SIT40516 / SIT50416 | 092021M / 091046K
Certificate IV in Commercial Cookery / Diploma of Hospitality Management
International students
Study and work in Australia's restaurants with this dual award that will qualify you to become a chef or restaurant manager.
Course overview
Get the technical skills and advanced knowledge required to work in Australia's hospitality industry with this dual qualification. Rising discretionary incomes, busier lifestyles and reduced leisure time are fuelling strong growth in the restaurant industry. The success of popular cooking shows and a developing foodie culture in Australia has also boosted the industry. These trends are expected to support continued growth in the hospitality industry over the next five years.
This course will equip you to work within the kitchen at a supervisory level. You will gain hands-on culinary experience in the preparation of appetisers, salads, stocks, sauces, soups, seafood, meat, poultry, breads, pastries and cakes. Develop your supervisory skills and learn how to manage diversity in the workplace, implement sustainable practices, provide leadership, manage finances, and coordinate cooking operations. You will also get the advanced skills needed to manage a hospitality establishment including rostering, budgeting, marketing, and people management. You will learn customer service skills in our training restaurants, and electives may include how to operate a bar and prepare espresso coffee.
Successful completion of this course will enable you to enter the workforce as a chef or chef de partie, or to work in a management role in a diverse range of hospitality settings.
What can I do?
- Restaurant Manager
- Sous Chef
- Chef
- Chef de Partie
- Motel Manager
Course outcome:
SIT40516 / SIT50416 Certificate IV in Commercial Cookery / Diploma of Hospitality Management
Interactive learning spaces
Gain practical experience in our on-campus training restaurants where you will be serving real customers. Experience taking orders, preparing drinks, serving food, and taking payment in a live training environment. As part of your studies you will also help to curate TAFE Queensland events both on and off campus.
Dual award
Take advantage of our dual award offerings and get two qualifications instead of one. In most cases you will only need to complete a few additional units to upgrade your qualification. Save time, enhance your job prospects, and add value to your skill set.
The successful achievement of this qualification requires you to complete units as per the list below.
Certificate IV in Commercial Cookery
To achieve this qualification you will need to complete 33 units:
Core Competencies: 26
Elective Competencies: 7
Diploma of Hospitality Management
To achieve this qualification you will need to complete 28 units:
Core Competencies: 13
Elective Competencies: 15
- UNIT CODE
- UNIT NAME
Commercial Cookery
- Commercial Cookery
- UNIT CODE
-
BSBDIV501
Manage diversity in the workplaceUNIT CODE :BSBDIV501Unit description :
This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
- UNIT NAME
- Manage diversity in the workplace
- UNIT CODE
-
BSBSUS401
Implement and monitor environmentally sustainable work practicesUNIT CODE :BSBSUS401Unit description :This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
- UNIT NAME
- Implement and monitor environmentally sustainable work practices
- UNIT CODE
-
SITHCCC001
Use food preparation equipmentUNIT CODE :SITHCCC001Unit description :This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Use food preparation equipment
- UNIT CODE
-
SITHCCC005
Prepare dishes using basic methods of cookeryUNIT CODE :SITHCCC005Unit description :This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare dishes using basic methods of cookery
- UNIT CODE
-
SITHCCC006
Prepare appetisers and saladsUNIT CODE :SITHCCC006Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare appetisers and salads
- UNIT CODE
-
SITHCCC007
Prepare stocks, sauces and soupsUNIT CODE :SITHCCC007Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare stocks, sauces and soups
- UNIT CODE
-
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishesUNIT CODE :SITHCCC008Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare vegetable, fruit, eggs and farinaceous dishes
- UNIT CODE
-
SITHCCC012
Prepare poultry dishesUNIT CODE :SITHCCC012Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare poultry dishes
- UNIT CODE
-
SITHCCC013
Prepare seafood dishesUNIT CODE :SITHCCC013Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare seafood dishes
- UNIT CODE
-
SITHCCC014
Prepare meat dishesUNIT CODE :SITHCCC014Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare meat dishes
- UNIT CODE
-
SITHCCC018
Prepare food to meet special dietary requirementsUNIT CODE :SITHCCC018Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare food to meet special dietary requirements
- UNIT CODE
-
SITHCCC019
Produce cakes, pastries and breadsUNIT CODE :SITHCCC019Unit description :This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’. The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Produce cakes, pastries and breads
- UNIT CODE
-
SITHCCC020
Work effectively as a cookUNIT CODE :SITHCCC020Unit description :This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Work effectively as a cook
- UNIT CODE
-
SITHKOP002
Plan and cost basic menusUNIT CODE :SITHKOP002Unit description :This unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishes or food product ranges for any type of cuisine or food service style. It requires the ability to identify customer preferences, plan menus to meet customer and business needs, cost menus and evaluate their success. It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menus after researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus. The unit applies to hospitality and catering organisations. Menus can be for ongoing food service, for an event or function, or for a food product range such as patisserie products. It applies to cooks, patissiers and catering personnel who usually work under the guidance of more senior chefs.
- UNIT NAME
- Plan and cost basic menus
- UNIT CODE
-
SITHKOP004
Develop menus for special dietary requirementsUNIT CODE :SITHKOP004Unit description :This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet those requirements, cost menus and to monitor and evaluate the success of menu performance. The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.
- UNIT NAME
- Develop menus for special dietary requirements
- UNIT CODE
-
SITHKOP005
Coordinate cooking operationsUNIT CODE :SITHKOP005Unit description :This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs. Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods. The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Coordinate cooking operations
- UNIT CODE
-
SITHPAT006
Produce dessertsUNIT CODE :SITHPAT006Unit description :This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Produce desserts
- UNIT CODE
-
SITXCOM005
Manage conflictUNIT CODE :SITXCOM005Unit description :This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation. The unit applies to all tourism, travel, hospitality and event sectors. The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.
