Volume1 Credit ArrangementsQualificationsSkillsSetsFinalNovember2015

7/25/2019 Volume1 Credit ArrangementsQualificationsSkillsSetsFinalNovember2015

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TOURISM, TRAVEL AND

HOSPITALITY TRAINING PACKAGE

VOLUME I OF IV

CREDIT ARRANGEMENTS, QUALIFICATIONS AND

SKILLS SETS

This work has been produced with the assistance of funding provided by theCommonwealth Government through the Department of Education and Training.


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SERVICE SKILLS AUSTRALIA

TOURISM, TRAVEL AND HOSPITALITY TRAINING PACKAGE

VOLUME I OF IV

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Table of ContentsCredit Arrangements .................................................................................................................... 4

Qualifications ................................................................................................................................ 5

SIT10116 Certificate I in Tourism (Australian Indigenous Culture).................................... ........................................... 5

SIT10216 Certificate I in Hospitality ................................................................................................ ............................. 7

SIT20116 Certificate II in Tourism ....................................................... ............................................................... .......... 9

SIT20216 Certificate II in Holiday Parks and Resorts ............................................... ................................................. 12

SIT20316 Certificate II in Hospitality ............................................................................................... ........................... 14

SIT20416 Certificate II in Kitchen Operations ................................................................... ......................................... 17

SIT20516 Certificate II in Asian Cookery ................................................................................................................... 19

SIT30116 Certificate III in Tourism ................................................................. ............................................................ 21

SIT30216 Certificate III in Travel ......................................................... ............................................................... ........ 25

SIT30316 Certificate III in Guiding ............................................................................................................................. 28

SIT30416 Certificate III in Holiday Parks and Resorts .............................................. ................................................. 31

SIT30516 Certificate III in Events ........................................................ ............................................................... ........ 34

SIT30616 Certificate III in Hospitality .............................................................................................. ........................... 37

SIT30716 Certificate III in Hospitality (Restaurant Front of House) ......................................................... ................... 41

SIT30816 Certificate III in Commercial Cookery ................................................................................................ ........ 43

SIT30916 Certificate III in Catering Operations ......................................................... ................................................. 46

SIT31016 Certificate III in Patisserie .............................................................. ............................................................ 49

SIT31116 Certificate III in Asian Cookery .................................................................................................................. 51

SIT40116 Certificate IV in Travel and Tourism .......................................................................................................... 54

SIT40216 Certificate IV in Guiding ................................................................. ............................................................ 58

SIT40316 Certificate IV in Holiday Parks and Resorts ......................................................... ...................................... 61

SIT40416 Certificate IV in Hospitality ............................................................. ............................................................ 64

SIT40516 Certificate IV in Commercial Cookery ....................................................... ................................................. 68

SIT40616 Certificate IV in Catering Operations ................................................................ ......................................... 71

SIT40716 Certificate IV in Patisserie.......................................................................................................................... 74

SIT40816 Certificate IV in Asian Cookery ................................................................ .................................................. 77

SIT50116 Diploma of Travel and Tourism Management ................................................................ ............................ 80

SIT50216 Diploma of Holiday Park and Resort Management ...................................................... .............................. 84

SIT50316 Diploma of Event Management ................................................................ ................................................. 88

SIT50416 Diploma of Hospitality Management ......................................................... ................................................. 92

SIT60116 Advanced Diploma of Travel and Tourism Management ........................................................ ................... 99

SIT60216 Advanced Diploma of Event Management ............................................... ............................................... 103

SIT60316 Advanced Diploma of Hospitality Management .............................................................. ......................... 106

Skills Sets .................................................................................................................................. 112

SITSS00034 Business Management ............................................................. .......................................................... 112

SITSS00035 Customer Service Management ............................................... .......................................................... 113


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VOLUME I OF IV

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SITSS00036 Customer Service .......................................................... ............................................................... ...... 114

SITSS00037 Essential Business Skills for a Franchisee................................................................ .......................... 115

SITSS00038 Governance for Board Members .......................................................... ............................................... 116

SITSS00039 Mentoring and Supervision ....................................................... .......................................................... 117

SITSS00040 Product Development for International Visitor Markets ...................................................... ................. 118

SITSS00041 Product Sales for International Visitor Markets ....................................................... ............................ 119

SITSS00042 Service for International Visitors ................................................................................................. ........ 120

SITSS00043 Understanding Financial Concepts for Budgeting ............................................................................... 121

SITSS00044 Event Coordination ................................................................................................. ............................ 122

SITSS00045 Event Development........................................................ ............................................................... ...... 123

SITSS00046 Beverage Advice ............................................................ ............................................................... ...... 124

SITSS00047 Essential Business Skills for a Restaurant Manager .......................................................... ................. 125

SITSS00048 Espresso Machine Operation ............................................................... ............................................... 126

SITSS00049 Food Advice ......................................................... .............................................................. ................. 127

SITSS00050 Food Handling .................................................................................................................................... 128

SITSS00051 Food Safety Supervision ........................................................... .......................................................... 129

SITSS00052 Hospitality Compliance ................................................................................................................. ...... 130

SITSS00053 Housekeeping Service .............................................................. .......................................................... 131

SITSS00054 Kitchen Management ................................................................ .......................................................... 132

SITSS00055 Responsible Service of Alcohol ................................................................... ....................................... 133

SITSS00056 Sommelier ............................................................ .............................................................. ................. 134

SITSS00057 Supervision of Cookery Apprentices ............................................................... .................................... 135

SITSS00058 Environmentally Sustainable Hospitality and Restaurant Operations ................................................. 136

SITSS00059 Airfare Construction ....................................................... ............................................................... ...... 137

SITSS00060 Grounds Keeping and Maintenance .................................................... ............................................... 138

SITSS00061 Visitor Information Services ............................................................................................... ................. 139

SITSS00062 Online Engagement for Small Business.................................................................. ............................ 140


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Credit Arrangements

CREDIT ARRANGEMENTS FOR SIT TOURISM, TRAVEL AND HOSPITALITY TRAININGPACKAGE

QUALIFICATION CODE QUALIFICATION TITLE CREDIT ARRANGEMENTDETAILS

At the time of endorsement ofthis Training Package nonational credit arrangementsexist.

LINKS Companion Volume Implementation Guide:http://www.serviceskills.com.au/resources
http://www.serviceskills.com.au/resourceshttp://www.serviceskills.com.au/resourceshttp://www.serviceskills.com.au/resources


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Qualifications

SIT10116 Certificate I in Tourism (Australian Indigenous Culture)

QUALIFICATIONCODE

SIT10116

QUALIFICATIONTITLE

Certificate I in Tourism (Australian Indigenous Culture)

QUALIFICATIONDESCRIPTION

This qualification reflects the role of individuals who participate in arange of routine and predictable tourism work activities. They workunder close supervision and are given clear directions to completetasks.

This qualification provides a pathway to work in a range of job roles inthe tourism industry in organisations with an Indigenous focus. Theseinclude tour operators or operators of a site or cultural or heritagecentre. Individuals may have a very specific role, as an AustralianIndigenous person or other individual approved of by local elders toshare aspects of their culture with visitors in a formal or informal way.

Possible job titles include:

assistant in an Indigenous cultural centre

assistant Indigenous guide Indigenous storyteller.

No occupational licensing, certification or specific legislativerequirements apply to this qualification at the time of publication.

ENTRYREQUIREMENTS

There are no entry requirements for this qualification.

PACKAGINGRULES

6 units must be completed:

2 core units

4 elective units, consisting of:

4 units from the list below, elsewhere in the SIT Training

Package, or any other current Training Package or accreditedcourse.

The selection of electives must be guided by the job outcome sought,local industry requirements and the complexity of skills appropriate tothe AQF level of this qualification.

