Modification History
Not applicable.
Qualification Description
This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items.
They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not meet the requirements for trade recognition as a cook, but can provide a pathway towards achieving that.
This qualification provides a pathway to work in kitchen operations in organisations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
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.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
|
Core Units |
|
|
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 |
|
SITXFSA005 |
Use hygienic practices for food safety |
|
SITXINV006* |
Receive, store and maintain stock |
|
SITXWHS005 |
Participate in safe work practices |
|
Elective units |
|
|
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, eggs 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 |
|
Group D - General electives |
|
|
HLTAID011 |
Provide First Aid |
|
SIRXOSM002 |
Maintain ethical and professional standards when using social media and online platforms |
|
SITXCOM007 |
Show social and cultural sensitivity |
|
SITXCCS011 |
Interact with customers |
Qualification Mapping Information
Supersedes and is equivalent to SIT20416 Certificate II in Kitchen Operations.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