- UNIT NAME
- Manage conflict
- UNIT CODE
-
SITXFIN003
Manage finances within a budgetUNIT CODE :SITXFIN003Unit description :This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations. The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets. This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
- UNIT NAME
- Manage finances within a budget
- UNIT CODE
-
SITXFSA001
Use hygienic practices for food safetyUNIT CODE :SITXFSA001Unit description :This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
- UNIT NAME
- Use hygienic practices for food safety
- UNIT CODE
-
SITXFSA002
Participate in safe food handling practicesUNIT CODE :SITXFSA002Unit description :This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
- UNIT NAME
- Participate in safe food handling practices
- UNIT CODE
-
SITXHRM001
Coach others in job skillsUNIT CODE :SITXHRM001Unit description :This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
- UNIT NAME
- Coach others in job skills
- UNIT CODE
-
SITXHRM003
Lead and manage peopleUNIT CODE :SITXHRM003Unit description :This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership. The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers. The unit applies to all tourism, travel, hospitality and event sectors.
- UNIT NAME
- Lead and manage people
- UNIT CODE
-
SITXINV002
Maintain the quality of perishable itemsUNIT CODE :SITXINV002Unit description :This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Maintain the quality of perishable items
- UNIT CODE
-
SITXMGT001
Monitor work operationsUNIT CODE :SITXMGT001Unit description :This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems. The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.
- UNIT NAME
- Monitor work operations
- UNIT CODE
-
SITXWHS003
Implement and monitor work health and safety practicesUNIT CODE :SITXWHS003Unit description :This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.
- UNIT NAME
- Implement and monitor work health and safety practices
Hospitality Management
- Hospitality Management
- UNIT CODE
-
BSBDIV501
Manage diversity in the workplaceUNIT CODE :BSBDIV501Unit description :
This unit describes the skills and knowledge required to manage diversity in the workplace. It covers implementing the organisation's diversity policy, fostering diversity within the work team and promoting the benefits of a diverse workplace.
- UNIT NAME
- Manage diversity in the workplace
- UNIT CODE
-
BSBMGT517
Manage operational planUNIT CODE :BSBMGT517Unit description :
This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation's productivity and profitability plans.
- UNIT NAME
- Manage operational plan
- UNIT CODE
-
SITXCCS007
Enhance customer service experiencesUNIT CODE :SITXCCS007Unit description :This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints. The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences. This includes individuals working in a range of tourism, travel, hospitality and events contexts.
- UNIT NAME
- Enhance customer service experiences
- UNIT CODE
-
SITXCCS008
Develop and manage quality customer service practicesUNIT CODE :SITXCCS008Unit description :This unit describes the performance outcomes, skills and knowledge required to develop, monitor and adjust customer service practices. It requires the ability to consult with colleagues and customers, develop policies and procedures for quality service provision, and manage the delivery of customer service. The unit applies to senior managers who operate independently, have responsibility for others and are responsible for making a range of operational and strategic decisions. This includes individuals working in a range of tourism, travel, hospitality and event contexts and to any small, medium or large organisation.
- UNIT NAME
- Develop and manage quality customer service practices
- UNIT CODE
-
SITXCOM005
Manage conflictUNIT CODE :SITXCOM005Unit description :This unit describes the performance outcomes, skills and knowledge required to resolve complex or escalated complaints and disputes with internal and external customers and colleagues. It requires the ability to use effective conflict resolution techniques and communication skills to manage conflict and develop solutions. It does not cover formal negotiation, counselling or mediation. The unit applies to all tourism, travel, hospitality and event sectors. The unit applies mainly to senior operational personnel, supervisors and managers who operate with some level of independence and use discretion and judgement to resolve conflicts.
- UNIT NAME
- Manage conflict
- UNIT CODE
-
SITXFIN003
Manage finances within a budgetUNIT CODE :SITXFIN003Unit description :This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. It requires the ability to interpret budgetary requirements, allocate resources, monitor actual income and expenditure, and report on budgetary deviations. The skills and knowledge for budget development are covered in SITXFIN004 Prepare and monitor budgets. This unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to those who operate independently or with limited guidance from others. This includes supervisors and departmental managers.
- UNIT NAME
- Manage finances within a budget
- UNIT CODE
-
SITXFIN004
Prepare and monitor budgetsUNIT CODE :SITXFIN004Unit description :This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance. The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.
- UNIT NAME
- Prepare and monitor budgets
- UNIT CODE
-
SITXGLC001
Research and comply with regulatory requirementsUNIT CODE :SITXGLC001Unit description :This unit describes the performance outcomes, skills and knowledge required to comply with laws and licensing requirements for specific business operations. It requires the ability to access and interpret regulatory information, determine scope of compliance, and develop, implement and continuously review and update policies and practices for business compliance. The unit applies to regulatory requirements for day-to-day business operations in all tourism, travel, hospitality and event sectors and to special requirements for one-off events. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of operational business and regulatory compliance decisions.
- UNIT NAME
- Research and comply with regulatory requirements
- UNIT CODE
-
SITXHRM002
Roster staffUNIT CODE :SITXHRM002Unit description :This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. The unit applies to all tourism, travel, hospitality and event sectors.
- UNIT NAME
- Roster staff
- UNIT CODE
-
SITXHRM003
Lead and manage peopleUNIT CODE :SITXHRM003Unit description :This unit describes the performance outcomes, skills and knowledge required to lead and manage people including in teams and support and encourage their commitment to the organisation. It requires the ability to lead by example and manage performance through effective leadership. The unit applies to individuals who operate independently and are responsible for leading and motivating people and teams. This includes supervisors, operational and senior managers. The unit applies to all tourism, travel, hospitality and event sectors.
