| Module Code | Module Title |
| SITHKOP001 | Clean kitchen premises and equipment (SITHKOP001) |
| SITHCCC018 | Prepare food to meet special dietary requirements (SITHCCC018) |
| SITXFSA001 | Use hygienic practices for food safety (SITXFSA001) |
| SITHCCC008 | Prepare vegetable, fruit, eggs and farinaceous dishes (SITHCCC008) |
| SITHIND002 | Source and use information on the hospitality industry (SITHIND002) |
| SITHCCC006 | Prepare appetisers and salads (SITHCCC006) |
| SITHKOP002 | Plan and cost basic menus (SITHKOP002) |
| SITHCCC007 | Prepare stocks, sauces and soups (SITHCCC007) |
| SITHCCC020 | Work effectively as a cook (SITHCCC020) |
| SITHPAT006 | Produce desserts (SITHPAT006) |
| BSBSUS201 | Participate In Environmentally Sustainable Work Practices (BSBSUS201) |
| SITHCCC019 | Produce cakes, pastries and breads (SITHCCC019) |
| SITXHRM001 | Coach others in job skills (SITXHRM001) |
| SITXWHS001 | Participate in safe work practices (SITXWHS001) |
| SITXINV002 | Maintain the quality of perishable items (SITXINV002) |
| SITHCCC014 | Prepare meat dishes (SITHCCC014) |
| SITHCCC012 | Prepare poultry dishes (SITHCCC012) |
| SITHCCC013 | Prepare seafood dishes (SITHCCC013) |
| SITHCCC001 | Use food preparation equipment (SITHCCC001) |
| SITHCCC005 | Prepare dishes using basic methods of cookery (SITHCCC005) |
| SITXFSA002 | Participate in safe food handling practices (SITXFSA002) |
| SITHASC008 | Prepare Asian cooked dishes (SITHASC008) |
| SITHCCC016 | Produce pates and terrines (SITHCCC016) |
| SITHCCC011 | Use cookery skills effectively (SITHCCC011) |
| BSBWOR203 | Work effectively with others (BSBWOR203) |