A set of skills to equip individuals to manage the operation of a commercial kitchen.
Skill Set Requirements
| Unit code | Unit title |
|---|---|
| SITHKOP013 | Plan cooking operations |
| SITXFIN009 | Manage finances within a budget |
| SITXFSA005 | Use hygienic practices for food safety |
| SITXHRM008 | Roster staff |
| SITXHRM009 | Lead and manage people |
| SITXMGT004 | Monitor work operations |
| SITXWHS007 | Implement and monitor work health and safety practices |
Course Outcome
This skill set is for commercial cooks, including those who specialise in Asian cookery or patisserie, with a trade qualification who require kitchen management skills.