Where the register points next
training.gov.au points at nothing after SIT40721: it is the current product, and no replacement is listed.
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 SIT40721 on your scope?
This page is the register's record of one product. What it cannot tell you is whether SIT40721 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Enter your RTO number and we read every product on your live scope against training.gov.au and tell you which ones are superseded and which replacements the register flags not equivalent.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 SIT40721 is made of
training.gov.au lists 55 units for SIT40721: 26 core and 29 elective. To complete it, the register publishes a rule of 26 core units plus 6 electives — 32 units in all.
Core units 26 listed
| Code | Unit | In this product |
|---|---|---|
| BSBTWK501 | Lead diversity and inclusion | ●current |
| SITHCCC023 | Use food preparation equipment | ●current |
| SITHCCC027 | Prepare dishes using basic methods of cookery | ●current |
| SITHCCC034 | Work effectively in a commercial kitchen | ●current |
| SITHCCC042 | Prepare food to meet special dietary requirements | ●current |
| SITHKOP013 | Plan cooking operations | ●current |
| SITHPAT011 | Produce cakes | ●current |
| SITHPAT012 | Produce specialised cakes | ●current |
| SITHPAT013 | Produce pastries | ●current |
| SITHPAT014 | Produce yeast-based bakery products | ●current |
| SITHPAT015 | Produce petits fours | ●current |
| SITHPAT016 | Produce desserts | ●current |
| SITHPAT017 | Prepare and model marzipan | ●current |
| SITHPAT018 | Produce chocolate confectionery | ●current |
| SITHPAT019 | Model sugar-based decorations | ●current |
| SITHPAT020 | Design and produce sweet showpieces | ●current |
| SITXCOM010 | Manage conflict | ●current |
| SITXFIN009 | Manage finances within a budget | ●current |
| SITXFSA005 | Use hygienic practices for food safety | ●current |
| SITXFSA006 | Participate in safe food handling practices | ●current |
| SITXHRM007 | Coach others in job skills | ●current |
| SITXHRM008 | Roster staff | ●current |
| SITXHRM009 | Lead and manage people | ●current |
| SITXINV006 | Receive, store and maintain stock | ●current |
| SITXMGT004 | Monitor work operations | ●current |
| SITXWHS007 | Implement and monitor work health and safety practices | ●current |
Elective units 29 listed
| Code | Unit | In this product |
|---|---|---|
| BSBFIN401 | Report on financial activity | ●current |
| BSBSUS211 | Participate in sustainable work practices | ●current |
| FBPRBK3005 | Produce basic bread products | ●current |
| FBPRBK3014 | Produce sweet yeast products | ●current |
| FBPRBK4001 | Produce artisan bread products | ●current |
| FBPRBK4005 | Apply advanced finishing techniques for specialty cakes | ●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 |
| SIRXOSM006 | Develop and manage social media and online strategies | ●current |
| SIRXOSM007 | Manage risk to organisational reputation in an online setting | ●current |
| SITHCCC030 | Prepare vegetable, fruit, eggs and farinaceous dishes | ●current |
| SITHCCC038 | Produce and serve food for buffets | ●current |
| SITHCCC044 | Prepare specialised food items | ●current |
| SITHFAB025 | Prepare and serve espresso coffee | ●current |
| SITHFAB027 | Serve food and beverage | ●current |
| SITHFAB038 | Plan and monitor espresso coffee service | ●current |
| SITHKOP010 | Plan and cost recipes | ●current |
| SITHKOP011 | Plan and implement service of buffets | ●current |
| SITHKOP012 | Develop recipes for special dietary requirements | ●current |
| SITHKOP014 | Plan catering for events or functions | ●current |
| SITXCCS014 | Provide service to customers | ●current |
| SITXCCS015 | Enhance customer service experiences | ●current |
| SITXFIN008 | Interpret financial information | ●current |
| SITXFSA007 | Transport and store food | ●current |
| SITXFSA008 | Develop and implement a food safety program | ●current |
| SITXINV007 | Purchase goods | ●current |
| SITXINV008 | Control stock | ●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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Deliver this? We read the register nightly — get the free breakdown of your whole scope, and hear the day SIT40721 or anything else on it is superseded.
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