Core
SITHCCC001A
Organise And Prepare Food
20.00 hr
This unit describes the performance outcomes, skills and knowledge required to organise and prepare a variety of foods for the kitchen of a hospitality or catering operation. It focuses on general food preparation techniques. The term ‘organising and preparing food’ is also referred to as ‘mise en place’ and includes basic preparation prior to serving food, which may involve cooking components of a dish but does not include the actual presentation. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITHCCC003A
Receive And Store Kitchen Supplies
10.00 hr
This unit describes the performance outcomes, skills and knowledge required to receive and store supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures required for food and kitchen-related goods. Supplies refer to all perishable and non-perishable goods received from both internal and external suppliers and maintained within a stock control system. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITHCCC028A
Prepare, Cook And Serve Food For Menus
80.00 hr
This unit describes the performance outcomes, skills and knowledge required to organise, produce and serve food for menus. It incorporates all aspects of organising, preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. Contexts for this unit may vary depending on the nature of the enterprise. For example , menus may be classical, contemporary or ethnic and service may be formal or informal.
SITXMGT001A
Monitor Work Operations
20.00 hr
This unit describes the performance outcomes, skills and knowledge required to oversee and monitor the quality of day-to-day work operations within a tourism or hospitality context. As such it includes fundamental knowledge of management roles and responsibilities. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITXMGT002A
Develop And Implement Operational Plans
50.00 hr
This unit describes the performance outcomes, skills and knowledge required to undertake workplace planning with an operational focus. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITXCOM001A
Work With Colleagues And Customers
25.00 hr
This unit describes the performance outcomes, interpersonal, communication and customer service skills and knowledge required to work in the service industries. This is a core unit underpinning all other units involving interaction with colleagues and customers. Key required skills and knowledge for this role include meeting personal presentation standards, establishing rapport with customers, determining and addressing customer needs and expectations, dealing with complaints, working in teams and using appropriate communication techniques and mediums.
SITXCCS002A
Provide Quality Customer Service
40.00 hr
This unit describes the performance outcomes, skills and knowledge required to provide quality service to customers in a range of service industry workplaces. It requires the ability to determine and address diverse customer needs and expectations, ascertain changes in customer preferences, establish rapport, deal with complaints and difficult service situations, use opportunities for promoting and up-selling, apply knowledge of protocol and ritual for particular types of industry sectors and organisations, and systematically manage a clientele through rewards systems, databases, etc. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. This unit builds on the skills addressed in other units dealing with customer service and communication, such as SITXCOM001A Work with colleagues and customers.
SITXCCS003A
Manage Quality Customer Service
30.00 hr
This unit describes the performance outcomes, skills and knowledge required to manage customer service quality in a range of service industry workplaces. It requires the ability to develop and monitor management strategies to enhance and oversee the delivery of quality customer service. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITXCOM002A
Work In a Socially Diverse Environment
20.00 hr
This unit describes the performance outcomes, skills and knowledge required to be culturally aware when serving customers and working with colleagues from diverse backgrounds. It requires the ability to communicate with people of different social and cultural backgrounds with respect and sensitivity and address cross-cultural misunderstandings. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITXCOM003A
Deal With Conflict Situations
20.00 hr
This unit describes the performance outcomes, skills and knowledge required to resolve conflict situations with customers and colleagues. It also describes the resolution of escalated complaints. The unit covers the conflict resolution skills required to address conflicts that may arise in day-to-day work situations. It does not cover formal negotiation, counselling or conducting mediation. This unit builds on the basic skills and knowledge found in other units that address communication, such as SITXCOM001A Work with colleagues and customers.
SITXFIN003A
Interpret Financial Information
60.00 hr
This unit describes the performance outcomes, skills and knowledge required to interpret the types of financial information used by operational supervisors and managers in their day-to-day work activities. The unit focuses on understanding key financial terminology, different types of financial reports and on how financial information is used in the management of a business. This unit is therefore related to other financial units such as: SITXFIN004A Manage finances within a budget, SITXFIN005A Prepare and monitor budgets, and SITXFIN008A Manage financial operations.
