BSBDIV501 Manage diversity in the workplace (Core)
BSBMGT517 Manage operational plan (Core)
SITXCCS007 Enhance customer service experiences (Core)
SITXCCS008 Develop and manage quality customer service practices (Core)
SITXCOM005 Manage conflict (Core)
SITXFIN003 Manage finances within a budget (Core)
SITXFIN004 Prepare and monitor budgets (Core)
SITXGLC001 Research and comply with regulatory requirements (Core)
SITXHRM002 Roster staff (Core)
SITXHRM003 Lead and manage people (Core)
SITXMGT001 Monitor work operations (Core)
SITXMGT002 Establish and conduct business relationships (Core)
SITXWHS003 Implement and monitor work health and safety practices (Core)
SITXFSA001 Use hygienic practices for food safety (Elective)
SITXFSA002 Participate in safe food handling practices (Elective)
SITHCCC013 Prepare seafood dishes (Elective)
SITHCCC014 Prepare meat dishes (Elective)
SITHCCC020 Work effectively as a cook (Elective)
SITHCCC019 Produce cakes, pastries and breads (Elective)
SITHCCC001 Use food preparation equipment (Elective)
BSBITU306 Design and produce business documents (Elective)
SITHCCC006 Prepare appetisers and salads (Elective)
SITHCCC005 Prepare dishes using basic methods of cookery (Elective)
SITXCCS006 Provide service to customers (Elective)
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes (Elective)
SITHCCC007 Prepare stocks, sauces and soups (Elective)
SITHCCC012 Prepare poultry dishes (Elective)
SITHCCC018 Prepare food to meet special dietary requirements (Elective)*Units [seven] are completed in the SIT50422- Diploma of Hospitality Management in 26 weeks, remaining twenty one units are completed in the SIT40516 -Certificate IV in Commercial Cookery and students will be awarded credit transfers for these units.