Hospitality & Tourism (SIT)

Hospitality & Tourism (SIT) Training Packages

Student resources available for Hospitality, Tourism and Hospitality Management

Barista preparing drink in coffee shop, cafe startup and hospitality restaurant. Portrait of friend

SIT10222 Certificate I in Hospitality

  • 6 units must be completed:
  • 3 core units
  • 3 elective units, consisting of:
    • 1 unit from Group A
    • 2 units from Group B, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
  • BSBTWK201 Work effectively with others
  • SITXCCS009 Provide customer information and assistance
  • SITXWHS005 Participate in safe work practices

Group A - Hygiene

  • SITHIND005 Use hygienic practices for hospitality service
  • SITXFSA005 Use hygienic practices for food safety

 

Group B – Other electives

Administration

  • BSBPEF202 Plan and apply time management
  • TLIE0009 Carry out basic workplace calculations

 

Commercial Cookery and Catering

  • SITHCCC023 Use food preparation equipment
  • SITHCCC024 Prepare and present simple dishes
  • SITHCCC025 Prepare and present sandwiches
  • SITHCCC026 Package prepared foodstuffs

 

Communication and Teamwork

  • SITXCOM006 Source and present information

 

Cleaning

  • SITHACS009 Clean premises and equipment
  • SITHFAB022 Clean and tidy bar areas
  • SITHKOP009 Clean kitchen premises and equipment

SIT20122 Certificate II in Tourism

  • 11 units must be completed:
  • 5 core units
  • 6 elective units, consisting of:
    • 3 units from Group A
    • 3 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
  • SITTIND003 Source and use information on the tourism and travel industry
  • SITXCCS009 Provide customer information and assistance
  • SITXCCS011 Interact with customers
  • SITXCOM007 Show social and cultural sensitivity
  • SITXWHS005 Participate in safe work practices

Group A - Tourism

Client and Customer Service, and Sales

  • SIRXPDK001 Advise on products and services
  • SIRXSLS001 Sell to the retail customer
  • SITXCCS010 Provide visitor information

 

Group B – Holiday Parks and Resorts

  • SITHACS009 Clean premises and equipment
  • SITHACS010 Provide housekeeping services to guests
  • SITHACS011 Prepare rooms for guests
  • SITHACS016 Provide accommodation reception services

 

Group C – General Electives

Administration

  • BSBPEF202 Plan and apply time management

 

Communication and Teamwork

  • BSBCMM211 Apply communication skills
  • BSBTWK201 Work effectively with others
  • SITXCOM006 Source and present information

 

Computer Operations and ICT Managements

  • BSBTEC201 Use business software applications
  • FSKDIG001 Use digital technology for short and basic workplace tasks

SIT20322 Certificate II in Hospitality

  • 12 units must be completed:
  • 6 core units
  • 6 elective units, consisting of:
    • 1 unit from Group A
    • 3 units from Group B
    • 2 units from Group B, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
  • BSBTWK201 Work effectively with others
  • SITHIND006 Source and use information on the hospitality industry
  • SITHIND007 Use hospitality skills effectively
  • SITXCCS011 Interact with customers
  • SITXCOM007 Show social and cultural sensitivity
  • SITXWHS005 Participate in safe work practices

Group A - Hygiene

  • SITHIND005 Use hygienic practices for hospitality service
  • SITXFSA005 Use hygienic practices for food safety

 

Group B - Hospitality

Accommodation Services – Housekeeping and Portering

  • SITHACS009 Clean premises and equipment
  • SITHACS010 Provide housekeeping services to guests
  • SITHACS011 Prepare rooms for guests
  • SITHACS012 Launder linen and guest clothes*
  • SITHACS013 Provide porter services*

 

Administration

  • TLIE0009 Carry out basic workplace calculations

 

Client and Customer Service, and Sales

  • SIRXSLS001 Sell to the retail customer
  • SITXCCS010 Provide visitor information

 

Communication and Teamwork

  • BSBCMM211 Apply communication skills
  • SITXCOM006 Source and present information

 

Commercial Cookery and Catering, and Kitchen Operations

  • SITHCCC024 Prepare and present simple dishes
  • SITHCCC025 Prepare and present sandwiches
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC028 Prepare appetisers and salads
  • SITHKOP009 Clean kitchen premises and equipment

 

