Core Units |
SITXCCS015 Enhance customer service experiences |
SITXCCS016 Develop and manage quality customer service practices |
SITXCOM010 Manage conflict |
SITXFIN009 Manage finances within a budget |
SITXFIN010 Prepare and monitor budgets |
SITXGLC002 Identify and manage legal risks and comply with law |
SITXHRM008 Roster staff |
SITXHRM009 Lead and manage people |
SITXMGT004 Monitor work operations |
SITXMGT005 Establish and conduct business relationships |
SITXWHS007 Implement and monitor work health and safety practices |
Elective Units |
SITXFSA005 Use hygienic practices for food safety (Preorder) |
SITHIND006 Source and use information on the hospitality industry (Preorder) |
SITXFIN008 Interpret financial information (Preorder) |
SITHCCC023* Use food preparation equipment (Preorder) |
SITHCCC027* Prepare dishes using basic methods of cookery (Preorder) |
SITHCCC028* Prepare appetisers and salads (Preorder) |
SITHCCC029* Prepare stocks, sauces and soups (Preorder) |
SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes (Preorder) |
SITHCCC035* Prepare poultry dishes (Preorder) |
SITHCCC036* Prepare meat dishes (Preorder) |
SITHCCC037* Prepare seafood dishes (Preorder) |
SITHCCC041* Produce cakes, pastries and breads (Preorder) |
SITXCCS012 Provide lost and found services (Preorder) |
BSBSUS511 Develop workplace policies and procedures for sustainability |
SITXHRM010 Recruit, select and induct staff (Preorder) |
SITHCCC043* Work effectively as a cook |
SITHIND008 Work effectively in hospitality service |