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 |
|---|---|
| SITXFSA005 Use hygienic practices for food safety | Core |
| SITHCCC027* Prepare dishes using basic methods of cookery | Core |
| SITXFSA006 Participate in safe food handling practices | Core |
| SITXINV006* Receive, store and maintain stock | Core |
| SITHKOP010 Plan and cost recipes | Core |
| SITHCCC042* Prepare food to meet special dietary requirements | Core |
| SITHCCC023* Use food preparation equipment | Core |
| SITHPAT016* Produce desserts | Core |
| SITHCCC041* Produce cakes, pastries and bread | Core |
| SITHCCC028* Prepare appetisers and salads | 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 |
| SITHCCC029* Prepare stocks, sauces and soups | Core |
| SITXWHS005 Participate in safe work practices | Core |
| SITHKOP009* Clean kitchen premises and equipment | Core |
| SITXHRM007 Coach others in job skills | Core |
| SITHCCC043* Work effectively as a cook | Core |
| SITXFSA007* Transport and store food | Elective |
| SITHCCC038* Produce and serve food for buffets | Elective |
| SITHCCC040* Prepare and serve cheese | Elective |
| HLTAID011 Provide First Aid | Elective |
| SITXINV007 Purchase goods | Elective |
| Qualification packaging rules rationale: 20 core units.5 elective units |