Computer Operations and ICT Management

  • BSBTEC201 Use business software applications

 

Environmental Sustainability

  • BSBSUS211 Participate in sustainable work practices

 

Finance

  • BSBFIN302 Maintain financial records
  • SITXFIN007 Process financial transactions

 

Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB022 Clean and tidy bar areas
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB026 Provide room service*
  • SITHFAB027 Serve food and beverage

 

Food Safety

  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA007 Transport and store food

 

Gaming

  • SITHGAM022 Provide responsible gambling services

 

Inventory

  • SITXINV006 Receive, store and maintain stock

SIT30622 Certificate III in Hospitality

  • 15 units must be completed:
    6 core units
    9 elective units, consisting of:
    1 unit from Group A
    6 units from Group B
    2 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

SITHIND006 Source and use information on the hospitality industry
SITHIND008 Work effectively in hospitality service
SITXCCS014 Provide service to customers
SITXCOM007 Show social and cultural sensitivity
SITXHRM007 Coach others in job skills
SITXWHS005 Participate in safe work practices

Group A - Hygiene

  • SITHIND005 Use hygienic practices for hospitality service
  • SITXFSA005 Use hygienic practices for food safety

 

Group B - Hospitality

Accommodation Services – Front Office, Housekeeping and Portering

  • SITHACS009 Clean premises and equipment
  • SITHACS010 Provide housekeeping services to guests
  • SITHACS011 Prepare rooms for guests
  • SITHACS012 Launder linen and guest clothes*
  • SITHACS014 Provide valet services
  • SITHACS016 Provide accommodation reception services

 

Client and Customer Service, and Sales

  • SIRXCEG008 Manage disrespectful, aggressive or abusive customers
  • SIRXPDK001 Advise on products and services
  • SIRXSLS001 Sell to the retail customer
  • SITXCCS010 Provide visitor information
  • SITXCCS012 Provide lost and found services

 

Commercial Cookery and Catering, and Kitchen Operations

  • SITHCCC024 Prepare and present simple dishes
  • SITHCCC025 Prepare and present sandwiches
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC028 Prepare appetisers and salads
  • SITHKOP009 Clean kitchen premises and equipment

 

Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB022 Clean and tidy bar areas
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB026 Provide room service*
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB028 Operate and monitor cellar systems
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITHFAB037 Provide advice on food and beverage matching

 

Food Safety

  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA007 Transport and store food

 

Gaming

  • SITHGAM022 Provide responsible gambling services

 

Group C – General electives

Administration

  • TLIE0009 Carry out basic workplace calculations

 

Communication and Teamwork

  • BSBCMM211 Apply communication skills
  • SITXCOM006 Source and present information
  • SITXCOM009 Address protocol requirements

 

Computer Operations and ICT Management

  • BSBTEC201 Use business software applications
  • BSBTEC301 Design and produce business documents
  • BSBTEC302 Design and produce spreadsheets

 

E-Business

  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools

 

Environmental Sustainability

  • BSBSUS211 Participate in sustainable work practices

 

Finance

  • BSBFIN302 Maintain financial records
  • SITXFIN007 Process financial transactions

 

Inventory

  • SITXINV006 Receive, store and maintain stock
  • SITXINV007 Purchase goods

 

Work Health and Safety

  • SITXWHS006 Identify hazards, assess and control safety risks

 

SIT30722 Certificate III in Hospitality (Restaurant Front of House)

  • 20 units must be completed:
  • 9 core units
  • 11 elective units, consisting of:
    • 9 units from the list below
    • 2 units from the list below, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
  • SITHFAB021 Provide responsible service of alcohol
  • SITHIND006 Source and use information on the hospitality industry
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS014 Provide service to customers
  • SITXCOM007 Show social and cultural sensitivity
  • SITXFIN007 Process financial transactions
  • SITXFSA005 Use hygienic practices for food safety
  • SITXHRM007 Coach others in job skills
  • SITXWHS005 Participate in safe work practices

Customer Service

  • SIRXCEG008 Manage disrespectful, aggressive or abusive customers

 

Finance

  • SITXFIN009 Manage finances within a budget

 

Food and Beverage

  • SITHFAB022 Clean and tidy bar areas
  • SITHFAB023 Operate a bar
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB027 Serve food and beverage
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHKOP009 Clean kitchen premises and equipment

 