Core unitsSITTGDE001 Interpret aspects of local Australian Indigenous

culturesSITXWHS001 Participate in safe work practicesElective unitsCleaningSITHACS001 Clean premises and equipment


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AdministrationBSBWOR202 Organise and complete daily work activitiesTLIE1005 Carry out basic workplace calculations

Client and Customer Service, and SalesSIRXSLS201 Sell products and servicesSITXCCS001 Provide customer information and assistanceCommunication and TeamworkBSBCMM201 Communicate in the workplaceBSBWOR203 Work effectively with othersSITXCOM001 Source and present informationComputer Operations and ICT ManagementBSBITU102 Develop keyboard skillsEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable work

practices

Food SafetySITXFSA001 Use hygienic practices for food safety

QUALIFICATIONMAPPINGINFORMATION

SIT10112 Certificate I in Tourism (Australian Indigenous Culture)

http://www.serviceskills.com.au/resourceshttp://www.serviceskills.com.au/resources


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SIT10216 Certificate I in Hospitality

QUALIFICATION

CODE

SIT10216

QUALIFICATIONTITLE

Certificate I in Hospitality


This qualification reflects the role of individuals who participate in arange of routine and predictable hospitality work activities. They workunder close supervision and are given clear directions to completetasks.

This qualification provides a pathway to work in various hospitalitysettings, such as restaurants, hotels, motels, catering operations,clubs, pubs, cafs, and coffee shops.


bar useful

food runner

glass runner

housekeeping assistant

kitchen steward

kitchen useful.


ENTRYREQUIREMENTS


PACKAGINGRULES


3 core units


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.

The selection of electives must be guided by the job outcome sought,

local industry requirements and the complexity of skills appropriate tothe AQF level of this qualification.

Core unitsBSBWOR203 Work effectively with othersSITXCCS001 Provide customer information and assistanceSITXWHS001 Participate in safe work practicesElective units

Group ASITHIND001 Use hygienic practices for hospitality serviceSITXFSA001 Use hygienic practices for food safetyGroup B

AdministrationBSBWOR202 Organise and complete daily work activities


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TLIE1005 Carry out basic workplace calculationsCommercial Cookery and CateringSITHCCC001 Use food preparation equipment

SITHCCC002 Prepare and present simple dishesSITHCCC003 Prepare and present sandwichesSITHCCC004 Package prepared foodstuffsCommunication and TeamworkSITXCOM001 Source and present informationCleaningSITHACS001 Clean premises and equipmentSITHFAB001 Clean and tidy bar areasSITHKOP001 Clean kitchen premises and equipmentFood SafetySITXFSA001 Use hygienic practices for food safetyWorking in Industry

SITHIND001 Use hygienic practices for hospitality serviceQUALIFICATIONMAPPINGINFORMATION

SIT10213 Certificate I in Hospitality



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SIT20116 Certificate II in Tourism

QUALIFICATION

CODE

SIT20116

QUALIFICATIONTITLE

Certificate II in Tourism


This qualification reflects the role of individuals who have a definedand limited range of tourism operational skills and basic industryknowledge. They are involved in mainly routine and repetitive tasksand work under direct supervision.

This qualification provides a pathway to work in many tourism andtravel industry sectors and for a diverse range of employers includingtravel agencies, tour wholesalers, tour operators, attractions, culturaland heritage sites, and any small tourism business.

Work could be undertaken in an office environment where the planningof tourism and travel products and services takes place, in the fieldwhere products are delivered, or a combination of both.


documentation clerk for a tour wholesaler or travel agency

museum attendant

office assistant for a tour operator

receptionist and office assistant for a professional conference

organiser or event management business receptionist and office assistant in a travel agency

retail sales assistant in an attraction

ride attendant in an attraction.


ENTRYREQUIREMENTS


PACKAGINGRULES


4 core units


3 units from the list below

4 units from the list below, elsewhere in the SIT TrainingPackage, or any other current Training Package or accreditedcourse.


Core units

SITTIND001 Source and use information on the tourism andtravel industry


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SITXCCS003 Interact with customers

SITXCOM002 Show social and cultural sensitivitySITXWHS001 Participate in safe work practices

Elective unitsCleaning

SITHACS001 Clean premises and equipmentClient and Customer Service, and SalesSIRXSLS201 Sell products and servicesSIRXSLS002A Advise on products and servicesSITXCCS001 Provide customer information and assistanceSITXCCS002 Provide visitor informationCultural Services

CULCNM201A Monitor collections for changes in conditionCULEVP201A Assist with the presentation of public activities

and events

CULIND201A Develop and apply knowledge of information andcultural services

Communication and TeamworkBSBCMM201 Communicate in the workplaceBSBWOR203 Work effectively with othersSITXCOM001 Source and present informationComputer Operations and ICT ManagementBSBITU201 Produce simple word processed documentsBSBITU202 Create and use spreadsheetsEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable work

practicesFinanceSITXFIN001 Process financial transactionsFirst AidHLTAID003 Provide first aidFood and Beverage, Food SafetySITHFAB002 Provide responsible service of alcoholSITHFAB004 Prepare and serve non-alcoholic beveragesSITHFAB005 Prepare and serve espresso coffeeSITXFSA001 Use hygienic practices for food safetyInventorySITXINV001 Receive and store stock

Languages other than EnglishSITXLAN001 Conduct basic oral communication in a languageother than English

SITXLAN002 Conduct routine oral communication in alanguage other than English

Tourism DeliverySITXCOM003 Provide a briefing or scripted commentarySITTGDE001 Interpret aspects of local Australian Indigenous

cultureSITTVAF001 Load and unload a rideSITTVAF002 Operate a ride locationTLIC1051A Operate commercial vehicle

Tourism Sales and OperationsSITTTSL001 Operate online information systems


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SITTTSL002 Access and interpret product informationSITTTSL009 Process travel-related documentation

QUALIFICATION

MAPPINGINFORMATION

SIT20112 Certificate II in Tourism



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SIT20216 Certificate II in Holiday Parks and Resorts

QUALIFICATION

CODE

SIT20216

QUALIFICATIONTITLE

Certificate II in Holiday Parks and Resorts


This qualification reflects the role of individuals who have a definedand limited range of operational skills and basic industry knowledge.They are involved in mainly routine and repetitive tasks and workunder direct supervision.

This qualification provides a pathway to work in a holiday park andresort office, housekeeping, grounds maintenance, or across differentoperational areas.


housekeeping assistant

junior handyperson

office assistant.


ENTRYREQUIREMENTS


PACKAGINGRULES 11 units must be completed: 4 core units 7 elective units, consisting of:




CoreunitsBSBWOR202 Organise and complete daily work activitiesSITTIND002 Source and use information on the holiday

park and resort industrySITXCCS003 Interact with customersSITXWHS001 Participate in safe work practicesElectiveunitsAccommodation Services Front Office, HousekeepingCPPCLO2001A Maintain hard floor surfacesCPPCLO2004A Maintain carpeted floorsCPPCLO2009A Clean glass surfaces

CPPCLO2010A Clean ceiling surfaces and fittingsCPPCLO2017A Clean wet areas


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CPPCLO2019A Sort and remove waste and recyclablematerials

CPPCLO2035A Maintain cleaning storage areas

SITHACS001 Clean premises and equipmentSITHACS002 Provide housekeeping services to guestsSITHACS003 Prepare rooms for guestsSITTTSL001 Operate online information systemsSITTTSL002 Access and interpret product informationSITTTSL009 Process travel-related documentationBuilding and Grounds MaintenanceMEM18001C Use hand toolsMEM18002B Use power tools/hand held operationsRIISAM204D Operate small plant and equipmentSIFCBGM001 Provide general grounds careSIFCBGM002 Maintain property and structures

