Core Units
| SITXCOM010 | Manage conflict | 1 | |
| SITXFIN009 | Manage finances within a budget | 1 | |
| SITXHRM008 | Roster staff | 1 | |
| SITXHRM009 | Lead and manage people | 1 | |
| SITXMGT004 | Monitor work operations | 1 | |
| SITXWHS007 | Implement and monitor work health and safety practices | 1 | |
| SITXFSA005 | Use hygienic practices for food safety | 1 | |
| SITHCCC043 | Work effectively as a cook | 1 | |
| SITHCCC023 | Use food preparation equipment | 1 | |
| SITHCCC027 | Prepare dishes using basic methods of cookery | 1 | |
| SITHCCC028 | Prepare appetisers and salads | 1 | |
| SITHCCC029 | Prepare stocks, sauces and soups | 1 | |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | 1 | |
| SITHCCC035 | Prepare poultry dishes | 1 | |
| SITHCCC036 | Prepare meat dishes | 1 | |
| SITHCCC040 | Prepare and serve cheese | 1 | |
| SITHKOP010 | Plan and cost recipes | 1 | |
| SITHKOP015 | Design and cost menus | 1 | |
| SITXINV006 | Receive, store and maintain stock | 1 | |
| SITXINV007 | Purchase goods | 1 |