This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not reflect the skills required by commercial cooks. Those skills are reflected in SIT30812 Certificate III in Commercial Cookery.
|SITHCCC001||Use food preparation equipment||Core|
|BSBWOR203||Work effectively with others||Core|
|SITHCCC005||Prepare dishes using basic methods of cookery||Core|
|SITHCCC011||Use cookery skills effectively||Core|
|SITHKOP001||Clean kitchen premises and equipment||Core|
|SITXFSA001||Use hygienic practices for food safety||Core|
|SITXINV002||Maintain the quality of perishable items||Core|
|SITXWHS001||Participate in safe work practices||Core|
|BSBCMM201||Communicate in the workplace||Elective|
|BSBSUS201||Participate in environmentally sustainable work practices||Elective|
|HLTAID003||Provide first aid||Elective|
|SITHCCC002||Prepare and present simple dishes||Elective|
|SITHCCC003||Prepare and present sandwiches||Elective|
|SITHCCC004||Package prepared foodstuffs||Elective|
|SITHIND002||Source and use information on the hospitality industry||Elective|
|SITXCCS003||Interact with customers||Elective|
|SITXCOM002||Show social and cultural sensitivity||Elective|
|SITXFSA002||Participate in safe food handling practices||Elective|
|SITXFSA003||Transport and store food||Elective|
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