SISCAQU001 Test pool water qualityClient and Customer Service, and SalesSIRXSLS201 Sell products and servicesSIRXSLS002A Advise on products and servicesSITXCCS001 Provide customer information and assistanceSITXCCS002 Provide visitor informationCommunication and TeamworkBSBCMM201 Communicate in the workplaceBSBWOR203 Work effectively with othersSITXCOM001 Source and present informationSITXCOM002 Show social and cultural sensitivityComputer Operations and ICT Management

BSBITU201 Produce simple word processed documentsBSBITU202 Create and use spreadsheetsEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable

work practicesFinanceSITXFIN001 Process financial transactionsFirst AidHLTAID003 Provide first aidFood and Beverage, Food SafetySITHFAB004 Prepare and serve non-alcoholic beveragesSITHFAB005 Prepare and serve espresso coffeeSITXFSA001 Use hygienic practices for food safetyInventorySITXINV001 Receive and store stock


SIT20512 Certificate II in Holiday Parks and Resorts



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SIT20316 Certificate II in Hospitality

QUALIFICATION

CODE

SIT20316

QUALIFICATIONTITLE

Certificate II in Hospitality


This qualification reflects the role of individuals who have a definedand limited range of hospitality operational skills and basic industryknowledge. They are involved in mainly routine and repetitive tasksand work under direct supervision.

This qualification provides a pathway to work in various hospitalitysettings, such as restaurants, hotels, motels, catering operations,clubs, pubs, cafs, and coffee shops.


bar attendant

caf attendant

catering assistant

food and beverage attendant

front office assistant

porter

room attendant.

No occupational licensing, certification or specific legislative

requirements apply to this qualification at the time of publication.ENTRYREQUIREMENTS


PACKAGINGRULES


6 core units


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.


Core unitsBSBWOR203 Work effectively with othersSITHIND002 Source and use information on the hospitality

industrySITHIND003 Use hospitality skills effectivelySITXCCS003 Interact with customersSITXCOM002 Show social and cultural sensitivity

SITXWHS001 Participate in safe work practicesElective units


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Group ASITHIND001 Use hygienic practices for hospitality serviceSITXFSA001 Use hygienic practices for food safety

Group BAccommodation Services Housekeeping and PortingCPPCLO2001A Maintain hard floor surfacesCPPCLO2004A Maintain carpeted floorsCPPCLO2009A Clean glass surfacesCPPCLO2010A Clean ceiling surfaces and fittingsCPPCLO2017A Clean wet areasCPPCLO2019A Sort and remove waste and recyclable materialsCPPCLO2035A Maintain cleaning storage areasSITHACS001 Clean premises and equipmentSITHACS002 Provide housekeeping services to guestsSITHACS003 Prepare rooms for guests

SITHACS004 Launder linen and guest clothesSITHACS005 Provide porter servicesAdministrationTLIE1005 Carry out basic workplace calculationsClient and Customer Service, and SalesSIRXSLS201 Sell products and servicesSITXCCS002 Provide visitor informationCommunication and TeamworkBSBCMM201 Communicate in the workplaceSITXCOM001 Source and present informationCommercial Cookery and Catering, and Kitchen OperationsSITHCCC002 Prepare and present simple dishes

SITHCCC003 Prepare and present sandwichesSITHCCC004 Package prepared foodstuffsSITHCCC006 Prepare appetisers and saladsSITHKOP001 Clean kitchen premises and equipmentComputer Operations and ICT ManagementBSBITU201 Produce simple word processed documentsBSBITU202 Create and use spreadsheetsEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable work

practicesFinanceBSBFIA301 Maintain financial recordsSITXFIN001 Process financial transactionsFirst AidHLTAID003 Provide first aidFood and BeverageSITHFAB001 Clean and tidy bar areasSITHFAB002 Provide responsible service of alcoholSITHFAB003 Operate a barSITHFAB004 Prepare and serve non-alcoholic beveragesSITHFAB005 Prepare and serve espresso coffeeSITHFAB006 Provide room serviceSITHFAB007 Serve food and beverage

Food SafetySITXFSA001 Use hygienic practices for food safetySITXFSA002 Participate in safe food handling practices


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SITXFSA003 Transport and store foodGamingSITHGAM001 Provide responsible gambling services

SITHGAM002 Attend gaming machinesSITHGAM003 Operate a TAB outletSITHGAM004 Conduct Keno gamesInventorySITXINV001 Receive and store stockSITXINV002 Maintain the quality of perishable itemsLanguages other than EnglishSITXLAN001 Conduct basic oral communication in a language

other than EnglishSITXLAN002 Conduct routine oral communication in a

language other than EnglishWorking in Industry

SITHIND001 Use hygienic practices for hospitality serviceQUALIFICATIONMAPPINGINFORMATION

SIT20213 Certificate II in Hospitality



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SIT20416 Certificate II in Kitchen Operations

QUALIFICATION

CODE

SIT20416

QUALIFICATIONTITLE

Certificate II in Kitchen Operations


This qualification reflects the role of individuals working in kitchens whouse a defined and limited range of food preparation and cookery skillsto prepare food and menu items. They are involved in mainly routineand repetitive tasks and work under direct supervision. Thisqualification does not provide the skills required by commercial cooks,which are covered in SIT30816 Certificate III in Commercial Cookery.

This qualification provides a pathway to work in kitchen operations inorganisations such as restaurants, hotels, catering operations, clubs,pubs, cafs, and coffee shops; and institutions such as aged carefacilities, hospitals, prisons, and schools.


breakfast cook

catering assistant

fast food cook

sandwich hand

takeaway cook.


ENTRYREQUIREMENTS


PACKAGINGRULES


8 core units





Core unitsBSBWOR203 Work effectively with othersSITHCCC001 Use food preparation equipmentSITHCCC005 Prepare dishes using basic methods of cookerySITHCCC011 Use cookery skills effectivelySITHKOP001 Clean kitchen premises and equipment

SITXFSA001 Use hygienic practices for food safetySITXINV002 Maintain the quality of perishable items


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SITXWHS001 Participate in safe work practicesElectiveunitsAdministration

TLIE1005 Carry out basic workplace calculationsClient and Customer ServiceSITXCCS003 Interact with customersCommercial Cookery and CateringSITHCCC002 Prepare and present simple dishesSITHCCC003 Prepare and present sandwichesSITHCCC004 Package prepared foodstuffsSITHCCC006 Prepare appetisers and saladsSITHCCC007 Prepare stocks, sauces and soupsSITHCCC008 Prepare vegetable, fruit, egg and farinaceous

dishesSITHCCC009 Produce cook-chill and cook-freeze foods

SITHCCC010 Re-thermalise chilled and frozen foodsCommunication and TeamworkBSBCMM201 Communicate in the workplaceSITXCOM002 Show social and cultural sensitivityEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable work

practicesFirst AidHLTAID003 Provide first aidFood SafetySITXFSA002 Participate in safe food handling practicesSITXFSA003 Transport and store food

Working in IndustrySITHIND002 Source and use information on the hospitality

industry


SIT20312 Certificate II in Kitchen Operations



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SIT20516 Certificate II in Asian Cookery

QUALIFICATION

CODE

SIT20516

QUALIFICATIONTITLE

Certificate II in Asian Cookery


This qualification reflects the role of individuals working in kitchens whouse a defined and limited range of food preparation and cookery skillsto prepare Asian food and menu items. They are involved in mainlyroutine and repetitive tasks and work under direct supervision.

This qualification provides a pathway to work in Asian kitchenoperations in organisations such as restaurants, hotels, cateringoperations, clubs, pubs, and cafs.


fast food cook

takeaway cook.


