Hospitality

SIT31016 Certificate III in Patisserie

2012-12-12T15:09:18+11:00

CRICOS CODE 096961A

COURSE DESCRIPTION

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able to work with some independence and under limited supervision and may provide operational advice and support to team members.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification
IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).

Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

COURSE DURATION

This course will be delivered over a 52 weeks (approximately 1 Year) of full time study including holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.

DELIVERY MODE

This course is classroom based face to face delivery assessments will consist of: (but not limited to)

Written Assessments
Projects
Observation
Case study
Practicals.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a patissier.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT31113 Certificate III in Patisserie with limited or no vocational experience and without a lower level qualification.

PATHWAYS FROM THE QUALIFICATION

After achieving SIT31113 Certificate III in Patisserie, individuals could progress to SIT40713 Certificate IV in Patisserie, or other Certificate IV qualifications within the Hospitality Training.

CAREER OPPORTUNITIES

This qualification provides a pathway to work in various hospitality enterprises where patisserie products are prepared and served, including patisseries, restaurants, hotels, catering operations, clubs, pubs, cafes and coffee shops. Possible job title

patissier.

COURSE FEE

$AU 10,999

UNIT OF COMPETENCE

To attain the SIT31016 Certificate III in Patisserie, 22 units must be completed, consisting of 17 core units and 5 elective units.

Core Units
1	BSBSUS201	Participate in environmentally sustainable work practices
2	BSBWOR203	Work effectively with others
3	SITHCCC001	Use food preparation equipment
4	SITHCCC005	Prepare dishes using basic methods of cookery
5	SITHCCC011	Use cookery skills effectively
6	SITHKOP001	Clean kitchen premises and equipment
7	SITHPAT001	Produce cakes
8	SITHPAT002	Produce gateaux, torten and cakes
9	SITHPAT003	Produce pastries
10	SITHPAT004	Produce yeast based bakery products
11	SITHPAT005	Produce petits fours
12	SITHPAT006	Produce desserts
13	SITXFSA001	Use hygienic practices for food safety
14	SITXFSA002	Participate in safe food handling practices
15	SITXHRM001	Coach others in job skills
16	SITXINV002	Maintain the quality of perishable items
17	SITXWHS001	Participate in safe work practices
Elective Units
18	BSBCMM201	Communicate in the workplace
19	SITHCCC018	Prepare food to meet special dietary requirements
20	SITXCOM002	Show social and cultural sensitivity
21	SITXINV001	Receive and store stock
22	SITXWHS002	Identify hazards, assess and control safet risks

SIT50416 Diploma of Hospitality Management

2012-12-11T22:11:37+11:00

CRICOS CODE 091008E

Course Description
This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Qualification
On successful completion of this course the students would be awarded the SIT50416 Diploma of Hospitality Management which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality.

Modes of Delivery
This program is delivered on fulltime basis in mixed mode which includes classroom environment for the theory component and practical component of the course is delivered in both the EAA Training Kitchen and through Work-based Training.

For each unit, candidates are provided with a Learner Resource, which includes materials used in the training sessions including practice activities, theory reviews and case study assessments.

Work Based Training (WBT) has been implemented at EAA as part of SIT50416 Diploma of Hospitality Management for the delivery of SITHCCC309 Work effectively as a cook. A total of 192 hours will be completed in WBT. This will include a session for WBT Induction and another for the log book discussion/feedback and written assessment.

WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures.

Assessments
Assessment processes cover a broad range of skills and knowledge needed to demonstrate competency and will integrate knowledge and skills with their practical application. All Assessments of units of competence will be conducted according to the assessment guidelines and competency standards of the official Training Package for this qualification.

Students will be required to perform in a range of areas including and not limited to: Short Answer Test, Case Study, Presentation, Practical Demonstration, Computer based activities and Written Examinations etc.

Course Length
This course will be delivered over a 100 week period of full time study (including course delivery, assessment, public holidays and break).

Entry Requirements
There are no entry requirements for this qualification although applicants should be able to demonstrate to the satisfaction of the College that they are capable of completing the course having regard to the relevant competence levels in the training documents. The applicant must have sufficient proficiency in English to be able to work successfully in a highly communicative environment.

Eligibility requirements - International students
Age requirements
For international students EAA has a requirement that all students must be over 18 years of age at the commencement of course. In relation to this qualification it would be quite unexpected for any student local or international to be under 18 years of age.

