A set of skills to equip individuals to manage the operation of a commercial kitchen.

Course includes: –

• SITXWHS007 – Implement and monitor work health and safety practices
• SITXHRM009 – Lead and manage people
• SITXFIN009 – Manage finances within a budget
• SITXMGT004 – Monitor work operations
• SITHKOP013 – Plan cooking operations
• SITXHRM008 – Roster staff
• SITXFSA005 – Use hygienic practices for food safety

Our aim is to provide knowledge of

• Work health, safety and security
• People management
• Budget management

Cooking operations