ENTRYREQUIREMENTS


PACKAGING

RULES


8 core units 4 elective units, consisting of:




Core units

BSBWOR203 Work effectively with othersSITHASC001 Prepare dishes using basic methods of Asian

cookerySITHCCC001 Use food preparation equipmentSITHCCC011 Use cookery skills effectivelySITHKOP001 Clean kitchen premises and equipmentSITXFSA001 Use hygienic practices for food safetySITXINV002 Maintain the quality of perishable itemsSITXWHS001 Participate in safe work practices

Elective unitsAdministration

TLIE1005 Carry out basic workplace calculationsAsian Cookery


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SITHASC002 Prepare Asian appetisers and snacksSITHASC003 Prepare Asian stocks and soupsSITHASC004 Prepare Asian sauces, dips and accompaniments

SITHASC005 Prepare Asian saladsSITHASC006 Prepare Asian rice and noodlesSITHASC007 Prepare curry pastes and powdersCommercial Cookery and CateringSITHCCC002 Prepare and present simple dishesSITHCCC004 Package prepared foodstuffsCommunication and TeamworkBSBCMM201 Communicate in the workplaceSITXCOM002 Show social and cultural sensitivityEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable work

practices

First AidHLTAID003 Provide first aidFood SafetySITXFSA002 Participate in safe food handling practicesSITXFSA003 Transport and store foodWorking in IndustrySITHIND002 Source and use information on the hospitality

industry


SIT20412 Certificate II in Asian Cookery



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SIT30116 Certificate III in Tourism

QUALIFICATION

CODE

SIT30116

QUALIFICATIONTITLE

Certificate III in Tourism


This qualification reflects the role of individuals who use a range ofwell-developed tourism service, sales or operational skills and soundknowledge of industry operations to coordinate tourism services.Using discretion and judgement, they work with some independenceand under limited supervision using plans, policies and procedures toguide work activities.

This qualification provides a pathway to work in many tourism industrysectors and for a diversity of employers including tour operators,inbound tour operators, visitor information centres, attractions, culturaland heritage sites, and any small tourism business.

This qualification allows for multi-skilling and for specialisation inoffice-based roles involving the planning and coordination of tourismservices, or roles in the field where products are delivered.


adventure tourism guide

attendant or senior ride operator in an attraction or theme park

booking agent cellar door salesperson and guide in a winery

customer service agent

guide and salesperson in an Indigenous cultural centre

inbound tour coordinator

marine tourism guide or dive tour operator

museum attendant

operations consultant for a tour operator

reservations sales agent

sales consultant

visitor information officer.


ENTRYREQUIREMENTS


PACKAGINGRULES


4 core units


3 units from Group A and3 units from Group B

OR

6 units from Group C

OR


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6 units from Group D

OR

6 units from Group A, B, C or E

the remaining 5 units may be selected from any elective groupbelow, elsewhere in the SIT Training Package, or any othercurrent Training Package or accredited course.

Packaging Rules for marine tourism specialisation:

All Group D electives must be selected for award of the CertificateIII in Tourism (Marine Tourism).


Core unitsSITTIND001 Source and use information on the tourism

and travel industrySITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXWHS001 Participate in safe work practicesElective unitsGroup A- Tourism Office OperationsSITTTSL001 Operate online information systemsSITTTSL002 Access and interpret product informationSITTTSL009 Process travel-related documentation

Group B- Tourism CoordinationSITXCCS002 Provide visitor informationSITTTSL004 Provide advice on Australian destinationsSITTTSL005 Sell tourism products and servicesSITTTSL006 Prepare quotationsSITTTSL007 Process reservationsSITTTSL008 Book supplier products and servicesSITTTSL010 Use a computerised reservations or

operations systemGroup C- Tourism DeliveryCPPSEC2012A Monitor and control individual and crowd

behaviour

SITHACS001 Clean premises and equipmentSITTGDE001 Interpret aspects of local Australian

Indigenous cultureSITTGDE004 Lead tour groupsSITTGDE005 Prepare and present tour commentaries or

activitiesSITTGDE006 Develop and maintain the general and

regional knowledge required by guidesSITTGDE007 Research and share information on Australian

Indigenous culturesSITTGDE008 Prepare specialised interpretive content on

flora, fauna and landscapeSITTGDE009 Prepare specialised interpretive content on

marine environments


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SITTGDE010 Prepare specialised interpretive content oncultural and heritage environments

SITTTOP001 Load touring equipment and supplies

SITTTOP002 Provide outdoor cateringTLIB2003A Carry out vehicle servicing and maintenanceTLIC1051A Operate commercial vehicleTLIC2025A Operate four wheel drive vehicleTLIC3042A Operate coach/busSITTVAF001 Load and unload a rideSITTVAF002 Operate a ride locationSITTVAF003 Operate a games locationSITTVAF005 Fill LPG gas cylindersSITXCCS001 Provide customer information and assistanceSITXCCS004 Provide lost and found servicesSITXCOM003 Provide a briefing or scripted commentary

SITXWHS002 Identify hazards, assess and control safetyrisks

Group D- Marine TourismSISOSCB301A SCUBA dive in open water to a maximum

depth of 18 metresSISOSCB306A Perform diver rescuesSISOSCB308A Guide a SCUBA diveSISOSCB419A Instruct SCUBA diving skillsSITTGDE005 Prepare and present tour commentaries or

activitiesSITTGDE009 Prepare specialised interpretive content on

marine environments

Group E- General ElectivesClient and Customer Service, and SalesSIRXSLS201 Sell products and servicesSIRXSLS002A Advise on products and servicesSITXCRI001 Respond to a customer in crisisCommunication and TeamworkBSBWOR203 Work effectively with othersSITXCOM001 Source and present informationSITXCOM004 Address protocol requirementsComputer Operations and ICT ManagementBSBITU202 Create and use spreadsheetsBSBITU301 Create and use databasesBSBITU306 Design and produce business documentsE-BusinessSITXEBS001 Use social media in a businessEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable

work practicesEventsSITEEVT002 Process and monitor event registrationsSITEEVT003 Coordinate on-site event registrationsSITEEVT004 Provide event staging support

Finance

BSBFIA301 Maintain financial recordsSITXFIN001 Process financial transactions


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First AidHLTAID003 Provide first aidHLTAID005 Provide first aid in remote situations

Food and Beverage, Food SafetySITHFAB002 Provide responsible service of alcoholSITHFAB004 Prepare and serve non-alcoholic beveragesSITHFAB005 Prepare and serve espresso coffeeSITHFAB007 Serve food and beverageSITHFAB009 Conduct a product tasting for alcoholic

beveragesSITHIND001 Use hygienic practices for hospitality serviceSITXFSA001 Use hygienic practices for food safetyGamingSITHGAM001 Provide responsible gambling servicesSITHGAM002 Attend gaming machines

SITHGAM015 Attend casino gaming machinesHuman Resource ManagementSITXHRM001 Coach others in job skillsInventorySITXINV001 Receive and store stockSITXINV002 Maintain the quality of perishable itemsSITXINV003 Purchase goodsLanguages other than EnglishSITXLAN001 Conduct basic oral communication in a

language other than EnglishSITXLAN002 Conduct routine oral communication in a

language other than English


No equivalent qualification.



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SIT30216 Certificate III in Travel

QUALIFICATION

CODE

SIT30216

QUALIFICATIONTITLE

Certificate III in Travel


This qualification reflects the role of individuals who use a range ofwell-developed retail travel or wholesale sales and operational skillsand sound knowledge of industry operations to coordinate travelservices. Using discretion and judgement, they work with someindependence and under limited supervision using plans, policies andprocedures to guide work activities.

This qualification provides a pathway to work in the retail travel or tourwholesale sector for employers that cover or specialise in leisure,corporate, domestic or international sales.

