Cookery (SIT)

Cookery (SIT) Training Packages

Student resources available for Workplace Skills, Business, Human Resource Management and Leadership & Management

SIT20421 Certificate II in Cookery

  • 13 units must be completed:
  • 7 core units
  • 6 elective units, consisting of:
    • 4 units from Group A, Group B or Group C below
    • 2 units from Group A, Group B, Group C or Group D below.

Group A – Cookery and Catering

  • SITHCCC024 Prepare and present simple dishes 
  • SITHCCC025 Prepare and present sandwiches 
  • SITHCCC026 Package prepared foodstuffs 
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups 
  • SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
  • SITXFSA006 Participate in safe food handling practices 
  • SITXFSA007 Transport and store food

 

Group B – Asian Cookery

  • SITHASC020 Prepare dishes using basic methods of Asian cookery
  • SITHASC021 Prepare Asian appetisers and snacks
  • SITHASC022 Prepare Asian stocks and soups
  • SITHASC024 Prepare Asian salads

 

Group C - Patisserie

  • SITHPAT011 Produce cakes 
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products

 

General D – General electives

  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SITXCOM007 Show social and cultural sensitivity
  • SITXCCS011 Interact with customers

Group A - Hygiene

  • SITHIND005 Use hygienic practices for hospitality service
  • SITXFSA005 Use hygienic practices for food safety

 

Group B – Other electives

Administration

  • BSBPEF202 Plan and apply time management
  • TLIE0009 Carry out basic workplace calculations

 

Commercial Cookery and Catering

  • SITHCCC023 Use food preparation equipment
  • SITHCCC024 Prepare and present simple dishes
  • SITHCCC025 Prepare and present sandwiches
  • SITHCCC026 Package prepared foodstuffs

 

Communication and Teamwork

  • SITXCOM006 Source and present information

 

Cleaning

  • SITHACS009 Clean premises and equipment
  • SITHFAB022 Clean and tidy bar areas
  • SITHKOP009 Clean kitchen premises and equipment

SIT30821 Certificate III in Commercial Cookery

  • 25 units must be completed:
  • 20 core units
  • 5 elective units, consisting of:
    • 3 units from Group A or Group B below
    • 2 units from Group A, Group B or Group C below.
  • SITHCCC023 Use food preparation equipment 
  • SITHCCC027 Prepare dishes using basic methods of cookery 
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups 
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes 
  • SITHCCC037 Prepare seafood dishes 
  • SITHCCC036 Prepare meat dishes 
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP009 Clean kitchen premises and equipment 
  • SITHKOP010 Plan and cost recipes
  • SITHPAT016 Produce desserts 
  • SITXFSA005 Use hygienic practices for food safety 
  • SITXFSA006 Participate in safe food handling practices 
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices

Group A – Cookery and Catering

  • SITHCCC025 Prepare and present sandwiches 
  • SITHCCC026 Package prepared foodstuffs 
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC039 Produce pates and terrines
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC044 Prepare specialised food items
  • SITHPAT014 Produce yeast-based bakery products
  • SITXFSA007 Transport and store food

 

Group B – Asian Cookery

  • SITHASC020 Prepare dishes using basic methods of Asian cookery
  • SITHASC021 Prepare Asian appetisers and snacks
  • SITHASC022 Prepare Asian stocks and soups
  • SITHASC023 Prepare Asian sauces, dips and accompaniments
  • SITHASC024 Prepare Asian salads
  • SITHASC025 Prepare Asian rice and noodles
  • SITHASC026 Prepare curry pastes and powders
  • SITHASC027 Prepare Asian cooked dishes
  • SITHASC028 Prepare Asian desserts
  • SITHASC033 Prepare dim sum 

 

Group C – General Electives

  • BSBSUS211 Participate in sustainable work practices
  • SIRXOSM002 Maintain ethical standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools
  • SITXCCS014 Provide service to customers
  • SITXCOM006 Source and present information
  • SITXCOM007 Show social and cultural sensitivity 
  • SITXINV007 Purchase goods
  • SITXWHS006 Identify hazards, assess and control safety risks

SIT30921 Certificate III in Catering

  • 20 units must be completed:
  • 10 core units
  • 10 elective units, consisting of:
    • 6 units from Group A or Group B below.
    • 4 units from Group A, Group B, Group C or Group D below.
  • SITHCCC023 Use food preparation equipment 
  • SITHCCC024 Prepare and present simple dishes 
  • SITHCCC027 Prepare dishes using basic methods of cookery 
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHKOP009 Clean kitchen premises and equipment 
  • SITXFSA005 Use hygienic practices for food safety 
  • SITXFSA006 Participate in safe food handling practices 
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices

