SIT Companion Volume Implementation Guide Final March16

SIT TOURISM, TRAVEL AND
HOSPITALITY TRAINING PACKAGE
COMPANION VOLUME IMPLEMENTATION GUIDE

SIT TOURISM, TRAVEL AND HOSPITALITY TRAINING PACKAGE
Version control and modification history

The latest version of the Implementation Guide is shown on the top row. The table tracks modifications to training
components in this Training Package made after the initial release. Please check that you are using the current version
of the SIT Tourism, Travel and Hospitality Training Package by accessing information from training.gov.au.
Version Release Date Comments
1 February 2016 Primary release – replaces SIT12 Tourism, Travel and Hospitality Training
Package V2.0
Acknowledgements
This document has been produced by Service Skills Australia with the assistance of funding provided by the
Commonwealth Government through the Department of Education and Training.
This document is supported and endorsed by the Tourism, Travel and Hospitality industries. Whilst the document sits
with Service Skills Australia (the Industry Skills Council for the Tourism, Travel and Hospitality sector) it is owned and
maintained by the sector, for the sector. Service Skills Australia acknowledges the contribution of Tourism, Travel and
Hospitality Industry Advisory Committee in the preparation of this document.
Date of Publication
February 2016
Level 10, 171 Clarence Street, Sydney NSW 2000 Australia

GPO Box 4194, Sydney NSW 2001 Australia
P +61 2 8243 1200 F +61 2 8243 1299 E info@serviceskills.com.au
serviceskills.com.au
Table of Contents
Version control and modification history .......................................................................................................................... 2
Introduction ....................................................................................................................................................................... 5
Background ..................................................................................................................................................................... 5
Quality assurance of companion volumes ....................................................................................................................... 5
Overview Information........................................................................................................................................................ 6
1.1 SIT qualifications ....................................................................................................................................................... 6
1.2 SIT skill sets .............................................................................................................................................................. 8
1.3 SIT units of competency and prerequisite units ......................................................................................................... 9
1.4 Imported units of competency and prerequisite units............................................................................................... 18
1.5 Qualification mapping .............................................................................................................................................. 23
1.5.1 Determination of equivalence ............................................................................................................................ 23
1.6 Unit mapping ........................................................................................................................................................... 26
1.6.1 Determination of equivalence ............................................................................................................................ 26
1.7 Key work and training requirements in the industry ................................................................................................. 63
1.7.1 Overview of the tourism, travel and hospitality industries .................................................................................. 63
1.7.2 Industry trends and issues ................................................................................................................................ 64
1.8 Regulation and licensing implications for implementation ........................................................................................ 70
1.8.1 General laws ..................................................................................................................................................... 70
1.8.2 Laws that specifically apply to the tourism, travel and hospitality industry ........................................................ 70
1.8.3 Occupational certification requirements for the tourism, travel and hospitality industry .................................... 71
2.0 Implementation Information ..................................................................................................................................... 74
2.1 Key features of the Training Package and the industry that will impact on the selection of training pathways ........ 74
2.1.1 Resourcing training and assessment pathways ................................................................................................ 74
2.2 Industry sectors ....................................................................................................................................................... 76
2.2.1 Occupational outcomes of qualifications ........................................................................................................... 76
2.3 Entry requirements for qualifications........................................................................................................................ 86
2.4 Pathways advice ...................................................................................................................................................... 89
2.4.1 Pathways into SIT qualifications........................................................................................................................ 90
2.4.2 Pathways from SIT qualifications ...................................................................................................................... 91
2.4.3 Qualifications suited to VET delivered to secondary school students ............................................................... 92
2.4.4 Qualifications suited to Australian traineeships or apprenticeships ................................................................... 92
2.5 Access and equity considerations............................................................................................................................ 92
2.5.1 Reasonable adjustment .................................................................................................................................... 92
2.6 Foundation skills ...................................................................................................................................................... 93
2.7 Health and safety implications for the tourism, travel and hospitality industries ...................................................... 94
2.8 Legal considerations for learners in the workplace or on placements ..................................................................... 95
2.9 Resources and equipment ....................................................................................................................................... 96
2.10 Simulation .............................................................................................................................................................. 96
2.10.1 Simulated environments for assessment ........................................................................................................ 96
2.10.2 Simulated workplace activities for assessment ............................................................................................... 96
2.11 Integrated (holistic) assessment ............................................................................................................................ 97
Page 3 of 401
2.12 Assessor requirements .......................................................................................................................................... 97

3.0 Links ........................................................................................................................................................................... 99
3.1 General .................................................................................................................................................................... 99
3.2 State and Territory Training Authority ...................................................................................................................... 99
Appendix 1: Skill Sets in SIT Tourism, Travel and Hospitality Training Package ................................................... 100
Cross-sector skill sets .................................................................................................................................................. 100
Events skill sets ........................................................................................................................................................... 106
Hospitality skill sets...................................................................................................................................................... 107
Tourism and travel skill sets ........................................................................................................................................ 115
Appendix 2: Packaging of Units in SIT Tourism, Travel and Hospitality Training Package ................................... 117
Appendix 3: Unit of Competency and Assessment Requirements Explained ......................................................... 126
Appendix 4: Mandatory Equipment and Resource Requirements ............................................................................ 129
Page 4 of 401
Introduction
This Companion Volume Implementation Guide has been developed to provide advice and guidance on the
implementation of the SIT Tourism, Travel and Hospitality Training Package. It also includes key information on the
industry and its workforce needs.
Background
In 2012 the National Skills Standards Council (NSSC) endorsed a set of Standards for Training Packages, to ensure that
Training Packages are of high quality and meet the workforce development needs of industry, enterprises and
individuals. The Standards for Training Packages apply to the design and development of Training Packages for
endorsement consideration.
Standard 1 identifies the products that must comprise a Training Package. This includes:
 Four endorsed components:
o Units of competency
o Assessment requirements (associated with each unit of competency)
o Qualifications
o Credit arrangements
 One or more quality assured companion volumes.
Quality assurance of companion volumes

The companion volumes developed by Service Skills Australia follow a quality assurance process throughout
development to ensure that the guides produced are available at the time of endorsement of the Training Package and
that the Implementation Guide complies with the template.
Steps in the quality assurance process:
Consult
1. Project Advisory Group informs content.
2. Industry and registered training organisations (RTOs) provide input.
Develop
1. Draft Companion Volume(s) prepared.
2. Format and copy edit first draft.
3. Draft 2 Companion Volume(s) prepared.
4. Cross-check Companion Volume(s) with draft Training Package components for endorsement.
5. Review by Project Advisory Group.
Quality Assurance
6. Copy edit and proofread.
7. Final internal quality assurance checks.
Sign off
8. Sign-off by Project Advisory Group.
9. Implementation Guide made available for external quality assurance panel member.
10. Desktop publish and upload to website.
Page 5 of 401
Overview Information
This Implementation Guide is designed to assist assessors, trainers, RTOs and enterprises to deliver the SIT Tourism,
Travel and Hospitality Training Package. It provides advice about the structure and content of the Training Package, its
key features, and industry-specific information applicable to implementation.
1.1 SIT qualifications

Qualifications are created by combining units of competency into groups that meet job roles and are meaningful in the
workplace, and aligning those groups of competencies to vocational qualifications in the Australian Qualifications
Framework (AQF).
Qualifications therefore:
 represent key industry functions directly related to occupational positions in the industry
 are a framework, not a course.
Qualification Code Qualification Title
SIT10116 Certificate I in Tourism (Australian Indigenous Culture)

SIT10216 Certificate I in Hospitality
SIT20116 Certificate II in Tourism
SIT20216 Certificate II in Holiday Parks and Resorts
SIT20316 Certificate II in Hospitality
SIT20416 Certificate II in Kitchen Operations
SIT20516 Certificate II in Asian Cookery
SIT30116 Certificate III in Tourism
SIT30216 Certificate III in Travel
SIT30316 Certificate III in Guiding
SIT30416 Certificate III in Holiday Parks and Resorts
SIT30516 Certificate III in Events
SIT30616 Certificate III in Hospitality
SIT30716 Certificate III in Hospitality (Restaurant Front of House)
SIT30816 Certificate III in Commercial Cookery
SIT30916 Certificate III in Catering Operations
SIT31016 Certificate III in Patisserie
SIT31116 Certificate III in Asian Cookery
SIT40116 Certificate IV in Travel and Tourism
SIT40216 Certificate IV in Guiding
SIT40316 Certificate IV in Holiday Parks and Resorts
SIT40416 Certificate IV in Hospitality
SIT40516 Certificate IV in Commercial Cookery
SIT40616 Certificate IV in Catering Operations
SIT40716 Certificate IV in Patisserie
SIT40816 Certificate IV in Asian Cookery
Page 6 of 401
Qualification Code Qualification Title
SIT50116 Diploma of Travel and Tourism Management

SIT50216 Diploma of Holiday Park and Resort Management
SIT50316 Diploma of Event Management
SIT50416 Diploma of Hospitality Management
SIT60116 Advanced Diploma of Travel and Tourism Management
SIT60216 Advanced Diploma of Event Management
SIT60316 Advanced Diploma of Hospitality Management
Page 7 of 401
1.2 SIT skill sets

Skill sets are single units of competency, or combinations of units of competency from an endorsed Training Package
that link to a licensing or regulatory requirement or a defined industry need. Skill sets are NOT qualifications.
This Training Package contains the following skill sets. Refer to Appendix 1: Skill Sets in the SIT Tourism, Travel and
Hospitality Training Package for detailed information.
Skill Set Code Skill Set Title
Cross-Sector
SITSS00034 Business Management
SITSS00035 Customer Service Management
SITSS00036 Customer Service
SITSS00037 Essential Business Skills for a Franchisee
SITSS00038 Governance for Board Members
SITSS00039 Mentoring and Supervision
SITSS00040 Product Development for International Visitor Markets
SITSS00041 Product Sales for International Visitor Markets
SITSS00042 Service for International Visitors
SITSS00043 Understanding Financial Concepts for Budgeting
SITSS00062 Online Engagement for Small Business
Events
SITSS00044 Event Coordination
SITSS00045 Event Development
Hospitality
SITSS00046 Beverage Advice
SITSS00047 Essential Business Skills for a Restaurant Manager
SITSS00048 Espresso Machine Operation
SITSS00049 Food Advice
SITSS00050 Food Handling
SITSS00051 Food Safety Supervision
SITSS00052 Hospitality Compliance
SITSS00053 Housekeeping Service
SITSS00054 Kitchen Management
SITSS00055 Responsible Service of Alcohol
SITSS00056 Sommelier
SITSS00057 Supervision of Cookery Apprentices
SITSS00058 Environmentally Sustainable Hospitality and Restaurant Operations
Tourism and Travel

SITSS00059 Airfare Construction
SITSS00060 Grounds Keeping and Maintenance
SITSS00061 Visitor Information Services
Page 8 of 401
1.3 SIT units of competency and prerequisite units

Units of competency in Training Packages are developed by industry to meet the identified skill needs of industry. Each
unit of competency identifies a discrete workplace requirement and includes the skills and knowledge that underpin
competency, as well as language, literacy and numeracy requirements. Units of competency therefore:
 are nationally agreed statements of the skills and knowledge required for effective performance in a particular
job or job function
 describe work outcomes
 logically stand alone when applied in a work situation .
A prerequisite is a unit of competency in which the individual must be deemed competent prior to the determination of
competency in another unit. Prerequisites are applicable when competency cannot be achieved in a given unit of
competency without first gaining essential skills and knowledge from other unit(s) of competency. Prerequisite units are
included as part of the full qualification and contribute to the total outcome of the qualification.
Unit Code Unit Title Prerequisite Unit(s)
EVENTS (E)
Events (EVT)
SITEEVT001 Source and use information on the events Nil

industry
SITEEVT002 Process and monitor event registrations Nil
SITEEVT003 Coordinate on-site event registrations Nil
SITEEVT004 Provide event staging support Nil
SITEEVT005 Plan in-house events or functions Nil
SITEEVT006 Develop conference programs Nil
SITEEVT007 Select event venues and sites Nil

SITEEVT008 Manage event staging components Nil
SITEEVT009 Organise event infrastructure Nil
SITEEVT010 Manage on-site event operations Nil
SITEEVT011 Research event trends and practice Nil
SITEEVT012 Develop event concepts Nil
SITEEVT013 Determine event feasibility Nil
SITEEVT014 Develop and implement event management Nil
plans
SITEEVT015 Develop event transport plans Nil
SITEEVT016 Develop crowd management plans Nil
SITEEVT017 Develop multi-venue event plans Nil
SITEEVT018 Plan and allocate exhibition space Nil
SITEEVT019 Recruit and manage exhibitors Nil
HOSPITALITY (H)
Accommodation Services (ACS)

SITHACS001 Clean premises and equipment Nil
SITHACS002 Provide housekeeping services to guests Nil
SITHACS003 Prepare rooms for guests Nil
SITHACS004 Launder linen and guest clothes Nil
SITHACS005 Provide porter services Nil
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SITHACS006 Provide valet services Nil

SITHACS007 Conduct night audit Nil
SITHACS008 Provide accommodation reception services Nil
Asian Cookery (ASC)

SITHASC001 Prepare dishes using basic methods of Asian SITXFSA001 Use hygienic practices for food
cookery safety
SITHASC002 Prepare Asian appetisers and snacks SITXFSA001 Use hygienic practices for food
safety
SITHASC003 Prepare Asian stocks and soups SITXFSA001 Use hygienic practices for food
safety
SITHASC004 Prepare Asian sauces, dips and SITXFSA001 Use hygienic practices for food
accompaniments safety
SITHASC005 Prepare Asian salads SITXFSA001 Use hygienic practices for food
safety
SITHASC006 Prepare Asian rice and noodles SITXFSA001 Use hygienic practices for food
safety
SITHASC007 Prepare curry pastes and powders SITXFSA001 Use hygienic practices for food
safety
SITHASC008 Prepare Asian cooked dishes SITXFSA001 Use hygienic practices for food
safety
SITHASC009 Prepare Asian desserts SITXFSA001 Use hygienic practices for food
safety
SITHASC010 Prepare Japanese cooked dishes SITXFSA001 Use hygienic practices for food
safety
SITHASC011 Prepare sashimi SITXFSA001 Use hygienic practices for food
safety
SITHASC012 Prepare sushi SITXFSA001 Use hygienic practices for food
safety
SITHASC013 Produce Japanese desserts SITXFSA001 Use hygienic practices for food
safety
SITHASC014 Prepare dim sum SITXFSA001 Use hygienic practices for food
safety
SITHASC015 Prepare Chinese roast meat and poultry SITXFSA001 Use hygienic practices for food
dishes safety
SITHASC016 Prepare tandoori dishes SITXFSA001 Use hygienic practices for food
safety
SITHASC017 Prepare Indian breads SITXFSA001 Use hygienic practices for food
safety
SITHASC018 Prepare Indian sweetmeats SITXFSA001 Use hygienic practices for food
safety
SITHASC019 Prepare Indian pickles and chutneys SITXFSA001 Use hygienic practices for food
safety
Commercial Cookery and Catering (CCC)

SITHCCC001 Use food preparation equipment SITXFSA001 Use hygienic practices for food
safety
SITHCCC002 Prepare and present simple dishes SITXFSA001 Use hygienic practices for food
safety
SITHCCC003 Prepare and present sandwiches SITXFSA001 Use hygienic practices for food
safety
SITHCCC004 Package prepared foodstuffs SITXFSA001 Use hygienic practices for food
safety
SITHCCC005 Prepare dishes using basic methods of SITXFSA001 Use hygienic practices for food
cookery safety
SITHCCC006 Prepare appetisers and salads SITXFSA001 Use hygienic practices for food
safety
Page 10 of 401
SITHCCC007 Prepare stocks, sauces and soups SITXFSA001 Use hygienic practices for food
safety
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous SITXFSA001 Use hygienic practices for food
dishes safety
SITHCCC009 Produce cook-chill and cook-freeze foods SITXFSA001 Use hygienic practices for food
safety
SITHCCC010 Re-thermalise chilled and frozen foods SITXFSA001 Use hygienic practices for food
safety
SITHCCC011 Use cookery skills effectively SITXFSA001 Use hygienic practices for food
safety
SITHCCC012 Prepare poultry dishes SITXFSA001 Use hygienic practices for food
safety
SITHCCC013 Prepare seafood dishes SITXFSA001 Use hygienic practices for food
safety
SITHCCC014 Prepare meat dishes SITXFSA001 Use hygienic practices for food
safety
SITHCCC015 Produce and serve food for buffets SITXFSA001 Use hygienic practices for food
safety
SITHCCC016 Produce pates and terrines SITXFSA001 Use hygienic practices for food
safety
SITHCCC017 Handle and serve cheese SITXFSA001 Use hygienic practices for food
safety
SITHCCC018 Prepare food to meet special dietary SITXFSA001 Use hygienic practices for food
requirements safety
SITHCCC019 Produce cakes, pastries and breads SITXFSA001 Use hygienic practices for food
safety
SITHCCC020 Work effectively as a cook SITXFSA001 Use hygienic practices for food
safety
SITHCCC021 Prepare specialised food items SITXFSA001 Use hygienic practices for food
safety
SITHCCC022 Prepare portion-controlled meat cuts SITXFSA001 Use hygienic practices for food
safety
Food and Beverage (FAB)

