Hospitality

BSBDIV501 – Manage diversity in the workplace
BSBSUS401 – Implement and monitor environmentally sustainable work
practices
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, eggs and farinaceous dishes
SITHCCC012 – Prepare poultry dishes
SITHCCC013 – Prepare seafood dishes
SITHCCC014 – Prepare meat dishes
SITHCCC018 – Prepare food to meet special dietary requirements
SITHCCC019 – Produce cakes, pastries and breads
SITHCCC020 – Work effectively as a cook
SITHKOP002 – Plan and cost basic menus
SITHKOP004 – Develop menus for special dietary requirements
SITHKOP005 – Coordinate cooking operations
SITHPAT006 – Produce desserts
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM001 – Coach others in job skills
SITXHRM003 – Lead and manage people
SITXINV002 – Maintain the quality of perishable items
SITXMGT001 – Monitor work operations
SITXWHS003 – Implement and monitor work health and safety
practices

BSBSUS201 – Participate in environmentally sustainable work
practices
BSBWOR203 – Work effectively with others
SITHKOP001 – Clean kitchen premises and equipment
SITXWHS001 – Participate in safe work practices
BSBCMM201 – Communicate in the workplace
SITHCCC017 – Handle and serve cheese
SITXINV001 – Receive and store stock

BSBSUS201 – Participate in environmentally sustainable work
practices
BSBWOR203 – Work effectively with others
BSBITU202 – Create and Use Spreadsheets
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC011 – Use cookery skills effectively
SITHCCC018 – Prepare food to meet special dietary requirements
SITXWHS002 – Identify hazards, assess and control safety risks
SITHKOP001 – Clean kitchen premises and equipment
SITXCCS006 – Provide service to customers
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
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXHRM001 – Coach others in job skills
SITXINV001 – Receive and store Stock
SITXINV002 – Maintain the quality of perishable items
SITXWHS001 – Participate in safe work practices

BSBDIV501 – Manage diversity in the workplace
SITXCCS006 – Provide service to customers
BSBSUS401 – Implement and monitor environmentally sustainable work
practices
BSBITU202 – Create and Use Spreadsheets
SITHCCC001 – Use food preparation equipment
SITHCCC005 – Prepare dishes using basic methods of cookery
SITHCCC011 – Use cookery skills effectively
SITHCCC018 – Prepare food to meet special dietary requirements
SITHKOP005 – Coordinate cooking operations
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
SITHPAT008 – Produce chocolate confectionery
SITHPAT009 – Model sugar based decorations
SITHPAT010 – Design and produce sweet buffet showpieces
SITXCOM005 – Manage conflict
SITXFIN002 – Interpret financial information
SITXFIN003 – Manage finances within a budget
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXWHS002 – Identify hazards, assess and control safety risks
SITXHRM001 – Coach others in job skills
SITXHRM002 – Roster staff
SITXHRM003 – Lead and manage people
SITXINV001 – Receive and store Stock
SITXINV002 – Maintain the quality of perishable items
SITXMGT001 – Monitor work operations
SITXWHS003 – Implement and monitor work health and safety practices

BSBDIV501 – Manage diversity in the workplace
BSBMGT517 – Manage operational plan
SITHK0P005 – Coordiante Cooking Operations
SITXCCS007 – Enhance Customer Service Experiences
SITXCCS008 – Develop and manage quality customer service practices
SITXCOM005 – Manage conflict
SITXFIN003 – Manage finances within a budget
SITXFIN002 – Interpret Financial Information
SITXFIN004 – Prepare and monitor budgets
SITXFSA002 – Participate in safe food handling practices
SITXFSA001 – Use hygienic practices for food safety
SITXGLC001 – Research and comply with regulatory requirements
SITHHRM002 – Roster staff
SITXHRM003 – Lead and manage people
SITXHRM004 – Recruit, select and induct staff
SITXHRM006 – Monitor staff performance
SITXMGT001 – Monitor work operations
SITXMGT002 – Establish and conduct business relationships
SITXWHS003 – Implement and monitor work health and safety practices

BSBDIV501 – Manage diversity in the workplace
BSBFIM601 – Manage finances
BSBMGT517 – Manage operational plan
BSBMGT617 – Develop and implement a business plan
BSBRSK501 – Manage risk
SITHKOP005 – Coordinate cooking operations
SITXCCS007 – Enhance Customer Service Experiences
SITXCCS008 – Develop and manage quality customer service practices
SITXCOM005 – Manage conflict
SITXFIN002 – Interpret financial information
SITXFIN003 – Manage finances within a budget
SITXFIN004 – Prepare and monitor budgets
SITXFIN005 – Manage physical assets
SITXFSA001 – Use hygienic practices for food safety
SITXFSA002 – Participate in safe food handling practices
SITXGLC001 – Research and comply with regulatory requirements
SITXHRM002 – Roster staff
SITXHRM003 – Lead and manage people
SITXHRM004 – Recruit, select and induct staff
SITXHRM006 – Monitor staff performance
SITXMGT001 – Monitor work operations
SITXMGT002 – Establish and conduct business relationships
SITXMPR007 – Develop and implement marketing strategies
SITXWHS004 – Establish and maintain a work health and safety system