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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 | SITHCCC034 | Work effectively in a commercial kitchen |
| 5 | SITHCCC042 | Prepare food to meet special dietary requirements |
| 6 | SITHKOP013 | Plan cooking operations |
| 7 | SITHPAT011 | Produce cakes |
| 8 | SITHPAT012 | Produce specialised cakes |
| 9 | SITHPAT013 | Produce pastries |
| 10 | SITHPAT014 | Produce yeast-based bakery products |
| 11 | SITHPAT015 | Produce petits fours |
| 12 | SITHPAT016 | Produce desserts |
| 13 | SITHPAT017 | Prepare and model marzipan |
| 14 | SITHPAT018 | Produce chocolate confectionery |
| 15 | SITHPAT019 | Model sugar-based decorations |
| 16 | SITHPAT020 | Design and produce sweet showpieces |
| 17 | SITXCOM010 | Manage conflict |
| 18 | SITXFIN009 | Manage finances within a budget |
| 19 | SITXFSA005 | Use hygienic practices for food safety |
| 20 | SITXFSA006 | Participate in safe food handling practices |
| 21 | SITXHRM007 | Coach others in job skills |
| 22 | SITXHRM008 | Roster staff |
| 23 | SITXHRM009 | Lead and manage people |
| 24 | SITXINV006 | Receive, store and maintain stock |
| 25 | SITXMGT004 | Monitor work operations |
| 26 | SITXWHS007 | Implement and monitor work health and safety practices |
Elective Unit:
| 1 | SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes |
| 2 | SITHCCC038 | Produce and serve food for buffets |
| 3 | SITHCCC044 | Prepare specialised food items |
| 4 | SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
| 5 | SITXCCS014 | Provide service to customers |
| 6 | SITXCCS015 | Enhance customer service experiences |
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