SITHFAB001 Clean and tidy bar areas SITXFSA001 Use hygienic practices for food
safety
SITHFAB002 Provide responsible service of alcohol Nil
SITHFAB003 Operate a bar SITHFAB002 Provide responsible service of
alcohol
SITXFSA001 Use hygienic practices for food
safety
SITHFAB004 Prepare and serve non-alcoholic beverages SITXFSA001 Use hygienic practices for food
safety
SITHFAB005 Prepare and serve espresso coffee SITXFSA001 Use hygienic practices for food
safety
SITHFAB006 Provide room service SITXFSA001 Use hygienic practices for food
safety
SITHFAB007 Serve food and beverage SITXFSA001 Use hygienic practices for food
safety
SITHFAB008 Operate and monitor cellar systems Nil
SITHFAB009 Conduct a product tasting for alcoholic SITHFAB002 Provide responsible service of
beverages alcohol
SITHFAB010 Prepare and serve cocktails SITHFAB002 Provide responsible service of
alcohol
safety
SITHFAB011 Provide advice on beers, spirits and liqueurs SITHFAB002 Provide responsible service of
alcohol
Page 11 of 401
SITHFAB012 Provide advice on Australian wines SITHFAB002 Provide responsible service of

alcohol
SITHFAB013 Provide advice on imported wines SITHFAB002 Provide responsible service of
alcohol
SITHFAB014 Provide table service of food and beverage SITHFAB002 Provide responsible service of
alcohol
safety
SITHFAB015 Provide silver service SITXFSA001 Use hygienic practices for food
safety
SITHFAB016 Provide advice on food Nil
SITHFAB017 Provide advice on food and beverage SITHFAB002 Provide responsible service of
matching alcohol
SITHFAB018 Provide gueridon service SITXFSA001 Use hygienic practices for food
safety
SITHFAB019 Plan and monitor espresso coffee service Nil.
SITHFAB020 Manage the sale or service of wine SITHFAB012 Provide advice on Australian
wines
SITHFAB013 Provide advice on imported
wines
Gaming (GAM)
SITHGAM001 Provide responsible gambling services Nil
SITHGAM002 Attend gaming machines SITHGAM001 Provide responsible gambling
services
SITHGAM003 Operate a TAB outlet SITHGAM001 Provide responsible gambling
services
SITHGAM004 Conduct Keno games SITHGAM001 Provide responsible gambling
services
SITHGAM005 Analyse and report on gaming machine data Nil
SITHGAM006 Deal Baccarat games SITHGAM001 Provide responsible gambling
services
SITHGAM007 Conduct Big Wheel games SITHGAM001 Provide responsible gambling
services
SITHGAM008 Deal Blackjack games SITHGAM001 Provide responsible gambling
services
SITHGAM009 Deal Poker games SITHGAM001 Provide responsible gambling
services
SITHGAM010 Deal Pontoon games SITHGAM001 Provide responsible gambling
services
SITHGAM011 Conduct Rapid Roulette games SITHGAM001 Provide responsible gambling
services
SITHGAM012 Conduct Roulette games SITHGAM001 Provide responsible gambling
services
SITHGAM013 Conduct Sic Bo games SITHGAM001 Provide responsible gambling
services
SITHGAM014 Manage gaming activities SITHGAM001 Provide responsible gambling
services
SITHGAM015 Attend casino gaming machines SITHGAM001 Provide responsible gambling
services
SITHGAM016 Deal Caribbean Stud games SITHGAM001 Provide responsible gambling
services
SITHGAM017 Deal Casino War games SITHGAM001 Provide responsible gambling
services
SITHGAM018 Deal Mississippi Stud games SITHGAM001 Provide responsible gambling
services
Page 12 of 401
SITHGAM019 Conduct Rapid Baccarat games SITHGAM001 Provide responsible gambling

services
SITHGAM020 Conduct Rapid Big Wheel games SITHGAM001 Provide responsible gambling
services
SITHGAM021 Deal Three Card Poker games SITHGAM001 Provide responsible gambling
services
Working in Industry (IND)

SITHIND001 Use hygienic practices for hospitality service Nil
SITHIND002 Source and use information on the hospitality Nil
industry
SITHIND003 Use hospitality skills effectively Nil
SITHIND004 Work effectively in hospitality service Nil
Kitchen Operations (KOP)

SITHKOP001 Clean kitchen premises and equipment SITXFSA001 Use hygienic practices for food
safety
SITHKOP002 Plan and cost basic menus Nil
SITHKOP003 Plan and display buffets SITXFSA001 Use hygienic practices for food
safety
SITHKOP004 Develop menus for special dietary Nil
requirements
SITHKOP005 Coordinate cooking operations SITXFSA001 Use hygienic practices for food
safety
SITHKOP006 Plan catering for events or functions Nil
SITHKOP007 Design and cost menus Nil
SITHKOP008 Select catering systems Nil
Patisserie (PAT)
SITHPAT001 Produce cakes SITXFSA001 Use hygienic practices for food
safety
SITHPAT002 Produce gateaux, torten and cakes SITXFSA001 Use hygienic practices for food
safety
SITHPAT003 Produce pastries SITXFSA001 Use hygienic practices for food
safety
SITHPAT004 Produce yeast-based bakery products SITXFSA001 Use hygienic practices for food
safety
SITHPAT005 Produce petits fours SITXFSA001 Use hygienic practices for food
safety
SITHPAT006 Produce desserts SITXFSA001 Use hygienic practices for food
safety
SITHPAT007 Prepare and model marzipan SITXFSA001 Use hygienic practices for food
safety
SITHPAT008 Produce chocolate confectionery SITXFSA001 Use hygienic practices for food
safety
SITHPAT009 Model sugar-based decorations SITXFSA001 Use hygienic practices for food
safety
SITHPAT010 Design and produce sweet buffet showpieces SITXFSA001 Use hygienic practices for food
safety
TOURISM (T)
Guiding (GDE)
SITTGDE001 Interpret aspects of local Australian Indigenous Nil
culture
Page 13 of 401
SITTGDE002 Work as a guide Nil

SITTGDE003 Provide arrival and departure assistance Nil
SITTGDE004 Lead tour groups Nil
SITTGDE005 Prepare and present tour commentaries or Nil
activities
SITTGDE006 Develop and maintain the general and regional Nil
knowledge required by guides
SITTGDE007 Research and share information on Australian Nil
Indigenous cultures
SITTGDE008 Prepare specialised interpretive content on Nil
flora, fauna and landscape
marine environments
cultural and heritage environments
SITTGDE011 Coordinate and operate tours Nil
SITTGDE012 Manage extended touring programs Nil

SITTIND001 Source and use information on the tourism and Nil
travel industry
SITTIND002 Source and use information on the holiday Nil
park and resort industry
Planning and Product Development (PPD)

SITTPPD001 Package tourism products Nil
SITTPPD002 Develop interpretive activities Nil
SITTPPD003 Coordinate and operate sustainable tourism Nil
activities
SITTPPD004 Develop in-house recreational activities Nil
SITTPPD005 Develop host community awareness of tourism Nil
SITTPPD006 Assess tourism opportunities for local Nil
communities
SITTPPD007 Research and analyse tourism data Nil
SITTPPD008 Develop tourism products Nil
SITTPPD009 Develop environmentally sustainable tourism Nil
operations
SITTPPD010 Develop culturally appropriate tourism Nil
operations
SITTPPD011 Develop and implement local or regional Nil
tourism plan
Tour Operations (TOP)

SITTTOP001 Load touring equipment and supplies Nil
SITTTOP002 Provide outdoor catering SITXFSA001 Use hygienic practices for food
safety
SITTTOP003 Allocate tour or activity resources Nil
SITTTOP004 Set up and operate a camp site Nil

SITTTOP005 Operate tours in a remote area Nil
Page 14 of 401
Tourism Sales and Operations (TSL)

SITTTSL001 Operate online information systems Nil
SITTTSL002 Access and interpret product information Nil
SITTTSL003 Provide advice on international destinations Nil
SITTTSL004 Provide advice on Australian destinations Nil
SITTTSL005 Sell tourism products and services Nil
SITTTSL006 Prepare quotations Nil
SITTTSL007 Process reservations Nil
SITTTSL008 Book supplier products and services Nil
SITTTSL009 Process travel-related documentation Nil
SITTTSL010 Use a computerised reservations or operations Nil
system
SITTTSL011 Source airfares for domestic flights Nil
SITTTSL012 Construct normal international airfares Nil
SITTTSL013 Construct promotional international airfares SITTTSL012 Construct normal international
airfares
SITTTSL014 Construct advanced international airfares SITTTSL012 Construct normal international
airfares
SITTTSL015 Administer billing and settlement plans Nil
SITTTSL016 Provide specialist advice on cruises Nil
SITTTSL017 Maintain product inventories Nil
Venue and Facility Operations (VAF)

SITTVAF001 Load and unload a ride Nil
SITTVAF002 Operate a ride location Nil
SITTVAF003 Operate a games location Nil
SITTVAF004 Tow and site recreational vehicles Nil
SITTVAF005 Fill LPG gas cylinders Nil
Cross-Sector (X)
Client and Customer Service (CCS)

SITXCCS001 Provide customer information and assistance Nil
SITXCCS002 Provide visitor information Nil
SITXCCS003 Interact with customers Nil
SITXCCS004 Provide lost and found services Nil
SITXCCS005 Provide club reception services Nil
SITXCCS006 Provide service to customers Nil
SITXCCS007 Enhance customer service experiences Nil
SITXCCS008 Develop and manage quality customer service Nil
practices
Communication and Teamwork (COM)

SITXCOM001 Source and present information Nil
SITXCOM002 Show social and cultural sensitivity Nil
SITXCOM003 Provide a briefing or scripted commentary Nil
Page 15 of 401
SITXCOM004 Address protocol requirements Nil

SITXCOM005 Manage conflict Nil
Crisis Management (CRI)

SITXCRI001 Respond to a customer in crisis Nil
SITXCRI002 Manage a business continuity crisis Nil
E-Business (EBS)
SITXEBS001  Use social media in a business  Nil
SITXEBS002  Develop, implement and monitor the use of  Nil
social media in a business
SITXEBS003  Build and launch a small business website  Nil
Finance (FIN)
SITXFIN001 Process financial transactions Nil
SITXFIN002 Interpret financial information Nil
SITXFIN003 Manage finances within a budget Nil
SITXFIN004 Prepare and monitor budgets Nil
SITXFIN005 Manage physical assets Nil
SITXFIN006 Manage revenue Nil
Food Safety (FSA)

SITXFSA001 Use hygienic practices for food safety Nil
SITXFSA002 Participate in safe food handling practices Nil
SITXFSA003 Transport and store food Nil
SITXFSA004 Develop and implement a food safety program Nil
Governance and Legal Compliance (GLC)

SITXGLC001 Research and comply with regulatory Nil
requirements
Human Resource Management (HRM)

SITXHRM001 Coach others in job skills Nil
SITXHRM002 Roster staff Nil
SITXHRM003 Lead and manage people Nil
SITXHRM004 Recruit, select and induct staff Nil
SITXHRM005 Manage volunteers Nil
SITXHRM006 Monitor staff performance Nil
 Inventory (INV)
SITXINV001 Receive and store stock Nil
SITXINV002 Maintain the quality of perishable items SITXFSA001 Use hygienic practices for food
safety
SITXINV003 Purchase goods Nil
SITXINV004 Control stock Nil
SITXINV005 Establish stock purchasing and control Nil
systems
Page 16 of 401
Languages other than English (LAN)

SITXLAN001 Conduct basic oral communication in a Nil
language other than English
SITXLAN002 Conduct routine oral communication in a Nil
SITXLAN003 Conduct oral communication in a language Nil
other than English
SITXLAN004 Conduct complex oral communication in a Nil
SITXLAN005 Read and write information in a language other Nil
than English
SITXLAN006 Read and write documents in a language other Nil
than English
Management and Leadership (MGT)

SITXMGT001 Monitor work operations Nil
SITXMGT002 Establish and conduct business relationships Nil

SITXMGT003 Manage projects Nil
Marketing and Public Relations (MPR)

SITXMPR001 Coordinate production of brochures and Nil
marketing materials
SITXMPR002 Create a promotional display or stand Nil
SITXMPR003 Plan and implement sales activities Nil
SITXMPR004 Coordinate marketing activities Nil
SITXMPR005 Participate in cooperative online marketing Nil
initiatives
SITXMPR006 Obtain and manage sponsorship Nil
SITXMPR007 Develop and implement marketing strategies Nil

SITXMPR008 Prepare and present proposals Nil
Work Health and Safety (WHS)

SITXWHS001 Participate in safe work practices Nil
SITXWHS002 Identify hazards, assess and control safety Nil
risks
SITXWHS003 Implement and monitor work health and safety Nil
practices
SITXWHS004 Establish and maintain a work health and Nil
safety system
Page 17 of 401
1.4 Imported units of competency and prerequisite units

Codes, titles and prerequisite requirements for imported units of competency are applicable and current at the time of
release of the SIT Tourism, Travel and Hospitality Training Package.
The parent Training Package is identified before each group of imported units of competency.
Unit Code Unit Title Prerequisite(s)
AHC10 Agriculture, Horticulture and Conservation and Land Management
AHCIRG302A Install irrigation systems Nil
AHCIRG306A Troubleshoot irrigation systems Nil

Construct low-profile timber or modular
AHCLSC202A Nil
retaining walls
AHCLSC204A Lay paving Nil
AHCLSC301A Set out site for construction works Nil
AHCLSC302A Construct landscape features using concrete Nil
AHCPGD203A Prune shrubs and small trees Nil
AHCPGD302A Plan and maintain plant displays Nil
BSB Business Services
BSBADM502 Manage meetings Nil
BSBCMM201 Communicate in the workplace Nil

BSBCMM401 Make a presentation Nil
BSBDIV501 Manage diversity in the workplace Nil
BSBEBU501 Investigate and design e-business solutions Nil
BSBEBU502 Implement e-business solutions Nil
BSBFIA301 Maintain financial records Nil
BSBFIA302 Process payroll Nil
BSBFIA303 Process accounts payable and receivable Nil
BSBFIA304 Maintain a general ledger Nil
BSBFIA401 Prepare financial reports Nil
BSBFIM502 Manage payroll Nil
BSBFIM601 Manage finances Nil
Manage compliance with franchisee
BSBFRA401 Nil
obligations and legislative requirements
BSBFRA402 Establish a franchise Nil
BSBFRA403 Manage relationship with franchisor Nil
BSBFRA502 Manage a franchise operation Nil
BSBGOV401 Implement board member responsibilities Nil
BSBGOV402 Work within organisational structure Nil
BSBHRM604 Manage employee relations Nil
BSBITU102 Develop keyboard skills Nil
BSBITU201 Produce simple word processed documents Nil
BSBITU202 Create and use spreadsheets Nil
Page 18 of 401
BSBITU301 Create and use databases Nil

BSBITU302 Create electronic presentations Nil
BSBITU305 Conduct online transactions Nil
BSBITU306 Design and produce business documents Nil
BSBITU402 Develop and use complex spreadsheets Nil
BSBLIB504 Develop exhibition concepts Nil
BSBMGT517 Manage operational plan Nil
Manage innovation and continuous
BSBMGT608 Nil
improvement
BSBMGT617 Develop and implement a business plan Nil
BSBMKG401 Profile the market Nil
BSBMKG412 Conduct e-marketing communications Nil
Implement and monitor direct marketing
BSBMKG509 Nil
activities
BSBMKG510 Plan e-marketing communications Nil
BSBMKG605 Evaluate international marketing opportunities Nil
BSBMKG607 Manage market research Nil
BSBPUB402 Develop public relations campaigns Nil
BSBREL401 Establish networks Nil
Build client relationships and business
BSBREL402 Nil
networks
BSBRES401 Analyse and present research information Nil
BSBRSK501 Manage risk Nil
Establish legal and risk management
BSBSMB401 Nil
requirements of small business
BSBSMB403 Market the small business Nil
BSBSMB404 Undertake small business planning Nil
Participate in environmentally sustainable
BSBSUS201 Nil
work practices
Implement and monitor environmentally
BSBSUS401 Nil
sustainable work practices
Develop workplace policy and procedures for
BSBSUS501 Nil
sustainability
BSBWOR202 Organise and complete daily work activities Nil
BSBWOR203 Work effectively with others Nil
BSBWOR204 Use business technology Nil
BSBWRT401 Write complex documents Nil
CHC Community Services
CHCAGE001 Facilitate the empowerment of older people Nil
CPP Property Services
CPPCLO2001A Maintain hard floor surfaces Nil
CPPCLO2004A Maintain carpeted floors Nil
Page 19 of 401
CPPCLO2009A Clean glass surfaces Nil

