Asian Cookery |
SITHASC002 | Prepare Asian appetisers and snacks |
SITHASC003 | Prepare Asian stocks and soups |
SITHASC004 | Prepare Asian sauces, dips and accompaniments |
SITHASC005 | Prepare Asian salads |
SITHASC006 | Prepare Asian rice and noodles |
SITHASC007 | Prepare curry pastes and powders |
SITHASC008 | Prepare Asian cooked dishes |
SITHASC009 | Prepare Asian desserts |
SITHASC010 | Prepare Japanese cooked dishes |
SITHASC011 | Prepare sashimi |
SITHASC012 | Prepare sushi |
SITHASC013 | Produce Japanese desserts |
SITHASC014 | Prepare dim sum |
SITHASC015 | Prepare Chinese roast meat and poultry dishes |
SITHASC016 | Prepare tandoori dishes |
SITHASC017 | Prepare Indian breads |
SITHASC018 | Prepare Indian sweetmeats |
SITHASC019 | Prepare Indian pickles and chutneys |
Client and Customer Service |
CHCAGE001 | Facilitate the empowerment of older people |
SITXCCS006 | Provide service to customers |
SITXCCS007 | Enhance customer service experiences |
Commercial Cookery and Catering |
SITHCCC004 | Package prepared foodstuffs |
SITHCCC009 | Produce cook-chill and cook-freeze foods |
SITHCCC010 | Re-thermalise chilled and frozen foods |
SITHCCC015 | Produce and serve food for buffets |
SITHCCC016 | Produce pates and terrines |
SITHCCC017 | Handle and serve cheese |
SITHCCC021 | Prepare specialised food items |
SITHCCC022 | Prepare portion-controlled meat cuts |
Computer Operations and ICT Management |
BSBITU202 | Create and use spreadsheets |
BSBITU301 | Create and use databases |
BSBITU306 | Design and produce business documents |
Finance |
BSBFIA401 | Prepare financial reports |
SITXFIN002 | Interpret financial information |
First Aid |
HLTAID003 | Provide first aid |
Food and Beverage |
SITHFAB002 | Provide responsible service of alcohol |
SITHFAB003 | Operate a bar |
SITHFAB005 | Prepare and serve espresso coffee |
SITHFAB007 | Serve food and beverage |
SITHFAB014 | Provide table service of food and beverage |
Food Safety |
SITXFSA003 | Transport and store food |
SITXFSA004 | Develop and implement a food safety program |
Human Resource Management |
SITXHRM002 | Roster staff |
TAEASS301B | Contribute to assessment |
TAEDEL301A | Provide work skill instruction |
TAEDEL404A | Mentor in the workplace |
Inventory |
SITXINV001 | Receive and store stock |
SITXINV003 | Purchase goods |
SITXINV004 | Control stock |
Kitchen Operations |
SITHKOP003 | Plan and display buffets |
SITHKOP006 | Plan catering for events or functions |
Patisserie |
SITHPAT002 | Produce gateaux, torten and cakes |
SITHPAT005 | Produce petits fours |
SITHPAT007 | Prepare and model marzipan |
SITHPAT008 | Produce chocolate confectionery |
SITHPAT009 | Model sugar-based decorations |
SITHPAT010 | Design and produce sweet buffet showpieces |
Work Health and Safety |
SITXWHS002 | Identify hazards, assess and control safety risks |
Working in Industry |
SITHIND002 | Source and use information on the hospitality industry |