Not currently available in 2021

Unit description

Recognises students' learning through the completion of a vocational qualification equivalent to specified competencies from appropriate TAFE (or equivalent) Certificate II and Certificate III as outlined by the School of Education.

Unit content

BSBWOR203B Work effectively with others

SITXFSA101 Use hygienic practices for food safety

SITXWHS101 Participate in safe work practices

SITHCCC101 Use food preparation equipment

SITHCCC201 Produce dishes using basic methods of cookery

SITHKOP101 Clean kitchen premises and equipment

SITXFSA201  Participate in safe food handling practices

SITHCCC207 Use cookery skills effectively

SITXINV202  Maintain the quality of perishable supplies

SITHFAB204 Prepare and serve espresso coffee

SITHCCC006 Prepare appetisers and salads

SITHCCC003 Prepare and present sandwiches

SITHCCC102 Prepare simple dishes

SITXINV201 Receive and store stock

BSBSUS201A Participate in environmentally sustainable work practices -

SITCCS2023 Interact with customers

SITHIND001 Source and use information on the hospitality industry

SITXCOM002 Show socail and cultural sensitivity

SITHCCC004 Package prepared foodstuffs

Learning outcomes

Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
On completion of this unit, students should be able to:GA1GA2GA3GA4GA5GA6GA7
1demonstrate skills and knowledge in food technology consistent with the core competencies outlined in the syllabus section of this statement.Knowledge of a discipline

On completion of this unit, students should be able to:

  1. demonstrate skills and knowledge in food technology consistent with the core competencies outlined in the syllabus section of this statement.
    • GA4: Knowledge of a discipline

Teaching and assessment


Intensive offerings may or may not be scheduled in every session. Please refer to the timetable for further details.

Southern Cross University employs different teaching methods within units to provide students with the flexibility to choose the mode of learning that best suits them. SCU academics strive to use the latest approaches and, as a result, the learning modes and materials may change. The most current information regarding a unit will be provided to enrolled students at the beginning of the study session.

Fee information


Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.

Fee paying courses
For postgraduate or undergraduate full fee paying courses please check Domestic Postgraduate Fees OR Domestic Undergraduate Fees


Please check the international course and fee list to determine the relevant fees.