Group A – Cookery and Catering

  • SITHCCC025 Prepare and present sandwiches 
  • SITHCCC026 Package prepared foodstuffs 
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups 
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC035 Prepare poultry dishes 
  • SITHCCC025 Prepare and present sandwiches 
  • SITHCCC036 Prepare meat dishes 
  • SITHCCC037 Prepare seafood dishes 
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITXFSA007 Transport and store food
  • SITHKOP010 Plan and cost recipes

 

Group B - Patisserie

  • SITHPAT011 Produce cakes 
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT016 Produce desserts 

 

Group C – Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol 
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee 
  • SITHFAB027 Serve food and beverage 
  • SITHFAB036 Provide advice on food 
  • SITHFAB021 Provide responsible service of alcohol 
  • SITHFAB023 Operate a bar

 

Group D – General Electives

  • BSBSUS211 Participate in sustainable work practices
  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools
  • SITXCCS014 Provide service to customers 
  • SITXFIN007 Process financial transactions
  • SITXINV007 Purchase goods
  • SITXWHS006 Identify hazards, assess and control safety risks

SIT31021 Certificate III in Patisserie

  • 21 units must be completed:
  • 15 core units
  • 6 elective units, consisting of:
    • 4 units from Group A or Group B below
    • 2 units from Group A, Group B or Group C below.
  • SITHCCC023 Use food preparation equipment 
  • SITHCCC027 Prepare dishes using basic methods of cookery 
  • SITHCCC034 Work effectively in a commercial kitchen
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHPAT011 Produce cakes 
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts 
  • SITXFSA005 Use hygienic practices for food safety 
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills 
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices

Group A – Cookery and Catering

  • FBPRBK3005 Produce basic bread products
  • FBPRBK3014 Produce sweet yeast products
  • SITHASC028 Prepare Asian desserts
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP010 Plan and cost recipes
  • SITHPAT017 Prepare and model marzipan
  • SITXFSA007 Transport and store food

 

Group B – Food and Beverage

  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee 
  • SITHFAB027 Serve food and beverage 

 

Group C – General Electives

  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools
  • SITXCCS014 Provide service to customers 
  • SITXCOM006 Source and present information
  • SITXCOM007 Show social and cultural sensitivity 
  • SITXINV007 Purchase goods
  • SITXWHS006 Identify hazards, assess and control safety risks

SIT31121 Certificate III in Asian Cookery

  • 24 units must be completed:
  • 17 core units
  • 7 elective units, consisting of:
    • 4 units from Group A below
    • 2 units from Group A or Group B below
    • 1 unit from Group A, Group B or Group C below.
  • SITHASC020 Prepare dishes using basic methods of Asian cookery
  • SITHASC021 Prepare Asian appetisers and snacks
  • SITHASC022 Prepare Asian stocks and soups
  • SITHASC023 Prepare Asian sauces, dips and accompaniments
  • SITHASC024 Prepare Asian salads
  • SITHASC025 Prepare Asian rice and noodles
  • SITHASC027 Prepare Asian cooked dishes
  • SITHCCC023 Use food preparation equipment
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP009 Clean kitchen premises and equipment
  • SITHKOP010 Plan and cost recipes
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXINV006 Receive, store and maintain stock
  • SITXWHS005 Participate in safe work practices

Group A – Asian Cookery

  • SITHASC026 Prepare curry pastes and powders
  • SITHASC028 Prepare Asian desserts
  • SITHASC033 Prepare dim sum
  • SITHASC038 Prepare Indian pickles and chutneys

 

Group B – Cookery and Catering

  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC032 Produce cook-chill and cook-freeze foods 
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC044 Prepare specialised food items
  • SITXFSA007 Transport and store food

 

Group C – General Electives

  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools
  • SITXCCS014 Provide service to customers
  • SITXCOM007 Show social and cultural sensitivity
  • SITXINV007 Purchase goods
  • SITXWHS006 Identify hazards, assess and control safety risks