- UNIT NAME
- Lead and manage people
- UNIT CODE
-
SITXMGT001
Monitor work operationsUNIT CODE :SITXMGT001Unit description :This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate effectively with team members, plan and organise operational functions, and solve problems. The unit applies to all industry sectors, and to individuals operating at a team leading, supervisory or frontline management level.
- UNIT NAME
- Monitor work operations
- UNIT CODE
-
SITXMGT002
Establish and conduct business relationshipsUNIT CODE :SITXMGT002Unit description :This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements. The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.
- UNIT NAME
- Establish and conduct business relationships
- UNIT CODE
-
SITXWHS003
Implement and monitor work health and safety practicesUNIT CODE :SITXWHS003Unit description :This unit describes the performance outcomes, skills and knowledge required to implement predetermined work health and safety practices designed, at management level, to ensure a safe workplace. It requires the ability to monitor safe work practices and coordinate consultative arrangements, risk assessments, work health and safety training, and the maintenance of records. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit incorporates the requirement, under state and territory work health and safety (WHS) legislation, for businesses to take a systematic approach to managing the safety of their workers and anyone else in the workplace.
- UNIT NAME
- Implement and monitor work health and safety practices
- UNIT CODE
- UNIT NAME
North/Far North Queensland - Commercial Cookery
- North/Far North Queensland - Commercial Cookery
- UNIT CODE
-
BSBSUS201
Participate in environmentally sustainable work practicesUNIT CODE :BSBSUS201Unit description :
This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.
- UNIT NAME
- Participate in environmentally sustainable work practices
- UNIT CODE
-
BSBWOR203
Work effectively with othersUNIT CODE :BSBWOR203Unit description :
This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.
- UNIT NAME
- Work effectively with others
- UNIT CODE
-
HLTAID011
Provide First AidUNIT CODE :HLTAID011Unit description :This unit describes the skills and knowledge required to provide a first aid response to a casualty in line with first aid guidelines determined by the Australian Resuscitation Council (ARC) and other Australian national peak clinical bodies. The unit applies to all persons who may be required to provide a first aid response in a range of situations, including community and workplace settings.
- UNIT NAME
- Provide First Aid
- UNIT CODE
-
SITHCCC011
Use cookery skills effectivelyUNIT CODE :SITHCCC011Unit description :This unit describes the performance outcomes, skills and knowledge required to use a range of cookery skills during service and production periods. The unit integrates key technical and organisational skills covered in individual units and focuses on the way these must be applied in a commercial kitchen.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Use cookery skills effectively
- UNIT CODE
-
SITHCCC017
Handle and serve cheeseUNIT CODE :SITHCCC017Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties. The unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants. Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Handle and serve cheese
- UNIT CODE
-
SITHKOP001
Clean kitchen premises and equipmentUNIT CODE :SITHKOP001Unit description :This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Clean kitchen premises and equipment
- UNIT CODE
-
SITXWHS001
Participate in safe work practicesUNIT CODE :SITXWHS001Unit description :This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
- UNIT NAME
- Participate in safe work practices
North/Far North Queensland - Hospitality Management
- North/Far North Queensland - Hospitality Management
- UNIT CODE
-
BSBITU306
Design and produce business documentsUNIT CODE :BSBITU306Unit description :
This unit describes the skills and knowledge required to design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications.
- UNIT NAME
- Design and produce business documents
- UNIT CODE
-
BSBRES401
Analyse and present research informationUNIT CODE :BSBRES401Unit description :
This unit describes the skills and knowledge required to gather, organise, analyse and present workplace information using available systems. This includes identifying research requirements and sources of information, applying information to a set of facts, evaluating the quality of the information, and preparing and producing reports.
- UNIT NAME
- Analyse and present research information
- UNIT CODE
-
BSBSUS401
Implement and monitor environmentally sustainable work practicesUNIT CODE :BSBSUS401Unit description :This unit describes the skills and knowledge required to effectively analyse the workplace in relation to environmentally sustainable work practices and to implement improvements and monitor their effectiveness.
- UNIT NAME
- Implement and monitor environmentally sustainable work practices
- UNIT CODE
-
BSBWRT401
Write complex documentsUNIT CODE :BSBWRT401Unit description :
This unit describes the skills and knowledge required to plan documents, draft text, prepare final text and produce documents of some complexity.
- UNIT NAME
- Write complex documents
- UNIT CODE
-
SITHFAB002
Provide responsible service of alcoholUNIT CODE :SITHFAB002Unit description :This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
- UNIT NAME
- Provide responsible service of alcohol
- UNIT CODE
-
SITHFAB003
Operate a barUNIT CODE :SITHFAB003Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.
Pre-requisite unit :SITHFAB002 , SITXFSA001 - UNIT NAME
- Operate a bar
- UNIT CODE
-
SITHFAB005
Prepare and serve espresso coffeeUNIT CODE :SITHFAB005Unit description :This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare and serve espresso coffee
- UNIT CODE
-
SITHFAB007
Serve food and beverageUNIT CODE :SITHFAB007Unit description :This unit describes the performance outcomes, skills and knowledge required to serve food and beverages to customers in a casual dining setting. It covers the fundamental technical skills required to prepare the outlet for the service period, interact with customers to take orders, serve and clear food and beverage, and complete end of service tasks.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Serve food and beverage
- UNIT CODE
-
SITHFAB014
Provide table service of food and beverageUNIT CODE :SITHFAB014Unit description :This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.