Inventory

  • SITXINV006 Receive, store and maintain stock
  • SITXINV007 Purchase goods

 

Problem Solving

  • BSBCRT201 Develop and apply thinking and problem solving skills

 

Sustainability

  • BSBSUS211 Participate in sustainable work practices

SIT40422 Certificate IV in Hospitality

  • 21 units must be completed:
  • 9 core units
  • 12 elective units, consisting of:
    • 1 unit from Group A
    • 8 units from Group B
    • 3 units from Group B, Group C, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
  • SITHIND008 Work effectively in hospitality service
  • SITXCCS015 Enhance customer service experiences
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXHRM007 Coach others in job skills
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXWHS007 Implement and monitor work health and safety practices

Group A - Hygiene

  • SITHIND005 Use hygienic practices for hospitality service
  • SITXFSA005 Use hygienic practices for food safety

Group B - Hospitality

Accommodation Services – Front Office, Housekeeping and Portering

  • SITHACS009 Clean premises and equipment
  • SITHACS010 Provide housekeeping services to guests
  • SITHACS011 Prepare rooms for guests
  • SITHACS012 Launder linen and guest clothes*
  • SITHACS014 Provide valet services*
  • SITHACS016 Provide accommodation reception services
  • SITTTVL001 Access and interpret product information*

Client and Customer Service

  • SITXCCS010 Provide visitor information
  • SITXCCS012 Provide lost and found services
  • SITXCRI003 Respond to a customer in crisis

Events

  • SITEEVT020 Source and use information on the events industry
  • SITEEVT021 Administer event registrations*
  • SITEEVT022 Provide event production support*
  • SITEEVT023 Plan in-house events

Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB022 Clean and tidy bar areas
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB026 Provide room service*
  • SITHFAB028 Operate and monitor cellar systems
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHFAB038 Plan and monitor espresso coffee service

Food Safety

  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA007 Transport and store food

Gaming

  • SITHGAM022 Provide responsible gambling services

Kitchen Operations

  • SITHKOP014 Plan catering for events or functions

Working in Industry

  • SITHIND006 Source and use information on the hospitality industry

Group C – General Electives

Communication and Teamwork

  • BSBTWK501 Lead diversity and inclusion
  • SITXCOM009 Address protocol requirements

Computer Operations and ICT Management

  • BSBTEC301 Design and produce business documents
  • BSBTEC302 Design and produce spreadsheets
  • BSBTEC402 Design and produce complex spreadsheets

E-Business

  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools

Environmental Sustainability

  • BSBSUS411 Implement and monitor environmentally sustainable work practices

Finance

  • BSBFIN302 Maintain financial records
  • BSBFIN401 Report on financial activity
  • SITXFIN008 Interpret financial information*

Inventory

  • SITXINV006 Receive, store and maintain stock
  • SITXINV007 Purchase goods
  • SITXINV008 Control stock

SIT50422 Diploma of Hospitality Management

  • 28 units must be completed:
  • 11 core units
  • 17 elective units, consisting of:
    • 1 unit from Group A
    • 1 unit from Group B
    • 11 units from Group C
    • 4 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.
  • SITXCCS015 Enhance customer service experiences
  • SITXCCS016 Develop and manage quality customer service practices
  • SITXCOM010 Manage conflict
  • SITXFIN009 Manage finances within a budget
  • SITXFIN010 Prepare and monitor budgets
  • SITXGLC002 Identify and manage legal risks and comply with law
  • SITXHRM008 Roster staff
  • SITXHRM009 Lead and manage people
  • SITXMGT004 Monitor work operations
  • SITXMGT005 Establish and conduct business relationships
  • SITXWHS007 Implement and monitor work health and safety practices

Group A - Hygiene

  • SITHIND005 Use hygienic practices for hospitality service
  • SITXFSA005 Use hygienic practices for food safety

 

Group B - Operations

  • SITHCCC043 Work effectively as a cook
  • SITHIND008 Work effectively in hospitality service
  • SITHKOP013 Plan cooking operations

 

Group C - Hospitality

Accommodation Services– Front Office, Housekeeping and Portering 

  • SITHACS009 Clean premises and equipment
  • SITHACS010 Provide housekeeping services to guests
  • SITHACS011 Prepare rooms for guests
  • SITHACS012 Launder linen and guest clothes*
  • SITHACS014 Provide valet services*
  • SITHACS016 Provide accommodation reception services
  • SITTTVL001 Access and interpret product information*

