Hospitality

The skills, knowledge, and qualification to step up.

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SIT20316 Certificate II in Hospitality

12 Units 6 Core Units 6 Electives

Core Units

BSBWOR203 Work effectively with others
SITHIND002 Source and use information on the hospitality industry
SITHIND003 Use hospitality skills effectively
SITXCCS003 Interact with customers
SITXCOM002 Show social and cultural sensitivity
SITXWHS001 Participate in safe work practices

Elective Units

Select 1 unit from Group A:

SITXFSA001 Use hygienic practices for food safety

Select 5 units from Group B (or 3 units from Group B and 2 units from elsewhere):

SITHCCC006 Prepare appetisers and salads
SITHKOP001 Clean kitchen premises and equipment
SITHCCC002 Prepare and present simple dishes
SITXINV002 Maintain the quality of perishable items
SITXFSA002 Participate in safe food handling practices
BSBITU201 Produce simple word processed documents
BSBITU202 Create and use spreadsheets
BSBSUS201 Participate in environmentally sustainable work practices
SITHFAB002 Provide responsible service of alcohol
SITHGAM001 Provide responsible gambling services

SIT30616 Certificate III in Hospitality

15 Units 7 Core Units 8 Electives

Core Units

BSBWOR203 Work effectively with others
SITHIND002 Source and use information on the hospitality industry
SITHIND004 Work effectively in hospitality service
SITXCCS006 Provide service to customers
SITXCOM002 Show social and cultural sensitivity
SITXHRM001 Coach others in job skills
SITXWHS001 Participate in safe work practices

Elective Units

1 unit from Group A:

SITXFSA001 Use hygienic practices for food safety

7 units from Group B (or 5 units from Group B and 2 units from elsewhere):

SITXFSA001 Use hygienic practices for food safety
SITXCCS002 Provide visitor information
SITXCCS004 Provide lost and found services
BSBITU306 Design and produce business documents
SITXFSA002 Participate in safe food handling practices
SITHKOP001 Clean kitchen premises and equipment
SITXINV002 Maintain the quality of perishable items
SITXWHS002 Identify hazards, assess and control safety risks
SITHCCC002 Prepare and present simple dishes
SITHCCC006 Prepare appetisers and salads
SITHFAB002 Provide responsible service of alcohol
SITHGAM001 Provide responsible gambling services
BSBITU306 Design and produce business documents
BSBITU212 Create and use spreadsheets
BSBCMM201 Communicate in the workplace
BSBSUS201 Participate in environmentally sustainable work practices

SIT40416 Certificate IV in Hospitality

21 Units 9 Core Units 12 Electives

Core Units

BSBDIV501 Manage diversity in the workplace
SITHIND004 Work effectively in hospitality service
SITXCCS007 Enhance customer service experiences
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXHRM001 Coach others in job skills
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXWHS003 Implement and monitor work health and safety practices

Elective Units

1 unit from Group A:

SITXFSA001 Use hygienic practices for food safety

7 units from Group B and 4 units from Group B or elsewhere:

Group B

SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices
SITXCCS002 Provide visitor information
SITXCCS004 Provide lost and found services
SITXMPR001 Coordinate production of brochures and marketing materials
SITXMPR004 Coordinate marketing activities
SITXWHS002 Identify hazards, assess and control safety risks
SITHIND002 Source and use information on the hospitality industry
SITXINV002 Maintain the quality of perishable items
SITHFAB002 Provide responsible service of alcohol
SITHGAM001 Provide responsible gambling services
SITXFIN002 Interpret financial information
SITXHRM002 Roster staff
SITHIND002 Source and use information on the hospitality industry
BSBITU306 Design and produce business documents
BSBITU402 Develop and use complex spreadsheets
BSBSUS401 Implement and monitor environmentally sustainable work practices

SIT50416 Diploma of Hospitality Management

28 Units 13 Core Units 15 Electives

Core Units

BSBDIV501 Manage diversity in the workplace
BSBMGT517 Manage operational plan
SITXCCS007 Enhance customer service experiences
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM002 Roster staff
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices

Elective Units

Group A (Choose 1 unit)

SITXFSA001 Use hygienic practices for food safety

Group B (Choose 1 unit)

SITHCCC020 Work effectively as a cook
SITHKOP005 Coordinate cooking operations (this unit must be selected as it has been designed to be co-assessed with SITHKOP005)

Group C (choose a minimum of 8 and up to 13 units may be from elsewhere in the SIT Training Package or any other current Training Package)

BSBADM502 Manage meetings
BSBRES411 Analyse and present research information
SITHCCC013 Prepare seafood dishes*
SITHCCC014 Prepare meat dishes*
SITHPAT006 Produce desserts*
SITHCCC019 Produce cakes, pastries and breads*
BSBCMM401 Make a presentation
BSBITU306 Design and produce business documents
SITXWHS002 Identify hazards, assess and control safety risks
BSBWOR203 Work effectively with others
SITXCCS006 Provide service to customers
SITXHRM001 Coach others in job skills
SITHIND002 Source and use information on the hospitality industry
BSBSUS401 Implement and monitor environmentally sustainable work practices
BSBFIA401 Prepare financial reports
BSBSUS501 Develop workplace policy and procedures for sustainability

SIT60316 Advanced Diploma of Hospitality Management

33 Units 17 Core Units 17 Electives

Core Units

BSBDIV501 Manage diversity in the workplace
BSBFIM601 Manage finances
BSBMGT517 Manage operational plan
BSBMGT617 Develop and implement a business plan
SITXCCS008 Develop and manage quality customer service practices
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXFIN005 Manage physical assets
SITXGLC001 Research and comply with regulatory requirements
SITXHRM003 Lead and manage people
SITXHRM004 Recruit, select and induct staff
SITXHRM006 Monitor staff performance
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXMPR007 Develop and implement marketing strategies
SITXWHS004 Establish and maintain a work health and safety system

Elective Units

Group A

SITXFSA001 Use hygienic practices for food safety

Group B

SITHCCC020 Work effectively as a cook; or
SITHKOP005 Coordinate cooking operations

Group C (minimum of 9 units up to 16 units, 6 units may be from elsewhere in the SIT Training Package or any other current Training Package)

BSBADM502 Manage meetings

BSBRES411 Analyse and present research information
SITXCCS002 Provide visitor information
SITXCCS004 Provide lost and found services
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
SITHCCC007 Prepare stocks, sauces and soups
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
SITHCCC019 Produce cakes, pastries and breads
SITHPAT006 Produce deserts
BSBCMM401 Make a presentation
BSBITU306 Design and produce business documents
BSBFIA401 Prepare financial reports
SITXHRM002 Roster staff
SITXMPR001 Coordinate production of brochures and marketing materials
SITXMPR004 Coordinate marketing activities
SITHFAB002 Provide responsible service of alcohol
SITXWHS002 Identify hazards, assess and control safety risks
SITHIND002 Source and use information on the hospitality industry