Qualification
SIT40621
Certificate IV in Catering Management. This qualification currently connects to 2 mapped units and 8 skill areas in the OPTEQ Library.
Use this qualification view to see the unit mix, identify core and elective coverage, and understand which skills are most represented across the mapped training package footprint.
Units in this qualification
SITXFSA005
Use hygienic practices for food safety
Provider: OPTEQ
Use hygienic practices for food safety is a foundational unit that equips food handlers with the essential skills and knowledge to prevent food contamination and food-borne illnesses. It focuses on maintaining personal hygiene, identifying potential food safety hazards, and following strict organisational procedures for cleaning and sanitising food-contact surfaces. Learners gain practical proficiency in critical safety protocols, such as correct hand-washing techniques, monitoring food storage temperatures, and managing high-risk "potentially hazardous" foods. Widely recognised as the "Level 1 Food Safety Certificate," this unit is mandatory for staff across various sectors—including cafes, restaurants, aged care facilities, and event catering—to ensure compliance with the Australia New Zealand Food Standards Code.
HLTAID011
Provide First Aid
Provider: OPTEQ
This unit equips learners with the knowledge and practical skills required to respond to a range of common first aid situations in workplaces and community settings. Participants learn how to assess emergencies, perform cardiopulmonary resuscitation (CPR), manage injuries and medical conditions, and provide immediate care until professional medical assistance arrives. The training focuses on safe response, clear communication, and applying recognised first aid procedures in real-world scenarios.