Work could be undertaken in an office, shopfront, or online or mobileenvironment.


call centre sales agent

corporate consultant

cruise consultant

customer service agent

domestic travel consultant incentive coordinator

international travel consultant

mobile travel consultant

online travel consultant

reservations sales agent

wholesale consultant.


ENTRY

REQUIREMENTS


PACKAGINGRULES


14 core units


1 unit from the list below


The selection of electives must be guided by the job outcome sought,local industry requirements and the complexity of skills appropriate to

the AQF level of this qualification.


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Core unitsSITTIND001 Source and use information on the tourism and

travel industrySITTTSL002 Access and interpret product informationSITTTSL003 Provide advice on international destinationsSITTTSL004 Provide advice on Australian destinationsSITTTSL005 Sell tourism products and servicesSITTTSL006 Prepare quotationsSITTTSL008 Book supplier products and servicesSITTTSL009 Process travel-related documentationSITTTSL010 Use a computerised reservations or operations

systemSITTTSL012 Construct normal international airfaresSITTTSL013 Construct promotional international airfares

SITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXWHS001 Participate in safe work practicesElective unitsCommunication and TeamworkBSBREL402 Build client relationships and business networksBSBWOR203 Work effectively with othersComputer Operations and ICT ManagementBSBITU202 Create and use spreadsheetsBSBITU301 Create and use databasesBSBITU306 Design and produce business documentsBSBWOR204 Use business technology

E-BusinessSITXEBS001 Use social media in a businessEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable work

practicesFinanceBSBFIA301 Maintain financial recordsSITXFIN001 Process financial transactionsHuman Resource ManagementSITXHRM001 Coach others in job skillsLanguages other than EnglishSITXLAN001 Conduct basic oral communication in a language

other than EnglishSITXLAN002 Conduct routine oral communication in a

language other than EnglishTourism Sales and OperationsSITTTSL007 Process reservationsSITTTSL011 Source airfares for domestic flightsSITTTSL014 Construct advanced international airfaresSITTTSL015 Administer billing and settlement planSITTTSL016 Provide specialist advice on cruisesWork Health and SafetySITXWHS002 Identify hazards, assess and control safety risks


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SIT31312 Certificate III in Travel



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SIT30316 Certificate III in Guiding

QUALIFICATION

CODE

SIT30316

QUALIFICATIONTITLE

Certificate III in Guiding


This qualification reflects the role of individuals who use a range ofwell-developed guiding skills combined with a substantial depth ofsubject matter knowledge to deliver tours. They work with someindependence and under limited supervision using discretion andjudgement to resolve problems.

This qualification provides a pathway to work as a guide in manytourism industry sectors. Guides at this level usually work in particularareas or sites, including attractions, cultural and heritage sites, touristprecincts, marine and national parks, wineries, or on board day orextended cruise vessels.


cultural guide

heritage guide

historical guide

interpretive guide

museum guide

nature-based site guide

site guide tour guide

walking guide

winery guide.


ENTRYREQUIREMENTS


PACKAGINGRULES


9 core units





Core units

HLTAID003 Provide first aidSITTGDE002 Work as a guide


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SITTGDE004 Lead tour groupsSITTGDE005 Prepare and present tour commentaries or

activities

SITTGDE006 Develop and maintain the general and regionalknowledge required by guidesSITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXWHS001 Participate in safe work practicesSITXWHS002 Identify hazards, assess and control safety risksElective unitsCommunication and TeamworkSITXCOM004 Address protocol requirementsEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable work

practices

FinanceSITXFIN001 Process financial transactionsFood and BeverageSITHFAB002 Provide responsible service of alcoholSITHFAB009 Conduct a product tasting for alcoholic beveragesSITHFAB012 Provide advice on Australian winesSITHFAB014 Provide table service of food and beverageSITXFSA001 Use hygienic practices for food safetyGuidingSITTGDE001 Interpret aspects of local Australian Indigenous

cultureSITTGDE003 Provide arrival and departure assistance

SITTGDE007 Research and share information on AustralianIndigenous cultures

SITTGDE008 Prepare specialised interpretive content on flora,fauna and landscape

SITTGDE009 Prepare specialised interpretive content onmarine environments

SITTGDE010 Prepare specialised interpretive content oncultural and heritage environments

Human Resource ManagementSITXHRM001 Coach others in job skillsLanguages other than EnglishSITXLAN002 Conduct routine oral communication in a

language other than EnglishSITXLAN003 Conduct oral communication in a language other

than EnglishSITXLAN004 Conduct complex oral communication in a

language other than EnglishSITXLAN005 Read and write information in a language other

than EnglishSITXLAN006 Read and write documents in a language other

than EnglishMerchandising and SalesSIRXMER201 Merchandise products

SIRXSLS201 Sell products and servicesSIRXSLS002A Advise on products and servicesTourism Sales and Operations


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SITTTSL002 Access and interpret product informationSITTTSL004 Provide advice on Australian destinationsWorking in Industry

SITTIND001 Source and use information on the tourism andtravel industry


SIT30513 Certificate III in Guiding



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SIT30416 Certificate III in Holiday Parks and Resorts

QUALIFICATION

CODE

SIT30416

QUALIFICATIONTITLE

Certificate III in Holiday Parks and Resorts


This qualification reflects the role of individuals who use a range ofwell-developed operational skills and knowledge of industry operationsto complete work activities. Using discretion and judgement, they workwith some independence and under limited supervision using plans,policies and procedures to guide work activities.

This qualification provides a pathway to work in holiday parks andresorts as a specialist in front office, housekeeping or groundsmaintenance, or a multi-skilled worker across different operationalareas


grounds person

handyperson

housekeeper

receptionist.


ENTRYREQUIREMENTS


PACKAGINGRULES


7 core units




The selection of electives must be guided by the job outcome sought,

local industry requirements and the complexity of skills appropriate tothe AQF level of this qualification.

Core unitsBSBSUS201 Participate in environmentally sustainable

work practicesBSBWOR202 Organise and complete daily work activitiesSITTIND002 Source and use information on the holiday

park and resort industrySITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXWHS001 Participate in safe work practicesSITXWHS002 Identify hazards, assess and control safety

risks


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Elective unitsAccommodation Services- Front Office, HousekeepingCPPCLO2001A Maintain hard floor surfaces

CPPCLO2004A Maintain carpeted floorsCPPCLO2009A Clean glass surfacesCPPCLO2010A Clean ceiling surfaces and fittingsCPPCLO2017A Clean wet areasCPPCLO2019A Sort and remove waste and recyclable

materialsCPPCLO2035A Maintain cleaning storage areasCPPCLO3013A Clean window coveringsCPPCLO3016A Wash furniture and fittingsSITHACS001 Clean premises and equipmentSITHACS002 Provide housekeeping services to guestsSITHACS003 Prepare rooms for guests

SITHACS008 Provide accommodation reception servicesSITTTSL005 Sell tourism products and servicesSITTTSL006 Prepare quotationsSITTTSL007 Process reservationsSITTTSL009 Process travel-related documentationSITTTSL010 Use a computerised reservations or

operations systemBuilding, Grounds Maintenance and Facility OperationsAHCIRG302A Install irrigation systemsAHCIRG306A Troubleshoot irrigation systemsAHCLSC202A Construct low-profile timber or modular

retaining walls

AHCLSC204A Lay pavingAHCLSC301A Set out site for construction worksAHCLSC302A Construct landscape features using concreteAHCPGD203A Prune shrubs and small treesAHCPGD302A Plan and maintain plant displaysMEM18001C Use hand toolsMEM18002B Use power tools/hand held operationsRIISAM204D Operate small plant and equipmentSIFCBGM001 Provide general grounds careSIFCBGM002 Maintain property and structuresSISCAQU001 Test pool water qualitySISCAQU003 Maintain aquatic facility plant and equipmentSISCAQU004 Develop and implement pool water

maintenance proceduresSISCAQU014 Operate self-contained breathing apparatus in

an aquatic facilitySITTVAF004 Tow and site recreational vehiclesSITTVAF005 Fill LPG gas cylindersTLIB2003A Carry out vehicle servicing and maintenanceClient and Customer ServiceSITXCCS002 Provide visitor informationSITXCCS004 Provide lost and found servicesSITXCRI001 Respond to a customer in crisis

