Skill set Outline
Information current as of
12/09/2026 6:52 AM AWST
12/09/2026 6:52 AM 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.
Kitchen Management Skill Set
Kitchen Management Skill Set
Skill set
National Code
SITSS00066
SITSS00066
State Code
AE827
AE827
TGA Status
Current
Current
DTWD Status
Approved
Approved
National Endorsed, State Implementation and Classification
AQF Level
—
Field of Education
—
Skillset Type
National
Original TGA Release Date
10/06/2022
Current Release Date
10/06/2022
Current Release Number
1.00
Approved Date
18/10/2022
Nominal Hours
285
Duration
—
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 10/06/2022 | Current | Approved |
Description
A set of skills to equip individuals to manage the operation of a commercial kitchen.
Pathway Information
Achievement of these units provides credit towards a range of qualifications in the SIT Tourism, Travel and Hospitality 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 specific units of competency relating to food safety.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support food safety units of competency 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 food safety units of competency 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 commercial cooks, including those who specialise in Asian cookery or patisserie, with a trade qualification who require kitchen management skills.
Suggested words for statement of attainment
These units of competency from the SIT Tourism, Travel and Hospitality Training Package provide a set of skills for managing the operation of a commercial kitchen.
General notes
Schedule
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODZ95 | SITXWHS007 | Implement and monitor work health and safety practices | 30 | Unit of competency |
| OEA96 | SITXHRM009 | Lead and manage people | 60 | Unit of competency |
| ODZ93 | SITXFIN009 | Manage finances within a budget | 30 | Unit of competency |
| OEC66 | SITXMGT004 | Monitor work operations | 40 | Unit of competency |
| OEB61 | SITHKOP013 | Plan cooking operations | 60 | Unit of competency |
| OEC45 | SITXHRM008 | Roster staff | 50 | Unit of competency |
| OEB45 | SITXFSA005 | Use hygienic practices for food safety | 15 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| AD478 | SITSS00054 | Kitchen Management | Skill set |