Pre-requisite unit :SITHFAB002 , SITXFSA001 - UNIT NAME
- Provide table service of food and beverage
- UNIT CODE
-
SITHFAB016
Provide advice on foodUNIT CODE :SITHFAB016Unit description :This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
- UNIT NAME
- Provide advice on food
- UNIT CODE
-
SITTTSL007
Process reservationsUNIT CODE :SITTTSL007Unit description :This unit describes the performance outcomes, skills and knowledge required to receive and process reservations for a tourism, travel, hospitality or events product or service offered for sale to agents or direct to the customer. It requires the ability to determine the availability of the product or service, offer alternatives, accurately record the reservation details and administer the reservation through to finalisation. This unit covers the required skills to manage reservations and not the related sales and computer skills that are found in other units.
- UNIT NAME
- Process reservations
- UNIT CODE
-
SITTTSL010
Use a computerised reservations or operations systemUNIT CODE :SITTTSL010Unit description :This unit describes the performance outcomes, skills and knowledge required to use a computerised reservations or operations system to create, maintain and administer bookings for products and services. The unit covers the required computer skills to use all system functions and capabilities and not the related sales skills, which are found in other units.
- UNIT NAME
- Use a computerised reservations or operations system
- UNIT CODE
-
SITXFIN001
Process financial transactionsUNIT CODE :SITXFIN001Unit description :This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day.
- UNIT NAME
- Process financial transactions
- UNIT CODE
-
SITXFIN002
Interpret financial informationUNIT CODE :SITXFIN002Unit description :This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities. The unit applies to all tourism, travel, hospitality and event sectors. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit does not include the skills required to produce reports for the overall operation of the department or whole organisation. These would be created by senior managers, financial specialists or accountants.
- UNIT NAME
- Interpret financial information
- UNIT CODE
-
SITXFSA001
Use hygienic practices for food safetyUNIT CODE :SITXFSA001Unit description :This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
- UNIT NAME
- Use hygienic practices for food safety
- UNIT CODE
-
SITXHRM004
Recruit, select and induct staffUNIT CODE :SITXHRM004Unit description :This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs.
- UNIT NAME
- Recruit, select and induct staff
Greater Brisbane - Commercial Cookery
- Greater Brisbane - Commercial Cookery
- UNIT CODE
-
HLTAID011
Provide First AidUNIT CODE :HLTAID011Unit description :This unit describes the skills and knowledge required to provide a first aid response to a casualty in line with first aid guidelines determined by the Australian Resuscitation Council (ARC) and other Australian national peak clinical bodies. The unit applies to all persons who may be required to provide a first aid response in a range of situations, including community and workplace settings.
- UNIT NAME
- Provide First Aid
- UNIT CODE
-
SITHASC001
Prepare dishes using basic methods of Asian cookeryUNIT CODE :SITHASC001Unit description :This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare dishes using basic methods of Asian cookery
- UNIT CODE
-
SITHCCC017
Handle and serve cheeseUNIT CODE :SITHCCC017Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties. The unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants. Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Handle and serve cheese
- UNIT CODE
-
SITHIND002
Source and use information on the hospitality industryUNIT CODE :SITHIND002Unit description :This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
- UNIT NAME
- Source and use information on the hospitality industry
- UNIT CODE
-
SITXCCS007
Enhance customer service experiencesUNIT CODE :SITXCCS007Unit description :This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints. The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences. This includes individuals working in a range of tourism, travel, hospitality and events contexts.
- UNIT NAME
- Enhance customer service experiences
- UNIT CODE
-
SITXFIN002
Interpret financial informationUNIT CODE :SITXFIN002Unit description :This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities. The unit applies to all tourism, travel, hospitality and event sectors. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit does not include the skills required to produce reports for the overall operation of the department or whole organisation. These would be created by senior managers, financial specialists or accountants.
- UNIT NAME
- Interpret financial information
- UNIT CODE
-
SITXHRM002
Roster staffUNIT CODE :SITXHRM002Unit description :This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. The unit applies to all tourism, travel, hospitality and event sectors.
- UNIT NAME
- Roster staff
Greater Brisbane - Hospitality Management
- Greater Brisbane - Hospitality Management
- UNIT CODE
-
BSBITU306
Design and produce business documentsUNIT CODE :BSBITU306Unit description :
This unit describes the skills and knowledge required to design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications.
- UNIT NAME
- Design and produce business documents
- UNIT CODE
-
BSBRES401
Analyse and present research informationUNIT CODE :BSBRES401Unit description :
This unit describes the skills and knowledge required to gather, organise, analyse and present workplace information using available systems. This includes identifying research requirements and sources of information, applying information to a set of facts, evaluating the quality of the information, and preparing and producing reports.
- UNIT NAME
- Analyse and present research information
- UNIT CODE
-
BSBWRT401
Write complex documentsUNIT CODE :BSBWRT401Unit description :
This unit describes the skills and knowledge required to plan documents, draft text, prepare final text and produce documents of some complexity.
- UNIT NAME
- Write complex documents
- UNIT CODE
-
SITHACS008
Provide accommodation reception servicesUNIT CODE :SITHACS008Unit description :This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
- UNIT NAME
- Provide accommodation reception services
- UNIT CODE
-
SITHFAB002
Provide responsible service of alcoholUNIT CODE :SITHFAB002Unit description :This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
- UNIT NAME
- Provide responsible service of alcohol
- UNIT CODE
-
SITHFAB003
Operate a barUNIT CODE :SITHFAB003Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.
Pre-requisite unit :SITHFAB002 , SITXFSA001 - UNIT NAME
- Operate a bar
- UNIT CODE
-
SITHFAB005
Prepare and serve espresso coffeeUNIT CODE :SITHFAB005Unit description :This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare and serve espresso coffee
- UNIT CODE
-
SITHFAB014
Provide table service of food and beverageUNIT CODE :SITHFAB014Unit description :This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.
