A set of skills to equip individuals to manage the operation of a commercial kitchen. Achievement of these units provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the BSB Business Services Training Package.
Certification requirements apply at a state and territory level to individuals involved in food handling. Certification in some states relies on the achievement of SITXFSA001 Use hygienic practices for food safety. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support the SITXFSA001 unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
|Course Type||Short Course (Accredited)|
|How to Apply||Please Enquire|
Tertiary Admission Centre Codes (TAC) Codes
Study Mode Definitions
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details, including the different study modes offered for each structure.
|BSBDIV501||Manage diversity in the workplace||More Information||Training.gov Details|
|BSBSUS401||Implement and monitor environmentally sustainable work practices||More Information||Training.gov Details|
|SITHKOP005||Coordinate cooking operations||More Information||Training.gov Details|
|SITXFIN003||Manage finances within a budget||More Information||Training.gov Details|
|SITXFSA001||Use hygienic practices for food safety||More Information||Training.gov Details|
|SITXHRM003||Lead and manage people||More Information||Training.gov Details|
|SITXMGT001||Monitor work operations||More Information||Training.gov Details|
|SITXWHS002||Identify hazards, assess and control safety risks||More Information||Training.gov Details|
|SITXWHS003||Implement and monitor work health and safety practices||More Information||Training.gov Details|
|Unit Code||Unit Name|
|BSBDIV501||Manage diversity in the workplace|
|BSBSUS401||Implement and monitor environmentally sustainable work practices|
|SITHKOP005||Coordinate cooking operations|
|SITXFIN003||Manage finances within a budget|
|SITXFSA001||Use hygienic practices for food safety|
|SITXHRM003||Lead and manage people|
|SITXMGT001||Monitor work operations|
|SITXWHS002||Identify hazards, assess and control safety risks|
|SITXWHS003||Implement and monitor work health and safety practices|