Advanced Skills Clusters comprise of a cluster of accredited units of competency aligned to the requirements of industry. They support students to develop advanced competency and skills in a particular work area, allow students to explore career pathways and can count towards a SIT30821 Certificate III in Commercial Cookery full qualification in the future.

Units of Competency

SITHCCC035 – Prepare poultry dishes
SITHCCC037 – Prepare seafood dishes
SITHCCC042 – Prepare food to meet special dietary requirements

Entry Requirements
Pre-requisite units: SITXFSA005 Use hygienic practices for food safety & SITHCCC027 Prepare dishes using basic methods of cookery

Students must have completed SIT20421 Certificate II in Cookery
FIP alignment: Hospitality and Tourism

45 Nominal Hours for Stage 1 SACE

Contact VET in Schools Manager for more information regarding the Advanced Hospitality (Back of House) at your school.