Design and cost menus
SITHKOP015
30
Develop and implement a food safety program
SITXFSA008
50
Develop recipes for special dietary requirements
SITHKOP012
25
Implement and monitor work health and safety practices
SITXWHS007
30
Lead and manage people
SITXHRM009
60
Manage conflict
SITXCOM010
20
Manage finances within a budget
SITXFIN009
30
Monitor work operations
SITXMGT004
20
Participate in safe food handling practices
SITXFSA006
40
Plan and cost recipes
SITHKOP010
40
Plan cooking operations
SITHKOP013
100
Prepare appetisers and salads
SITHCCC028
25
Prepare dishes using basic methods of cookery
SITHCCC027
45
Prepare food to meet special dietary requirements
SITHCCC042
75
Prepare meat dishes
SITHCCC036
55
Prepare poultry dishes
SITHCCC035
35
Prepare seafood dishes
SITHCCC037
35
Prepare stocks sauces and soups
SITHCCC029
35
Prepare vegetable fruit eggs and farinaceous dishes
SITHCCC030
50
Prepare vegetarian and vegan dishes
SITHCCC031
40
Produce cakes pastries and breads
SITHCCC041
55
Produce desserts
SITHPAT016
100
Receive store and maintain stock
SITXINV006
20
Roster staff
SITXHRM008
30
Use food preparation equipment
SITHCCC023
25
Use hygienic practices for food safety
SITXFSA005
15
Work effectively as a cook
SITHCCC043
100
Identify hazards assess and control safety risks
SITXWHS006
30
Lead diversity and inclusion
BSBTWK501
60
Plan catering for events or functions
SITHKOP014
40
Prepare specialised food items
SITHCCC044
60
Produce cook-chill and cook-freeze foods
SITHCCC032
70
Show social and cultural sensitivity
SITXCOM007
20
Please note that the listed electives are delivered by The Gordon but you may not need to complete all of these units to successfully complete this qualification.
If you have previously completed any of the units of competency relevant to this course, you may be eligible for Credit Transfer (CT).
Any previous relevant experience may qualify you for Recognition of Prior Learning (RPL).
Find out more about CT or RPL here.