This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities. Completion of this qualification contributes to recognition as a trade cook.
| Units of Competency | Core/Elective |
|---|---|
| SITHCCC023 Use food preparation equipment | Core |
| SITHCCC027 Prepare dishes using basic methods of cookery | Core |
| SITHCCC028 Prepare appetisers and salads | Core |
| SITHCCC029 Prepare stocks, sauces and soups | Core |
| SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes | Core |
| SITHCCC031 Prepare vegetarian and vegan dishes | Core |
| SITHCCC035 Prepare poultry dishes | Core |
| SITHCCC036 Prepare meat dishes | Core |
| SITHCCC037 Prepare seafood dishes | Core |
| SITHCCC041 Produce cakes, pastries and breads | Core |
| SITHCCC042 Prepare food to meet special dietary requirements | Core |
| SITHCCC043 Work effectively as a cook | Core |
| SITHKOP009 Clean kitchen premises and equipment | Core |
| SITHKOP010 Plan and cost recipes | Core |
| SITHPAT016 Produce desserts | Core |
| SITXFSA005 Use hygienic practices for food safety | Core |
| SITXFSA006 Participate in safe food handling practices | Core |
| SITXHRM007 Coach others in job skills | Core |
| SITXINV006 Receive, store and maintain stock | Core |
| SITXWHS005 Participate in safe work practices | Core |
| SITXFSA007 Transport and store food | Elective |
| HLTAID011 Provide First Aid | Elective |
| SITXINV007 Purchase goods | Elective |
| SITHCCC038 Produce and serve food for buffets | Elective |
| SITHPAT014 Produce yeast-based bakery products | Elective |