Modification History
Not applicable.
Qualification Description
This qualification reflects the role of individuals working in catering operations who have a supervisory or team leading role. 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 various catering settings, such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook–chill production kitchens, and mobile catering businesses of varying size.
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
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.
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 |
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BSBTWK501 |
Lead diversity and inclusion |
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SITHCCC023* |
Use food preparation equipment |
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SITHCCC027* |
Prepare dishes using basic methods of cookery |
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SITHCCC043* |
Work effectively as a cook |
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SITHKOP013* |
Plan cooking operations |
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SITXCOM010 |
Manage conflict |
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SITXFIN009 |
Manage finances within a budget |
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SITXFSA005 |
Use hygienic practices for food safety |
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SITXFSA006 |
Participate in safe food handling practices |
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SITXHRM007 |
Coach others in job skills |
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SITXHRM008 |
Roster staff |
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SITXHRM009 |
Lead and manage people |
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SITXINV006* |
Receive, store and maintain stock |
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SITXINV008 |
Control stock |
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SITXWHS007 |
Implement and monitor work health and safety practices |
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Elective units |
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Group A - Cookery and Catering |
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SITHCCC025* |
Prepare and present sandwiches |
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SITHCCC026* |
Package prepared foodstuffs |
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SITHCCC028* |
Prepare appetisers and salads |
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SITHCCC029* |
Prepare stocks, sauces and soups |
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SITHCCC030* |
Prepare vegetable, fruit, eggs and farinaceous dishes |
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SITHCCC031* |
Prepare vegetarian and vegan dishes |
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SITHCCC032* |
Produce cook-chill and cook-freeze foods |
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SITHCCC033* |
Re-thermalise chilled and frozen foods |
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SITHCCC035* |
Prepare poultry dishes |
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SITHCCC036* |
Prepare meat dishes |
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SITHCCC037* |
Prepare seafood dishes |
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SITHCCC038* |
Produce and serve food for buffets |
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SITHCCC039* |
Produce pates and terrines |
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SITHCCC040* |
Prepare and serve cheese |
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SITHCCC041* |
Produce cakes, pastries and breads |
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SITHCCC042* |
Prepare food to meet special dietary requirements |
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SITHCCC044* |
Prepare specialised food items |
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SITXFSA007* |
Transport and store food |
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SITXFSA008* |
Develop and implement a food safety program |
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Group B - Patisserie |
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SITHPAT011* |
Produce cakes |
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SITHPAT013* |
Produce pastries |
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SITHPAT014* |
Produce yeast-based bakery products |
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SITHPAT016* |
Produce desserts |
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SITHPAT018* |
Produce chocolate confectionery |
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Group C - Kitchen Operations and Management |
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HLTAHA019 |
Assist with the monitoring and modification of meals and menus according to individualised plans |
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SITHKOP010 |
Plan and cost recipes |
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SITHKOP011* |
Plan and implement service of buffets |
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SITHKOP012* |
Develop recipes for special dietary requirements |
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SITHKOP014 |
Plan catering for events or functions |
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Group D - Food and Beverage |
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SITHFAB021 |
Provide responsible service of alcohol |
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SITHFAB023* |
Operate a bar |
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SITHFAB025* |
Prepare and serve espresso coffee |
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SITHFAB027* |
Serve food and beverage |
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SITHFAB034* |
Provide table service of food and beverage |
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Group E - General electives |
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BSBFIN401 |
Report on financial activity |
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HLTAID011 |
Provide First Aid |
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SITHKOP016 |
Select catering systems |
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SIRXOSM002 |
Maintain ethical and professional standards when using social media and online platforms |
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SIRXOSM003* |
Use social media and online tools |
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SIRXOSM006* |
Develop and manage social media and online strategies |
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SIRXOSM007* |
Manage risk to organisational reputation in an online setting |
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SITXCCS014 |
Provide service to customers |
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SITXCCS015 |
Enhance customer service experiences |
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SITXFIN008 |
Interpret financial information |
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SITXINV007 |
Purchase goods |
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SITXMGT004 |
Monitor work operations |
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SITXWHS006 |
Identify hazards, assess and control safety risks |
Qualification Mapping Information
Supersedes and is equivalent to SIT40616 Certificate IV in Catering Operations.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694