 

Asian Cookery

  • SITHASC020 Prepare dishes using basic methods of Asian cookery
  • SITHASC021 Prepare Asian appetisers and snacks
  • SITHASC022 Prepare Asian stocks and soups
  • SITHASC023 Prepare Asian sauces, dips and accompaniments
  • SITHASC024 Prepare Asian salads
  • SITHASC025 Prepare Asian rice and noodles
  • SITHASC026 Prepare curry pastes and powders
  • SITHASC027 Prepare Asian cooked dishes
  • SITHASC028 Prepare Asian desserts
  • SITHASC033 Prepare dim sum
  • SITHASC038 Prepare Indian pickles and chutneys

 

Client and Customer Service, Crisis Management 

  • SITXCCS010 Provide visitor information
  • SITXCCS012 Provide lost and found services
  • SITXCRI003 Respond to a customer in crisis

 

Commercial Cookery and Catering 

  • SITHCCC023 Use food preparation equipment
  • SITHCCC025 Prepare and present sandwiches
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC039 Produce pates and terrines
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC044 Prepare specialised food items

 

E-Business

  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*

 

Events

  • SITEEVT020 Source and use information on the events industry
  • SITEEVT023 Plan in-house events

 

Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB026 Provide room service*
  • SITHFAB027 Serve food and beverage
  • SITHFAB028 Operate and monitor cellar systems
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB037 Provide advice on food and beverage matching

 

Food Safety

  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA007 Transport and store food
  • SITXFSA008 Develop and implement a food safety program

 

Gaming

  • SITHGAM022 Provide responsible gambling services

 

Inventory

  • SITXINV006 Receive, store and maintain stock
  • SITXINV007 Purchase goods
  • SITXINV008 Control stock

 

Kitchen Operations

  • SITHKOP011 Plan and implement service of buffets*
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP014 Plan catering for events or functions
  • SITHKOP015 Design and cost menus

 

Patisserie

  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITHPAT017 Prepare and model marzipan
  • SITHPAT018 Produce chocolate confectionery
  • SITHPAT019 Model sugar-based decorations
  • SITHPAT020 Design and produce sweet showpieces

 

Working in Industry

  • SITHIND006 Source and use information on the hospitality industry

 

Group D – General Electives

Administration

  • BSBINS401 Analyse and present research information
  • BSBTWK503 Manage meetings

 

Communication and Teamwork

  • BSBCMM411 Make presentations
  • BSBTWK501 Lead diversity and inclusion
  • SITXCOM009 Address protocol requirements

 

Computer Operations and ICT Management

  • BSBTEC301 Design and produce business documents
  • BSBTEC303 Create electronic presentations
  • BSBTEC402 Design and produce complex spreadsheets

 

Environmental Sustainability

  • BSBSUS511 Develop workplace policies and procedures for sustainability

 

Finance

  • BSBFIN401 Report on financial activity
  • BSBHRM416 Process payroll
  • SITXFIN007 Process financial transactions
  • SITXFIN008 Interpret financial information*

 

Human Resource Management 

  • SITXHRM010 Recruit, select and induct staff
  • SITXHRM012 Monitor staff performance

 

Management and Leadership

  • BSBOPS502 Manage business operational plans
  • BSBOPS504 Manage business risk

 

Marketing and Public Relations

  • SITXMPR009 Coordinate production of brochures and marketing materials*
  • SITXMPR010 Create a promotional display or stand*
  • SITXMPR011 Plan 
  • and implement sales activities*
  • SITXMPR012 Coordinate marketing activities*
  • SITXMPR014 Develop and implement marketing strategies

 

Work Health and Safety

  • SITXWHS006 Identify hazards, assess and control safety risks

SIT60322 Advanced Diploma of Hospitality Management

  • 33 units must be completed:
  • 14 core units
  • 19 elective units, consisting of:
    • 1 unit from Group A
    • 1 unit from Group B
    • 11 units from Group C
    • 6 units from Group C, Group D, elsewhere in the SIT Training Package, or any other current Training Package or accredited course.