Communication and TeamworkBSBWOR203 Work effectively with othersSITXCOM001 Source and present information


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SITXCOM004 Address protocol requirementsComputer Operations and ICT ManagementBSBITU202 Create and use spreadsheets

BSBITU301 Create and use databasesBSBITU306 Design and produce business documentsE-BusinessSITXEBS001 Use social media in a businessEventsSITEEVT001 Source and use information on the events

industrySITEEVT002 Process and monitor event registrationsSITEEVT003 Coordinate on-site event registrationsSITEEVT004 Provide event staging supportFinanceBSBFIA301 Maintain financial records

SITXFIN001 Process financial transactionsFirst AidHLTAID003 Provide first aidFood and Beverage, Food SafetySITHFAB002 Provide responsible service of alcoholSITHFAB004 Prepare and serve non-alcoholic beveragesSITHFAB005 Prepare and serve espresso coffeeSITHFAB007 Serve food and beverageSITHFAB014 Provide table service of food and beverageSITHFAB016 Provide advice on foodSITXFSA001 Use hygienic practices for food safetyHuman Resource Management

SITXHRM001 Coach others in job skillsInventorySITXINV001 Receive and store stockSITXINV002 Maintain the quality of perishable itemsSITXINV003 Purchase goods


SIT31212 Certificate III in Holiday Parks and Resorts



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SIT30516 Certificate III in Events

QUALIFICATION

CODE

SIT30516

QUALIFICATIONTITLE

Certificate III in Events


This qualification reflects the role of individuals who use a range ofwell-developed events administration or operational skills andknowledge to complete event-related work activities. Using discretionand judgement, they work with some independence under theguidance of more senior event personnel, using plans, policies andprocedures to guide work activities.

Events are diverse in nature and this qualification provides a pathwayto work for event or exhibition organisations operating in a range ofindustries including the tourism and travel, hospitality, sport, culturaland community sectors.

The diversity of employers includes event or exhibition managementcompanies, event venues, or organisations that organise their ownevents. Work could be undertaken in an office environment where theplanning of events takes place, on-site at venues where events arestaged or a combination of both.


conference assistant event or exhibition administrative assistant

event or exhibition assistant

event or exhibition operations assistant

functions assistant

in-house meetings assistant

junior event or exhibition coordinator

logistics assistant

meetings assistant

venue assistant.


ENTRYREQUIREMENTS


PACKAGINGRULES


6 core units


2 units from Group A

2 units from Group A or Group B

3 units from Group A, Group B, elsewhere in the SIT Training

Package, or any other current Training Package or accreditedcourse.


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Core unitsBSBWOR203 Work effectively with othersSITEEVT001 Source and use information on the events

industrySITEEVT002 Process and monitor event registrationsSITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXWHS001 Participate in safe work practicesElective unitsGroup ASITEEVT003 Coordinate on-site event registrationsSITEEVT004 Provide event staging supportSITTTSL008 Book supplier products and servicesSITTTSL010 Use a computerised reservations or operations

systemGroup BCommunication and TeamworkSITXCOM004 Address protocol requirementsComputer Operations and ICT ManagementBSBITU202 Create and use spreadsheetsBSBITU301 Create and use databases

BSBITU302 Create electronic presentationsBSBITU306 Design and produce business documentsCreative and Technical ProductionCUAPRP401 Coordinate propsCUASET201 Develop basic skills in set constructionCUASOU201 Develop basic audio skills and knowledgeCUASTA201 Develop basic staging skillsCUASTA302 Install staging elementsCUASTA304 Maintain physical production elementsCUAVSS201 Develop basic vision system skillsCUFLGT302A Record and operate standard lighting cuesCUALGT201 Develop basic lighting skills and knowledge

CULEVP403A Install and dismantle exhibition elementsE-BusinessBSBITU305 Conduct online transactionsSITXEBS001 Use social media in a businessEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable work

practicesFinanceBSBFIA301 Maintain financial recordsBSBFIA303 Process accounts payable and receivableSITXFIN001 Process financial transactionsFood and Beverage

SITHFAB002 Provide responsible service of alcoholHuman Resource Management


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SITXHRM001 Coach others in job skillsSecurityCPPSEC2012A Monitor and control individual and crowd

behaviourTourism Sales and OperationsSITTTSL001 Operate online information systemsSITTTSL002 Access and interpret product informationSITTTSL003 Provide advice on international destinationsSITTTSL004 Provide advice on Australian destinationsSITTTSL005 Sell tourism products and servicesSITTTSL006 Prepare quotationsSITTTSL007 Process reservationsSITTTSL009 Process travel-related documentationWork Health and SafetySITXWHS002 Identify hazards, assess and control safety risks





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SIT30616 Certificate III in Hospitality

QUALIFICATION

CODE

SIT30616

QUALIFICATIONTITLE

Certificate III in Hospitality


This qualification reflects the role of individuals who have a range ofwell-developed hospitality service, sales or operational skills andsound knowledge of industry operations. Using discretion andjudgement, they work with some independence and under limitedsupervision using plans, policies and procedures to guide workactivities.

This qualification provides a pathway to work in organisations such asrestaurants, hotels, motels, clubs, pubs, cafs, and coffee shops. Thisqualification allows for multiskilling and for specialisation inaccommodation services, food and beverage and gaming.


espresso coffee machine operator

food and beverage attendant

front desk receptionist

front office assistant

function attendant

function host

gaming attendant guest service agent

housekeeper

restaurant host

senior bar attendant

waiter.


ENTRYREQUIREMENTS


PACKAGINGRULES


7 core units


1 unit from Group A

5 units from Group B

2 units from Group B, Group C, elsewhere in the SIT TrainingPackage, or any other current Training Package or accreditedcourse.


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Core unitsBSBWOR203 Work effectively with othersSITHIND002 Source and use information on the hospitality

industrySITHIND004 Work effectively in hospitality serviceSITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXHRM001 Coach others in job skillsSITXWHS001 Participate in safe work practicesElective units

Group A

SITHIND001 Use hygienic practices for hospitality serviceSITXFSA001 Use hygienic practices for food safetyGroup BAccommodation Services - Front Office, Housekeeping andPortingCPPCLO2001A Maintain hard floor surfacesCPPCLO2004A Maintain carpeted floorsCPPCLO2009A Clean glass surfacesCPPCLO2010A Clean ceiling surfaces and fittingsCPPCLO2017A Clean wet areas

CPPCLO2019A Sort and remove waste and recyclablematerialsCPPCLO2035A Maintain cleaning storage areasCPPCLO3013A Clean window coveringsCPPCLO3016A Wash furniture and fittingsSITHACS001 Clean premises and equipmentSITHACS002 Provide housekeeping services to guestsSITHACS003 Prepare rooms for guestsSITHACS004 Launder linen and guest clothesSITHACS005 Provide porter servicesSITHACS006 Provide valet servicesSITHACS007 Conduct night audit

