Where the register points next
training.gov.au points at nothing after SIT30821: it is the current product, and no replacement is listed.
This product is listed on the National Schedule of Training Product Development: under review by SkillsEQuipped Ltd trading as Service and Creative Skills Australia (Culinary Qualification Review), with submission to the Assurance Body expected by 24 August 2026. That date has passed, so a revised product can reach the register at any time — but submission is not publication, and the record above is still what the register says today.
Source: National Schedule of Training Product Development, training.gov.au (© Commonwealth of Australia), licensed under Creative Commons Attribution 4.0. Excludes the Commonwealth Coat of Arms, trademarks and third-party material. View the Schedule. Schedule read on 25 August 2026 UTC.
What the register says changed
These are the mapping notes training.gov.au attaches to each supersession, quoted as the register writes them. They are the only public record of what actually changed between two versions.
Is SIT30821 on your scope?
This page is the register's record of one product. What it cannot tell you is whether SIT30821 sits on your own scope today, or what else on that scope has moved without anyone noticing. Enter your RTO number and we read every product on your live scope against training.gov.au and tell you which ones are superseded and which replacements the register flags not equivalent.
Whether a supersession requires anything of you, and what, sits with you and your regulator. This page maps what the register records; it does not make that judgement. If the difference between an equivalent and a non-equivalent replacement is the question, we wrote it up in equivalent vs not equivalent.
What SIT30821 is made of
training.gov.au lists 49 units for SIT30821: 20 core and 29 elective. To complete it, the register publishes a rule of 20 core units plus 5 electives — 25 units in all.
Core units 20 listed
| Code | Unit | In this product |
|---|---|---|
| SITHCCC023 | Use food preparation equipment | ●current |
| SITHCCC027 | Prepare dishes using basic methods of cookery | ●current |
| SITHCCC028 | Prepare appetisers and salads | ●current |
| SITHCCC029 | Prepare stocks, sauces and soups | ●current |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | ●current |
| SITHCCC031 | Prepare vegetarian and vegan dishes | ●current |
| SITHCCC035 | Prepare poultry dishes | ●current |
| SITHCCC036 | Prepare meat dishes | ●current |
| SITHCCC037 | Prepare seafood dishes | ●current |
| SITHCCC041 | Produce cakes, pastries and breads | ●current |
| SITHCCC042 | Prepare food to meet special dietary requirements | ●current |
| SITHCCC043 | Work effectively as a cook | ●current |
| SITHKOP009 | Clean kitchen premises and equipment | ●current |
| SITHKOP010 | Plan and cost recipes | ●current |
| SITHPAT016 | Produce desserts | ●current |
| SITXFSA005 | Use hygienic practices for food safety | ●current |
| SITXFSA006 | Participate in safe food handling practices | ●current |
| SITXHRM007 | Coach others in job skills | ●current |
| SITXINV006 | Receive, store and maintain stock | ●current |
| SITXWHS005 | Participate in safe work practices | ●current |
Elective units 29 listed
| Code | Unit | In this product |
|---|---|---|
| BSBSUS211 | Participate in sustainable work practices | ●current |
| HLTAID011 | Provide First Aid | ●current |
| SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms | ●current |
| SIRXOSM003 | Use social media and online tools | ●current |
| SITHASC020 | Prepare dishes using basic methods of Asian cookery | ●current |
| SITHASC021 | Prepare Asian appetisers and snacks | ●current |
| SITHASC022 | Prepare Asian stocks and soups | ●current |
| SITHASC023 | Prepare Asian sauces, dips and accompaniments | ●current |
| SITHASC024 | Prepare Asian salads | ●current |
| SITHASC025 | Prepare Asian rice and noodles | ●current |
| SITHASC026 | Prepare curry pastes and powders | ●current |
| SITHASC027 | Prepare Asian cooked dishes | ●current |
| SITHASC028 | Prepare Asian desserts | ●current |
| SITHASC033 | Prepare dim sum | ●current |
| SITHCCC025 | Prepare and present sandwiches | ●current |
| SITHCCC026 | Package prepared foodstuffs | ●current |
| SITHCCC032 | Produce cook-chill and cook-freeze foods | ●current |
| SITHCCC033 | Re-thermalise chilled and frozen foods | ●current |
| SITHCCC038 | Produce and serve food for buffets | ●current |
| SITHCCC039 | Produce pates and terrines | ●current |
| SITHCCC040 | Prepare and serve cheese | ●current |
| SITHCCC044 | Prepare specialised food items | ●current |
| SITHPAT014 | Produce yeast-based bakery products | ●current |
| SITXCCS014 | Provide service to customers | ●current |
| SITXCOM006 | Source and present information | ●current |
| SITXCOM007 | Show social and cultural sensitivity | ●current |
| SITXFSA007 | Transport and store food | ●current |
| SITXINV007 | Purchase goods | ●current |
| SITXWHS006 | Identify hazards, assess and control safety risks | ●current |
Core and elective are the register's own flags on the unit grid of the release read here. "Not current" means training.gov.au no longer recommends that unit for use inside this product — it does not say anything about the product itself.
Source: this product on training.gov.au, Australia's national training register — or go straight to the units it requires. The rule itself is item 14 of F2025L00355, and ASQA publishes the extensions it has granted. Read on 28 August 2026 UTC. Every code, title, date, status and equivalence flag on this page is the register's; nothing here is estimated or inferred, and where the register publishes nothing we say so.
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