Group A - Hygiene

  • SITHIND005 Use hygienic practices for hospitality service
  • SITXFSA005 Use hygienic practices for food safety

 

Group B - Operations

  • SITHCCC043 Work effectively as a cook
  • SITHIND008 Work effectively in hospitality service
  • SITHKOP013 Plan cooking operations

 

Group C – Hospitality

Accommodation Services– Front Office, Housekeeping and Portering 

  • SITHACS009 Clean premises and equipment
  • SITHACS010 Provide housekeeping services to guests
  • SITHACS011 Prepare rooms for guests
  • SITHACS012 Launder linen and guest clothes*
  • SITHACS014 Provide valet services*
  • SITHACS016 Provide accommodation reception services
  • SITTTVL001 Access and interpret product information*

 

Asian Cookery

  • SITHASC020 Prepare dishes using basic methods of Asian cookery
  • SITHASC021 Prepare Asian appetisers and snacks
  • SITHASC022 Prepare Asian stocks and soups
  • SITHASC023 Prepare Asian sauces, dips and accompaniments
  • SITHASC024 Prepare Asian salads
  • SITHASC025 Prepare Asian rice and noodles
  • SITHASC026 Prepare curry pastes and powders
  • SITHASC027 Prepare Asian cooked dishes
  • SITHASC028 Prepare Asian desserts
  • SITHASC033 Prepare dim sum 
  • SITHASC038 Prepare Indian pickles and chutneys
  • Client and Customer Service, Crisis Management 
  • SITXCCS010 Provide visitor information
  • SITXCCS012 Provide lost and found services

 

Commercial Cookery and Catering 

  • SITHCCC023 Use food preparation equipment
  • SITHCCC025 Prepare and present sandwiches
  • SITHCCC026 Package prepared foodstuffs
  • SITHCCC027 Prepare dishes using basic methods of cookery
  • SITHCCC028 Prepare appetisers and salads
  • SITHCCC029 Prepare stocks, sauces and soups
  • SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes
  • SITHCCC031 Prepare vegetarian and vegan dishes
  • SITHCCC032 Produce cook-chill and cook-freeze foods
  • SITHCCC035 Prepare poultry dishes
  • SITHCCC036 Prepare meat dishes
  • SITHCCC037 Prepare seafood dishes
  • SITHCCC038 Produce and serve food for buffets
  • SITHCCC039 Produce pates and terrines
  • SITHCCC040 Prepare and serve cheese
  • SITHCCC041 Produce cakes, pastries and breads
  • SITHCCC042 Prepare food to meet special dietary requirements
  • SITHCCC044 Prepare specialised food items

 

E-Business

  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*

 

Events

  • SITEEVT020 Source and use information on the events industry
  • SITEEVT023 Plan in-house events

 

Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB026 Provide room service*
  • SITHFAB027 Serve food and beverage
  • SITHFAB028 Operate and monitor cellar systems
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHFAB038 Plan and monitor espresso coffee service

 

Food Safety

  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA007 Transport and store food
  • SITXFSA008 Develop and implement a food safety program

 

Gaming

  • SITHGAM022 Provide responsible gambling services

 

Inventory

  • SITXINV006 Receive, store and maintain stock
  • SITXINV007 Purchase goods
  • SITXINV008 Control stock
  • SITXINV009 Establish stock purchasing and control systems

 

Kitchen Operations

  • SITHKOP011 Plan and implement service of buffets*
  • SITHKOP012 Develop recipes for special dietary requirements
  • SITHKOP014 Plan catering for events or functions
  • SITHKOP015 Design and cost menus
  • SITHKOP016 Select catering systems*

 

Patisserie

  • SITHPAT011 Produce cakes
  • SITHPAT012 Produce specialised cakes
  • SITHPAT013 Produce pastries
  • SITHPAT014 Produce yeast-based bakery products
  • SITHPAT015 Produce petits fours
  • SITHPAT016 Produce desserts
  • SITHPAT017 Prepare and model marzipan
  • SITHPAT018 Produce chocolate confectionery
  • SITHPAT019 Model sugar-based decorations

 

Working in Industry

  • SITHIND006 Source and use information on the hospitality industry
  • SITHIND008 Work effectively in hospitality service

 

Group D – General Electives

Administration

  • BSBINS401 Analyse and present research information
  • BSBTWK503 Manage meetings

 

Communication and Teamwork

  • BSBCMM411 Make presentations
  • BSBTWK501 Lead diversity and inclusion
  • SITXCOM009 Address protocol requirements
  • SITXCOM010 Manage conflict