SIT40521 Certificate IV in Kitchen Management

  • 33 units must be completed:
  • 27 core units
  • 6 elective units, consisting of:
    • 3 units from Group A below
    • 3 units from the electives listed below or from any current endorsed Training Package or accredited course
  • SITHCCC023 Use food preparation equipment 
  • SITHCCC027 Prepare dishes using basic methods of cookery 
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups 
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC037 Prepare seafood dishes 
  • SITHCCC036 Prepare meat dishes 
  • SITHCCC041 Produce cakes, pastries and breads 
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHKOP015 Design and cost menus
  • SITHPAT016 Produce desserts 
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety 
  • SITXFSA006 Participate in safe food handling practices 
  • SITXFSA008 Develop and implement a food safety program
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock 
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices

Group A – Cookery and Catering

  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC039 Produce pates and terrines
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC044 Prepare specialised food items
  • SITXFSA007 Transport and store food
  • SITHKOP011 Plan and implement service of buffets*
  • SITHKOP014 Plan catering for events or functions

 

Group B – Asian Cookery

  • SITHASC021 Prepare Asian appetisers and snacks
  • SITHASC022 Prepare Asian stocks and soups
  • SITHASC023 Prepare Asian sauces, dips and accompaniments
  • SITHASC024 Prepare Asian salads
  • SITHASC025 Prepare Asian rice and noodles
  • SITHASC027 Prepare Asian cooked dishes
  • SITHASC028 Prepare Asian desserts
  • SITHASC033 Prepare dim sum 

 

Group C – Patisserie

  • SITHPAT012 Produce specialised cakes
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT017 Prepare and model marzipan
  • SITHPAT018 Produce chocolate confectionery
  • SITHPAT019 Model sugar-based decorations
  • SITHPAT020 Design and produce sweet showpieces

 

Group D – Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol 
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee 
  • SITHFAB027 Serve food and beverage 
  • SITHFAB034 Provide table service of food and beverage 

 

Group E – General Electives

  • BSBTWK501 Lead diversity and inclusion
  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools
  • SITXCCS014 Provide service to customers 
  • SITXCCS015 Enhance customer service experiences
  • SITXFIN008 Interpret financial information*
  • SITXHRM010 Recruit, select and induct staff
  • SITXINV007 Purchase goods
  • SITXINV008 Control stock
  • SITXWHS006 Identify hazards, assess and control safety risks

SIT40621 Certificate IV in Catering Management

  • 23 units must be completed:
  • 15 core units
  • 8 elective units, consisting of:
    • 5 units from Group A, Group B, Group C or Group D below
    • 3 units from the electives listed below or from any current endorsed Training Package or accredited course.
  • BSBTWK501 Lead diversity and inclusion
  • SITHCCC023 Use food preparation equipment 
  • SITHCCC027 Prepare dishes using basic methods of cookery 
  • SITHCCC043 Work effectively as a cook
  • SITHKOP013 Plan cooking operations
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety 
  • SITXFSA006 Participate in safe food handling practices 
  • SITXHRM007 Coach others in job skills 
  • SITXHRM008 Roster staff 
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock 
  • SITXINV008 Control stock
  • SITXWHS007 Implement and monitor work health and safety practices

Group A – Cookery and Catering

  • SITHCCC025 Prepare and present sandwiches 
  • SITHCCC026 Package prepared foodstuffs 
  • SITHCCC028 Prepare appetisers and salads 
  • SITHCCC029 Prepare stocks, sauces and soups 
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC035 Prepare poultry dishes 
  • SITHCCC036 Prepare meat dishes 
  • SITHCCC037 Prepare seafood dishes 
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC039 Produce pates and terrines
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC041 Produce cakes, pastries and breads 
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC044 Prepare specialised food items
  • SITXFSA007 Transport and store food
  • SITXFSA008 Develop and implement a food safety program

 

Group B - Patisserie

  • SITHPAT011 Produce cakes 
  • SITHPAT013 Produce pastries 
  • SITHPAT014 Produce yeast-based bakery products 
  • SITHPAT016 Produce desserts 
  • SITHPAT018 Produce chocolate confectionery

 

Group C – Kitchen Operations and Management

  • SITHKOP010 Plan and cost recipes
  • SITHKOP011 Plan and implement service of buffets*
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP014 Plan catering for events or functions

 

Group D – Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee 
  • SITHFAB027 Serve food and beverage 
  • SITHFAB034 Provide table service of food and beverage 

 

Group E – General Electives

  • BSBFIN401 Report on financial activity
  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools
  • SITXCCS014 Provide service to customers 
  • SITXCCS015 Enhance customer service experiences
  • SITXFIN008 Interpret financial information*
  • SITXINV007 Purchase goods
  • SITXMGT004 Monitor work operations
  • SITXWHS006 Identify hazards, assess and control safety risks

