 |
Roster Staff |
Elective |
SITXHRM003 |
Lead and manage people |
Core |
SITXHRM001 |
Coach others in job skills |
Core |
BSBITU202 |
Create and use spreadsheets |
Elective |
SITXWHS002 |
Identify hazards, assess and control safety risks |
Elective |
SITXMGT001 |
Monitor work operations |
Core |
SITXCCS006 |
Provide service to customers |
Elective |
BSBSUS401 |
Implement and monitor environmentally sustainable work practices |
Core |
SITXWHS003 |
Implement and monitor work health and safety practices |
Core |
SITHIND002 |
Source and use information on the hospitality industry |
Elective |
SITXCOM005 |
Manage conflict |
Core |
BSBDIV501 |
Manage diversity in the workplace |
Core |
SITXFIN003 |
Manage finances within a budget |
Core |
SITXFIN002 |
Interpret Financial Information |
Elective |
BSBITU306 |
Design and produce business documents |
Elective |
SITXFSA001 |
Use hygienic practices for food safety |
Core |
SITXINV002 |
Maintain the quality of perishable items |
Core |
SITHKOP004 |
Develop menus for special dietary requirements |
Core |
SITHKOP002 |
Plan and cost basic menus |
Core |
SITXFSA002 |
Participate in safe food handling practices |
Core |
SITHCCC001 |
Use food preparation equipment |
Core |
SITHCCC005 |
Prepare dishes using basic methods of cookery |
Core |
SITHCCC006 |
Prepare appetisers and salads |
Core |
SITHCCC014 |
Prepare meat dishes |
Core |
SITHCCC007 |
Prepare stocks, sauces and soups |
Core |
SITHCCC018 |
Prepare food to meet special dietary requirements |
Core |
SITHCCC018 |
Prepare food to meet special dietary requirements |
Core |
SITHCCC008 |
Prepare vegetable, fruit, egg and farinaceous dishes |
Core |
SITHCCC012 |
Prepare poultry dishes |
Core |
SITHCCC013 |
Prepare seafood dishes |
Core |
SITHCCC019 |
Produce cakes, pastries and breads |
Core |
SITHPAT006 |
Produce desserts |
Core |
SITHKOP005 |
Coordinate cooking operations |
Core |
SITHCCC020 |
Work effectively as a cook |
Core |