SITXFSA005 
Use Hygienic Practices for Food Safety

This unit teaches food handlers hygiene to prevent food poisoning. It covers procedures for all food businesses, from restaurants to schools, and ensures compliance with food safety regulations.

SITXFSA006
Participate in Safe Food Handling Practices

This unit teaches safe food handling (storage to disposal) following HACCP principles. It applies to all food businesses, from restaurants to hospitals, and those who handle food daily (cooks, chefs).

SITXINV006
Receive, Store and Maintain Stock

This unit teaches safe storage of food to minimise waste and prevent contamination, essential for cooks and chefs in all kitchens.

SITXWHS005
Participate in Safe Work Practices

This unit focuses on integrating safe work practices into daily activities, requiring adherence to health, safety, and security procedures at all levels.

SITHKOP009
Clean Kitchen Premises and Equipment

This course teaches kitchen staff (attendants, stewards) how to clean efficiently and safely to keep food prep areas hygienic and minimise environmental waste. It's relevant for all hospitality businesses.

SITHCCC023
Use Food Preparation Equipment

This course trains hospitality staff (especially beginners) on safe operation of various kitchen equipment for different cooking styles. They'll learn to follow procedures and report any issues to supervisors.

SITHCCC024
Prepare and Present Simple Dishes 

This unit involves preparing and presenting a limited range of simple menu items with no requirement for the full range of basic cookery methods. It applies to operational personnel in kitchens and catering facilities, including cafes, kiosks, and cafes.

SITHCCC025
Prepare and Present Sandwiches

This course trains cafe and kiosk staff on making all kinds of sandwiches - both pre-made and custom-ordered. They'll learn classic and modern styles, hot and cold options, using various breads and fillings from different cultures.

SITHCCC027
Prepare Dishes Using Basic Methods of Cookery 

This course teaches basic cooking techniques to new cooks in various settings (restaurants, schools, catering) who work under close supervision from experienced chefs.

SITHCCC028
Prepare Appetisers and Salads 

This course trains cooks (beginners) in hospitality settings to prepare appetisers and salads. They'll learn to follow standard recipes, select and prep ingredients, use the right equipment, and store food safely. They'll work under the guidance of experienced chefs.

SITHCCC030
Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes 

This course teaches beginner cooks in hospitality to prepare various vegetable, fruit, egg, and starch dishes following recipes. They'll learn to pick ingredients, use appropriate equipment and cooking methods, and store food safely. They'll work under close supervision of senior chefs and follow workplace procedures.

SITHCCC026
Package Prepared Foodstuffs 

This course trains staff in hospitality and catering (who work under supervision) to properly package and label prepared food for storage and transport. They'll learn how to check food quality and choose the right packaging materials.

SITHCCC034
Work Effectively in a Commercial Kitchen 

This unit focuses on using a variety of cookery skills during service and production, integrating key technical and organisational skills relevant to commercial kitchens. Applicable to diverse hospitality settings, it applies to individuals preparing food using standard recipes, even if not fully qualified cooks.