SITXFIN004A
Manage Finances Within a Budget
30.00 hr
This unit describes the performance outcomes, skills and knowledge required to take responsibility for budget management where others may have developed the budget. The skills and knowledge for budget development are found in unit SITXFIN005A Prepare and monitor budgets.
SITXFIN005A
Prepare And Monitor Budgets
30.00 hr
This unit describes the performance outcomes, skills and knowledge required to prepare and monitor budgets. It builds on the skills in unit SITXFIN004A Manage finances within a budget. While the nature of the budget may vary, the unit focuses on the key managerial skills of analysing financial information to inform developing a budget, drafting a budget and monitoring budget performance over time. This unit requires researching and analysing financial and other business information and applying it to budget planning, development, negotiation and monitoring. It requires sound knowledge of accounting principles, budget development methods, and presentation formats for different types of budget.
SITXFSA001A
Implement Food Safety Procedures
40.00 hr
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program. This unit is one of three hierarchical units describing *SITXOHS002A Follow workplace hygiene procedures *SITXFSA001A Implement food safety procedures *SITXFSA002A Develop and implement a food safety program. Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. This unit of competency complies with the legislative requirements for food safety and safe food handling practices as outlined in the Code. The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between state and territory governments. In some cases food handlers and especially designated food safety supervisors, may be required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use this unit as the basis for their training.
SITXGLC001A
Develop And Update Legal Knowledge Required For Business Compliance
80.00 hr
This unit describes the performance outcomes, skills and knowledge required to ensure business compliance with legislation across a broad range of operational areas. Ability to research and apply relevant legal information to business operations is the key focus of the unit. This is combined with a general knowledge of the legal framework in which businesses in different contexts operate. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITXHRM001A
Coach Others In Job Skills
20.00 hr
This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. This unit has no parity with units in Training and Assessment Training Package, but reflects the situation in many workplaces where buddy systems and on-the-job coaching are extremely common.
SITXHRM003A
Roster Staff
30.00 hr
This unit describes the performance outcomes, skills and knowledge required to develop, administer and communicate staff rosters.
SITXHRM005A
Lead And Manage People
60.00 hr
This unit describes the performance outcomes, skills and knowledge required to lead and manage teams of people in the workplace, including volunteers where appropriate. The unit focuses on modelling high standards, developing commitment and managing team performance through effective leadership. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITXHRM007A
Manage Workplace Diversity
60.00 hr
This unit describes the performance outcomes, skills and knowledge required to provide leadership in a diverse workplace where customers and staff are from a wide range of backgrounds. It builds on the unit SITXCOM002A Work in a socially diverse environment, and reflects the importance of managing diversity in the workplace.
SITXINV001A
Receive And Store Stock
10.00 hr
This unit describes the performance outcomes, skills and knowledge required to receive and store stock. It requires the ability to check and take delivery of stock, other than food, and to appropriately store, rotate and maintain the quality of stock items. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. This unit has commonality with SITHCCC003A Receive and store kitchen supplies, which deals specifically with the receipt and storage of food items and related food safety issues. The control and ordering of stock levels is covered in SITXINV002A Control and order stock
SITXINV002A
Control And Order Stock
25.00 hr
This unit describes the performance outcomes, skills and knowledge required to control and order stock. It requires the ability to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of stock. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. The skills required by managers to establish and monitor cost-effective order and supply arrangements are covered in SITXINV003A Manage and purchase stock.
SITXMGT006A
Establish And Conduct Business Relationships
60.00 hr
This unit describes the performance outcomes, skills and knowledge required to manage business relationships with customers or suppliers. It requires the ability to establish and maintain business relationships, conduct formal negotiations and make and manage agreements or contracts. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITXOHS001A
Follow Health, Safety And Security Procedures
10.00 hr
This unit describes the performance outcomes, skills and knowledge required to follow predetermined health, safety and security procedures. It requires the ability to incorporate safe work practices into all workplace activities and to participate in the organisation's OHS management practices. OHS legislation in all Australian states and territories imposes obligations on employees to participate in the management of their own health and safety and that of their colleagues and anyone else in the workplace. They have a duty to cooperate with their employer's initiatives to ensure safety at work. No occupational licensing or certification requirements apply to this unit at the time of endorsement. This unit is one of three hierarchical units describing varying levels of participation in OHS management practices: * SITX0HS001B Follow health, safety and security procedures * SITXOHS004B Implement and monitor workplace health, safety and security practices * SITXOHS005A Establish and maintain an OHS system. * The use of correct hygiene practices is covered in SITXOHS002A Follow workplace hygiene procedures. The processes necessary to control specific workplace safety risks are covered in SITXOHS003B Identify hazards, and assess and control safety risks.
