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.
|Course Type||Short Course (Accredited)|
|Fees||For detailed information on Course Fees, visit www.cqu.edu.au/fees|
|How to Apply||Please Enquire|
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.
1. Students will receive a Result of Assessment within 21 days of completion of each unit/module or within 21 days of the ‘close of study’ date.
2. Students who successfully complete all required units/modules will receive their qualification and an Academic Statement itemising all units/modules successfully completed.
3. Following receipt of written advice from the student (or teacher) that the student does not intend to complete the full course, the student will be issued with a Statement of Attainment listing all units/modules successfully completed.
|BSBDIV501||Manage diversity in the workplace||More Information|
|BSBSUS401||Implement and monitor environmentally sustainable work practices||More Information|
|SITHKOP005||Coordinate cooking operations||More Information|
|SITXFIN003||Manage finances within a budget||More Information|
|SITXFSA001||Use hygienic practices for food safety||More Information|
|SITXHRM003||Lead and manage people||More Information|
|SITXMGT001||Monitor work operations||More Information|
|SITXWHS002||Identify hazards, assess and control safety risks||More Information|
|SITXWHS003||Implement and monitor work health and safety practices||More Information|
|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|