This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
| No’s | UNIT CODE | UNIT NAME |
| 1 | SITHCCC023* | Use food preparation equipment |
| 2 | SITHCCC027* | Prepare dishes using basic methods of cookery |
| 3 | SITHCCC028* | Prepare appetisers and salads |
| 4 | SITHCCC029* | Prepare stocks, sauces and soups |
| 5 | SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| 6 | SITHCCC031* | Prepare vegetarian and vegan dishes |
| 7 | SITHCCC035* | Prepare poultry dishes |
| 8 | SITHCCC036* | Prepare meat dishes |
| 9 | SITHCCC037* | Prepare seafood dishes |
| 10 | SITHCCC041* | Produce cakes, pastries and breads |
| 11 | SITHCCC042* | Prepare food to meet special dietary requirements |
| 12 | SITHCCC043* | Work effectively as a cook |
| 13 | SITHKOP010 | Plan and cost recipes |
| 14 | SITHKOP012* | Develop recipes for special dietary requirements |
| 15 | SITHKOP013* | Plan cooking operations |
| 16 | SITHKOP015* | Design and cost menus |
| 17 | SITHPAT016* | Produce desserts |
| 18 | SITXCOM010 | Manage conflict |
| 19 | SITXFIN009 | Manage finances within a budget |
| 20 | SITXFSA005 | Use hygienic practices for food safety |
| 21 | SITXFSA006 | Participate in safe food handling practices |
| 22 | SITXFSA008* | Develop and implement a food safety program |
| 23 | SITXHRM008 | Roster staff |
| 24 | SITXHRM009 | Lead and manage people |
| 25 | SITXINV006* | Receive, store and maintain stock |
| 26 | SITXMGT004 | Monitor work operations |
| 27 | SITXWHS007 | Implement and monitor work health and safety practices |
Elective unit
| 28 | SITHCCC025* | Prepare and present sandwiches |
| 29 | SITHCCC026* | Package prepared food stuffs |
| 30 | SITXCCS014 | Provide service to customers |
| 31 | SITHCCC038* | Produce and serve food for buffets |
| 32 | SITHCCC040* | Plan and serve cheese |
| 33 | SITXWHS006 | Identify hazards, assess, and control safety risks |