SIT40721 Certificate IV in Patisserie

  • 32 units must be completed:
  • 26 core units
  • 6 elective units, consisting of:
    • 3 units from Group A or Group B below
    • 3 units from the electives listed below or from any current endorsed Training Package or accredited course.
  • BSBTWK501 Lead diversity and inclusion
  • SITHCCC023 Use food preparation equipment 
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC034 Work effectively in a commercial kitchen 
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHKOP013 Plan cooking operations
  • SITHPAT011 Produce cakes 
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries 
  • SITHPAT014 Produce yeast-based bakery products 
  • SITHPAT015 Produce petits fours 
  • SITHPAT016 Produce desserts 
  • SITHPAT017 Prepare and model marzipan 
  • SITHPAT018 Produce chocolate confectionery 
  • SITHPAT019 Model sugar-based decorations
  • SITHPAT020 Design and produce sweet showpieces
  • SITXCOM010 Manage conflict 
  • SITXFIN009 Manage finances within a budget 
  • SITXFSA005 Use hygienic practices for food safety 
  • SITXFSA006 Participate in safe food handling practices 
  • SITXHRM007 Coach others in job skills 
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people 
  • SITXINV006 Receive, store and maintain stock 
  • SITXMGT004 Monitor work operations 
  • SITXWHS007 Implement and monitor work health and safety practices

Group A - Cookery and Catering

  • FBPRBK3005 Produce basic bread products
  • FBPRBK3014 Produce sweet yeast products
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes 
  • SITHCCC038 Produce and serve food for buffets 
  • SITHCCC044 Prepare specialised food items
  • SITHKOP010 Plan and cost recipes
  • SITHKOP011 Plan and implement service of buffets*
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP014 Plan catering for events or functions
  • SITXFSA007 Transport and store food
  • SITXFSA008 Develop and implement a food safety program

 

Group B – Food and Beverage

  • SITHFAB025 Prepare and serve espresso coffee 
  • SITHFAB027 Serve food and beverage 
  • SITHFAB038 Plan and monitor espresso coffee service 

 

Group C – General Electives

  • BSBFIN401 Report on financial activity
  • BSBSUS211 Participate in sustainable work practices
  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools 
  • SITXCCS014 Provide service to customers
  • SITXCCS015 Enhance customer service experiences 
  • SITXFIN008 Interpret financial information*
  • SITXINV007 Purchase goods
  • SITXINV008 Control stock
  • SITXWHS006 Identify hazards, assess and control safety risks

SIT40821 Certificate IV in Asian Cookery

  • 30 units must be completed:
  • 23 core units
  • 7 elective units, consisting of:
    • 3 units from Group A below
    • 2 units from Group A, Group B or Group C below
    • 2 units from the electives listed below or from any current endorsed Training Package or accredited course.
  • BSBTWK501 Lead diversity and inclusion
  • SITHASC020 Prepare dishes using basic methods of Asian cookery
  • SITHASC021 Prepare Asian appetisers and snacks
  • SITHASC022 Prepare Asian stocks and soups
  • SITHASC023 Prepare Asian sauces, dips and accompaniments
  • SITHASC024 Prepare Asian salads
  • SITHASC025 Prepare Asian rice and noodles
  • SITHASC027 Prepare Asian cooked dishes
  • SITHCCC023 Use food preparation equipment
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC043 Work effectively as a cook
  • SITHKOP010 Plan and cost recipes
  • SITHKOP013 Plan cooking operations
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXINV006 Receive, store and maintain stock
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices

Group A – Asian Cookery

  • SITHASC026 Prepare curry pastes and powders
  • SITHASC028 Prepare Asian desserts
  • SITHASC033 Prepare dim sum
  • SITHASC038 Prepare Indian pickles and chutneys

 

Group B – Commercial Cookery and Catering

  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC032 Produce cook-chill and cook freeze foods
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC044 Prepare specialised food items
  • SITXFSA007 Transport and store food
  • SITXFSA008 Develop and implement a food safety program
  • SITHKOP011 Plan and implement service of buffets*
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP014 Plan catering for events or functions

 

Group C – Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB034 Provide table service of food and beverage

 

Group D – General Electives

  • BSBFIN401 Report on financial activity
  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools
  • SITXCCS014 Provide service to customers
  • SITXCCS015 Enhance customer service experiences
  • SITXFIN008 Interpret financial information*
  • SITXINV007 Purchase goods
  • SITXINV008 Control stock
  • SITXWHS006 Identify hazards, assess and control safety risks
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