This qualification reflects the role of individuals working in kitchens who use a defined and limited range of food preparation and cookery skills to prepare food and menu items. They are involved in mainly routine and repetitive tasks and work under direct supervision. This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery. This qualification provides a pathway to work in kitchen operations in organizations such as restaurants, hotels, catering operations, clubs, pubs, cafes, and coffee shops; and institutions such as aged care facilities, hospitals, prisons, and schools. Student Outcomes, Career Opportunities and Occupations 1. Students will receive a Result of Assessment within 21 days of completion of each unit/module or within 21 days of the ‘close of study’ date. 2. Students who successfully complete all required units/modules will receive their qualification and an Academic Statement itemizing all units/modules successfully completed. 3. Following receipt of written advice from the student (or teacher) that the student does not intend to complete the full course, the student will be issued with a Statement of Attainment listing all units/modules successfully completed. Possible job titles include: breakfast cook; catering assistant; fast food cook; sandwich hand; takeaway cook. UNITS Core units Work effectively with others (BSBWOR203) Use food preparation equipment (SITHCCC001) Prepare dishes using basic methods of cookery (SITHCCC005) Use cookery skills effectively (SITHCCC011) Clean kitchen premises and equipment (SITHKOP001) Use hygienic practices for food safety (SITXFSA001) Maintain the quality of perishable items (SITXINV002) Participate in safe work practices (SITXWHS001) Elective units Participate in Environmentally Sustainable Work Practices (BSBSUS201) Prepare and present sandwiches (SITHCCC003) Prepare appetizers and salads (SITHCCC006) Prepare stocks, sauces and soups (SITHCCC007) Participate in safe food handling practices (SITXFSA002)