CPPCLO2010A Clean ceiling surfaces and fittings Nil
CPPCLO2017A Clean wet areas Nil
Sort and remove waste and recyclable
CPPCLO2019A Nil
materials
CPPCLO2035A Maintain cleaning storage areas Nil
CPPCLO3013A Clean window coverings Nil
CPPCLO3016A Clean and maintain furniture and fittings Nil
Provide facilities and amenities for property
CPPDSM5027A Nil
users
Monitor and control individual and crowd
CPPSEC2012A Nil
behaviour
CPPSEC3017A Plan and conduct evacuation of premises Nil
CPPSEC3018A Provide for the safety of persons at risk Nil
CUA Creative Arts and Culture Training Package
CUACMP501 Manage copyright arrangements Nil
CUACNM201 Monitor collections for changes in condition Nil

Assist with the staging of public activities and Nil
CUAEVP201
events
CUAEVP403 Install and dismantle exhibition elements Nil
Coordinate the installation and dismantling of Nil
CUAEVP501
exhibitions
Develop and apply knowledge of information Nil
CUAIND202
and cultural services organisations
CUFIND401 Provide freelance services Nil
CUAFOH501 Manage front of house services Nil
CUALGT201 Develop basic lighting skills and knowledge Nil

CUALGT301 Operate basic lighting Nil
CUAPPM411 Compile production schedules Nil
CUAPPM412 Organise and facilitate rehearsals Nil
Incorporate creative and technical needs into
CUAPPM503 Nil
management processes
CUAPPM504 Manage bump in and bump out of shows Nil
CUAPPM601 Manage pre-production for shows and events Nil
CUAPRP401 Coordinate props Nil
CUASET201 Develop basic skills in set construction Nil
CUASMT501 Stage manage productions and events Nil
CUASMT503 Develop and maintain production documents Nil
CUASOU201 Develop basic audio skills and knowledge Nil
CUASTA201 Develop basic staging skills Nil
CUASTA302 Install staging elements Nil
CUASTA304 Maintain physical production elements Nil
CUAVSS201 Develop basic vision system skills Nil
Page 20 of 401
HLT Health
Assist with the monitoring and modification of
HLTAHA019 meals and menus according to individualised Nil
plans
HLTAID003 Provide first aid Nil
HLTAID005 Provide first aid in remote situations Nil
MEM05 Metal and Engineering
MEM18001C Use hand tools Nil

MEM18002B Use power tools/hand held operations Nil
MSS11 Sustainability
Develop and manage sustainable energy
MSS405070A Nil
practices
RII09 Resources and Infrastructure Industry
RIISAM204D Operate small plant and equipment Nil
SIF Funeral Services
SIFCBGM001 Provide general grounds care Nil

SIFCBGM002 Maintain property and structures Nil
Evaluate building and grounds maintenance
SIFCBGM007 Nil
and development needs
Coordinate building and grounds maintenance
SIFCBGM008 Nil
and development
SIR07 Retail Services
SIRRRPK006A Recommend liquor products Nil
SIRXMER201 Merchandise products Nil

SIRXSLS002A Advise on products and services Nil
SIRXSLS201 Sell products and services Nil
SIS10 Sport, Fitness and Recreation

SCUBA dive in open water to a maximum
SISOSCB301A Nil
depth of 18 metres
SISOSCB306A Perform diver rescues Nil
SISOSCB308A Guide a SCUBA dive Nil
SISOSCB419A Instruct SCUBA diving skills Nil
SIS Sport, Fitness and Recreation
SISCAQU001 Test pool water quality Nil
SISCAQU003 Maintain aquatic facility plant and equipment Nil

Develop and implement pool water
SISCAQU004 Nil
maintenance procedures
Operate self-contained breathing apparatus in
SISCAQU014 Nil
an aquatic facility
Page 21 of 401
TAE10 Training and Education
TAEASS301B Contribute to assessment Nil

TAEDEL301A Provide work skill instruction Nil
TAEDEL404A Mentor in the workplace Nil
TLI10 Transport and Logistics
TLIB2003 Carry out vehicle servicing and maintenance Nil
TLIC1051 Operate commercial vehicle Nil

TLIC2025 Operate four wheel drive vehicle Nil
TLIC3042 Operate coach/bus Nil
TLIE1005 Carry out basic workplace calculations Nil
Page 22 of 401
1.5 Qualification mapping

1.5.1 Determination of equivalence
A qualification is mapped as equivalent (E) when it provides the same skill and knowledge outcomes:
 core units remain the same or are replaced by similar units that provide the same skill and knowledge outcomes
 number of elective units remain the same or are increased or decreased slightly.
A qualification is mapped as not equivalent (N) when it provides different skill and knowledge outcomes:
 units have been added to the core, providing additional skill and knowledge outcomes
 units have been removed from the core, reducing skill and knowledge outcomes
 a significant number of additional elective units are required
 entry requirements are altered creating significant differences to the structure of the qualification.
Qualification Mapping – SIT12 V2.0 to SIT V1.0
Previous Replacement Comment in relation to previous version

qualification qualification
E = Equivalent
SIT12 V2.0 SIT V1.0
N = Not equivalent
SIT10112 Certificate I in SIT10116 Certificate I in  E
Tourism (Australian Tourism (Australian
Indigenous Culture) Indigenous Culture)
SIT10213 Certificate I in SIT10216 Certificate I in  E
Hospitality Hospitality
SIT20112 Certificate II in SIT20116 Certificate II in  E
Tourism Tourism
Hospitality Hospitality
Kitchen Operations Kitchen Operations
Asian Cookery Asian Cookery
Holiday Parks and Holiday Parks and Resorts
Resorts
SIT30112 Certificate III SIT30116 Certificate III in  N
in Tourism Tourism  Specialisations created for:
o office-based roles involving planning and
coordinating tourism services
o roles in the field where products are delivered.
 Significant changes to packaging rules due to creation
of specialisations.
 Non-equivalence based on redesign of qualification
structure and numbers.
SIT30513 Certificate III SIT30316 Certificate III in  E
in Guiding Guiding
in Events Events  SITEEVT002 Process and monitor event registrations
added to core.
 Core increased by one unit and electives decreased by
one unit.
 Non-equivalence based on addition of unit to core.
Page 23 of 401

E = Equivalent
SIT12 V2.0 SIT V1.0
N = Not equivalent
in Hospitality Hospitality
SIT30716 Certificate III in  New qualification.
Hospitality (Restaurant
Front of House)
in Commercial Cookery Commercial Cookery  First aid unit moved from core to electives.
 Non-equivalence based on removal of first aid unit from
core.
in Asian Cookery Asian Cookery  First aid unit moved from core to electives.
core.
in Catering Operations Catering Operations  First aid unit moved from core to electives.
core.
in Patisserie Patisserie  First aid unit moved from core to electives.
core.
in Holiday Parks and Holiday Parks and Resorts
Resorts
in Travel Travel
SIT40112 Certificate IV SIT40216 Certificate IV in  N
in Guiding Guiding  Entry requirement removed; additional units in core.
 Non-equivalence based on redesign of qualification and
changes to core.
in Travel and Tourism Travel and Tourism  Entry requirement removed.
 Significant changes to packaging rules due to removal
of entry requirement.
structure and number of required units.
SIT40313 Certificate IV SIT40416 Certificate IV in  E
in Hospitality Hospitality
in Commercial Cookery Commercial Cookery  First aid unit moved from core to electives.
core.
in Asian Cookery Asian Cookery  First aid unit moved from core to electives.
core.
in Catering Operations Catering Operations  First aid unit moved from core to electives.
core.
Page 24 of 401

E = Equivalent
SIT12 V2.0 SIT V1.0
N = Not equivalent
in Patisserie Patisserie  First aid unit moved from core to electives.
core.
SIT40812 Certificate IV SIT40316 Certificate IV in  E
in Holiday Parks and Holiday Parks and Resorts
Resorts
SIT50112 Diploma of SIT50116 Diploma of  N
Travel and Tourism Travel and Tourism  Entry requirement removed.
Management  Significant changes to packaging rules due to removal
SIT50212 Diploma of SIT50316 Diploma of  N
Events Event Management  SITEEVT003 Coordinate on-site event registrations
and SITEEVT010 Manage on-site event operations
added to core, increasing core by two units and
decreasing electives by two units.
 Non-equivalence based on redesign of qualification and
addition of units to core.
SIT50313 Diploma of SIT50416 Diploma of  E
Hospitality Hospitality Management
SIT50412 Diploma of SIT50216 Diploma of  E
Holiday Parks and Holiday Park and Resort
Resorts Management
SIT60112 Advanced SIT60116 Advanced  N
Diploma of Travel and Diploma of Travel and  Entry requirement removed.
Tourism Tourism Management  Significant changes to packaging rules due to removal
SIT60212 Advanced SIT60216 Advanced  E
Diploma of Events Diploma of Event
Management
SIT60313 Advanced SIT60316 Advanced  E
Diploma of Hospitality Diploma of Hospitality
Management
Page 25 of 401
1.6 Unit mapping

1.6.1 Determination of equivalence
A unit is mapped as equivalent (E) when it provides the same skill and knowledge outcomes:
 elements and performance criteria are the same, but are re-ordered and/or expressed differently for clarity
 knowledge requirements are the same, but are expressed differently for clarity.
A unit is mapped as not equivalent (N) when it provides different skill and knowledge outcomes:
 elements and/or performance criteria have been added or removed
 knowledge requirements have been added or removed.
In all cases, the requirements for assessment are now more fully prescribed in the Assessment Requirements associated
with each unit of competency, but this does not affect the skill and knowledge content of the unit.
Unit of Competency Mapping – SIT12 V2.0 to SIT V1.0

Previous unit of Replacement unit of Comment in relation to
competency competency previous version
SIT12 V2.0 SIT V1.0 E = Equivalent
N = Not equivalent
EVENTS (E)
Events (EVT)
SITXEVT301 Access information SITEEVT001 Source and use  E
on event industry operations information on the events  Unit updated to meet the
industry Standards for Training
Packages.
 Unit sector changed from Cross-
Sector to Events.
 Title changed to better reflect
intent of the unit.
SITXEVT302 Process and SITEEVT002 Process and  E
monitor event registrations monitor event registrations  Unit updated to meet the
Standards for Training
Packages.
Sector to Events.
SITXEVT303 Coordinate on-site SITEEVT003 Coordinate on-site  E
event registrations event registrations  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT304 Provide event SITEEVT004 Provide event  E
staging support staging support  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT401 Plan in-house SITEEVT005 Plan in-house  E
events or functions events or functions  Unit updated to meet the
Packages.
Sector to Events.
Page 26 of 401

N = Not equivalent
SITXEVT501 Develop SITEEVT006 Develop  E
conference programs conference programs  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT502 Select event SITEEVT007 Select event  E
venues and sites venues and sites  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT503 Manage event SITEEVT008 Manage event  E
staging components staging components  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT504 Organise event SITEEVT009 Organise event  E
infrastructure infrastructure  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT505 Manage on-site SITEEVT010 Manage on-site  E
event operations event operations  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT601 Research event SITEEVT011 Research event  E
trends and practice trends and practice  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT602 Develop event SITEEVT012 Develop event  E
concepts concepts  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT603 Determine event SITEEVT013 Determine event  E
feasibility feasibility  Unit updated to meet the
Packages.
Sector to Events.
Page 27 of 401

N = Not equivalent
SITXEVT604 Develop and SITEEVT014 Develop and  E
implement event management implement event management  Unit updated to meet the
plans plans Standards for Training
Packages.
Sector to Events.
SITXEVT605 Develop event SITEEVT015 Develop event  E
transport plans transport plans  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT606 Develop crowd SITEEVT016 Develop crowd  E
management plans management plans  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT607 Develop multi- SITEEVT017 Develop multi-  E
venue event plans venue event plans  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT608 Plan and allocate SITEEVT018 Plan and allocate  E
exhibition space exhibition space  Unit updated to meet the
Packages.
Sector to Events.
SITXEVT609 Recruit and SITEEVT019 Recruit and  E
manage exhibitors manage exhibitors  Unit updated to meet the
Packages.
Sector to Events.
HOSPITALITY (H)
 SITHACS101 Clean premises  SITHACS001 Clean premises  E
and equipment and equipment  Unit updated to meet the
Packages.
 SITHACS201 Provide  SITHACS002 Provide  E
housekeeping services to guests housekeeping services to  Unit updated to meet the
guests Standards for Training
Packages.
 SITHACS202 Prepare rooms for SITHACS003 Prepare rooms  E
guests for guests
Page 28 of 401

N = Not equivalent
 Unit updated to meet the
Packages.
 SITHACS203 Launder linen and SITHACS004 Launder linen  E
guest clothes and guest clothes  Unit updated to meet the
Packages.
 SITHACS204 Provide porter  SITHACS005 Provide porter  E
services services  Unit updated to meet the
Packages.
 SITHACS301 Provide valet  SITHACS006 Provide valet  E
service services  Unit updated to meet the
Packages.
 SITHACS302 Conduct night  SITHACS007 Conduct night  E
audit audit  Unit updated to meet the
Packages.
 SITHACS303 Provide  SITHACS008 Provide  E
accommodation reception accommodation reception  Unit updated to meet the
services services Standards for Training
Packages.
Asian Cookery (ASC)

SITHASC201 Produce dishes SITHASC001 Prepare dishes  E
using basic methods of Asian using basic methods of Asian  Unit updated to meet the
cookery cookery Standards for Training
Packages.
cookery tasks.
SITHASC202 Produce Asian SITHASC002 Prepare Asian  E
appetisers and snacks appetisers and snacks  Unit updated to meet the
Packages.
cookery tasks.
stocks and soups stocks and soups  Unit updated to meet the
Packages.
cookery tasks.
sauces, dips and sauces, dips and  Unit updated to meet the
accompaniments accompaniments Standards for Training
Packages.
cookery tasks.
Page 29 of 401

N = Not equivalent
salads salads  Unit updated to meet the
Packages.
cookery tasks.
SITHASC206 Produce Asian rice SITHASC006 Prepare Asian  E
and noodles rice and noodles  Unit updated to meet the
Packages.
cookery tasks.
SITHASC207 Produce curry SITHASC007 Prepare curry  E
pastes and powders pastes and powders  Unit updated to meet the
Packages.
cookery tasks.
cooked dishes cooked dishes  Unit updated to meet the
Packages.
cookery tasks.
desserts desserts  Unit updated to meet the
Packages.
cookery tasks.
SITHASC303 Produce Japanese SITHASC010 Prepare  E
cooked dishes Japanese cooked dishes  Unit updated to meet the
Packages.
cookery tasks.
SITHASC304 Produce sashimi SITHASC011 Prepare sashimi  E
Packages.
cookery tasks.
SITHASC305 Produce sushi SITHASC012 Prepare sushi  E
Packages.
cookery tasks.
SITHASC306 Produce Japanese SITHASC013 Produce  E
desserts Japanese desserts
Page 30 of 401

N = Not equivalent
Packages.
SITHASC307 Produce dim sum SITHASC014 Prepare dim sum  E
Packages.
cookery tasks.
SITHASC308 Produce Chinese SITHASC015 Prepare Chinese  E
roast meat and poultry dishes roast meat and poultry dishes  Unit updated to meet the
Packages.
cookery tasks.
SITHASC309 Produce Tandoori SITHASC016 Prepare tandoori  E
dishes dishes  Unit updated to meet the
Packages.
cookery tasks.
SITHASC310 Produce Indian SITHASC017 Prepare Indian  E
breads breads  Unit updated to meet the
Packages.
cookery tasks.
sweetmeats sweetmeats  Unit updated to meet the
Packages.
cookery tasks.
pickles and chutneys pickles and chutneys  Unit updated to meet the
Packages.
cookery tasks.