SITXOHS002A
Follow Workplace Hygiene Procedures
15.00 hr
This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non-contamination of food and other items that might put customers, colleagues and self at a health risk. This unit is one of three hierarchical units describing varying levels of participation in food safety processes: *SITXOHS002A Follow workplace hygiene procedures *SITXFSA001A Implement food safety procedures * SITXFSA002A Develop and implement a food safety program. Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. A large component of that standard deals with the health and hygiene of food handlers. This unit of competency complies with the legislative requirements for food safety and hygiene practices as outlined in the Code. The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differs between state and territory governments. In some cases food handlers, especially designated food safety supervisors, may be required to formally achieve competence in hygiene practices through a registered training organisation that may use this unit as the basis for their training.
SITXOHS004A
Implement And Monitor Workplace Health, Safety And Security Practices
30.00 hr
SITXOHS005A
Establish And Maintain An OHS System
30.00 hr
This unit describes the performance outcomes, skills and knowledge required to develop, implement and sustain effective, professional and contemporary OHS management practices. It focuses on the establishment and review of systems, policies and procedures designed to ensure a safe workplace. A systematic management approach is central to compliance with OHS legislation which, in all Australian States and Territories, imposes obligations on businesses whether small, medium or large to manage the safety of their workers and anyone else in the workplace. No occupational licensing or certification requirements apply to this unit at the time of endorsement. This unit is one of three hierarchical units describing varying levels of participation in OHS management practices:
*SITXOHS001B Follow health, safety and security procedures
*SITXOHS004B Implement and monitor workplace health, safety and security practices
*SITXOHS005A Establish and maintain an OHS system.
The processes necessary to control specific workplace safety risks are covered in:
*SITXOHS003B Identify hazards, and assess and control safety risks
Commercial Cookery
SITHCCC002A
Present Food
6.00 hr
This unit describes the performance outcomes, skills and knowledge required to efficiently and professionally plate, present and serve food in a commercial kitchen or catering operation. It may include the presentation of food for Asian cuisines. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITHCCC004A
Clean And Maintain Kitchen Premises
10.00 hr
This unit describes the performance outcomes, skills and knowledge required to clean and maintain kitchens, and food preparation and storage areas in commercial cookery or catering operations. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITHCCC005A
Use Basic Methods Of Cookery
45.00 hr
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. The unit underpins effective performance in all other cookery units. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
SITHCCC006A
Prepare Appetisers And Salads
25.00 hr
This unit describes the performance outcomes, skills and knowledge required to prepare and present appetisers and salads in a commercial kitchen or catering operation. Appetisers are foods that normally precede a meal, or may be served as an accompaniment to drinks. They include a range of hot and cold dishes which can be either classical or modern, and vary in ethnic an cultural origins. Salads may be vegetable or fruit-based, and may also include classical or modern and varying ethnic and cultural types.
SITHCCC008A
Prepare Stocks, Sauces And Soups
35.00 hr
This unit describes the performance outcomes, skills and knowledge required to prepare various stocks , sauces and soups in a commercial kitchen or catering operation.
SITHCCC009A
Prepare Vegetables, Fruit, Eggs And Farinaceous Dishes
45.00 hr
This unit describes the performance outcomes, skills and knowledge required to prepare various vegetables, fruit, eggs and farinaceous dishes in a commercial kitchen or catering operation. Vegetables may be fresh, preserved or frozen, and selected according to seasonal availability, menu and enterprise requirements. A variety of Vegetables and fruit and vegetable and fruit dishes must be prepared and cooked. These may be classical or contemporary, from various ethnic or cultural origins and may be offered as main dishes, appetisers or salads or accompaniments.