SITHACS008 Provide accommodation reception servicesSITTTSL007 Process reservationsSITTTSL010 Use a computerised reservations or operations

systemClient and Customer Service, and SalesSIRXSLS201 Sell products and servicesSIRXSLS002A Advise on products and servicesSITXCCS002 Provide visitor informationSITXCCS004 Provide lost and found servicesSITXCCS005 Provide club reception servicesCommercial Cookery and Catering, and Kitchen OperationsSITHCCC002 Prepare and present simple dishes

SITHCCC003 Prepare and present sandwichesSITHCCC004 Package prepared foodstuffs


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SITHCCC006 Prepare appetisers and saladsSITHKOP001 Clean kitchen premises and equipmentComputer Operations and ICT Management

BSBITU202 Create and use spreadsheetsBSBITU301 Create and use databasesBSBITU306 Design and produce business documentsFinanceBSBFIA301 Maintain financial recordsSITXFIN001 Process financial transactionsFood and BeverageSIRRRPK006A Recommend liquor productsSITHFAB001 Clean and tidy bar areasSITHFAB002 Provide responsible service of alcoholSITHFAB003 Operate a barSITHFAB004 Prepare and serve non-alcoholic beverages

SITHFAB005 Prepare and serve espresso coffeeSITHFAB006 Provide room serviceSITHFAB007 Serve food and beverageSITHFAB008 Operate and monitor cellar systemsSITHFAB009 Conduct a product tasting for alcoholic

beveragesSITHFAB010 Prepare and serve cocktailsSITHFAB011 Provide advice on beers, spirits and liqueursSITHFAB012 Provide advice on Australian winesSITHFAB013 Provide advice on imported winesSITHFAB014 Provide table service of food and beverageSITHFAB015 Provide silver service

SITHFAB016 Provide advice on foodSITHFAB017 Provide advice on food and beverage matchingSITHFAB018 Provide gueridon serviceFood SafetySITXFSA001 Use hygienic practices for foodsafetySITXFSA002 Participate in safe food handling practicesSITXFSA003 Transport and store foodGamingSITHGAM001 Provide responsible gambling servicesSITHGAM002 Attend gaming machinesSITHGAM003 Operate a TAB outletSITHGAM004 Conduct Keno gamesSITHGAM005 Analyse and report on gaming machine dataSITHGAM006 Deal Baccarat gamesSITHGAM007 Conduct Big Wheel gamesSITHGAM008 Deal Blackjack gamesSITHGAM009 Deal Poker gamesSITHGAM010 Deal Pontoon gamesSITHGAM011 Conduct Rapid Roulette gamesSITHGAM012 Conduct Roulette gamesSITHGAM013 Conduct Sic Bo gamesSITHGAM015 Attend casino gaming machinesSITHGAM016 Deal Caribbean Stud games

SITHGAM017 Deal Casino War gamesSITHGAM018 Deal Mississippi Stud gamesSITHGAM019 Conduct Rapid Baccarat games


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SITHGAM020 Conduct Rapid Big Wheel gamesSITHGAM021 Deal Three Card Poker gamesWorking in industry

SITHIND001 Use hygienic practices for hospitality serviceGroup CAdministrationTLIE1005 Carry out basic workplace calculationsCommunication and TeamworkBSBCMM201 Communicate in the workplaceSITXCOM001 Source and present informationSITXCOM004 Address protocol requirementsE-BusinessSITXEBS001 Use social media in a businessEnvironmental SustainabilityBSBSUS201 Participate in environmentally sustainable work

practicesFirst AidHLTAID003 Provide first aid

InventorySITXINV001 Receive and store stockSITXINV002 Maintain the quality of perishable itemsSITXINV003 Purchase goodsLanguages other than EnglishSITXLAN001 Conduct basic oral communication in a

language other than EnglishSITXLAN002 Conduct routine oral communication in a

language other than EnglishSecurityCPPSEC2012A Monitor and control individual and crowd

behaviourWork Health and Safety

SITXWHS002 Identify hazards, assess and control safetyrisks


SIT30713 Certificate III in Hospitality

LINKS Companion Volume Implementation Guide:

http://www.serviceskills.com.au/resources


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SIT30716 Certificate III in Hospitality (Restaurant Front of House)

QUALIFICATION

CODE

SIT30716

QUALIFICATIONTITLE

Certificate III in Hospitality (Restaurant Front of House)


This qualification reflects the role of individuals who have a range ofwell-developed front of house food and beverage service and salesskills combined with sound product knowledge. Using discretion andjudgement, they work with some independence and under limitedsupervision using plans, policies and procedures to guide workactivities.

This specialist qualification provides a pathway to work in various frontof house roles in restaurants and cafs.


senior bar attendant

sommelier

waiter.


ENTRYREQUIREMENTS


PACKAGINGRULES


11 core units


1 unit from Group A

8 units from Group B.


Core units

BSBWOR203 Work effectively with othersSITHFAB002 Provide responsible service of alcoholSITHIND002 Source and use information on the hospitality

industrySITHIND004 Work effectively in hospitality serviceSITXCCS006 Provide service to customersSITXCOM002 Show social and cultural sensitivitySITXFIN001 Process financial transactionsSITXFIN003 Manage finances within a budgetSITXFSA001 Use hygienic practices for foodsafetySITXHRM001 Coach others in job skillsSITXWHS001 Participate in safe work practices

Elective units


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Group A

BSBSUS201 Participate in environmentally sustainable workpractices

SITHFAB001 Clean and tidy bar areasSITHKOP001 Clean kitchen premises and equipmentGroup BFood and BeverageSITHFAB003 Operate a barSITHFAB005 Prepare and serve espresso coffeeSITHFAB007 Serve food and beverageSITHFAB010 Prepare and serve cocktailsSITHFAB011 Provide advice on beers, spirits and liqueursSITHFAB012 Provide advice on Australian winesSITHFAB013 Provide advice on imported winesSITHFAB014 Provide table service of food and beverageSITHFAB016 Provide advice on foodSITHFAB017 Provide advice on food and beverage matchingSITHFAB020 Manage the sale or service of wineInventorySITXINV001 Receive and store stockSITXINV003 Purchase goods





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SIT30816 Certificate III in Commercial Cookery

QUALIFICATION

CODE

SIT30816

QUALIFICATIONTITLE

Certificate III in Commercial Cookery


This qualification reflects the role of commercial cooks who use a widerange of well-developed cookery skills and sound knowledge ofkitchen operations to prepare food and menu items. Using discretionand judgement, they work with some independence and under limitedsupervision using plans, policies and procedures to guide workactivities.

This qualification provides a pathway to work as a commercial cook inorganisations such as restaurants, hotels, clubs, pubs, cafs, andcoffee shops.


ENTRYREQUIREMENTS


PACKAGINGRULES


21 core units




Core unitsBSBSUS201 Participate in environmentally sustainable work

practicesBSBWOR203 Work effectively with others

SITHCCC001 Use food preparation equipmentSITHCCC005 Prepare dishes using basic methods of cookerySITHCCC006 Prepare appetisers and saladsSITHCCC007 Prepare stocks, sauces and soupsSITHCCC008 Prepare vegetable, fruit, egg and farinaceous

dishesSITHCCC012 Prepare poultry dishesSITHCCC013 Prepare seafood dishesSITHCCC014 Prepare meat dishesSITHCCC018 Prepare food to meet special dietary

requirementsSITHCCC019 Produce cakes, pastries and breads

SITHCCC020 Work effectively as a cookSITHKOP001 Clean kitchen premises and equipment