SITHCCC101 Use food SITHCCC001 Use food  E
preparation equipment preparation equipment  Unit updated to meet the
Packages.
SITHCCC102 Prepare simple SITHCCC002 Prepare and  E
dishes present simple dishes  Unit updated to meet the
Packages.
Page 31 of 401

N = Not equivalent
cookery tasks.
SITHCCC103 Prepare SITHCCC003 Prepare and  E
sandwiches present sandwiches  Unit updated to meet the
Packages.
cookery tasks.
SITHCCC104 Package prepared SITHCCC004 Package  E
foodstuffs prepared foodstuffs  Unit updated to meet the
Packages.
SITHCCC201 Produce dishes SITHCCC005 Prepare dishes  E
using basic methods of cookery using basic methods of cookery  Unit updated to reflect the
Packages.
cookery tasks.
SITHCCC202 Produce SITHCCC006 Prepare  E
appetisers and salads appetisers and salads  Unit updated to meet the
Packages.
cookery tasks.
SITHCCC203 Produce stocks, SITHCCC007 Prepare stocks,  E
sauces and soups sauces and soups  Unit updated to meet the
Packages.
cookery tasks.
vegetable, fruit, egg and vegetable, fruit, egg and  Unit updated to meet the
farinaceous dishes farinaceous dishes Standards for Training
Packages.
cookery tasks.
SITHCCC205 Produce cook-chill SITHCCC009 Produce cook-  E
and cook-freeze foods chill and cook-freeze foods  Unit updated to meet the
Packages.
SITHCCC206 Rethermalise SITHCCC010 Re-thermalise  E
chilled and frozen foods chilled and frozen foods  Unit updated to meet the
Packages.
SITHCCC207 Use cookery skills SITHCCC011 Use cookery  E
effectively skills effectively  Unit updated to meet the
Packages.
Page 32 of 401

N = Not equivalent
SITHCCC301 Produce poultry SITHCCC012 Prepare poultry  E
Packages.
cookery tasks.
SITHCCC302 Produce seafood SITHCCC013 Prepare seafood  E
Packages.
cookery tasks.
SITHCCC303 Produce meat SITHCCC014 Prepare meat  E
Packages.
cookery tasks.
SITHCCC304 Produce and serve SITHCCC015 Produce and  E
food for buffets serve food for buffets  Unit updated to meet the
Packages.
SITHCCC305 Produce pates and SITHCCC016 Produce pates  E
terrines and terrines  Unit updated to meet the
Packages.
SITHCCC306 Handle and serve SITHCCC017 Handle and serve  E
cheese cheese  Unit updated to meet the
Packages.
SITHCCC307 Prepare food to SITHCCC018 Prepare food to  E
meet special dietary meet special dietary  Unit updated to meet the
requirements requirements Standards for Training
Packages.
SITHCCC308 Produce cakes, SITHCCC019 Produce cakes,  E
pastries and breads pastries and breads  Unit updated to meet the
Packages.
SITHCCC309 Work effectively as SITHCCC020 Work effectively  E
a cook as a cook  Unit updated to meet the
Packages.
specialised food items specialised food items  Unit updated to meet the
Packages.
cookery tasks.
Page 33 of 401

N = Not equivalent
SITHCCC402 Prepare portion- SITHCCC022 Prepare portion-  E
controlled meat cuts controlled meat cuts and meat  Unit updated to meet the
products Standards for Training
Packages.
content of unit.
SITHFAB101 Clean and tidy bar SITHFAB001 Clean and tidy bar  E
areas areas  Unit updated to meet the
Packages.
SITHFAB201 Provide responsible SITHFAB002 Provide  E
service of alcohol responsible service of alcohol  Unit updated to meet the
Packages.
SITHFAB202 Operate a bar SITHFAB003 Operate a bar  E
Packages.
SITHFAB203 Prepare and serve SITHFAB004 Prepare and  E
non-alcoholic beverages serve non-alcoholic beverages  Unit updated to meet the
Packages.
espresso coffee serve espresso coffee  Unit updated to meet the
Packages.
SITHFAB205 Provide room SITHFAB006 Provide room  E
service service  Unit updated to meet the
Packages.
SITHFAB206 Serve food and SITHFAB007 Serve food and  E
beverage beverage  Unit updated to meet the
Packages.
SITHFAB301 Operate and SITHFAB008 Operate and  E
monitor cellar systems monitor cellar systems  Unit updated to meet the
Packages.
SITHFAB302 Conduct a product SITHFAB009 Conduct a  E
tasting for alcoholic beverages product tasting for alcoholic  Unit updated to meet the
beverages Standards for Training
Packages.
cocktails serve cocktails  Unit updated to meet the
Packages.
Page 34 of 401

N = Not equivalent
SITHFAB304 Provide advice on SITHFAB011 Provide advice on  E
beers, spirits and liqueurs beers, spirits and liqueurs  Unit updated to meet the
Packages.
Australian wines Australian wines  Unit updated to meet the
Packages.
imported wines imported wines  Unit updated to meet the
Packages.
SITHFAB307 Provide table SITHFAB014 Provide table  E
service of food and beverage service of food and beverage  Unit updated to meet the
Packages.
SITHFAB308 Provide silver SITHFAB015 Provide silver  E
Packages.
food food  Unit updated to meet the
Packages.
food and beverage matching food and beverage matching  Unit updated to meet the
Packages.
SITHFAB311 Provide gueridon SITHFAB018 Provide gueridon  E
Packages.
SITHFAB401 Plan and monitor SITHFAB019 Plan and monitor  E
espresso coffee service espresso coffee service  Unit updated to meet the
Packages.
SITHFAB501 Manage the sale or SITHFAB020 Manage the sale  E
service of wine or service of wine  Unit updated to meet the
Packages.
 Gaming (GAM)
SITHGAM201 Provide SITHGAM001 Provide  E
responsible gambling services responsible gambling services  Unit updated to meet the
Packages.
SITHGAM202 Attend gaming SITHGAM002 Attend gaming  E
machines machines
Page 35 of 401

N = Not equivalent
Packages.
SITHGAM203 Operate a TAB SITHGAM003 Operate a TAB  E
outlet outlet  Unit updated to meet the
Packages.
SITHGAM204 Conduct Keno SITHGAM004 Conduct Keno  E
games games  Unit updated to meet the
Packages.
SITHGAM301 Analyse and report SITHGAM005 Analyse and  N
on gaming machine data report on gaming machine data  Unit updated to meet the
Packages.
 Prerequisite deleted:
SITHGAM001 Provide
responsible gambling services.
SITHGAM302 Operate table  Unit deleted.
games  Outcomes integrated into:
o SITHGAM006 Deal
Baccarat games
o SITHGAM007 Conduct Big
Wheel games
o SITHGAM008 Deal
Blackjack games
o SITHGAM009 Deal Poker
games
o SITHGAM010 Deal Pontoon
games
o SITHGAM011 Conduct
Rapid Roulette Games
o SITHGAM012 Conduct
Roulette games
o SITHGAM013 Conduct Sic
Bo games.
SITHGAM303 Deal Baccarat SITHGAM006 Deal Baccarat  N
Packages.
 New elements and performance
criteria to incorporate outcomes
of deleted unit SITHGAM302
Operate table games.
SITHGAM304 Conduct Big SITHGAM007 Conduct Big  N
Wheel games Wheel games  Unit updated to meet the
Packages.
Page 36 of 401

N = Not equivalent
SITHGAM305 Deal Blackjack SITHGAM008 Deal Blackjack  N
Packages.
SITHGAM306 Deal Poker games SITHGAM009 Deal Poker  N
games  Unit updated to meet the
Packages.
SITHGAM307 Deal Pontoon SITHGAM010 Deal Pontoon  N
Packages.
SITHGAM308 Conduct Rapid SITHGAM011 Conduct Rapid  N
Roulette games Roulette games  Unit updated to meet the
Packages.
SITHGAM309 Conduct Roulette SITHGAM012 Conduct Roulette  N
Packages.
SITHGAM310 Conduct Sic Bo SITHGAM013 Conduct Sic Bo  N
Packages.
SITHGAM501 Manage gaming SITHGAM014 Manage gaming  E
activities activities  Unit updated to meet the
Packages.
Page 37 of 401

N = Not equivalent
SITHGAM015 Attend casino  New unit
gaming machines
SITHGAM016 Deal Caribbean  New unit
Stud games
SITHGAM017 Deal Casino War  New unit
games
SITHGAM018 Deal Mississippi  New unit
Stud games
SITHGAM019 Conduct Rapid  New unit
Baccarat games
SITHGAM020 Conduct Rapid  New unit
Big Wheel games
SITHGAM021 Deal Three Card  New unit
Poker games
SITHIND101 Use hygienic SITHIND001 Use hygienic  E
practices for hospitality service practices for hospitality service  Unit updated to meet the
Packages.
SITHIND201 Source and use SITHIND002 Source and use  E
information on the hospitality information on the hospitality  Unit updated to meet the
industry industry Standards for Training
Packages.
SITHIND202 Use hospitality skills SITHIND003 Use hospitality  E
effectively skills effectively  Unit updated to meet the
Packages.
SITHIND301 Work effectively in SITHIND004 Work effectively in  E
hospitality service hospitality service  Unit updated to meet the
Packages.
 Kitchen Operations (KOP)
SITHKOP101 Clean kitchen SITHKOP001 Clean kitchen  E

premises and equipment premises and equipment  Unit updated to meet the
Packages.
SITHKOP302 Plan and cost SITHKOP002 Plan and cost  E
basic menus basic menus  Unit updated to meet the
Packages.
SITHKOP401 Plan and display SITHKOP003 Plan and display  E
buffets buffets  Unit updated to meet the
Packages.
SITHKOP402 Develop menus for SITHKOP004 Develop menus  E
special dietary requirements for special dietary requirements
Page 38 of 401

N = Not equivalent
Packages.
SITHKOP403 Coordinate cooking SITHKOP005 Coordinate  E
operations cooking operations  Unit updated to meet the
Packages.
SITHKOP404 Plan catering for SITHKOP006 Plan catering for  E
events or functions events or functions  Unit updated to meet the
Packages.
SITHKOP501 Design and cost SITHKOP007 Design and cost  E
menus menus  Unit updated to meet the
Packages.
SITHKOP502 Select catering SITHKOP008 Select catering  E
systems systems  Unit updated to meet the
Packages.
Patisserie (PAT)
SITHPAT301 Produce cakes SITHPAT001 Produce cakes  E
Packages.
SITHPAT302 Produce gateaux, SITHPAT002 Produce gateaux,  E
torten and cakes torten and cakes  Unit updated to meet the
Packages.
 SITHPAT303 Produce pastries  SITHPAT003 Produce pastries  E
Packages.
 SITHPAT304 Produce yeast  SITHPAT004 Produce yeast-  E
based bakery products based bakery products  Unit updated to meet the
Packages.
 SITHPAT305 Produce petits  SITHPAT005 Produce petits  E
fours fours  Unit updated to meet the
Packages.
 SITHPAT306 Produce desserts  SITHPAT006 Produce desserts  E
Packages.
 
SITHPAT401 Prepare and model SITHPAT007 Prepare and  E
marzipan model marzipan  Unit updated to meet the
Packages.
Page 39 of 401

N = Not equivalent
 SITHPAT402 Produce chocolate SITHPAT008 Produce  E
confectionery chocolate confectionery  Unit updated to meet the
Packages.
 
SITHPAT403 Model sugar based SITHPAT009 Model sugar-  E
decorations based decorations  Unit updated to meet the
Packages.
 SITHPAT404 Design and  SITHPAT010 Design and  E
produce sweet buffet produce sweet buffet  Unit updated to meet the
showpieces showpieces Standards for Training
Packages.
TOURISM (T)
Guiding (GDE)
SITTGDE101 Interpret aspects of SITTGDE001 Interpret aspects  E
local Australian Indigenous of local Australian Indigenous  Unit updated to meet the
culture culture Standards for Training
Packages.
SITTGDE301 Work as a guide SITTGDE002 Work as a guide  E
Packages.
SITTGDE302 Provide arrival and SITTGDE003 Provide arrival  E
departure assistance and departure assistance  Unit updated to meet the
Packages.
SITTGDE303 Lead tour groups SITTGDE004 Lead tour groups  E
Packages.
SITTGDE304 Prepare and SITTGDE005 Prepare and  E
present tour commentaries or present tour commentaries or  Unit updated to meet the
activities activities Standards for Training
Packages.
SITTGDE305 Develop and SITTGDE006 Develop and  E
maintain the general and regional maintain the general and  Unit updated to meet the
knowledge required by guides regional knowledge required by Standards for Training
guides Packages.
SITTGDE306 Research and SITTGDE007 Research and  E
share general information on share information on Australian  Unit updated to meet the
Australian Indigenous cultures Indigenous cultures Standards for Training
Packages.
SITTGDE307 Prepare SITTGDE008 Prepare  E
specialised interpretive content specialised interpretive content  Unit updated to meet the
on flora, fauna and landscape on flora, fauna and landscape Standards for Training
Packages.
Page 40 of 401

N = Not equivalent
on marine environments on marine environments Standards for Training
Packages.
on cultural and heritage on cultural and heritage Standards for Training
environments environments Packages.
SITTGDE401 Coordinate and SITTGDE011 Coordinate and  E
operate tours operate tours  Unit updated to meet the
Packages.
SITTGDE402 Manage extended SITTGDE012 Manage extended  E
touring programs touring programs  Unit updated to meet the
Packages.
SITTIND201 Source and use SITTIND001 Source and use  E
information on the tourism and information on the tourism and  Unit updated to meet the
travel industry travel industry Standards for Training
Packages.
SITTIND202 Source and use SITTIND002 Source and use  E
information on the holiday park information on the holiday park  Unit updated to meet the
and resort industry and resort industry Standards for Training
Packages.
SITTPPD401 Package tourism SITTPPD001 Package tourism  E
products products  Unit updated to meet the
Packages.
SITTPPD402 Develop SITTPPD002 Develop  N
interpretive activities interpretive activities  Unit updated to meet the
Packages.
 Performance criterion 2.10
removed.
SITTPPD403 Coordinate and SITTPPD003 Coordinate and  E
operate sustainable tourism operate sustainable tourism  Unit updated to meet the
activities activities Standards for Training
Packages.
SITTPPD404 Develop in-house SITTPPD004 Develop in-house  E
recreational activities recreational activities  Unit updated to meet the
Packages.
SITTPPD501 Develop host SITTPPD005 Develop host  E
community awareness of tourism community awareness of  Unit updated to meet the
tourism Standards for Training
Packages.
Page 41 of 401

N = Not equivalent
SITTPPD502 Assess tourism SITTPPD006 Assess tourism  E
opportunities for local opportunities for local  Unit updated to meet the
communities communities Standards for Training
Packages.
SITTPPD503 Research and SITTPPD007 Research and  E
analyse tourism data analyse tourism data  Unit updated to meet the
Packages.
SITTPPD601 Develop tourism SITTPPD008 Develop tourism  E
products products  Unit updated to meet the
Packages.
SITTPPD602 Develop SITTPPD009 Develop  E
environmentally sustainable environmentally sustainable  Unit updated to meet the
tourism operations tourism operations Standards for Training
Packages.
SITTPPD603 Develop culturally SITTPPD010 Develop culturally  E
appropriate tourism operations appropriate tourism operations  Unit updated to meet the
Packages.
SITTPPD604 Develop and SITTPPD011 Develop and  E
implement local or regional implement local or regional  Unit updated to meet the
tourism plan tourism plan Standards for Training
Packages.
SITTTOP301 Load touring SITTTOP001 Load touring  E
equipment equipment and supplies  Unit updated to meet the
Packages.
content of unit.
SITTTOP302 Provide outdoor SITTTOP002 Provide outdoor  N
catering catering  Unit updated to meet the
Packages.
 Prerequisite added.
SITTTOP401 Allocate tour or SITTTOP003 Allocate tour or  E
activity resources activity resources  Unit updated to meet the
Packages.
SITTTOP402 Set up and operate SITTTOP004 Set up and  E
a camp site operate a camp site  Unit updated to meet the
Packages.
SITTTOP403 Operate tours in a SITTTOP005 Operate tours in a  E
remote area remote area  Unit updated to meet the
Packages.
Page 42 of 401

N = Not equivalent
SITTTSL201 Operate an online SITTTSL001 Operate online  E
information system information systems  Unit updated to meet the
Packages.
 Title changed to plural.
SITTTSL202 Access and SITTTSL002 Access and  E
interpret product information interpret product information  Unit updated to meet the
Packages.
SITTTSL301 Provide advice on SITTTSL003 Provide advice on  E
international destinations international destinations  Unit updated to meet the
Packages.
SITTTSL302 Provide advice on SITTTSL004 Provide advice on  E
Australian destinations Australian destinations  Unit updated to meet the
Packages.
SITTTSL303 Sell tourism SITTTSL005 Sell tourism  E
products and services products and services  Unit updated to meet the
Packages.
SITTTSL304 Prepare quotations SITTTSL006 Prepare  E
quotations  Unit updated to meet the
Packages.
SITTTSL305 Process SITTTSL007 Process  E
reservations reservations  Unit updated to meet the
Packages.
SITTTSL306 Book supplier SITTTSL008 Book supplier  E
services products and services  Unit updated to meet the
Packages.
coverage of the unit.
SITTTSL307 Process travel- SITTTSL009 Process travel-  E
related documentation related documentation  Unit updated to meet the
Packages.
SITTTSL308 Use a computerised SITTTSL010 Use a  E
reservations or operations computerised reservations or  Unit updated to meet the
system operations system Standards for Training
Packages.
SITTTSL309 Source airfares for SITTTSL011 Source airfares for  E
domestic flights domestic flights  Unit updated to meet the
Packages.
Page 43 of 401

