Skill set Outline
Information current as of
11/09/2026 2:13 PM AWST
11/09/2026 2:13 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Supervision of Cookery Apprentices
Supervision of Cookery Apprentices
Skill set
National Code
SITSS00057
SITSS00057
State Code
AD494
AD494
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
National Endorsed, State Implementation and Classification
AQF Level
—
Field of Education
—
Skillset Type
National
Original TGA Release Date
03/03/2016
Current Release Date
03/03/2016
Current Release Number
1.00
Approved Date
22/12/2017
Nominal Hours
145
Duration
1 Semester
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 03/03/2016 | Current | Approved |
Description
A set of skills to equip individuals to supervise and mentor cookery apprentices.
Pathway Information
Achievement of these units provides credit towards Certificate IV qualifications in catering and commercial cookery in the SIT Tourism, Travel and Hospitality Training Package and qualifications in the TAE10 Training and Education Training Package.
Licensing / Regulatory Information
Certification requirements apply at a state and territory level to individuals involved in food handling. Certification in some States relies on the achievement of SITXFSA001 Use hygienic practices for food safety.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support the SITXFSA001 Use hygienic practices for food safety unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support the SITXFSA001 Use hygienic practices for food safety unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
Target Group
This skill set is for trade qualified cooks or chefs who are responsible for the supervision of apprentices in a commercial kitchen and play a role in the assessment process.
Suggested words for statement of attainment
These units from the SIT Tourism, Travel and Hospitality Training Package provide a set of skills for supervising and mentoring apprentices in a commercial kitchen.
General notes
Schedule
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWQ45 | SITXHRM001 | Coach others in job skills | 30 | Unit of competency |
| S7786 | TAEASS301B | Contribute to assessment | 10 | Unit of competency |
| AWR40 | SITHKOP005 | Coordinate cooking operations | 60 | Unit of competency |
| WA874 | TAEDEL404A | Mentor in the workplace | 30 | Unit of competency |
| AWQ50 | SITXFSA001 | Use hygienic practices for food safety | 15 | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AE862 | SITSS00067 | Supervision of Cookery Apprentices Skill Set | Skill set |