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CSATC005 Getting Hired as a Chef
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CSATC016 Principles of Poultry Cookery
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CSATC017 Principles of Seafood Cookery
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CSATC019 Principles of Dessert Cookery
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CSATC021 Principles of Buffet Planning and Presentation
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CSATC026 Principles of Customer Service
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CSATC024 Principles of Menu Planning
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CSATC022 Principles of Food Safety
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CSATC003 Working in a Socially Diverse Industry
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CSATC004 Work Health and Safety for Hospitality
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CSATC006 Food Safety Systems
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CSATC007 Principles of Basic Mise en Place
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CSATC008 Principles of Food Presentation
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CSATC009 Receive and Store Food
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CSATC010 Kitchen Cleaning and Maintenance
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CSATC011 Principles of Cookery Methods
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CSATC013 Principles of Entree and Salad Preparation
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CSATC014 Principles of Stock, Soups and Sauces Cookery
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CSATC015 Principles of Vegetable, Fruit, Egg, and Farinaceous Cookery
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CSATC018 Principles of Meat Cookery
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CSATC020 Principles of Pastries Cakes and Yeast Goods Cookery
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CSATC023 Principles of Nutrition and Dietary Requirements
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CSATC027 Deal with Conflict Situations
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CSATC028 Workplace Training and Coaching
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CSATC040 Principles of Sandwich and Burger Cookery
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CSATC041 Principles of Cheese Preparation and Service
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CSATC042 Principles of Vegetarian and Vegan Cookery
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CSADIP027 Emerging Hospitality Leadership
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CSADIP029 Supervise Customer Service
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CSADIP030 Monitor Hospitality Operations
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CSADIP031 Rostering Staff
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CSADIP033 Build Business Relationships
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CSADIP035 Budget Preparation
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CSADIP036 Budget Management
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CSAWHS026 Implement a WHS Plan
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