N = Not equivalent
SITTTSL310 Construct normal SITTTSL012 Construct normal  E
international airfares international airfares  Unit updated to meet the
Packages.
SITTTSL311 Construct SITTTSL013 Construct  E
promotional international airfares promotional international  Unit updated to meet the
airfares Standards for Training
Packages.
SITTTSL312 Construct advanced SITTTSL014 Construct  E
international airfares advanced international airfares  Unit updated to meet the
Packages.
SITTTSL313 Administer billing SITTTSL015 Administer billing  E
and settlement plan and settlement plans  Unit updated to meet the
Packages.
SITTTSL314 Provide specialist SITTTSL016 Provide specialist  N
advice on cruises advice on cruises  Unit updated to meet the
Packages.
SITTTSL401 Maintain a product SITTTSL017 Maintain product  E
inventory inventories  Unit updated to meet the
Packages.
 Title changed to plural.
SITTVAF201 Load and unload a SITTVAF001 Load and unload  E
ride a ride  Unit updated to meet the
Packages.
 Performance criteria 1.5 and 3.3
removed.
SITTVAF301 Operate a ride SITTVAF002 Operate a ride  E
location location  Unit updated to meet the
Packages.
 Performance criterion 4.6
removed.
SITTVAF302 Operate a games SITTVAF003 Operate a games  E
location location  Unit updated to meet the
Packages.
SITTVAF303 Tow and site SITTVAF004 Tow and site  E
recreational vehicles recreational vehicles  Unit updated to meet the
Packages.
SITTVAF005 Fill LPG gas  New unit
cylinders
Page 44 of 401

N = Not equivalent
CROSS-SECTOR (X)
SITXCCS101 Provide information SITXCCS001 Provide customer  E
and assistance information and assistance  Unit updated to meet the
Packages.
 Title changed.
SITXCCS201 Provide visitor SITXCCS002 Provide visitor  E
information information  Unit updated to meet the
Packages.
SITXCCS202 Interact with SITXCCS003 Interact with  E
customers customers  Unit updated to meet the
Packages.
SITXCCS301 Provide lost and SITXCCS004 Provide lost and  E
found services found services  Unit updated to meet the
Packages.
SITXCCS302 Provide club SITXCCS005 Provide club  E
reception services reception services  Unit updated to meet the
Packages.
SITXCCS303 Provide service to SITXCCS006 Provide service to  E
customers customers  Unit updated to meet the
Packages.
SITXCCS401 Enhance the SITXCCS007 Enhance  E
customer service experience customer service experiences  Unit updated to meet the
Packages.
SITXCCS501 Manage quality SITXCCS008 Develop and  E
customer service manage quality customer  Unit updated to meet the
service practices Standards for Training
Packages.
content and intent of unit.
SITXCOM101 Source and SITXCOM001 Source and  E
present information present information  Unit updated to meet the
Packages.
SITXCOM201 Show social and SITXCOM002 Show social and  E
cultural sensitivity cultural sensitivity  Unit updated to meet the
Packages.
SITXCOM202 Provide a briefing SITXCOM003 Provide a briefing  E
or scripted commentary or scripted commentary
Page 45 of 401

N = Not equivalent
Packages.
SITXCOM301 Address protocol SITXCOM004 Address protocol  E
requirements requirements  Unit updated to meet the
Packages.
SITXCOM401 Manage conflict SITXCOM005 Manage conflict  E
Packages.
SITXCRI401 Respond to a SITXCRI001 Respond to a  E
customer in crisis customer in crisis  Unit updated to meet the
Packages.
SITXCRI601 Manage a business SITXCRI002 Manage a  E
continuity crisis business continuity crisis  Unit updated to meet the
Packages.
E-Business (EBS)
SITXEBS001 Use social media  New unit
in a business
SITXEBS002 Develop,  New unit
implement and monitor the use
of social media in a business
SITXICT401 Build and launch a SITXEBS003 Build and launch  E
small business website a small business website  Unit updated to meet the
Packages.
 Competency field changed to
better reflect application of unit.
Finance (FIN)
SITXFIN201 Process financial SITXFIN001 Process financial  E
transactions transactions  Unit updated to meet the
Packages.
SITXFIN401 Interpret financial SITXFIN002 Interpret financial  E
information information  Unit updated to meet the
Packages.
SITXFIN402 Manage finances SITXFIN003 Manage finances  E
within a budget within a budget  Unit updated to meet the
Packages.
SITXFIN501 Prepare and monitor SITXFIN004 Prepare and  E
budgets monitor budgets
Page 46 of 401

N = Not equivalent
Packages.
SITXFIN601 Manage physical SITXFIN005 Manage physical  E
assets assets  Unit updated to meet the
Packages.
SITXFIN602 Manage revenue SITXFIN006 Manage revenue  E
Packages.
Food Safety (FSA)
SITXFSA101 Use hygienic SITXFSA001 Use hygienic  E
practices for food safety practices for food safety  Unit updated to meet the
Packages.
SITXFSA201 Participate in safe SITXFSA002 Participate in safe  E
food handling practices food handling practices  Unit updated to meet the
Packages.
SITXFSA202 Transport and store SITXFSA003 Transport and  E
food store food  Unit updated to meet the
Packages.
SITXFSA401 Develop and SITXFSA004 Develop and  E
implement a food safety program implement a food safety  Unit updated to meet the
program Standards for Training
Packages.
SITXGLC501 Research and SITXGLC001 Research and  E
comply with regulatory comply with regulatory  Unit updated to meet the
requirements requirements Standards for Training
Packages.
SITXHRM301 Coach others in SITXHRM001 Coach others in  E
job skills job skills  Unit updated to meet the
Packages.
SITXHRM401 Roster staff SITXHRM002 Roster staff  E
Packages.
SITXHRM402 Lead and manage SITXHRM003 Lead and  E
people manage people  Unit updated to meet the
Packages.
Page 47 of 401

N = Not equivalent
SITXHRM501 Recruit, select and SITXHRM004 Recruit, select  E
induct staff and induct staff  Unit updated to meet the
Packages.
SITXHRM502 Manage volunteers SITXHRM005 Manage  E
volunteers  Unit updated to meet the
Packages.
SITXHRM503 Monitor staff SITXHRM006 Monitor staff  E
performance performance  Unit updated to meet the
Packages.
Inventory (INV)
SITXINV201 Receive and store SITXINV001 Receive and store  E
stock stock  Unit updated to meet the
Packages.
SITXINV202 Maintain the quality SITXINV002 Maintain the  E
of perishable items quality of perishable items  Unit updated to meet the
Packages.
SITXINV301 Purchase goods SITXINV003 Purchase goods  E
Packages.
SITXINV401 Control stock SITXINV004 Control stock  E
Packages.
SITXINV601 Establish stock SITXINV005 Establish stock  E
purchasing and control systems purchasing and control systems  Unit updated to meet the
Packages.
SITXLAN21 Conduct basic oral SITXLAN001 Conduct basic  E
communication in a language oral communication in a  Unit updated to meet the
other than English language other than English Standards for Training
Packages.
SITXLAN2101 Conduct basic oral
communication in a language
other than English (Arabic)
other than English (Indonesian)
other than English (Cantonese)
Page 48 of 401

N = Not equivalent
SITXLAN2104 - Conduct basic
oral communication in a language
other than English (Dutch)
other than English (Finnish)
other than English (French)
other than English (German)
other than English (Greek)
other than English (Hindi)
other than English (Hungarian)
other than English (Italian)
other than English (Japanese)
other than English (Korean)
other than English (Malay)
other than English (Mandarin)
other than English (Polish)
other than English (Portuguese)
other than English (Russian)
Page 49 of 401

N = Not equivalent
other than English (Serbian)
other than English (Spanish)
other than English (Swedish)
other than English (Swiss
German)
other than English (Taiwanese)
other than English (Thai)
other than English (Turkish)
other than English (Croatian)
other than English (Bosnian)
other than English (Australian
Indigenous languages)
other than English (AUSLAN)
SITXLAN22 Conduct routine oral SITXLAN002 Conduct routine  E
communication in a language oral communication in a  Unit updated to meet the
Packages.
SITXLAN2201 Conduct routine
Page 50 of 401

N = Not equivalent
Page 51 of 401

N = Not equivalent
German)
other than English(Australian
Indigenous languages
SITXLAN31 Conduct oral SITXLAN003 Conduct oral  E
communication in a language communication in a language  Unit updated to meet the
other than English other than English Standards for Training
Packages.
SITXLAN3101 Conduct oral
Page 52 of 401

N = Not equivalent
Page 53 of 401

N = Not equivalent
German)
other than English (Australian
SITXLAN32 Conduct complex SITXLAN004 Conduct complex  E
oral communication in a language oral communication in a  Unit updated to meet the
Packages.
SITXLAN3201 Conduct complex
Page 54 of 401

N = Not equivalent
Page 55 of 401

N = Not equivalent
German)
other than English(Australian
Indigenous languages
SITXLAN33 Read and write SITXLAN005 Read and write  E
information in a language other information in a language other  Unit updated to meet the
than English than English Standards for Training
Packages.
SITXLAN3301 Read and write
information in a language other
than English (Arabic)
than English (Indonesian)
than English (Cantonese)
Page 56 of 401

N = Not equivalent
than English (Dutch)
than English (Finnish)
than English (French)
than English (German)
than English (Greek)
than English (Hindi)
than English (Hungarian)
than English (Italian)
than English (Japanese)
than English (Korean)
than English (Malay)
than English (Mandarin)
than English (Polish)
than English (Portuguese)
than English (Russian)
Page 57 of 401

N = Not equivalent
than English (Serbian)
than English (Spanish)
than English (Swedish)
than English (Swiss German)
than English (Taiwanese)
than English (Thai)
than English (Turkish)
than English (Croatian)
than English (Bosnian)
than English (Australian
than English (AUSLAN)
SITXLAN34 Read and write SITXLAN006 Read and write  E
documents in a language other documents in a language other  Unit updated to meet the
than English than English Standards for Training
Packages.
documents in a language other
than English (Arabic)
than English (Indonesian)
than English (Cantonese)
Page 58 of 401

N = Not equivalent
than English (Dutch)
than English (Finnish)
than English (French)
than English (German)
than English (Greek)
than English (Hindi)
than English (Hungarian)
than English (Italian)
than English (Japanese)
than English (Korean)
than English (Malay)
than English (Mandarin)
than English (Polish)
than English (Portuguese)
than English (Russian)
Page 59 of 401

N = Not equivalent
than English (Serbian)
than English (Spanish)
than English (Swedish)
than English (Swiss German)
than English (Taiwanese)
than English (Thai)
than English (Turkish)
than English (Croatian)
than English (Bosnian)
than English (Australian
than English (AUSLAN)
SITXMGT401 Monitor work SITXMGT001 Monitor work  E
operations operations  Unit updated to meet the
Packages.
SITXMGT501 Establish and SITXMGT002 Establish and  E
conduct business relationships conduct business relationships  Unit updated to meet the
Packages.
SITXMGT502 Manage projects SITXMGT003 Manage projects  E
Packages.
Page 60 of 401

N = Not equivalent
SITXMPR401 Coordinate SITXMPR001 Coordinate  E
production of brochures and production of brochures and  Unit updated to meet the
marketing materials marketing materials Standards for Training
Packages.
SITXMPR402 Create a SITXMPR002 Create a  E
promotional display or stand promotional display or stand  Unit updated to meet the
Packages.
SITXMPR403 Plan and SITXMPR003 Plan and  E
implement sales activities implement sales activities  Unit updated to meet the
Packages.
SITXMPR404 Coordinate SITXMPR004 Coordinate  E
marketing activities marketing activities  Unit updated to meet the
Packages.
SITXMPR405 Participate in SITXMPR005 Participate in  E
cooperative online marketing cooperative online marketing  Unit updated to meet the
initiatives initiatives Standards for Training
Packages.
SITXMPR501 Obtain and SITXMPR006 Obtain and  E
manage sponsorship manage sponsorship  Unit updated to meet the
Packages.
SITXMPR502 Develop and SITXMPR007 Develop and  E
implement marketing strategies implement marketing strategies  Unit updated to meet the
Packages.
SITXADM501 Prepare and SITXMPR008 Prepare and  E
present proposals present proposals  Unit updated to meet the
Packages.
 Competency field changed to
better reflect application of unit.
SITXWHS101 Participate in safe SITXWHS001 Participate in  E
work practices safe work practices  Unit updated to meet the
Packages.
SITXWHS301 Identify hazards, SITXWHS002 Identify hazards,  E
assess and control safety risks assess and control safety risks  Unit updated to meet the
Packages.
SITXWHS401 Implement and SITXWHS003 Implement and  E
monitor work health and safety monitor work health and safety  Unit updated to meet the
practices practices Standards for Training
Packages.
Page 61 of 401

N = Not equivalent
SITXWHS601 Establish and SITXWHS004 Establish and  E
maintain a work health and safety maintain a work health and  Unit updated to meet the
system safety system Standards for Training
Packages.
For an explanation of how content has been housed in the new format for the Standards for Training Packages, refer to:
Appendix 3: Unit of Competency and Assessment Requirements Explained.
Page 62 of 401
1.7 Key work and training requirements in the industry

1.7.1 Overview of the tourism, travel and hospitality industries
The breadth of what can be collectively considered the tourism, travel and hospitality industries is defined in the Australia
and New Zealand Standard Industrial Classification (ANZSIC)1 as:
 accommodation and food services
 scenic and sightseeing transport
 travel agency and tour arrangement services
 event management and tourist information centre operation
 amusement and other recreational activities
 casino operation.
An outline of these industries is shown below in Figure 1. There is a significant degree of interrelationship between
tourism, travel and hospitality firms because of the integrated products and services produced, the close business-to-
business relationships that exist across all the industries, the common customers serviced, and the sales and service
staff employed, who often cross industries during their career. As at November 2014, these industries totaled almost
1 million employees, accounting for a little over eight per cent of the Australian workforce.2
Figure 1: The tourism, travel and hospitality industries
Tourism, Travel and

Hospitality Industries
Division H Division I Division N Division R

Accommodation Transport, Postal Administrative and Arts and Recreation
and Food Services and Warehousing Support Services Services
Sport and
Other Transport Administrative Gambling
Recreation
Services Activities
Activities
Scenic and Travel Agency and Other Amusement and

Accommodation Sightseeing Tour Arrangement Administrative Other Recreation Casino Operation
Transport Services Services Activities
Other Administrative Amusement and