Pre-requisite unit :SITHFAB002 , SITXFSA001 - UNIT NAME
- Provide table service of food and beverage
- UNIT CODE
-
SITHFAB016
Provide advice on foodUNIT CODE :SITHFAB016Unit description :This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
- UNIT NAME
- Provide advice on food
- UNIT CODE
-
SITHIND004
Work effectively in hospitality serviceUNIT CODE :SITHIND004Unit description :This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
- UNIT NAME
- Work effectively in hospitality service
- UNIT CODE
-
SITTTSL007
Process reservationsUNIT CODE :SITTTSL007Unit description :This unit describes the performance outcomes, skills and knowledge required to receive and process reservations for a tourism, travel, hospitality or events product or service offered for sale to agents or direct to the customer. It requires the ability to determine the availability of the product or service, offer alternatives, accurately record the reservation details and administer the reservation through to finalisation. This unit covers the required skills to manage reservations and not the related sales and computer skills that are found in other units.
- UNIT NAME
- Process reservations
- UNIT CODE
-
SITTTSL010
Use a computerised reservations or operations systemUNIT CODE :SITTTSL010Unit description :This unit describes the performance outcomes, skills and knowledge required to use a computerised reservations or operations system to create, maintain and administer bookings for products and services. The unit covers the required computer skills to use all system functions and capabilities and not the related sales skills, which are found in other units.
- UNIT NAME
- Use a computerised reservations or operations system
- UNIT CODE
-
SITXFIN001
Process financial transactionsUNIT CODE :SITXFIN001Unit description :This unit describes the performance outcomes, skills and knowledge required to accept and process cash and other payments for products and services, and reconcile takings at the end of the service period or day.
- UNIT NAME
- Process financial transactions
- UNIT CODE
-
SITXFIN002
Interpret financial informationUNIT CODE :SITXFIN002Unit description :This unit describes the performance outcomes, skills and knowledge required to interpret financial information and reports used by organisations to monitor business performance and provide information on operational or departmental financial activities. The unit applies to all tourism, travel, hospitality and event sectors. It applies to those people who operate independently or with limited guidance from others. This includes supervisors and departmental managers. This unit does not include the skills required to produce reports for the overall operation of the department or whole organisation. These would be created by senior managers, financial specialists or accountants.
- UNIT NAME
- Interpret financial information
- UNIT CODE
-
SITXFSA001
Use hygienic practices for food safetyUNIT CODE :SITXFSA001Unit description :This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
- UNIT NAME
- Use hygienic practices for food safety
Sunshine Coast - Commercial Cookery
- Sunshine Coast - Commercial Cookery
- UNIT CODE
-
BSBWOR203
Work effectively with othersUNIT CODE :BSBWOR203Unit description :
This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.
- UNIT NAME
- Work effectively with others
- UNIT CODE
-
SITHASC001
Prepare dishes using basic methods of Asian cookeryUNIT CODE :SITHASC001Unit description :This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare dishes using basic methods of Asian cookery
- UNIT CODE
-
SITHCCC017
Handle and serve cheeseUNIT CODE :SITHCCC017Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties. The unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants. Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Handle and serve cheese
- UNIT CODE
-
SITHCCC021
Prepare specialised food itemsUNIT CODE :SITHCCC021Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook food items that are more unusual in nature than those in standard recipes. It requires the ability to select and prepare ingredients, use relevant equipment, specialised cookery and food storage methods.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare specialised food items
- UNIT CODE
-
SITHPAT004
Produce yeast-based bakery productsUNIT CODE :SITHPAT004Unit description :This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Produce yeast-based bakery products
- UNIT CODE
-
SITXHRM002
Roster staffUNIT CODE :SITXHRM002Unit description :This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. The unit applies to all tourism, travel, hospitality and event sectors.
- UNIT NAME
- Roster staff
- UNIT CODE
-
SITXWHS001
Participate in safe work practicesUNIT CODE :SITXWHS001Unit description :This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.
- UNIT NAME
- Participate in safe work practices
Sunshine Coast - Hospitality Management
- Sunshine Coast - Hospitality Management
- UNIT CODE
-
SITHASC001
Prepare dishes using basic methods of Asian cookeryUNIT CODE :SITHASC001Unit description :This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare dishes using basic methods of Asian cookery
- UNIT CODE
-
SITHCCC001
Use food preparation equipmentUNIT CODE :SITHCCC001Unit description :This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Use food preparation equipment
- UNIT CODE
-
SITHCCC005
Prepare dishes using basic methods of cookeryUNIT CODE :SITHCCC005Unit description :This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare dishes using basic methods of cookery
- UNIT CODE
-
SITHCCC006
Prepare appetisers and saladsUNIT CODE :SITHCCC006Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare appetisers and salads
- UNIT CODE
-
SITHCCC007
Prepare stocks, sauces and soupsUNIT CODE :SITHCCC007Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare stocks, sauces and soups
- UNIT CODE
-
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishesUNIT CODE :SITHCCC008Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare vegetable, fruit, eggs and farinaceous dishes
- UNIT CODE
-
SITHCCC012
Prepare poultry dishesUNIT CODE :SITHCCC012Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare poultry dishes
- UNIT CODE
-
SITHCCC013
Prepare seafood dishesUNIT CODE :SITHCCC013Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare seafood dishes
- UNIT CODE
-
SITHCCC017
Handle and serve cheeseUNIT CODE :SITHCCC017Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties. The unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants. Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Handle and serve cheese
- UNIT CODE
-
SITHCCC018
Prepare food to meet special dietary requirementsUNIT CODE :SITHCCC018Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare food to meet special dietary requirements
- UNIT CODE
-
SITHCCC020
Work effectively as a cookUNIT CODE :SITHCCC020Unit description :This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. Menu types may be classical, contemporary or ethnic and service may be formal or informal. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Work effectively as a cook
- UNIT CODE
-
SITHPAT006
Produce dessertsUNIT CODE :SITHPAT006Unit description :This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Produce desserts
- UNIT CODE
-
SITXFSA001
Use hygienic practices for food safetyUNIT CODE :SITXFSA001Unit description :This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
- UNIT NAME
- Use hygienic practices for food safety
- UNIT CODE
-
SITXFSA002
Participate in safe food handling practicesUNIT CODE :SITXFSA002Unit description :This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
- UNIT NAME
- Participate in safe food handling practices
- UNIT CODE
-
SITXINV002
Maintain the quality of perishable itemsUNIT CODE :SITXINV002Unit description :This unit describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Maintain the quality of perishable items
Gold Coast - Commercial Cookery
- Gold Coast - Commercial Cookery
- UNIT CODE
-
BSBWOR203
Work effectively with othersUNIT CODE :BSBWOR203Unit description :
This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict.