English Language
All international students should be able to meet the English requirements as required under the assessment level of the student by Department of Immigration and Border Protection (DIBP).

EAA accepts the results from International Language Test Score (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:

IELTS (Academic English) TOEFL (Paper Based) TOEFL (Internet Based) PTE Academic
Overall band score of 5.5 527 46 42

Applicants whose English results falls below above score will need to enrol in an English Language Intensive Course for Overseas Students (ELICOS). Arrangements will be made for the student to complete the ELICOS course with one of our associate providers at the student’s expense.

Fee
Tuition Fee: $17,500

Resources $1500

Admission Fee $250

Overseas student Health cover (OSHC)/year (These prices are determined by the Insurance Provider and may be subject to change)

Single $408
Family $3501

Eligibility requirements - Domestic students
English Language
The applicant must have sufficient proficiency in English to be able to work successfully in a highly communicative environment.

Fee - Domestic full fee paying students

Tuition Fee: $17,500

Application Fee: $250

Skill Recognition/Credit Transfers
Students may apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work /industry experience and/or completed eligible assessments in an equivalent or higher qualification.

Appropriate credit transfer may be granted to eligible students against each unit of competency on evidence to successful completion of the same unit in an equivalent or higher nationally endorsed qualification.

Students with credit transfers will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study.

Educational Pathways
After achieving this qualification, candidates may undertake a range of Advance Diploma level qualifications including SIT60316 Advanced Diploma of Hospitality Management within the SIT Tourism, Travel and Hospitality Training Package, or other Training Packages.

Career Opportunities
SIT50416 Diploma of Hospitality Management qualification targets participants who are looking to enhance their skills and knowledge to work in a range of Hospitality environments. Individuals with this qualification are able to perform role such as a departmental or small business manager.

Possible job title includes:

banquet or function manager
chef de cuisine
chef patissier
executive housekeeper
front office manager
gaming manager
kitchen manager
motel manager
restaurant manager
sous chef
unit manager (catering operations).

Units of Competence

In order to attain these qualification students are required to complete 28 units of competency consisting of thirteen (13) core units and fifteen (15) elective units.

Students may apply for exemption for any unit in which they can successfully demonstrate competency. Please refer details under Skill Recognition/Credit Transfers.

Core Units

BSBDIV501	Manage diversity in the workplace
BSBMGT517	Manage operational plan
SITXCCS007	Enhance the customer service experiences
SITXCCS008	Develop and manage quality customer service practices
SITXCOM005	Manage conflict
SITXFIN003	Manage finances within a budget
SITXFIN004	Prepare and monitor budgets
SITXGLC001	Research and comply with regulatory requirements
SITXHRM002	Roster staff
SITXHRM003	Lead and manage people
SITXMGT001	Monitor work operations
SITXMGT002	Establish and conduct business relationships
SITXWHS003	Implement and monitor work health and safety practices

Elective units (Commercial Cookery)

SITXFSA001	Use hygienic practices for food safety
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	Prepare cakes, pastries and breads
SITHKOP005	Coordinate cooking operations
SITHPAT006	Produce desserts
SITXCOM002	Show social and cultural sensitivity
SITXFSA002	Participate in safe food handling practices

Elective units (Patisserie)

SITXFSA001	Use hygienic practices for food safety
SITHCCC001	Use food preparation equipment
SITHCCC005	Prepare dishes using basic methods of cookery
SITHPAT001	Produce cakes
SITHPAT002	Produce gateaux, torten and cakes
SITHPAT003	Produce pastries
SITHPAT004	Produce yeast based bakery products
SITHPAT005	Produce petits fours
SITHPAT006	Produce desserts
SITHPAT007	Prepare and model marzipan
SITXINV002	Maintain the quality of perishable items
SITHKOP005	Coordinate cooking operations
SITXWHS002	Identify hazards, assess and control safety risks
SITXCOM002	Show social and cultural sensitivity
SITXFSA002	Participate in safe food handling practices

SIT40716 Certificate IV in Patisserie

2012-12-11T22:11:37+11:00

CRICOS CODE 096965G

COURSE DESCRIPTION

This qualification reflects the role of pastry chefs 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.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification
IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).

Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

COURSE DURATION

This course will be delivered over 76 weeks (approximately 1.5 year) of full time study including holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.

DELIVERY MODE

This course is classroom based face to face delivery assessments will consist of: (but not limited to)

Written Assessments
Projects
Observation
Case study
Practicals.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a chef patissier.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT40716 - Certificate IV in Patisserie with limited or no vocational experience and without a lower level qualification.