 

Crisis Management

  • SITXCRI003 Respond to a customer in crisis

 

Computer Operations and ICT Management

  • BSBTEC301 Design and produce business documents
  • BSBTEC302 Design and produce spreadsheets
  • BSBTEC303 Create electronic presentations
  • BSBTEC402 Design and produce complex spreadsheets

 

Environmental Sustainability

  • BSBSUS511 Develop workplace policies and procedures for sustainability

 

Finance

  • BSBFIN401 Report on financial activity
  • BSBHRM416 Process payroll
  • SITXFIN008 Interpret financial information*

 

Human Resource Management

  • SITXHRM008 Roster staff

 

Management and Leadership

  • BSBOPS502 Manage business operational plans
  • BSBOPS504 Manage business risk

 

Marketing and Public Relations

  • SITXMPR009 Coordinate production of brochures and marketing materials*
  • SITXMPR010 Create a promotional display or stand*
  • SITXMPR011 Plan and implement sales activities*
  • SITXMPR012 Coordinate marketing activities*

 

Work Health and Safety

  • SITXWHS006 Identify hazards, assess and control safety risks

Group A - Hygiene

  • SITHIND005 Use hygienic practices for hospitality service
  • SITXFSA005 Use hygienic practices for food safety

Group B - Hospitality

Accommodation Services – Front Office, Housekeeping and Portering

  • SITHACS009 Clean premises and equipment
  • SITHACS010 Provide housekeeping services to guests
  • SITHACS011 Prepare rooms for guests
  • SITHACS012 Launder linen and guest clothes*
  • SITHACS014 Provide valet services*
  • SITHACS016 Provide accommodation reception services
  • SITTTVL001 Access and interpret product information*

Client and Customer Service

  • SITXCCS010 Provide visitor information
  • SITXCCS012 Provide lost and found services
  • SITXCRI003 Respond to a customer in crisis

Events

  • SITEEVT020 Source and use information on the events industry
  • SITEEVT021 Administer event registrations*
  • SITEEVT022 Provide event production support*
  • SITEEVT023 Plan in-house events

Food and Beverage

  • SITHFAB021 Provide responsible service of alcohol
  • SITHFAB022 Clean and tidy bar areas
  • SITHFAB023 Operate a bar
  • SITHFAB024 Prepare and serve non-alcoholic beverages
  • SITHFAB025 Prepare and serve espresso coffee
  • SITHFAB026 Provide room service*
  • SITHFAB028 Operate and monitor cellar systems
  • SITHFAB029 Conduct a product tasting for alcoholic beverages
  • SITHFAB030 Prepare and serve cocktails
  • SITHFAB031 Provide advice on beers, spirits and liqueurs
  • SITHFAB032 Provide advice on Australian wines
  • SITHFAB033 Provide advice on imported wines
  • SITHFAB034 Provide table service of food and beverage
  • SITHFAB036 Provide advice on food
  • SITHFAB037 Provide advice on food and beverage matching
  • SITHFAB038 Plan and monitor espresso coffee service

Food Safety

  • SITXFSA006 Participate in safe food handling practices
  • SITXFSA007 Transport and store food

Gaming

  • SITHGAM022 Provide responsible gambling services

Kitchen Operations

  • SITHKOP014 Plan catering for events or functions

Working in Industry

  • SITHIND006 Source and use information on the hospitality industry

Group C – General Electives

Communication and Teamwork

  • BSBTWK501 Lead diversity and inclusion
  • SITXCOM009 Address protocol requirements

Computer Operations and ICT Management

  • BSBTEC301 Design and produce business documents
  • BSBTEC302 Design and produce spreadsheets
  • BSBTEC402 Design and produce complex spreadsheets

E-Business

  • SIRXOSM002 Maintain ethical and professional standards when using social media and online platforms*
  • SIRXOSM003 Use social media and online tools

Environmental Sustainability

  • BSBSUS411 Implement and monitor environmentally sustainable work practices

Finance

  • BSBFIN302 Maintain financial records
  • BSBFIN401 Report on financial activity
  • SITXFIN008 Interpret financial information*

Inventory

  • SITXINV006 Receive, store and maintain stock
  • SITXINV007 Purchase goods
  • SITXINV008 Control stock
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