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Core Unit:
| 1 | BSBTWK501 | Lead diversity and inclusion |
| 2 | SITHCCC023 | Use food preparation equipment |
| 3 | SITHCCC027 | Prepare dishes using basic methods of cookery |
| 4 | SITHCCC043 | Work effectively as a cook |
| 5 | SITHKOP013 | Plan cooking operations |
| 6 | SITXCOM010 | Manage conflict |
| 7 | SITXFIN009 | Manage finances within a budget |
| 8 | SITXFSA005 | Use hygienic practices for food safety |
| 9 | SITXFSA006 | Participate in safe food handling practices |
| 10 | SITXHRM007 | Coach others in job skills |
| 11 | SITXHRM008 | Roster staff |
| 12 | SITXHRM009 | Lead and manage people |
| 13 | SITXINV006 | Receive, store and maintain stock |
| 14 | SITXINV008 | Control stock |
| 15 | SITXWHS007 | Implement and monitor work health and safety practices |
Elective Unit:
| 1 | SITHCCC042 | Prepare food to meet special dietary requirements |
| 2 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| 3 | SITHPAT011 | Produce cakes |
| 4 | SITHPAT013 | Produce pastries |
| 5 | SITHKOP010 | Plan and cost recipes |
| 6 | SITHKOP012 | Develop recipes for special dietary requirements |
| 7 | SITHFAB021 | Provide responsible service of alcohol |
| 8 | SITHFAB023 | Operate a bar |
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