Services n.e.c. Other Recreational
(Event Management Activities n.e.c.
Food and Beverage and Tourist Information
Services Centre Operation)
Source: Adapted from Australian Bureau of Statistics (ABS), 2008, Australia and New Zealand Standard Industrial Classification
(ANZSIC), Cat. no. 1292.0
The hospitality industry encompasses businesses that provide accommodation, food and beverages. This includes
restaurants, cafés and takeaway food, pubs and bars, hotels, motels and other accommodation, and hospitality clubs
and casinos. These businesses make up the entirety of what is classified under ‘Accommodation and Food Services’ and
‘Casino Operation’ in the ANZSIC. Key job roles, based on the Australia New Zealand Standard Classification of
Occupations (ANZSCO)3, include:
 Bar Attendants and Baristas
 Café Workers
1 Australian Bureau of Statistics (ABS), 2013, Australia and New Zealand Standard Industrial Classification (ANZSIC), 2006 (Revision
2.0), Cat. no. 1292.0, Canberra.
2
Australian Bureau of Statistics (ABS), Labour Force Survey, Australia, Cat. no. 6202.0, Canberra.
3
Australian Bureau of Statistics (ABS), 2013, Australia and New Zealand Standard Classification of Occupations (ANZSCO), 2013,
Version 1.2, Cat. no. 1220.0, Canberra.
Page 63 of 401
 Gaming Workers
 Hotel Service Managers
o Front Office Manager (Hotel)
o Head Housekeeper
o Head Porter (Hotel)
o Hotel Concierge
o Hotel Office Manager
o Hotel Service Supervisor
 Waiters
 Other Hospitality Workers
o Bar Useful
o Doorperson or Luggage Porter
 Bakers and Pastrycooks
 Chefs
 Cooks
 Cafe and Restaurant Managers
 Caravan Park and Camping Ground Managers
 Hotel and Motel Managers
 Licensed Club Managers
The travel industry encompasses businesses acting as agents to sell travel, tour and accommodation services, as well
as businesses that mainly arrange, assemble, wholesale and retail tours. This is captured in the classification of ‘Travel
Agency and Tour Arrangement Services’ in the ANZSIC. Key job roles, based on the ANZSCO, include:
 Tourism and Travel Advisers
Tourism, in the context of the Tourism, Travel and Hospitality Training Package, is primarily related to tours, guiding and
visitor information services. These activities are captured in ‘Scenic and Sightseeing Transport’ and ‘Other Administrative
Services n.e.c.’. Key job roles, based on the ANZSCO, include:
 Gallery, Museum and Tour Guides
Finally, event coordination and management services are classified under ‘Other Administrative Services’ in the ANZSIC.
This Training Package is relevant to event organisation and management by professional conference organisers,
exhibition and event management companies, hospitality and cultural venues. Events are diverse in nature and the skills
for coordination can apply to many types, including business events (conventions, meetings, seminars and incentive
travel), festivals and arts-based events.
Key job roles, based on the ANZSCO, include:
 Conference and Event Organisers
It should be noted that the tourism industry has its own definition and framework, as defined by Australia’s Tourism
Satellite Account.4 This framework encompasses the sum of all the industries in which ‘visitors’ consume a substantial
proportion of their products or services. From this perspective, the tourism industry is mostly made up of accommodation
and food services, but it also involves a portion of industries, such as retail, transport and arts and recreation services —
of which the training needs of these industries are largely served by other Training Packages. It should also be noted that
the term 'tourism', according to Australian and international standards, is not restricted to leisure-based travel; it also
includes business and education travel, as well as any travel for any reason provided the destination is outside the
person's usual environment.5 Clearly, the SIT Tourism, Travel and Hospitality Training Package is relevant to the tourism
industry, but also to the hospitality and events industries that serve the local clientele, who are not ‘visitors’.
1.7.2 Industry trends and issues
Service Skills Australia produces an annual Environmental Scan for the tourism, travel and hospitality industry, which
identifies key and current factors impacting on the skills needs of industry. The following table outlines current industry
and workforce issues and how they have been addressed within the SIT Tourism, Travel and Hospitality Training
Package.
4
Australian Bureau of Statistics (ABS), 2014, Australian National Accounts: Tourism Satellite Account, 2013-14, Cat. no. 5249.0,
Canberra.
5
Ibid.
Page 64 of 401
Industry and Work Issue Training Package Response
Key industry skills SIT includes a suite of customer service units, which are generally
packaged in the core of qualifications designed for frontline
Customer service, problem-solving and decision-
service roles:
making skills are key industry skills.
 SITXCCS003 Interact with customers
Training is required in:
 SITXCCS006 Provide service to customers
 quality customer service  SITXCCS007 Enhance the customer service experience
 problem solving and decision making.  SITXCCS008 Develop and manage quality customer
service practices.
SIT includes three skill sets to equip individuals with
communication and service skills:
 SITSS00035 Customer Service Management
 SITSS00036 Customer Service
 SITSS00042 Service for International Visitors.
Attraction, retention and career paths
Industry has problems with attracting and The unit SITXHRM004 Recruit, select and induct staff provides
keeping the right staff: those with the right skills tailored to the service industries.
attitude to work in an industry where service is
paramount.
People no longer maintain a constant vertical
career path within the one industry. They may
engage in a variety of job roles across a range of
SIT contains a suite of cross-sector units that are written broadly
industries or industry sectors.
to apply to all industry sectors. These provide for the acquisition
Training is required in: of generic and transferable skills in product development,
finances, sales, marketing, business and people management.
 good recruitment and induction processes
 skills that are transferable across all Technical units, such as those for cookery, event and travel and
industry sectors, business models and tourism coordination, are also written broadly so they can apply to
product styles. a range of product styles.
Qualifications are structured to:
 apply to different business models and product styles,
allowing individuals to acquire skills that readily transfer to
any type of operator, e.g. food, beverage and cooking skills
for cafés, fine dining restaurants and clubs; tourism
coordination skills tour wholesalers who deliver a range of
products or tour operators that specialise in Indigenous,
adventure or ecotourism
 allow credit transfer for those wishing to complete
secondary qualifications to gain additional skills for different
job roles and sectors, e.g. it is possible to gain credit
towards an events qualification after a tourism qualification;
a tourism qualification after a travel qualification; and a
hospitality qualification after any of these qualifications.
The flexible packaging of units and qualifications reflects the fact
that people are likely to work in multiple industry job roles and
sectors and require transferable skills. They are designed to
encourage the retention of trained people within the tourism,
travel and hospitality industry.
Mentoring for retention
Industry newcomers are often unaware of SIT includes the following units and skill sets:
industry conditions and the significant service
 SITXHRM001 Coach others in job skills
demands. If not properly encouraged to
 SITXHRM003 Lead and manage people
recognise and work with these demands, they
 SITXHRM006 Monitor staff performance
are more likely to leave the industry.
 SITSS00039 Mentoring and Supervision
Training is required in mentoring skills.  SITSS00057 Supervision of Cookery Apprentices.
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Casual workforce and seasonality

Some sectors of the workforce, especially In SIT, flexible units and qualifications recognise that people are
hospitality, are characterised by a high casual likely to work within multiple industry job roles and sectors and
workforce. require transferable skills.
The impact of peak and off-peak seasons in They are designed to allow individuals to acquire skills that readily
some tourism destinations is a major concern for transfer to any type of operator and destination.
many tourism, travel and hospitality businesses.
Industry needs the right people with the right
skills at the right time. Individuals need skills that
are transferable across industry sectors,
business models and product styles to:
 create ‘portfolio jobs’ where they can work
for a number of businesses in casual
positions
 readily re-locate to different regions to gain
work when it is available.
Online marketing and sales

Technology is having a major impact on how SIT includes the following units and skill set:
consumers obtain destination and product
 SITTTSL002 Access and interpret product information
information and how industry markets and
 SITTTSL003 Provide advice on international destinations
distributes it product. There are a number of
 SITTTSL004 Provide advice on Australian destinations
implications:
 SITTTSL017 Maintain product inventories
 Consumers are well educated in  SITXEBS001 Use social media in a business
destination and product knowledge or have  SITXEBS002 Develop, implement and monitor the use of
the ability to readily research details. This social media in a business
means industry personnel need expert  SITXEBS003 Build and launch a small business website
destination and product knowledge to  SITSS00062 Online Engagement for Small Business.
answer detailed enquiries.
It also includes the following imported units of competency:
 The propensity of social media users to
provide feedback, sometimes negative, is  BSBEBU501 Investigate and design e-business solutions
well known. Businesses need to manage  BSBEBU502 Implement e-business solutions
feedback provided not only on their own  BSBITU305 Conduct online transactions
social media page but on external review  BSBMKG412 Conduct e-marketing communications
platforms.  BSBMKG510 Plan e-marketing communications.
 Tourism, travel and hospitality businesses
are moving away from traditional
distribution models, including bricks and
mortar travel agencies and reservation call
centres, with a stronger online presence.
 expert destination and product knowledge
 managing feedback and public complaints
 developing and maintaining website and
social media platforms
 using online sales channels for receiving
bookings and payments
 strategy and planning for online
engagement
 risk management and crisis management
for online engagement
 using social media for communication.
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Attracting and servicing international visitors

Australia is now attracting more than six million SIT includes the following marketing, product development,
international visitors a year and this custom is cultural awareness and language units:
crucial to the success of the tourism and
 SITXMPR005 Participate in cooperative online marketing
hospitality industry. There are a number of
initiatives
implications:
 SITXMPR007 Develop and implement marketing strategies
 Tourism and hospitality operators need to  a range of e-business units mentioned under the previous
engage in international marketing activities section addressing Online marketing and sales
to maintain and grow international  SITTPPD006 Assess tourism opportunities for local
visitation. communities
 Products need to be tailored to meet the  SITTPPD007 Research and analyse tourism data
needs of different markets and the unique  SITTPPD008 Develop tourism products
experiences some international visitors  SITTPPD010 Develop culturally appropriate tourism
seek. operations
 The experience needs to match the  SITTPPD011 Develop and implement local or regional
promise of world class service, not only in tourism plan
major cities, but also in regional Australia.  SITXCOM002 Show social and cultural sensitivity
 SITXLAN001 Conduct basic oral communication in a
 marketing and sales, especially via web  SITXLAN002 Conduct routine oral communication in a
and social media based platforms language other than English
 planning and product development  SITXLAN003 Conduct oral communication in a language
 cultural awareness and language skills. other than English
 SITXLAN004 Conduct complex oral communication in a
 SITXLAN005 Read and write information in a language
other than English
 SITXLAN006 Read and write documents in a language
other than English.
It also includes the following imported units of competency:
 BSBMKG401 Profile the market
 BSBMKG607 Manage market research
 BSBSMB403 Market the small business.
Higher level qualifications have a focus on marketing and product
development:
 SIT50116 Diploma of Travel and Tourism Management
 SIT50216 Diploma of Holiday Park and Resort
Management
 SIT50416 Diploma of Hospitality Management
 SIT60116 Advanced Diploma of Travel and Tourism
Management
 SIT60216 Advanced Diploma of Event Management
 SIT60316 Advanced Diploma of Hospitality Management.
There are also three skill sets to equip individuals with skills to
attract and service the international visitor market:
 SITSS00040 Product Development for International Visitor
Markets
 SITSS00041Product Sales for International Visitor Markets
 SITSS00042 Service for International Visitors.
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Sustainability
Sustainability incorporates environmental, Environmental, economic and social sustainability skills are
economic and social issues, and involves the explicitly embedded within SIT units of competency. They will be
following key issues for the tourism, travel and more evident in certain units, e.g. cookery units will have a focus
hospitality industry: on techniques that minimise environmental harm, sales and
service units will have a focus on maximising sales and
 industry personnel need to know about and
contributing to profitability.
participate in practices that minimise harm
to the environment SIT includes the following specific units of competency:
 industry personnel at all levels should
 SITTPPD003 Coordinate and operate sustainable tourism
proactively contribute to positive social
activities
outcomes at work and to business
 SITTPPD009 Develop environmentally sustainable tourism
profitability
operations
 management practices are required to
 SITTPPD010 Develop culturally appropriate tourism
create profitable growing businesses, and
operations
to manage risk and crises, such as
 SITXCOM002 Show social and cultural sensitivity
financial downturns and natural disasters.
 SITXCRI002 Manage a business continuity crisis
Training is required in:  SITXFIN006 Manage revenue.
 environmentally sustainable practices It also includes the following imported units of competency:
 practices to sustain positive social
 BSBDIV501 Manage diversity in the workplace
outcomes
 BSBFIM601 Manage finances
 contributing to business profitability
 BSBMGT617 Develop and implement a business plan
 business, governance, financial, risk and
 BSBRSK501 Manage risk
crisis management.
 BSBSMB404 Undertake small business planning
 BSBSUS201 Participate in environmentally sustainable
workplace practices
 BSBSUS301 Implement and monitor environmentally
sustainable work practices
 BSBSUS501 Develop workplace policy and procedures for
sustainability.
Diploma and Advanced Diploma qualifications include units for
sustainable business operation and there are several skill sets
that equip individuals with relevant skills:
 SITSS00034 Business Management
 SITSS00037 Essential Business Skills for a Franchisee
 SITSS00038 Governance for Board Members
 SITSS00043 Understanding Financial Concepts for
Budgeting
 SITSS00047 Essential Business Skills for a Restaurant
Manager
 SITSS00058 Environmentally Sustainable Hospitality and
Restaurant Operations.
Experiential tourism and specialist products
Consumers want experiences and quality, SIT includes the following planning and product development
diversity and novelty of experiences when units:
travelling are key to customer satisfaction when
 SITTPPD002 Develop interpretive activities
engaging with the tourism, travel and hospitality
 SITTPPD003 Coordinate and operate sustainable tourism
industries. These experiential ‘specialist
activities
products’ include:
 SITTPPD004 Develop in-house recreational activities
 adventure and outdoor recreation activities  SITTPPD006 Assess tourism opportunities for local
 ecotourism communities
 food and wine tourism  SITTPPD008 Develop tourism products
 Indigenous tourism  SITTPPD009 Develop environmentally sustainable tourism
 wellness tourism operations
 marine tourism  SITTPPD010 Develop culturally appropriate tourism
 international cruises. operations
Page 68 of 401
Tourism operators need to understand this  SITTTSL016 Provide specialist advice on cruises.
market need and have products for it.
SIT includes units relevant to food service providers:
Training is required in both:
 SITHFAB012 Provide advice on Australian wines
 planning and product development  SITHFAB013 Provide advice on imported wines
 delivering quality products and services;  SITHFAB016 Provide advice on food
particularly by food service providers, tour  SITHFAB017 Provide advice on food and beverage
operators and their guides. matching
 SITHFAB020 Manage the sale or service of wine
 SITHKOP007 Design and cost menus.
SIT includes a range of specialist units used by tour operators
and guides:
 SITTGDE001 Interpret aspects of local Australian
Indigenous culture
 SITTGDE007 Research and share information on
Australian Indigenous cultures
 SITTGDE008 Prepare specialised interpretive content on
flora, fauna and landscape
marine environments
cultural and heritage environments
 SITTTOP005 Operate tours in a remote area.
The following qualifications focus on the coordination and delivery
of experiential tours and allow importation of units relevant to the
product style, e.g. adventure and outdoor recreation units:
 SIT10116 Certificate I in Tourism (Australian Indigenous
Culture)
 SIT30116 Certificate III in Tourism
 SIT30316 Certificate III in Guiding
 SIT40116 Certificate IV in Travel and Tourism
 SIT40216 Certificate IV in Guiding.
Page 69 of 401
1.8 Regulation and licensing implications for implementation

1.8.1 General laws
Tourism, travel and hospitality industry personnel must comply with general laws that regulate customer, business and
employee interaction for all types of businesses, for example consumer protection and work health and safety law.
Wherever knowledge of a general law is required to effectively perform a job task described in the unit of competency, it
is covered in the knowledge evidence field of the Assessment Requirements. The Assessment Conditions field requires
RTOs to provide current regulatory documents to assist the assessment.
For example, the unit SITTTSL006 Prepare quotations:
Knowledge Evidence of Relevant Law Assessment Conditions Resource Requirement
Primary components of consumer protection laws Current plain English regulatory documents distributed by
that relate to providing quotations, including government consumer protection regulators.
organisational responsibility for:
 nominating and charging cancellation fees
 providing information on potential price
increases
 providing refunds
 supplying products as described or
substituting suitable products when product
is unavailable.
1.8.2 Laws that specifically apply to the tourism, travel and hospitality industry
There is a range of laws and codes of specific relevance to the tourism, travel and hospitality industry. Wherever a
specific law, regulation, business or occupational licensing arrangement exists, it is mentioned in the Application section
of a unit of competency.
Required knowledge of that law is also described, as above, in the Knowledge Evidence field and any required resources
are also prescribed in the Assessment Conditions. At the time of publication, these laws and codes and related units
include:
 Criminal Code Act (1995) – provisions for child sex offences outside Australia and child sex tourism
o SITTTSL005 Sell tourism products and services
 Financial Services Reform Act (2001) – provisions for the sale of travel insurance
 Food Standards Australia New Zealand Act 1991 and the Australia New Zealand Food Standards Code
o SITXFSA001 Use hygienic practices for food safety
o SITXFSA002 Participate in safe food handling practices
o SITXFSA003 Transport and store food
o SITXFSA004 Develop and implement a food safety program
 Queensland Tourism Services Act (2003) – affects inbound tour operators, no matter where located, selling
tours that operate within Queensland; also guides, residing anywhere in Australia, when working in Queensland
and selling local products
o SITTGDE002 Work as a guide
 State and territory gambling/gaming Acts – provisions for the responsible conduct/service of gambling/gaming
o SITHGAM001 Provide responsible gambling services
 State and territory liquor licensing Acts – provisions for the responsible sale or service of alcohol in licensed
venues
o SITHFAB002 Provide responsible service of alcohol
Only some of these laws require an individual to hold occupational certification.
Page 70 of 401
1.8.3 Occupational certification requirements for the tourism, travel and hospitality industry
Individuals being assessed under statutory or industry occupational licensing or certification systems must comply with
training and experience requirements additional to the requirements identified in this Training Package.
These additional requirements and implications for individuals and registered training organisations are outlined in the
following table.
Occupational Licensing or
Certification Requirement and Jurisdiction Implications for Individuals and RTOs
Associated Units of Competency
Dealers in licensed casinos. State and territory Individuals

gaming authorities
 SITHGAM006 Deal Baccarat games Under some state and territory laws these are required
 SITHGAM007 Conduct Big Wheel occupational licensing units for dealers conducting table
games games in licensed casinos. Individuals should seek
 SITHGAM008 Deal Blackjack games advice from their local gaming authority and their casino
 SITHGAM009 Deal Poker games employer on their requirement to complete one or more of
 SITHGAM010 Deal Pontoon games these units.
 SITHGAM011 Conduct Rapid
RTOs
Roulette games
 SITHGAM012 Conduct Roulette State and territory gaming authorities restrict the training
games and assessment of casino table game units to licensed
 SITHGAM013 Conduct Sic Bo games casinos and partnership RTOs. Those developing training
 SITHGAM014 Manage gaming and assessment strategies for these units must consult
activities with the relevant state or territory gaming authority to
 SITHGAM015 Attend casino gaming determine accreditation arrangements for their
machines organisation, courses, trainers and assessors.
 SITHGAM016 Deal Caribbean Stud
games
 SITHGAM017 Deal Casino War
games
 SITHGAM018 Deal Mississippi Stud
games
 SITHGAM019 Conduct Rapid
Baccarat games
 SITHGAM020 Conduct Rapid Big
Wheel games
 SITHGAM021 Deal Three Card
Poker games.
Food handlers and food safety State and territory Individuals
supervisors. food safety
In some States and Territories there is a requirement for
authorities
 SITXFSA001 Use hygienic practices certain personnel involved in food handling and/or food
for food safety safety supervision to complete training in these units.
 SITXFSA002 Participate in safe food
Certification requirements differ across States and
handling practices.
Territories. Individuals should seek advice from their local
food safety authority on their requirement to complete
one or more of these units.
RTOs
Some state and territory food safety authorities have
specific requirements for training organisations. Those
developing training and assessment strategies for the
units must consult with the relevant state or territory food
safety authority to determine accreditation arrangements
for courses, trainers and assessors.
Page 71 of 401
Guides operating within Kakadu and Parks Australia Individuals