- UNIT NAME
- Work effectively with others
- UNIT CODE
-
SITHCCC017
Handle and serve cheeseUNIT CODE :SITHCCC017Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties. The unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants. Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Handle and serve cheese
- UNIT CODE
-
SITHKOP001
Clean kitchen premises and equipmentUNIT CODE :SITHKOP001Unit description :This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use resources efficiently to reduce negative environmental impacts.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Clean kitchen premises and equipment
- UNIT CODE
-
SITXCCS007
Enhance customer service experiencesUNIT CODE :SITXCCS007Unit description :This unit describes the performance outcomes, skills and knowledge required to provide professional and personalised customer service experiences. It requires the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations, and take responsibility for resolving complaints. The unit applies to those who deal directly with customers on a daily basis and who operate independently or with limited guidance from others. It includes senior frontline sales personnel, supervisors and managers who use discretion and judgement to provide quality customer service experiences. This includes individuals working in a range of tourism, travel, hospitality and events contexts.
- UNIT NAME
- Enhance customer service experiences
- UNIT CODE
-
SITXFIN004
Prepare and monitor budgetsUNIT CODE :SITXFIN004Unit description :This unit describes the performance outcomes, skills and knowledge required to analyse financial and other business information to prepare and monitor budgets. It requires the ability to draft and negotiate budgets, identify deviations, and manage the delivery of successful budgetary performance. The unit applies to all tourism, travel, hospitality and event sectors. The budget may be for an entire organisation, for a department or for a particular project or activity. It applies to senior personnel who operate independently or with limited guidance from others and who are responsible for making a range of financial management decisions.
- UNIT NAME
- Prepare and monitor budgets
- UNIT CODE
-
SITXHRM002
Roster staffUNIT CODE :SITXHRM002Unit description :This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. The unit applies to all tourism, travel, hospitality and event sectors.
- UNIT NAME
- Roster staff
- UNIT CODE
-
SITXINV001
Receive and store stockUNIT CODE :SITXINV001Unit description :This unit describes the performance outcomes, skills and knowledge required to check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items. It does not include specialist stock control processes for perishable foodstuffs which are covered by SITXINV002 Maintain the quality of perishable items. The unit is relevant to organisations where stock control is an integral and essential part of business operations, and where there are control issues to be considered. The unit is not appropriate for situations where stock management is very simple, such as controlling stationery supplies in a small office. It applies to operational personnel who work with very little independence and under close supervision. They apply little discretion and judgement and follow predefined organisational procedures to report any stock-related discrepancies to a higher level staff member for action. The unit applies to all tourism, travel, hospitality and event sectors and to any type of stock.
- UNIT NAME
- Receive and store stock
Gold Coast - Hospitality Management
- Gold Coast - Hospitality Management
- UNIT CODE
-
SITHACS008
Provide accommodation reception servicesUNIT CODE :SITHACS008Unit description :This unit describes the performance outcomes, skills and knowledge required to check guests in and out of commercial accommodation establishments. It requires the ability to check daily arrivals, allocate rooms and complete relevant documentation.
- UNIT NAME
- Provide accommodation reception services
- UNIT CODE
-
SITHFAB002
Provide responsible service of alcoholUNIT CODE :SITHFAB002Unit description :This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
- UNIT NAME
- Provide responsible service of alcohol
- UNIT CODE
-
SITHFAB003
Operate a barUNIT CODE :SITHFAB003Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare a bar for service, take drink orders, prepare and serve alcoholic and non-alcoholic beverages and close the bar down. Customer service and selling skills are found in other units.
Pre-requisite unit :SITHFAB002 , SITXFSA001 - UNIT NAME
- Operate a bar
- UNIT CODE
-
SITHFAB004
Prepare and serve non-alcoholic beveragesUNIT CODE :SITHFAB004Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and serve a range of teas, non-espresso coffees and other non-alcoholic beverages. It requires the ability to select ingredients and equipment and to use a range of methods to make and present drinks.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare and serve non-alcoholic beverages
- UNIT CODE
-
SITHFAB005
Prepare and serve espresso coffeeUNIT CODE :SITHFAB005Unit description :This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare and serve espresso coffee
- UNIT CODE
-
SITHFAB014
Provide table service of food and beverageUNIT CODE :SITHFAB014Unit description :This unit describes the performance outcomes, skills and knowledge required to provide quality table service of food and beverage in à la carte or fine-dining settings. It covers high order service techniques to prepare the restaurant for the service period, provide food and beverage advice to customers, serve and clear food and beverages, and complete end of service tasks.
