BSBDIV501 Manage diversity in the workplace
BSBSUS401 Implement and monitor environmentally sustainable work practices
SITHCCC001 Use food preparation equipment*
SITHCCC005 Prepare dishes using basic methods of cookery*
SITHCCC006 Prepare appetisers and salads*
SITHCCC007 Prepare stocks, sauces and soups*
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes*
SITHCCC012 Prepare poultry dishes*
SITHCCC013 Prepare seafood dishes*
SITHCCC014 Prepare meat dishes*
SITHCCC018 Prepare food to meet special dietary requirements
SITHCCC019 Produce cakes, pastries and breads*
SITHCCC020 Work effectively as a cook
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements*
SITHKOP005 Coordinate cooking operations*
SITHPAT006 Produce desserts*
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXINV002 Maintain the quality of perishable items
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices
SITXWHS002 Identify hazards, assess and control safety risks
SITXWHS001 Participate in safe work practices
BSBWOR203 Work effectively with others
SITXCCS006 Provide service to customers
SITXINV003 Purchase goods
SITHKOP001 Clean kitchen premises and equipment
SITHIND002 Source and use information on the hospitality industry *
SITXFSA001 Use hygienic practices for food safety is a prerequisite unit for the units marked with an * asterisk.