Uluru - Kata Tjuta National Parks,
Guides residing anywhere in Australia are required to
Northern Territory.
undertake training and assessment prescribed by Parks
 SITTGDE001 Interpret aspects of Australia to guide within Kakadu and Uluru – Kata Tjuta
local Australian Indigenous culture National Parks in the Northern Territory. Training is based
 SITTGDE007 Research and share on these units and is specifically tailored to each park
information on Australian Indigenous environment.
cultures.
Guides should seek advice from Parks Australia on this
requirement and the availability of training. Refer to:
environment.gov.au/node/20951
RTOs
Parks Australia designates the RTO approved to deliver
and assess required training.
Those undertaking responsible State and territory Individuals
conduct/service of gambling/gaming. gaming authorities
In some States and Territories there is a requirement for
 SITHGAM001 Provide responsible certain personnel involved in the provision of
gambling services. gambling/gaming services in licensed venues to complete
training in this unit.
Territories. Individuals should seek advice from their local
gaming authority on their requirement to complete this
unit.
RTOs
Some state and territory gaming authorities have specific
requirements for training organisations. Those developing
training and assessment strategies for this unit must
consult with the relevant state or territory gaming
authority to determine accreditation arrangements for
courses, trainers and assessors.
Those undertaking responsible service of State and territory Individuals
alcohol. liquor licensing
In some states and territories there is a requirement for
authorities
 SITHFAB002 Provide responsible certain personnel involved in the sale or service of
service of alcohol. alcohol in licensed venues to complete training in this
unit.
Territories. Certification achieved in one State or Territory
is not always accepted by interstate authorities.
Individuals should seek advice from the local liquor
licensing authority on their requirement to complete this
unit or to complete additional training when working
interstate.
RTOs
Some state and territory liquor licensing authorities have
specific requirements for training organisations. Those
developing training and assessment strategies for this
unit must consult with the relevant state or territory liquor
licensing authority to determine accreditation
arrangements for courses, trainers and assessors.
Sale of travel insurance. Australian Individuals
Securities and
Page 72 of 401
Certification is not based on a Training Investment Travel and tourism businesses that sell travel insurance
Package unit but relates to: Commission (ASIC) must be registered with the Australian Securities and
Investment Commission (ASIC). Under the Financial
 SITTTSL005 Sell tourism products
Services Reform Act (2001), theymust ensure that
and services.
adequate training is provided to all staff members who
provide advice on and sell travel insurance.
Travel and tourism personnel selling travel insurance
must complete a course delivered by the insurance
provider whose product they are selling. Individuals
should seek advice from their employer on certification
requirements.
RTOs
Insurance providers provide the training.
Page 73 of 401
2.0 Implementation Information

2.1 Key features of the Training Package and the industry that will impact on the
selection of training pathways
The skills outlined in this Training Package may be attained via:
 formal or informal education and training
 experience in the workplace
 general life experience
 any combination of the above.
2.1.1 Resourcing training and assessment pathways
The delivery of training and assessment in a realistic operational environment using current industry tools, equipment,
documents and other resources plays an essential role in skills development and produces graduates that should be
immediately useful and competent in an industry environment.
Mandatory conditions and resources are specified in the Assessment Conditions field in the Assessment Requirements
for each unit of competency. The mandatory resources include the:
 physical environment where assessment must take place
 equipment and resources that must be provided
 consumable resources or stock that must be provided
 workplace documentation required
 people who must be present, if relevant
 time imperatives and/or time constraints
 assessor requirements.
The availability of the above resources will be a key factor in selecting an appropriate training and assessment pathway.
An example from SITHFAB003 Operate a bar
Skills must be demonstrated in an operational commercial bar. This can be:
 an industry workplace
 a simulated industry environment.
Assessment must ensure access to:
 fixtures and large equipment:
o bar service area
o cashiering facilities:
 electric cash register
 credit card
 EFTPOS facilities
o coffee- and tea-making equipment
o glass washer
o ice:
 crusher
 maker
 shaver
 grinder
o post-mix dispensing system
o refrigerator
o reticulated beer dispensing system
o storage area for glassware and drinks
o water supply
 small equipment:
o bar towels
o blenders
o coasters
o coffee and tea service-ware
o cutting boards
o garnish containers
Page 74 of 401
o ice buckets
o jugs
o juicers
o napkins
o powder shakers
o pourers:
 speed
 optic
 inverted optic
 nip measures
o utensils:
 small knives
 tongs
 spoons: bar spoons and teaspoons
o range of glassware:
 highball glasses
 liqueur and liqueur coffee glasses
 old fashioned glasses
 beer glasses
 red wine, white wine, champagne flute, brandy, sherry and port glasses
 water glasses
o service trays and liners
o straws, swizzle sticks and toothpicks
o waiter’s friend
 stock:
o edible and non-edible garnishes and accompaniments
o ice
o wide commercial range of:
 bottled mixers
 bottled and canned beers
 liqueurs
 wines
 basic spirits
o wide commercial range of non-alcoholic beverages:
 tea
 coffee
 carbonated drinks
 juices
 cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning bar areas and equipment
o dishwashers
o dustpans and brooms
o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and antiseptic liquid soap dispenser for hand washing
o sponges, brushes and scourers
o tea towels
 organisational specifications:
o equipment manufacturer instructions
o cleaning schedules
o bar menus
o cocktail menus
o standard recipes, preparation methods and presentation standards for cocktails
o wine lists
o price lists
o retail promotional materials
o safety data sheets (SDS) for cleaning agents and chemicals or plain English workplace documents
or diagrams that interpret the content of SDS
 industry-realistic ratio of bar staff to customers; these can be:
o customers in an industry workplace during the assessment process; or
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o individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
 have worked in industry for at least three years where they have applied the skills and knowledge of this unit
of competency.
2.2 Industry sectors

The tourism, travel and hospitality industries are dominated by a mix of small and micro businesses. They are complex
industries with no standard way of defining the sectors they comprise. Commonly the industries identify the following
sectors which are all covered by this Training Package:
 accommodation
 attractions and theme parks
 casinos
 clubs
 holiday parks and resorts, also known as caravan parks
 information services and promotion (local, regional, state or territory, and national)
 meetings, incentives, conferences and events
 restaurants, cafés and catering
 tour guiding
 tour operations
 tour wholesaling, both inbound and outbound
 travel agencies.
This Training Package provides flexible units of competency and qualifications to meet the needs of the very diverse
occupations that exist within each of these sectors. Occupations covered by SIT include a range of activities in the
tourism, travel and hospitality industries, such as customer service and sales, travel and tour coordination, tour delivery,
commercial cookery and catering, food and beverage service, accommodation services, product development, and
marketing and public relations.
2.2.1 Occupational outcomes of qualifications
Qualification Outcome
SIT10116 Certificate I in Tourism This qualification reflects the role of individuals who participate in a range of
(Australian Indigenous Culture) routine and predictable tourism work activities. They work under close supervision
and are given clear directions to complete tasks.
This qualification provides a pathway to work in a range of job roles in the tourism
industry in organisations with an Indigenous focus. These include tour operators or
operators of a site or cultural or heritage centre. Individuals may have a very
specific role, as an Australian Indigenous person or other individual approved of
by local elders to share 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.
SIT10216 Certificate I in This qualification reflects the role of individuals who participate in a range of
Hospitality routine and predictable hospitality work activities. They work under close
supervision and are given clear directions to complete tasks.
This qualification provides a pathway to work in various hospitality settings, such
as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee
shops.
 bar useful
 food runner
 glass runner
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 housekeeping assistant
 kitchen steward
 kitchen useful.
SIT20116 Certificate II in Tourism This qualification reflects the role of individuals who have a defined and limited
range of tourism operational skills and basic industry knowledge. They are
involved in mainly routine and repetitive tasks and work under direct supervision.
This qualification provides a pathway to work in many tourism and travel industry
sectors and for a diverse range of employers including travel agencies, tour
wholesalers, tour operators, attractions, cultural and heritage sites, and any small
tourism business.
Work could be undertaken in an office environment where the planning of tourism
and travel products and services takes place, in the field where 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.
SIT20216 Certificate II in Holiday This qualification reflects the role of individuals who have a defined and limited
Parks and Resorts range of operational skills and basic industry knowledge. They are involved in
mainly routine and repetitive tasks and work under direct supervision.
This qualification provides a pathway to work in a holiday park and resort office,
housekeeping, grounds maintenance, or across different operational areas.
 housekeeping assistant
 junior handyperson
 office assistant.
SIT20316 Certificate II in This qualification reflects the role of individuals who have a defined and limited
Hospitality range of hospitality operational skills and basic industry knowledge. They are
involved in mainly routine and repetitive tasks and work under direct supervision.
This qualification provides a pathway to work in various hospitality settings, such
as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee
shops.
 bar attendant
 café attendant
 catering assistant
 food and beverage attendant
 front office assistant
 porter
 room attendant.
SIT20416 Certificate II in Kitchen This qualification reflects the role of individuals working in kitchens who use a
Operations defined and limited range of food preparation and cookery skills to prepare food
and menu items. They are involved in mainly routine and repetitive tasks and work
under direct supervision. This qualification 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 in
organisations such as restaurants, hotels, catering operations, clubs, pubs, cafés,
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and coffee shops; and institutions such as aged care facilities, hospitals, prisons,
and schools.
 breakfast cook
 fast food cook
 sandwich hand
 takeaway cook.
SIT20516 Certificate II in Asian This qualification reflects the role of individuals working in kitchens who use a
Cookery defined and limited range of food preparation and cookery skills to prepare Asian
food and menu items. They are involved in mainly routine and repetitive tasks and
work under direct supervision.
This qualification provides a pathway to work in Asian kitchen operations in
organisations such as restaurants, hotels, catering operations, clubs, pubs, and
cafés.
 fast food cook
 takeaway cook.
SIT30116 Certificate III in Tourism This qualification reflects the role of individuals who use a range of well-developed
tourism service, sales or operational skills and sound knowledge of industry
operations to coordinate tourism services. Using discretion and judgement, they
work with some independence and under limited supervision using plans, policies
and procedures to guide work activities.
This qualification provides a pathway to work in many tourism industry sectors and
for a diversity of employers including tour operators, inbound tour operators, visitor
information centres, attractions, cultural and heritage sites, and any small tourism
business.
This qualification allows for multiskilling and for specialisation in office based roles
involving the planning and coordination of tourism services, 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
 reservation sales agent
 sales consultant
 visitor information officer.
SIT30216 Certificate III in Travel This qualification reflects the role of individuals who use a range of well-developed
retail travel or wholesale sales and operational skills and sound knowledge of
industry operations to coordinate travel services. Using discretion and judgement,
they work with some independence and under limited supervision using plans,
policies and procedures to guide work activities.
This qualification provides a pathway to work in the retail travel or tour wholesale
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 mobile environment.
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 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.
SIT30316 Certificate III in Guiding This qualification reflects the role of individuals who use a range of well-developed
guiding skills combined with a substantial depth of subject matter knowledge to
deliver tours. They work with some independence and under limited supervision
using discretion and judgement to resolve problems.
This qualification provides a pathway to work as a guide in many tourism industry
sectors. Guides at this level usually work in particular areas or sites, including
attractions, cultural and heritage sites, tourist precincts, marine and national parks,
wineries, or on board day or extended cruise vessels.
 cultural guide
 heritage guide
 historical guide
 interpretive guide
 museum guide
 nature-based site guide
 site guide
 tour guide
 walking guide
 winery guide.
SIT30416 Certificate III in Holiday This qualification reflects the role of individuals who use a range of well-developed
Parks and Resorts operational skills and knowledge of industry operations to complete work activities.
Using discretion and judgement, they work with 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 and resorts as a
specialist in front office, housekeeping or grounds maintenance, or a multi-skilled
worker across different operational areas.
 grounds person
 handyperson
 housekeeper
 receptionist.
SIT30516 Certificate III in Events This qualification reflects the role of individuals who use a range of well-developed
events administration or operational skills and knowledge to complete event-
related work activities. Using discretion and judgement, they work with some
independence under the guidance of more senior event personnel, using plans,
policies and procedures to guide work activities.
Events are diverse in nature and this qualification provides a pathway to work for
event or exhibition organisations operating in a range of industries including the
tourism and travel, hospitality, sport, cultural and community sectors.
The diversity of employers includes event or exhibition management companies,
event venues, or organisations that organise their own events. Work could be
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undertaken in an office environment where the planning of events takes place, on-
site at venues where events are staged 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.
SIT30616 Certificate III in This qualification reflects the role of individuals who have a range of well-
Hospitality developed hospitality service, sales or operational skills and sound knowledge of
industry operations. Using discretion and judgement, they work with some
independence and under limited supervision using plans, policies and procedures
to guide work activities.
This qualification provides a pathway to work in organisations such as restaurants,
hotels, motels, clubs, pubs, cafés, and coffee shops. This qualification allows for
multiskilling and for specialisation in accommodation 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.
SIT30716 Certificate III in This qualification reflects the role of individuals who have a range of well-
Hospitality (Restaurant Front of developed front of house food and beverage service and sales skills combined
House) with sound product knowledge. Using discretion and judgement, they work with
some independence and under limited supervision using plans, policies and
procedures to guide work activities.
This specialist qualification provides a pathway to work in various front of house
roles in restaurants and cafés.
 senior bar attendant
 sommelier
 waiter.
SIT30816 Certificate III in This qualification reflects the role of commercial cooks who use a wide range of
Commercial Cookery well-developed cookery skills and sound knowledge of kitchen operations to
prepare food and menu items. Using discretion and judgement, they work with
some independence and under limited supervision using plans, policies and
This qualification provides a pathway to work as a commercial cook in
organisations such as restaurants, hotels, clubs, pubs, cafés, and coffee shops.
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SIT30916 Certificate III in Catering This qualification reflects the role of individuals working in catering operations who
Operations use a range of cookery skills and sound knowledge of kitchen operations to
prepare food items. Using discretion and judgement, they work with some
This qualification 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 various catering settings, such as
hospitals and aged care facilities, sporting and entertainment venues, hotel
banqueting departments, cook–chill production kitchens, and mobile catering
businesses of varying size.
 cook
 food service assistant.
SIT31016 Certificate III in This qualification reflects the role of pastry chefs who use a wide range of well-
Patisserie developed patisserie skills and sound knowledge of kitchen operations to produce
patisserie products. Using discretion and judgement, they work with some
This qualification provides a pathway to work in various organisations where
patisserie products are prepared and served, including patisseries, restaurants,
hotels, catering operations, clubs, pubs, cafés, and coffee shops.
 pastry chef
 patissier.
SIT31116 Certificate III in Asian This qualification reflects the role of commercial cooks who use a wide range of
Cookery well-developed cookery skills and sound knowledge of kitchen operations to
prepare Asian food and menu items. Using discretion and judgement, they work
with some independence and under limited supervision using plans, policies and
This qualification provides a pathway to work as a cook in organisations where
Asian food is prepared and served, including restaurants, hotels, clubs, pubs, and
cafés.
SIT40116 Certificate IV in Travel This qualification reflects the role of skilled operators who use a broad range of
and Tourism tourism or travel skills and sound knowledge of industry operations to coordinate
travel or tourism services. They operate independently or with limited guidance
from others and use discretion to solve non-routine problems. Many people have
supervisory responsibilities and plan, monitor and evaluate the work of team
members.
This qualification provides a pathway to work in many travel and tourism industry
wholesalers, tour operators, inbound tour operators, tourist attractions, visitor
information centres, and other tourism businesses.
 account coordinator
 assistant manager
 marketing coordinator
 operations supervisor
 product coordinator
 promotions officer
 reservations sales or call centre supervisor
 senior operations coordinator
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 senior or supervisory retail consultant