PATHWAYS FROM THE QUALIFICATION

After achieving SIT40716 - Certificate IV in Patisserie, individuals could progress to the SIT50416 Diploma of Hospitality.

CAREER OPPORTUNITIES

chef patissier
chef de partie

COURSE FEE

$AU 16,999

UNIT OF COMPETENCE

To attain the SIT40713 - Certificate IV in Patisserie, 32 units must be completed, consisting of 27 core units and 5 elective units.

Core Units
1	BSBSUS201	Participate in environmentally sustainable work practices
2	BSBWOR203B	Work effectively with others
3	HLTAID003	Provide first aid
4	SITHCCC101	Use food preparation equipment
5	SITHCCC201	Produce dishes using basic methods of cookery
6	SITHCCC202	Produce appetisers and salads
7	SITHCCC203	Produce stocks, sauces and soups
8	SITHCCC204	Produce vegetable, fruit, egg and farinaceous dishes
9	SITHCCC301	Produce poultry dishes
10	SITHCCC302	Produce seafood dishes
11	SITHCCC303	Produce meat dishes
12	SITHCCC307	Prepare food to meet special dietary requirements
13	SITHCCC308	Produce cakes, pastries and breads
14	SITHCCC309	Work effectively as a cook (WBT)
15	SITHKOP101	Clean kitchen premises and equipment
16	SITHKOP302	Plan and cost basic menus
17	SITHPAT306	Produce desserts
18	SITXFSA101	Use hygienic practices for food safety
19	SITXFSA201	Participate in safe food handling practices
20	SITXHRM301	Coach others in job skills
21	SITXINV202	Maintain the quality of perishable items
22	SITXWHS101	Participate in safe work practices
Elective Units
23	SITHASC301	Produce Asian cooked dishes
24	SITHCCC304	Produce and serve food for buffets
25	SITXINV401	Control stock

SIT40516 Certificate IV in Commercial Cookery

2012-12-11T22:11:37+11:00

CRICOS CODE 096962M

COURSE DESCRIPTION

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial chef who uses a
wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations together with
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.

ENTRY REQUIREMENTS

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification
IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).

Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

COURSE DURATION

This course will be delivered over 76 weeks (approximately 1.5 year) of full time study including holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.

DELIVERY MODE

This course is classroom based face to face delivery assessments will consist of: (but not limited to)

Written Assessments
Projects
Observation
Case study
Practicals.

TARGET GROUP

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a Chef.

PATHWAYS INTO THE QUALIFICATION

Individuals may enter SIT40516 - Certificate IV in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

PATHWAYS FROM THE QUALIFICATION

After achieving SIT40516 - Certificate IV in Commercial Cookery, individuals could progress to SIT50416 Diploma of Hospitality Management.

CAREER OPPORTUNITIES

This qualification provides a pathway to work in various kitchen settings, such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job titles include:

chef
chef de partie

COURSE FEE

$AU 16,999

UNIT OF COMPETENCE

To attain the SIT31016 Certificate III in Patisserie, 22 units must be completed, consisting of 18 core units and 4 elective units.

Core Units
1	BSBSUS201	Participate in environmentally sustainable work practices
2	BSBWOR203B	Work effectively with others
3	HLTAID003	Provide first aid
4	SITHCCC101	Use food preparation equipment
5	SITHCCC201	Produce dishes using basic methods of cookery
6	SITHCCC202	Produce appetisers and salads
7	SITHCCC203	Produce stocks, sauces and soups
8	SITHCCC204	Produce vegetable, fruit, egg and farinaceous dishes
9	SITHCCC301	Produce poultry dishes
10	SITHCCC302	Produce seafood dishes
11	SITHCCC303	Produce meat dishes
12	SITHCCC307	Prepare food to meet special dietary requirements
13	SITHCCC308	Produce cakes, pastries and breads
14	SITHCCC309	Work effectively as a cook (WBT)
15	SITHKOP101	Clean kitchen premises and equipment
16	SITHKOP302	Plan and cost basic menus
17	SITHPAT306	Produce desserts
18	SITXFSA101	Use hygienic practices for food safety
19	SITXFSA201	Participate in safe food handling practices
20	SITXHRM301	Coach others in job skills
21	SITXINV202	Maintain the quality of perishable items
22	SITXWHS101	Participate in safe work practices
Elective Units
23	SITHASC301	Produce Asian cooked dishes
24	SITHCCC304	Produce and serve food for buffets
25	SITXINV401	Control stock

SIT60316 Advanced Diploma of Hospitality Management

2012-12-11T22:11:37+11:00

CRICOS CODE 091100J

Course Description
This qualification reflects the role of individuals operating at a senior level who use substantial industry knowledge and wide-ranging, specialised managerial skills. They operate independently, take responsibility for others and make a range of strategic business decisions.

