Skill set details

SITSS00057 - Supervision of Cookery Apprentices (Release 1)


ReleaseStatusRelease date
1 1 (this release)Current 03/Mar/2016

Usage recommendation:
Supersedes SITSS00032 - Supervision of ApprenticesUpdated to meet Standards for Training Packages 02/Mar/2016

Training packages that include this skill set

The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

Not applicable.


A set of skills to equip individuals to supervise and mentor cookery apprentices.

Pathways Information

Achievement of these units provides credit towards Certificate IV qualifications in catering and commercial cookery in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the TAE10 Training and Education Training Package.

Licensing/Regulatory Information

Certification requirements apply at a state and territory level to individuals involved in food handling. Certification in some States relies on the achievement of SITXFSA001 Use hygienic practices for food safety.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support the SITXFSA001 Use hygienic practices for food safety unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Skill Set Requirements

Unit code 

Unit title 


Coordinate cooking operations


Use hygienic practices for food safety


Coach others in job skills


Contribute to assessment


Mentor in the workplace

Target Group

This skill set is for trade qualified cooks or chefs who are responsible for the supervision of apprentices in a commercial kitchen and play a role in the assessment process.

Suggested words for Statement of Attainment

These units from the SIT Tourism, Travel and Hospitality Training Package provide a set of skills for supervising and mentoring apprentices in a commercial kitchen.

Training component details
The following details are displayed for each different NRT:-

Training packages

- Training package details
- Training package components


- Qualification details
- Qualification components

Accredited courses

- Accredited course details


- Module details

Units of competency

- Units of competency details
- Unit components

Skill sets

- Skill set details
- Skill set components

Click on the Export link to export the NRT information to MS Word or PDF.

Click on the Manage notification link to create or change a notification for this NRT.

When selecting the Display history check box a set of tables will appear displaying a log of historical values describing what has changed and when over time.

If you have access to make changes to an NRT, click on the Edit link on the upper right hand side of the summary box.