The whole qualification, done
Every unit in the qualification:
- Student Assessment Pack for every unit (fillable PDF + Word)
- Trainer Guides, Learner Guides and Teaching Slides across the qualification
- SCORM eLearning course for every unit — upload straight into your LMS, completion and scores tracked
- Practical Observation, Third-Party Report, Competency Conversation, Work History and Self-Assessment
- Assessor Mapping for every unit — mapped to Elements, PCs, Knowledge and Performance Evidence
- RPL Assessment Tool Kit for the full qualification, with its own mapping workbook
- Training & Assessment Strategy (TAS) — four delivery variants (Word + PDF), a compliant framework ready for your RTO to complete
- Three Assessment Validation Checklists — unit-level, RPL kit and whole-of-qualification, aligned to the 2025 Standards
- LLND Profile for the qualification, an LLND Check for every unit, plus an enrolment LLND Placement Assessment — ACSF-aligned (Word + fillable PDF)
- Yours to keep — no licence keys, no subscriptions, no tracking. Editable files, unlimited use within your RTO
Every unit in SIT30821, all included
49 units: 20 core and 29 elective.
Core units 20
- SITHCCC023Use food preparation equipment
- SITHCCC027Prepare dishes using basic methods of cookery
- SITHCCC028Prepare appetisers and salads
- SITHCCC029Prepare stocks, sauces and soups
- SITHCCC030Prepare vegetable, fruit, eggs and farinaceous dishes
- SITHCCC031Prepare vegetarian and vegan dishes
- SITHCCC035Prepare poultry dishes
- SITHCCC036Prepare meat dishes
- SITHCCC037Prepare seafood dishes
- SITHCCC041Produce cakes, pastries and breads
- SITHCCC042Prepare food to meet special dietary requirements
- SITHCCC043Work effectively as a cook
- SITHKOP009Clean kitchen premises and equipment
- SITHKOP010Plan and cost recipes
- SITHPAT016Produce desserts
- SITXFSA005Use hygienic practices for food safety
- SITXFSA006Participate in safe food handling practices
- SITXHRM007Coach others in job skills
- SITXINV006Receive, store and maintain stock
- SITXWHS005Participate in safe work practices
Elective units 29
- BSBSUS211Participate in sustainable work practices
- HLTAID011Provide First Aid
- SIRXOSM002Maintain ethical and professional standards when using social media and online platforms
- SIRXOSM003Use social media and online tools
- SITHASC020Prepare dishes using basic methods of Asian cookery
- SITHASC021Prepare Asian appetisers and snacks
- SITHASC022Prepare Asian stocks and soups
- SITHASC023Prepare Asian sauces, dips and accompaniments
- SITHASC024Prepare Asian salads
- SITHASC025Prepare Asian rice and noodles
- SITHASC026Prepare curry pastes and powders
- SITHASC027Prepare Asian cooked dishes
Show all 29 elective units
- SITHASC028Prepare Asian desserts
- SITHASC033Prepare dim sum
- SITHCCC025Prepare and present sandwiches
- SITHCCC026Package prepared foodstuffs
- SITHCCC032Produce cook-chill and cook-freeze foods
- SITHCCC033Re-thermalise chilled and frozen foods
- SITHCCC038Produce and serve food for buffets
- SITHCCC039Produce pates and terrines
- SITHCCC040Prepare and serve cheese
- SITHCCC044Prepare specialised food items
- SITHPAT014Produce yeast-based bakery products
- SITXCCS014Provide service to customers
- SITXCOM006Source and present information
- SITXCOM007Show social and cultural sensitivity
- SITXFSA007Transport and store food
- SITXINV007Purchase goods
- SITXWHS006Identify hazards, assess and control safety risks
Matched to the current release
Every order is confirmed against SIT30821's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.