Qualification
On successful completion of this course the students would be awarded the SIT60316 Advanced Diploma of Hospitality Management which is a nationally recognised qualification. This could help students gain entry into career paths or further education in the field of Hospitality.

Mode & Method of Delivery
This program is delivered on fulltime basis in mixed mode which includes classroom environment for the theory component and practical component of the course is delivered in both the EAA Training Kitchen and through Work-based Training.

Successful completion of all components will enable students to gain the qualification of SIT60316 Advanced Diploma of Hospitality Management.

For each unit, candidates are provided with a Learner Resource, which includes materials used in the training sessions including practice activities, theory reviews and case study assessments.

Work Based Training (WBT) has been implemented at EAA as part of SIT60316 Advanced Diploma of Hospitality Management for the delivery of SITHCCC309 Work effectively as a cook. A total of 192 hours will be completed in WBT. This will include a session for WBT Induction and another for the log book discussion/feedback and written assessment.

WBT is aimed at giving students a varied experience in a real live situation, under normal commercial pressures.

Course Length
This course will be delivered over a 126 week period of full time study (including course delivery, assessment, public holidays and break).

Eligibility requirements - International students
Age requirements
For international students EAA has a requirement that all students must be over 18 years of age at the commencement of course. In relation to this qualification it would be quite unexpected for any student local or international to be under 18 years of age.

EAA accepts the results from International Language Test Score (IELTS), PTE Academic English or the Test of English as a Foreign Language (TOEFL) as below:

IELTS (Academic English) TOEFL (Paper Based) TOEFL (Internet Based) PTE Academic
Overall band score of 5.5 527 46 42

Fee
Tuition Fee: $20,000
Admission Fee: $250

Overseas student Health cover (OSHC) year (These prices are determined by the Insurance Provider and may be subject to change)

Single: $408
Family: $3501

Resources: $1500

Eligibility requirements - Domestic students
English Language
The applicant must have sufficient proficiency in English to be able to work successfully in a highly communicative environment.

Fee - Domestic full fee paying students
Tuition Fee: $20,000
Application Fee: $250

Students with credit transfers will finish the course in a shorter duration and are advised to consult appropriate authorities/bodies for applicable criteria if they are planning further study.

Educational Pathways
After achieving SIT60316 Advanced Diploma of Hospitality Management, individuals could progress to higher education qualifications in management.

Career Opportunities
SIT60316 Advanced Diploma of Hospitality Management qualification provides a pathway to work in any sector of the hospitality industry as a senior manager in large organisation or small business owner or manager.

Possible job title includes:

area manager or operations manager
cafe owner or manager
club secretary or manager
executive chef
executive housekeeper
executive sous chef
food and beverage manager
head chef
motel owner or manager
rooms division manager.

Units of Competence
In order to attain these qualification students are required to complete 33 units of competency consisting of sixteen (16) core units and seventeen (17) elective units.

Students may apply for exemption for any unit in which they can successfully demonstrate competency. Please refer details under Skill Recognition/Credit Transfers.

Core Units

BSBDIV501A Manage diversity in the workplace

BSBFIM601A Manage finances

BSBMGT515A Manage operational plan

BSBMGT617A Develop and implement a business plan

SITXCCS501 Manage quality customer service

SITXFIN402 Manage finances within a budget

SITXFIN501 Prepare and monitor budgets

SITXFIN601 Manage physical assets

SITXGLC501 Research and comply with regulatory requirements

SITXHRM402 Lead and manage people

SITXHRM501 Recruit, select and induct staff

SITXHRM503 Monitor staff performance

SITXMGT401 Monitor work operations

SITXMGT501 Establish and conduct business relationships

SITXMPR502 Develop and implement marketing strategies

SITXWHS601 Establish and maintain a work health and safety system

Elective Units

SITXFSA101 Use hygienic practices for food safety

SITHCCC201 Produce dishes using basic methods of cookery

SITHCCC202 Produce appetisers and salads

SITHASC301 Produce Asian cooked dishes

SITHCCC203 Produce stocks, sauces and soups

SITHCCC204 Produce vegetable, fruit, egg and farinaceous dishes

SITHCCC301 Produce poultry dishes

SITHCCC302 Produce seafood dishes

SITHCCC303 Produce meat dishes

SITHCCC307 Prepare food to meet special dietary requirements

SITHCCC308 Produce cakes, pastries and breads

SITHPAT306 Produce desserts

SITHCCC309 Work effectively as a cook (WBT)