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SITHKOP002 Plan and cost basic menusSITHPAT006 Produce dessertsSITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practicesSITXHRM001 Coach others in job skillsSITXINV002 Maintain the quality of perishable itemsSITXWHS001 Participate in safe work practicesElective unitsAdministrationBSBCMM201 Communicate in the workplaceTLIE1005 Carry out basic workplace calculationsAsian CookerySITHASC001 Prepare dishes using basic methods of Asian

cookerySITHASC002 Prepare Asian appetisers and snacks

SITHASC003 Prepare Asian stocks and soupsSITHASC004 Prepare Asian sauces, dips and

accompanimentsSITHASC005 Prepare Asian saladsSITHASC006 Prepare Asian rice and noodlesSITHASC007 Prepare curry pastes and powdersSITHASC008 Prepare Asian cooked dishesSITHASC009 Prepare Asian dessertsSITHASC010 Prepare Japanese cooked dishesSITHASC011 Prepare sashimiSITHASC012 Prepare sushiSITHASC013 Produce Japanese desserts

SITHASC014 Prepare dim sumSITHASC015 Prepare Chinese roast meat and poultry dishesSITHASC016 Prepare tandoori dishesSITHASC017 Prepare Indian breadsSITHASC018 Prepare Indian sweetmeatsSITHASC019 Prepare Indian pickles and chutneysClient and Customer ServiceSITXCCS006 Provide service to customersCommercial Cookery and CateringHLTAHA019 Assist with the monitoring and modification of

meals and menus according to individualisedplans

SITHCCC003 Prepare and present sandwichesSITHCCC004 Package prepared foodstuffsSITHCCC009 Produce cook-chill and cook-freeze foodsSITHCCC010 Re-thermalise chilled and frozen foodsSITHCCC015 Produce and serve food for buffetsSITHCCC016 Produce pates and terrinesSITHCCC017 Handle and serve cheeseSITHCCC021 Prepare specialised food itemsCommunication and TeamworkSITXCOM001 Source and present informationSITXCOM002 Show social and cultural sensitivity

Computer Operations and ICT ManagementBSBITU202 Create and use spreadsheetsBSBITU301 Create and use databases


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BSBITU306 Design and produce business documentsFirst AidHLTAID003 Provide first aid

Food SafetySITXFSA003 Transport and store foodInventorySITXINV001 Receive and store stockSITXINV003 Purchase goodsWork Health and SafetySITXWHS002 Identify hazards, assess and control safety risksWorking in IndustrySITHIND002 Source and use information on the hospitality

industry

QUALIFICATIONMAPPING

INFORMATION




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SIT30916 Certificate III in Catering Operations

QUALIFICATION

CODE

SIT30916

QUALIFICATIONTITLE

Certificate III in Catering Operations


This qualification reflects the role of individuals working in cateringoperations who use a range of cookery skills and sound knowledge ofkitchen operations to prepare food items. Using discretion andjudgement, they work with some independence and under limitedsupervision using plans, policies and procedures to guide workactivities.

This qualification does not provide the skills required by commercialcooks, which are covered in SIT30816 Certificate III in CommercialCookery.

This qualification provides a pathway to work in various cateringsettings, such as hospitals and aged care facilities, sporting andentertainment venues, hotel banqueting departments, cookchillproduction kitchens, and mobile catering businesses of varying size.


catering assistant

cook

food service assistant.


ENTRYREQUIREMENTS


PACKAGINGRULES


12 core units


1 unit from Group A

3 units from Group A or Group B

5 units from Group B, Group C, elsewhere in the SIT TrainingPackage, or any other current Training Package or accreditedcourse.



practicesBSBWOR203 Work effectively with othersSITHCCC001 Use food preparation equipmentSITHCCC002 Prepare and present simple dishes


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SITHCCC005 Prepare dishes using basic methods of cookerySITHKOP001 Clean kitchen premises and equipmentSITXCOM002 Show social and cultural sensitivity

SITXFSA001 Use hygienic practices for food safetySITXFSA002 Participate in safe food handling practicesSITXHRM001 Coach others in job skillsSITXINV002 Maintain the quality of perishable itemsSITXWHS001 Participate in safe work practicesElective unitsGroup ASITHCCC011 Use cookery skills effectivelySITHIND004 Work effectively in hospitality serviceGroup BCommercial Cookery and CateringSITHCCC003 Prepare and present sandwiches

SITHCCC004 Package prepared foodstuffsSITHCCC006 Prepare appetisers and saladsSITHCCC007 Prepare stocks, sauces and soupsSITHCCC008 Prepare vegetable, fruit, egg and farinaceous

dishesSITHCCC009 Produce cook-chill and cook-freeze foodsSITHCCC010 Re-thermalise chilled and frozen foodsSITHCCC012 Prepare poultry dishesSITHCCC013 Prepare seafood dishesSITHCCC014 Prepare meat dishesSITHCCC015 Produce and serve food for buffetsSITHCCC017 Handle and serve cheese

SITHCCC018 Prepare food to meet special dietaryrequirements

SITHCCC019 Produce cakes, pastries and breadsFood and BeverageSITHFAB002 Provide responsible service of alcoholSITHFAB003 Operate a barSITHFAB004 Prepare and serve non-alcoholic beveragesSITHFAB005 Prepare and serve espresso coffeeSITHFAB007 Serve food and beverageSITHFAB012 Provide advice on Australian winesSITHFAB016 Provide advice on foodFood SafetySITXFSA003 Transport and store foodPatisserie

SITHPAT001 Produce cakesSITHPAT003 Produce pastriesSITHPAT004 Produce yeast-based bakery productsSITHPAT006 Produce dessertsInventorySITXINV001 Receive and store stockSITXINV003 Purchase goodsKitchen OperationsHLTAHA019 Assist with the monitoring and modification of

meals and menus according to individualisedplans


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SITHKOP002 Plan and cost basic menusWorking in IndustrySITHIND002 Source and use information on the hospitality

industryGroup C

Communication and TeamworkBSBCMM201 Communicate in the workplace

Client and Customer ServiceSITXCCS006 Provide service to customersComputer Operations and ICT ManagementBSBITU202 Create and use spreadsheetsBSBITU301 Create and use databasesBSBITU306 Design and produce business documentsFinance

SITXFIN001 Process financial transactionsFirst AidHLTAID003 Provide first aidInventorySITXINV001 Receive and store stockSITXINV003 Purchase goodsWork Health and SafetySITXWHS002 Identify hazards, assess and control safety risks





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SIT31016 Certificate III in Patisserie

QUALIFICATION

CODE

SIT31016

QUALIFICATIONTITLE

Certificate III in Patisserie


This qualification reflects the role of pastry chefs who use a widerange of well-developed patisserie skills and sound knowledge ofkitchen operations to produce patisserie products. Using discretionand judgement, they work with some independence and under limitedsupervision using plans, policies and procedures to guide workactivities.

This qualification provides a pathway to work in various organisationswhere patisserie products are prepared and served, includingpatisseries, restaurants, hotels, catering operations, clubs, pubs,cafs, and coffee shops.


pastry chef

patissier.


ENTRY

REQUIREMENTS


PACKAGINGRULES


17 core units







practicesBSBWOR203 Work effectively with othersSITHCCC001 Use food preparation equipmentSITHCCC005 Prepare dishes using basic methods of cookerySITHCCC011 Use cookery skills effectivelySITHKOP001 Clean kitchen premises and equipmentSITHPAT001 Produce cakesSITHPAT002 Produce gateaux, torten and cakes

SITHPAT003 Produce pastriesSITHPAT004 Produce yeast-based bakery products


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SITHPAT005 Produce petits foursSITHPAT006 Produce dessertsSITXFSA001 Use hygienic practices for food safety

SITXFSA002 Participate in safe food handling practicesSITXHRM001 Coach others in job skillsSITXINV002 Maintain the quality of perishable itemsSITXWHS001 Participate in safe work practicesElective unitsAdministrationBSBCMM201 Communicate in the workplaceTLIE1005 Carr

Volume1 Credit ArrangementsQualificationsSkillsSetsFinalNovember2015

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