SITHCCC010A
Select, Prepare And Cook Poultry
25.00 hr
This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook, present and store poultry in a commercial kitchen or catering operation. Poultry dishes may be classical and contemporary and from a variety of ethnic and cultural origins.
SITHCCC011A
Select, Prepare And Cook Seafood
30.00 hr
This unit describes the performance outcomes, skills and knowledge required to select, prepare, present and store seafood in a commercial kitchen or catering operation. Menu items to be produced from seafood may include a variety of classical and contemporary dishes, of varying cultural and ethnic origins, and may involve raw or cooked fish, shellfish and seafood by products.
SITHCCC012A
Select, Prepare And Cook Meat
50.00 hr
This unit describes the performance outcomes, skills and knowledge required to select, prepare, cook and store meats in a commercial kitchen or catering operation. Meats include primary, secondary and portioned cuts of pork, lamb, beef and veal; and game, fancy meats and offal. Meats may be fresh, frozen, cryovac or preserved.
SITHCCC013A
Prepare Hot And Cold Desserts
50.00 hr
This unit describes the performance outcomes, skills and knowledge required to prepare a range of hot, cold and frozen desserts in a commercial kitchen or catering operation. Desserts may include foods from varying cultural origins, and may be derived from classical or contemporary recipes.
SITHCCC014A
Prepare Pastries, Cakes And Yeast Goods
40.00 hr
This unit describes the performance outcomes, skills and knowledge required to produce a range of pastries, cakes and yeast-based foods in a commercial kitchen or catering operation. Pastries, cakes and yeast-based goods may include foods from varying cultural origins and may be derived from classical or contemporary recipes.
SITHCCC016A
Develop Cost Effective Menus
30.00 hr
This unit describes the performance outcomes, skills and knowledge required to develop menus and plan, prepare and control menu-based catering costs within established enterprise systems. It does not deal with the specialised skills for the development of menus to meet market or special dietary needs which are found in the units SITHCCC035A Develop menus to meet special dietary and cultural needs and SITHCCC040A Design menus to meet market needs. Menus may be classical , modern or ethnic.
SITHCCC027A
Prepare, Cook And Serve Food For Food Service
50.00 hr
This unit describes the performance outcomes, skills and knowledge required to prepare, cook and serve food items for a food service. It incorporates aspects of preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of basic cooking methods and working as part of a team. The unit integrates key technical and organisational skills required by a short order cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit SITHCCC028A Prepare, Cook and Serve food for menus. Food service periods may be breakfast, lunch, dinner, supper or special functions and events. Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements.
SITHCCC029A
Prepare Foods According To Dietary And Cultural Needs
75.00 hr
This unit describes the performance outcomes, skills and knowledge required to prepare and cook foods to meet both basic and specific dietary and cultural needs, generally under instructions from others. It covers the ability to apply basic nutritional principles as well as deal with special dietary and cultural requirements normally encountered in a variety of hospitality and catering establishments. Menu planning to meet dietary and cultural needs is found in the unit SITHCCC035A Develop menus to meet special dietary and cultural needs. Basic nutritional requirements generally refer to recommendations made in the Dietary Guidelines for Australians endorsed by the Australian Government and other recognised health authorities. These guidelines include recommendations made for the general public, including infants, children, adolescents, adults and older Australians to maintain a healthy and balanced diet Special dietary and cultural requirements include therapeutic and contemporary eating regimes as well as customer requests and preferences, and specific cultural and religious needs.
SITHIND001A
Develop And Update Hospitality Industry Knowledge
25.00 hr
This unit describes the performance outcomes, skills and knowledge required to develop and update knowledge of the hospitality industry, including the role of different industry sectors and key legal and ethical issues that must be considered by hospitality industry personnel in their day-to-day work. This knowledge underpins effective performance in the hospitality industry. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
HLTFA301B
Apply First Aid
18.00 hr
This unit describes the skills and knowledge required to provide first aid, life support, casualty management and incident response, until more definitive assistance becomes available.