SITXWHS401 Implement and monitor work health and safety practices

SITXCCS401 Enhance the customer service experience

SITXCOM401 Manage conflict

SITXHRM401 Roster staff

SIT30816 Certificate III in Commercial Cookery

2012-12-11T22:07:19+11:00

CRICOS CODE 096960B

Course Description

This qualification provides the skills and knowledge for an individual to become competent as a qualified commercial cook who uses a
wide range of cookery skills. Upon completion of the course they will have a sound knowledge of kitchen operations. They will be able
to work with some independence and under limited supervision and may provide operational advice and support to team members.

Entry Requirements

While there are no entry requirements defined in the training package, the RTO requires the following criteria to be met:

Applicants must be minimum 18 years of age at the time of commencement
Successful completion of Australian Equivalent Year 12 qualification
IELTS score of 5.5 or PTE score of 42 or Certificate III in EAL or its equivalent. In addition,
Candidates should be able to handle and cook dairy products and non-vegetarian food items including beef and pork
Applicants should have basic computer and MS Office skills (Word, Excel and Power Point).

Note: Alternatively, students may demonstrate their Language, Literacy and Numeracy requirement through an EAA LLN assessment test.

Course Duration

This course will be delivered over a 52 weeks (approximately 1 Year) of full time study including holidays and breaks.

It is expected that the program would be of less duration for students who have completed components that can be identified by the Recognition of Prior Learning (RPL), and/or credit Transfer.

Delivery Mode

This course is classroom based face to face delivery assessments will consist of: (but not limited to)

Written Assessments
Projects
Observation
Case study
Practicals.

Target Group

Candidates who are 18 years and above, (including mature aged clients) who wish to enter into the hospitality industry as a cook.

Pathways into the Qualification

Individuals may enter SIT30816 Certificate III in Commercial Cookery with limited or no vocational experience and without a lower level qualification.

Pathways from the Qualification

After achieving SIT308136 Certificate III in Commercial Cookery, individuals could progress to SIT40516 Certificate IV in Commercial Cookery, or other Certificate IV qualifications within the Hospitality training package.

Career Opportunities

This qualification provides a pathway to work as a commercial cook in organisations such as restaurants, hotels, clubs, pubs, cafes, cafeterias and coffee shops. Possible job title include

cook

Course Fee

$AU 12,999

Unit of Competence

To attain the SIT30816 Certificate III in Commercial Cookery, 25 units must be completed, consisting of 21 core units and 4 elective units

Core Units
1	BSBSUS201	Participate in environmentally sustainable work practices
2	BSBWOR203	Work effectively with others
3	SITHCCC001	Use food preparation equipment
4	SITHCCC005	Prepare dishes using basic methods of cookery
5	SITHCCC006	Prepare appetisers and salads
6	SITHCCC007	Prepare stocks, sauces and soups
7	SITHCCC008	Prepare vegetable, fruit, egg and farinaceous dishes
8	SITHCCC012	Prepare poultry dishes
9	SITHCCC013	Prepare seafood dishes
10	SITHCCC014	Prepare meat dishes
11	SITHCCC018	Prepare food to meet special dietary requirements
12	SITHCCC019	Produce cakes, pastries and breads
13	SITHCCC020	Work effectively as a cook
14	SITHKOP001	Clean kitchen premises and equipment
15	SITHKOP002	Plan and cost basic menus
16	SITHPAT006	Produce desserts
17	SITXFSA001	Use hygienic practices for food safety
18	SITXFSA002	Participate in safe food handling practices
19	SITXHRM001	Coach others in job skills
20	SITXINV002	Maintain the quality of perishable items
21	SITXWHS001	Participate in safe work practices
Elective Units
22	BSBCMM201	Communicate in the workplace
23	SITXCOM002	Show social and cultural sensitivity
24	SITXINV001	Receive and store stock
25	SITXWHS002	Identify hazards, assess and control safet risks

SITHCCC005