Pre-requisite unit :SITHFAB002 , SITXFSA001 - UNIT NAME
- Provide table service of food and beverage
- UNIT CODE
-
SITHFAB016
Provide advice on foodUNIT CODE :SITHFAB016Unit description :This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.
- UNIT NAME
- Provide advice on food
- UNIT CODE
-
SITHFAB305
Provide advice on Australian winesUNIT CODE :SITHFAB305Unit description :
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of Australian wines, provide advice to customers on their selection and to continuously extend personal product knowledge.
Pre-requisite unit :SITHFAB201 - UNIT NAME
- Provide advice on Australian wines
- UNIT CODE
-
SITHIND004
Work effectively in hospitality serviceUNIT CODE :SITHIND004Unit description :This unit describes the performance outcomes, skills and knowledge required to work effectively in a hospitality environment and provide service to customers during service periods.
- UNIT NAME
- Work effectively in hospitality service
- UNIT CODE
-
SITTTSL010
Use a computerised reservations or operations systemUNIT CODE :SITTTSL010Unit description :This unit describes the performance outcomes, skills and knowledge required to use a computerised reservations or operations system to create, maintain and administer bookings for products and services. The unit covers the required computer skills to use all system functions and capabilities and not the related sales skills, which are found in other units.
- UNIT NAME
- Use a computerised reservations or operations system
- UNIT CODE
-
SITXFIN001A
Process financial transactionsUNIT CODE :SITXFIN001AUnit description :
This unit describes the performance outcomes, skills and knowledge required to process simple financial transactions in a range of workplace contexts. Cash and other types of transactions are included in the unit.
- UNIT NAME
- Process financial transactions
- UNIT CODE
-
SITXFSA001
Use hygienic practices for food safetyUNIT CODE :SITXFSA001Unit description :This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
- UNIT NAME
- Use hygienic practices for food safety
- UNIT CODE
-
SITXHRM004
Recruit, select and induct staffUNIT CODE :SITXHRM004Unit description :This unit describes the performance outcomes, skills and knowledge required to coordinate the recruitment, selection and induction of new staff members within the framework of existing human resource policies and procedures. It requires the ability to identify recruitment needs, develop selection criteria, process and evaluate applications, select people according to their attitude, aptitude and fit to the position and coordinate induction programs.
- UNIT NAME
- Recruit, select and induct staff
- UNIT CODE
-
SITXHRM005
Manage volunteersUNIT CODE :SITXHRM005Unit description :This unit covers the performance outcomes, skills and knowledge required to manage a volunteer workforce, maximising the retention of its members. It requires the ability to determine and evaluate volunteer staffing requirements, and recruit, select and train volunteers.
- UNIT NAME
- Manage volunteers
- UNIT CODE
-
SITXHRM006
Monitor staff performanceUNIT CODE :SITXHRM006Unit description :This unit describes the performance outcomes, skills and knowledge required to monitor staff performance within the framework of established performance management systems. It requires the ability to monitor the day-to-day effectiveness of staff and conduct structured performance appraisals and formal counselling sessions.
- UNIT NAME
- Monitor staff performance
Darling Downs and South West - Commercial Cookery
- Darling Downs and South West - Commercial Cookery
- UNIT CODE
-
BSBMGT517
Manage operational planUNIT CODE :BSBMGT517Unit description :
This unit describes the skills and knowledge required to develop and monitor implementation of the operational plan to provide efficient and effective workplace practices within the organisation's productivity and profitability plans.
- UNIT NAME
- Manage operational plan
- UNIT CODE
-
SITHCCC017
Handle and serve cheeseUNIT CODE :SITHCCC017Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and present cheese. This requires a comprehensive knowledge of cheese varieties. The unit applies to hospitality and catering organisations where cheese is served as a menu course. Responsibility for cheese may rest with a range of individuals depending on the organisation. It may include cooks or senior food and beverage attendants. Cheeses may include milk-based products from cows, sheep, goats or buffalo, or alternatives such as soy. They may be traditional, contemporary or specialist and may be locally produced or imported.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Handle and serve cheese
- UNIT CODE
-
SITXFSA004
Develop and implement a food safety programUNIT CODE :SITXFSA004Unit description :This unit describes the performance outcomes, skills and knowledge required to develop, implement and evaluate a food safety program for all stages in the food production process, including receipt, storage, preparation, service and disposal of food. It requires the ability to determine program requirements and prepare policies and procedures for other personnel to follow.
- UNIT NAME
- Develop and implement a food safety program
- UNIT CODE
-
SITXHRM002
Roster staffUNIT CODE :SITXHRM002Unit description :This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters. It requires the ability to plan rosters according to industrial provisions, operational efficiency requirements, and within wage budgets. This unit applies to individuals responsible for developing staff rosters for situations involving potentially large numbers of staff working across a range of different service periods or shifts. It does not apply to small office environments. It applies to senior personnel who operate independently or with limited guidance from others, including dedicated specialist staff or operational supervisors and managers. The unit applies to all tourism, travel, hospitality and event sectors.
- UNIT NAME
- Roster staff
- UNIT CODE
-
SITXINV003
Purchase goodsUNIT CODE :SITXINV003Unit description :This unit describes the performance outcomes, skills and knowledge required to determine the purchasing requirements for goods, source suppliers, discuss requirements, and assess the quality of goods before purchase.
- UNIT NAME
- Purchase goods
- UNIT CODE
-
SITXINV004
Control stockUNIT CODE :SITXINV004Unit description :This unit describes the performance outcomes, skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock.
