This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and coffee shops, or to run a small business in these sectors.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
33 units must be completed:
- 27 core units
- 6 elective units, consisting of:
- 3 units from Group A below
- 3 units from the electives listed below or from any current endorsed Training Package or accredited course.
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
| Core units | |
| SITHCCC023* | Use food preparation equipment |
| SITHCCC027* | Prepare dishes using basic methods of cookery |
| SITHCCC028* | Prepare appetisers and salads |
| SITHCCC029* | Prepare stocks, sauces and soups |
| SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
| SITHCCC031* | Prepare vegetarian and vegan dishes |
| SITHCCC035* | Prepare poultry dishes |
| SITHCCC036* | Prepare meat dishes |
| SITHCCC037* | Prepare seafood dishes |
| SITHCCC041* | Produce cakes, pastries and breads |
| SITHCCC042* | Prepare food to meet special dietary requirements |
| SITHCCC043* | Work effectively as a cook |
| SITHKOP010 | Plan and cost recipes |
| SITHKOP012* | Develop recipes for special dietary requirements |
| SITHKOP013* | Plan cooking operations |
| SITHKOP015* | Design and cost menus |
| SITHPAT016* | Produce desserts |
| SITXCOM010 | Manage conflict |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| SITXFSA008* | Develop and implement a food safety program |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXINV006* | Receive, store and maintain stock |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
| Elective Units | |
| Group A – Cookery and Catering | |
| SITHCCC026* | Package prepared foodstuffs |
| SITHCCC032* | Produce cook-chill and cook-freeze foods |
| SITHCCC033* | Re-thermalise chilled and frozen foods |
| SITHCCC038* | Produce and serve food for buffets |
| SITHCCC039* | Produce pates and terrines |
| SITHCCC040* | Prepare and serve cheese |
| SITHCCC044* | Prepare specialised food items |
| SITXFSA007* | Transport and store food |
| SITHKOP011* | Plan and implement service of buffets |
| SITHKOP014 | Plan catering for events or functions |
| Group B – Asian Cookery | |
| SITHASC021* | Prepare Asian appetisers and snacks |
| SITHASC022* | Prepare Asian stocks and soups |
| SITHASC023* | Prepare Asian sauces, dips and accompaniments |
| SITHASC024* | Prepare Asian salads |
| SITHASC025* | Prepare Asian rice and noodles |
| SITHASC027* | Prepare Asian cooked dishes |
| SITHASC028* | Prepare Asian desserts |
| SITHASC033* | Prepare dim sum |
| Group C – Patisserie | |
| SITHPAT012* | Produce specialised cakes |
| SITHPAT014* | Produce yeast-based bakery products |
| SITHPAT015* | Produce petits fours |
| SITHPAT017* | Prepare and model marzipan |
| SITHPAT018* | Produce chocolate confectionery |
| SITHPAT019* | Model sugar-based decorations |
| SITHPAT020* | Design and produce sweet showpieces |
| Group D – Food and Beverage | |
| SITHFAB021 | Provide responsible service of alcohol |
| SITHFAB023* | Operate a bar |
| SITHFAB025* | Prepare and serve espresso coffee |
| SITHFAB027* | Serve food and beverage |
| SITHFAB034* | Provide table service of food and beverage |
| Group E – General electives | |
| BSBTWK501 | Lead diversity and inclusion |
| HLTAID011 | Provide First Aid |
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
| SIRXOSM003* | Use social media and online tools |
| SIRXOSM006* | Develop and manage social media and online strategies |
| SIRXOSM007* | Manage risk to organisational reputation in an online setting |
| SITXCCS014 | Provide service to customers |
| SITXCCS015 | Enhance customer service experiences |
| SITXFIN008 | Interpret financial information |
| SITXHRM010 | Recruit, select and induct staff |
| SITXINV007 | Purchase goods |
| SITXINV008 | Control stock |
| SITXWHS006 | Identify hazards, assess and control safety risks |
Qualification Mapping Information
Supersedes and is equivalent to SIT40516 Certificate IV in Commercial Cookery.