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Core Unit:
| 1 | BSBTWK501 | Lead diversity and inclusion |
| 2 | SITHASC020 | Prepare dishes using basic methods of Asian cookery |
| 3 | SITHASC021 | Prepare Asian appetisers and snacks |
| 4 | SITHASC022 | Prepare Asian stocks and soups |
| 5 | SITHASC023 | Prepare Asian sauces, dips and accompaniments |
| 6 | SITHASC024 | Prepare Asian salads |
| 7 | SITHASC025 | Prepare Asian rice and noodles |
| 8 | SITHASC027 | Prepare Asian cooked dishes |
| 9 | SITHCCC023 | Use food preparation equipment |
| 10 | SITHCCC042 | Prepare food to meet special dietary requirements |
| 11 | SITHCCC043 | Work effectively as a cook |
| 12 | SITHKOP010 | Plan and cost recipes |
| 13 | SITHKOP013 | Plan cooking operations |
| 14 | SITXCOM010 | Manage conflict |
| 15 | SITXFIN009 | Manage finances within a budget |
| 16 | SITXFSA005 | Use hygienic practices for food safety |
| 17 | SITXFSA006 | Participate in safe food handling practices |
| 18 | SITXHRM007 | Coach others in job skills |
| 19 | SITXHRM008 | Roster staff |
| 20 | SITXHRM009 | Lead and manage people |
| 21 | SITXINV006 | Receive, store and maintain stock |
| 22 | SITXMGT004 | Monitor work operations |
| 23 | SITXWHS007 | Implement and monitor work health and safety practices |
Elective Unit:
| 1 | SITHASC028 | Prepare Asian desserts |
| 2 | SITHASC029 | Produce Japanese cooked dishes |
| 3 | SITHASC030 | Prepare sashimi |
| 4 | SITHFAB021 | Provide responsible service of alcohol |
| 5 | SITHFAB023 | Operate a bar |
| 6 | SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
| 7 | SITXCCS014 | Provide service to customers |
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