- UNIT NAME
- Control stock
- UNIT CODE
-
SITXMGT002
Establish and conduct business relationshipsUNIT CODE :SITXMGT002Unit description :This unit describes the performance outcomes, skills and knowledge required to establish and manage positive business relationships. It requires the ability to use high-level communication and relationship building skills to conduct formal negotiations and make commercially significant business-to-business agreements. The unit applies to all industry sectors, and to individuals who take responsibility for making decisions about purchasing or marketing activities. They also oversee the maintenance of contracts or agreements. This could include senior operational personnel, sales and marketing personnel, managers or owner-operators of small businesses. Agreements may relate to corporate accounts, service contracts, agency agreements, venue contracts, rate negotiations, preferred product agreements, supply agreements and marketing agreements.
- UNIT NAME
- Establish and conduct business relationships
Darling Downs and South West - Hospitality Management
- Darling Downs and South West - Hospitality Management
- UNIT CODE
-
SITHCCC005
Prepare dishes using basic methods of cookeryUNIT CODE :SITHCCC005Unit description :This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare dishes using basic methods of cookery
- UNIT CODE
-
SITHCCC006
Prepare appetisers and saladsUNIT CODE :SITHCCC006Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare appetisers and salads
- UNIT CODE
-
SITHCCC007
Prepare stocks, sauces and soupsUNIT CODE :SITHCCC007Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare stocks, sauces and soups
- UNIT CODE
-
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishesUNIT CODE :SITHCCC008Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare vegetable, fruit, eggs and farinaceous dishes
- UNIT CODE
-
SITHCCC012
Prepare poultry dishesUNIT CODE :SITHCCC012Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare poultry dishes
- UNIT CODE
-
SITHCCC013
Prepare seafood dishesUNIT CODE :SITHCCC013Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare seafood dishes
- UNIT CODE
-
SITHCCC014
Prepare meat dishesUNIT CODE :SITHCCC014Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare meat dishes
- UNIT CODE
-
SITHCCC018
Prepare food to meet special dietary requirementsUNIT CODE :SITHCCC018Unit description :This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements. This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements. The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Prepare food to meet special dietary requirements
- UNIT CODE
-
SITHKOP005
Coordinate cooking operationsUNIT CODE :SITHKOP005Unit description :This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs. Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods. The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Coordinate cooking operations
- UNIT CODE
-
SITHPAT006
Produce dessertsUNIT CODE :SITHPAT006Unit description :This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts. The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.
Pre-requisite unit :SITXFSA001 - UNIT NAME
- Produce desserts
- UNIT CODE
-
SITXFSA001
Use hygienic practices for food safetyUNIT CODE :SITXFSA001Unit description :This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
- UNIT NAME
- Use hygienic practices for food safety
- UNIT CODE
-
SITXFSA002
Participate in safe food handling practicesUNIT CODE :SITXFSA002Unit description :This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
- UNIT NAME
- Participate in safe food handling practices
Note: For some courses, not all electives are available at all campuses.
CAMPUS | START DATES | DURATION | WORKLOAD | STUDY MODE | WHAT YOU'LL PAY |
---|---|---|---|---|---|
South Bank
|
23 Jan 2023
|
2 years
|
Full time
|
Classroom
|
|
South Bank
|
10 Jul 2023
|
2 years
|
Full time
|
Classroom
|
|
CAMPUS | START DATES | DURATION | WORKLOAD | STUDY MODE | WHAT YOU'LL PAY |
---|---|---|---|---|---|
Robina
|
23 Jan 2023
|
2 years
|
Full time
|
Classroom
|
|
Robina
|
10 Jul 2023
|
2 years
|
Full time
|
Classroom
|
|
CAMPUS | START DATES | DURATION | WORKLOAD | STUDY MODE | WHAT YOU'LL PAY |
---|---|---|---|---|---|
Mooloolaba
|
23 Jan 2023
|
2 years
|
Full time
|
Classroom
|
|
Mooloolaba
|
10 Jul 2023
|
2 years
|
Full time
|
Classroom
|
|
CAMPUS | START DATES | DURATION | WORKLOAD | STUDY MODE | WHAT YOU'LL PAY |
---|---|---|---|---|---|
Toowoomba
|
23 Jan 2023
|
2 years
|
Full time
|
Classroom
|
|
Toowoomba
|
10 Jul 2023
|
2 years
|
Full time
|
Classroom
|
|
CAMPUS | START DATES | DURATION | WORKLOAD | STUDY MODE | WHAT YOU'LL PAY |
---|---|---|---|---|---|
Cairns
|
23 Jan 2023
|
2 years
|
Full time
|
Classroom
|
|
Cairns
|
10 Jul 2023
|
2 years
|
Full time
|
Classroom
|
|
CAMPUS | START DATES | DURATION | WORKLOAD | STUDY MODE | WHAT YOU'LL PAY |
---|---|---|---|---|---|
Whitsundays (Cannonvale)
|
23 Jan 2023
|
2 years
|
Full time
|
Classroom
|
|
Townsville (Pimlico)
|
23 Jan 2023
|
2 years
|
Full time
|
Classroom
|
|
Townsville (Pimlico)
|
10 Jul 2023
|
2 years
|
Full time
|
Classroom
|
|
As an international student at TAFE Queensland you'll gain hands-on experience in our modern classrooms, laboratories and workshops using state-of-the-art facilities and the same tools and equipment used in industry.
Get the internationally-recognised qualification you need to launch your career while enjoying the unique Australian landscape, culture, and lifestyle.
No matter where you are in your study journey, our team of international student support advisors can help you settle into life in Australia and provide support and assistance to help you throughout your studies.
As an international student you’ll study face-to-face in a classroom with other international and Australian students at one of our campus locations.
You will be expected to undertake additional personal study to complete the course requirements. The number of hours of personal study required is dependent on your existing knowledge, skills and language needs.