 sales coordinator
 sales executive.
SIT40216 Certificate IV in Guiding This qualification reflects the role of individuals who use a broad range of
specialist guiding skills combined with a substantial depth of subject matter
knowledge to deliver tours. They operate independently or with limited guidance
from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work as a guide in many tourism industry
sectors. Guides at this level usually conduct tours that involve multiple products,
services and sites involving the management of tour logistics. They are employed
or contracted by inbound tour operators, outbound tour wholesalers, local tour
operators, or they may be owner-operators of small tourism or travel businesses.
 cultural guide
 heritage guide
 interpretive guide
 nature-based guide
 tour director
 tour guide
 tour manager
 walking guide.
SIT40316 Certificate IV in Holiday This qualification reflects the role of skilled operators who use a broad range of
Parks and Resorts skills and sound knowledge of industry operations to plan, monitor and evaluate
the work of team members. They operate independently or with limited guidance
from others, and use discretion to solve non-routine problems.
This qualification provides a pathway to work as a supervisor in holiday parks and
resorts. They may be a specialist in front office, housekeeping or grounds
maintenance, or be multi-skilled across different operational areas.
 assistant manager
 front office supervisor
 grounds and maintenance supervisor
 operations supervisor.
SIT40416 Certificate IV in This qualification reflects the role of skilled operators who use a broad range of
Hospitality hospitality service, sales or operational skills combined with supervisory skills and
sound knowledge of industry operations to plan, monitor and evaluate the work of
team members. They operate independently or with limited guidance from others,
and use discretion to solve non-routine problems.
This qualification provides a pathway to work as a supervisor in hospitality
organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee
shops. This qualification allows for multi-skilling and for specialisation in
accommodation services, food and beverage, and gaming.
 bar supervisor or team leader
 concierge
 duty manager
 food and beverage supervisor or team leader
 front office supervisor or team leader
 housekeeping supervisor or team leader
 gaming supervisor or team leader
 shift manager.
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SIT40516 Certificate IV in This qualification reflects the role of commercial cooks who have a supervisory or
Commercial Cookery team leading role in the kitchen. They operate independently or with limited
guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants,
hotels, clubs, pubs, cafés, and coffee shops, or to run a small business in these
sectors.
 chef
 chef de partie.
SIT40616 Certificate IV in Catering This qualification reflects the role of individuals working in catering operations who
Operations have a supervisory or team leading role. They operate independently or with
limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in various catering settings, such as
hospitals and aged care facilities, sporting and entertainment venues, hotel
banqueting departments, cook–chill production kitchens, and mobile catering
businesses of varying size.
 catering supervisor
 kitchen administrator
 small business caterer.
SIT40716 Certificate IV in This qualification reflects the role of pastry chefs who have a supervisory or team
Patisserie leading role in the kitchen. They operate independently or with limited guidance
from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in various organisations where
patisserie products are prepared and served, including patisseries, restaurants,
hotels, catering operations, clubs, pubs, cafés, and coffee shops.
 chef de partie
 chef patissier.
SIT40816 Certificate IV in Asian This qualification reflects the role of commercial cooks who have a supervisory or
Cookery team leading role in kitchens preparing Asian food. They operate independently or
with limited guidance from others and use discretion to solve non-routine
problems.
This qualification provides a pathway to work in organisations where Asian food is
prepared and served, including restaurants, hotels, clubs, pubs, and cafés.
 chef
 chef de partie.
SIT50116 Diploma of Travel and This qualification reflects the role of highly skilled senior operators who use a
Tourism Management broad range of tourism or travel skills combined with managerial skills and sound
knowledge of industry operations to coordinate travel or tourism operations. They
operate independently, have responsibility for others, and make a range of
operational business decisions.
sectors as a departmental or small business manager. The diversity of employers
includes travel agencies, tour wholesalers, tour operators, inbound tour operators,
tourist attractions, visitor information centres, and other tourism businesses.
 inbound groups manager
 inbound sales manager
 incentives manager
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 tour operations manager

 marketing manager
 product development manager
 reservations manager
 travel agency manager
 sales manager
 visitor information centre manager.
SIT50216 Diploma of Holiday Park This qualification reflects the role of individuals who use a broad range of
and Resort Management managerial skills and sound knowledge of industry operations to coordinate
holiday park and resort operations which may include marketing and product
development activities. They operate independently, have responsibility for others
and make a range of operational business decisions.
This qualification provides a pathway to work as a business manager or owner-
operator of a holiday park or resort.
 manager
 operations manager
 park manager.
SIT50316 Diploma of Event This qualification reflects the role of individuals who use a broad range of event-
Management related skills and sound knowledge of event management processes to coordinate
event operations. They operate independently and make operational event
management decisions.
event or exhibition organisations operating in a range of industries, including the
tourism and travel, hospitality, sport, cultural, and community sectors.
site at venues where events are staged or a combination of both.
 conference coordinator
 event or exhibition coordinator
 event or exhibition planner
 event sales coordinator
 function coordinator
 in-house meetings coordinator
 meetings coordinator
 staging coordinator
 venue coordinator.
SIT50416 Diploma of Hospitality This qualification reflects the role of highly skilled senior operators who use a
Management broad range of hospitality skills combined with managerial skills and sound
knowledge of industry to coordinate hospitality operations. They operate
independently, have responsibility for others and make a range of operational
business decisions.
This qualification provides a pathway to work in any hospitality industry sector as a
departmental or small business manager. The diversity of employers includes
restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee
shops. This qualification allows for multiskilling and for specialisation in
accommodation services, cookery, food and beverage and gaming.
 banquet or function manager
 bar manager
 café manager
 chef de cuisine
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 chef patissier
 club manager
 executive housekeeper
 front office manager
 gaming manager
 kitchen manager
 motel manager
 restaurant manager
 sous chef
 unit manager catering operations.
SIT60116 Advanced Diploma of This qualification reflects the role of senior managers with advanced operational
Travel and Tourism Management skills who use a broad range of travel or tourism skills, combined with specialised
managerial skills and substantial knowledge of industry operations, to coordinate
travel or tourism operations. They operate with significant autonomy and are
responsible for making strategic business management and operational decisions.
wholesalers, tour operators, inbound tour operators, tourist attractions, visitor
information centres, and other tourism businesses.
 account manager
 business development manager
 director of groups and incentives
 director of marketing
 director of product development operations manager
 director of sales
 general manager.
SIT60216 Advanced Diploma of This qualification reflects the role of individuals operating at a senior level who use
Event Management a wide range of specialised managerial skills and substantial knowledge of event
management processes to conceive, plan and stage events. They operate with
significant autonomy and are responsible for making strategic business and event
management decisions.
event or exhibition organisations operating in a range of industries, including the
tourism and travel, hospitality, sport, cultural, and community sectors.
site at venues where events are staged, or a combination of both.
 conference manager
 event director
 event producer
 event or exhibition manager
 functions manager
 in-house meetings manager
 meetings manager
 project manager
 venue manager.
SIT60316 Advanced Diploma of This qualification reflects the role of highly skilled senior managers who use a
Hospitality Management broad range of hospitality skills combined with specialised managerial skills and
substantial knowledge of industry to coordinate hospitality operations. They
operate with significant autonomy and are responsible for making strategic
business management decisions.
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This qualification provides a pathway to work in any hospitality industry sector and
for a diversity of employers including restaurants, hotels, motels, catering
operations, clubs, pubs, cafés and coffee shops. This qualification allows for
multiskilling and for specialisation in accommodation services, cookery, food and
beverage and gaming.
 area manager or operations manager
 café owner or manager
 club secretary or manager
 executive chef
 executive housekeeper
 executive sous chef
 food and beverage manager
 head chef
 motel owner or manager
 rooms division manager.
2.3 Entry requirements for qualifications

Where entry requirements are identified in a qualification, they are mandatory. Entry requirements are identified because
industry identified it essential that one level of competence and/or experience in industry is achieved prior to entering the
next level qualification.
Entry requirements:
 do not form part of a qualification for training and assessment purposes
 must be achieved prior to enrolling in a qualification
 are specific to the skills, knowledge or experience required to enter a qualification
 may be expressed as:
o a qualification
o core units of competency of a lower AQF level qualification
o a significant number of units of competency from a lower level qualification
o specialist units of competency from a related stream
o vocational expertise
o a combination of units of competency and vocational expertise.
The majority of SIT Tourism, Travel and Hospitality Training Package qualifications allow direct entry.
The following qualifications have an entry requirement as outlined in the table below.
Qualification Entry Requirement
SIT40316 Certificate IV in Entry to this qualification is open to individuals who are able to demonstrate
Holiday Parks and Resorts holiday parks and resorts industry knowledge, customer service and operational
skills. The individual must:
EITHER
1. Be formally assessed through a training program or recognition process
against one of the unit clusters below.
OR
2. Have relevant holiday parks and resorts industry experience. Work that
has involved the application of skills and knowledge described in one of
the unit clusters below would be a satisfactory indicator for entry.
The unit clusters for different pathways are:
Front office pathway
Application of the skills and knowledge of the following units or their equivalent:
 BSBSUS201 Participate in environmentally sustainable work practices
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 BSBWOR202 Organise and complete daily work activities

 SITHACS008 Provide accommodation reception services
 SITTIND002 Source and use information on the holiday park and resort
industry
 SITTTSL007 Process reservations
 SITXWHS002 Identify hazards, assess and control safety risks
Grounds maintenance pathway
 RIISAM204D Operate small plant and equipment
 SIFCBGM001 Provide general grounds care
 SIFCBGM002 Maintain property and structures
industry
Housekeeping pathway
 SITHACS001 Clean premises and equipment
 SITHACS002 Provide housekeeping services to guests
 SITHACS003 Prepare rooms for guests
industry
SIT50216 Diploma of Holiday Entry to this qualification is open to individuals who are able to demonstrate
Park and Resort Management holiday parks and resorts industry knowledge, customer service and operational
skills. The individual must:
EITHER
1. Be formally assessed through a training program or recognition process
against one of the unit clusters below.
OR
2. Have relevant holiday parks and resorts industry experience. Work that
has involved the application of skills and knowledge described in one of
the unit clusters below would be a satisfactory indicator for entry.
The unit clusters for different pathways are:
Front office pathway
 SITHACS008 Provide accommodation reception services
industry
 SITTTSL007 Process reservations
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 SITXWHS001 Participate in safe work practices

Grounds maintenance pathway
 RIISAM204D Operate small plant and equipment
 SIFCBGM001 Provide general grounds care
 SIFCBGM002 Maintain property and structures
industry
Housekeeping pathway
 SITHACS001 Clean premises and equipment
 SITHACS002 Provide housekeeping services to guests
 SITHACS003 Prepare rooms for guests
industry
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2.4 Pathways advice

The following pathways chart shows the pathways into and from qualifications that are possible with this Training
Package.
SIT Tourism, Travel and Hospitality Training Package qualifications provide a clear progression from entry level to more
senior, supervisory and management job roles.
Advanced Diplomas
Most allow direct entry with an entry requirement applied to two holiday parks and
Provide strategic business management competencies required by

senior managers.
Qualifications are sector or job function specific.
Diplomas
Provide complex competencies for departmental, operational or small
business managers.
resorts qualifications.
Certificate IV
Contain more complex competencies required by those more technically
proficient senior staff. Many contain supervisory skills or provide, through
elective choice, skills to supervise staff and daily operational activities.
Certificate III
Package a broader range of technical competencies to work in industry
at a skilled operational level.
Certificate I and II
Package a defined and limited range of basic technical competencies
required for fundamental workplace activities.
In the tourism, travel and hospitality industries supervisors and managers regularly undertake operational duties.
Executive chefs in restaurants, clubs and hotel environments still cook; tourism and travel managers sell and quote on
travel products on a daily basis; managers in accommodation establishments will regularly take reservations and check-
in guests.
Industry, therefore, has designed higher level qualifications that may incorporate a range of technical or operational
competencies. The requirement to achieve these units to obtain a Certificate IV, Diploma and Advanced Diploma is in
keeping with tourism, travel and hospitality job outcomes at supervisory and management levels.
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2.4.1 Pathways into SIT qualifications
Direct entry is allowed for all SIT Tourism, Travel and Hospitality Training Package qualifications except the following
which have an entry requirement:
 SIT40316 Certificate IV in Holiday Parks and Resorts
 SIT50216 Diploma of Holiday Park and Resort Management.
For all other qualifications, individuals may enter the qualification with no vocational experience, without prior
achievement of any units of competency and without a lower level qualification in any discipline.
The tourism, travel and hospitality industries, however, highly recommend that individuals complete the relevant
Certificate III qualification and gain vocational experience in industry before progressing to a Certificate IV qualification.
Certificate IV qualifications provide for the acquisition of more senior or supervisory skills. Industry has an expectation
that people in supervisory roles would have gained workplace experience in operational duties before coordinating the
duties of others.
Industry also strongly recommends that individuals complete the relevant Certificate III qualification and gain vocational
experience in industry before progressing to a Diploma or Advanced Diploma. These higher level qualifications provide
for the acquisition of managerial skills at an operational and strategic level. Industry has an expectation that individuals
would have gained workplace experience in operational duties before progressing to managerial roles of significant
responsibility.
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2.4.2 Pathways from SIT qualifications
Advanced Diplomas
Individuals can exit these qualifications with skills to work in industry as senior managers.
Diplomas
Individuals can exit these qualifications with skills to work in industry as departmental,
operational or small business managers. They can also progress to Advanced Diploma
qualifications and gain credit for common units of competency in those qualifications.
Certificate IV
Individuals can exit these qualifications with skills to work in industry as a more technically
proficient senior staff member or supervisor. They can also progress to Diploma and Advanced
Diploma qualifications and gain credit for common units of competency in those qualifications.
Certificate III
Individuals can exit these qualifications with skills to work in industry at a skilled operational
level. They can also progress to Certificate IV and higher qualifications and gain credit for
common units of competency in those qualifications.
Certificate I & II
Individuals can exit these qualifications with skills for fundamental job roles in the tourism, travel
and hospitality industries. They can also progress to Certificate III and higher qualifications and
gain credit for common units of competency in those qualifications.
This chart indicates that those who exit with the above qualifications have the skills to work in industry at different levels
of responsibility. It is not intended to indicate that an individual will gain immediate employment at that level.
Individuals who complete a qualification designed for one industry sector or job function can select qualifications for other
sectors, e.g. complete a qualification in tourism and then events or hospitality. Many skills are transferrable. They may
also progress to higher level qualifications within the same sector or for the same job function, e.g. progress from a
Certificate III in Commercial Cookery to a Certificate IV in Commercial Cookery and then to a Diploma of Hospitality.
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2.4.3 Qualifications suited to VET delivered to secondary school students
SIT qualifications are designed to provide particular job outcomes at all AQF levels. All are regarded by the tourism,
travel and hospitality industry as ‘pathway or preparatory’ study for other qualifications. For example, SIT20316
Certificate II in Hospitality provides for a variety of job outcomes that include bar attendant, porter and room attendant.
Employers expect graduates with this qualification, and all SIT qualifications, to be ready to work and to be competent in
the required skills. Delivery to secondary school students, therefore, must comply – in the same way as any other
delivery – with the requirements outlined in the Training Package, including those for environments, equipment and
assessors.
The following SIT Tourism, Travel and Hospitality Training Package qualifications are suitable for delivery to secondary
school students:
 SIT10116 Certificate I in Tourism (Australian Indigenous Culture)
 SIT10216 Certificate I in Hospitality
 SIT20116 Certificate II in Tourism
 SIT20216 Certificate II in Holiday Parks and Resorts
 SIT20316 Certificate II in Hospitality
 SIT20416 Certificate II in Kitchen Operations
 SIT20516 Certificate II in Asian Cookery.
Part-time school-based apprenticeships and traineeships are delivered by RTOs in conjunction with on-the-job training
provided by employers. This would be appropriate provided the requirements for the above qualifications can be met
alongside the requirements for completion of the Senior Secondary Certificate of Education, e.g. HSC, VCE, WACE, etc.
Industry does not support the delivery of qualifications above Certificate II level to secondary school students.
2.4.4 Qualifications suited to Australian traineeships or apprenticeships
All SIT Tourism, Travel and Hospitality Training Package qualifications from Certificate II through to Advanced Diploma
are suitable for an Australian Apprenticeship pathway:
2.5 Access and equity considerations

An individual's access to training and assessment should not be adversely affected by restrictions placed on location or
context beyond the requirements specified in this Training Package: training and assessment must be bias-free.
The flexibilities offered by the SIT Tourism, Travel and Hospitality Training Package should enhance opportunities and
potential outcomes so all may benefit from a wider national skills base and a shared contribution to Australia’s economic
development and social and cultural life.
Standards for the registration of training organisations require RTOs to adhere to common principles of access and
equity. For implementation of the SIT Tourism, Travel and Hospitality Training Package it is important that:
 learners have access to accurate and current information about qualifications and job outcomes in industry
 training and assessment are customised to the individual’s current employment or employment prospects in
their local region, including access to elective units of competency to achieve relevant job outcomes and
training and assessment activities that are directly related to their work
 for equity in assessment, conditions for training and assessment should not exceed those specified in the
assessment requirements for each unit of competency
 learners have access to accurate and current information about their rights during training and assessment,
including:
o an efficient and effective complaints and appeals process
o training, assessment and support services that meet individual needs, including reasonable adjustment
of assessments.
2.5.1 Reasonable adjustment
It is important that RTOs take meaningful, transparent and reasonable steps to consult, consider and implement
reasonable adjustments for learners with a disability.
Under the Disability Standards for Education 2005, providers must make reasonable adjustments for people with a
disability to the maximum extent that those adjustments do not cause that provider unjustifiable hardship. While
‘reasonable adjustment’ and ‘unjustifiable hardship’ are different concepts and involve different considerations, they both
seek to strike a balance between the interests of providers and the interests of learners with and without disability.
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An adjustment is any measure or action that a learner requires because of their disability, and which has the effect of
assisting the learner to access and participate in education and training on the same basis as learners without disability.
An adjustment is reasonable if it achieves this purpose while taking into account factors such as the nature of the
learner’s disability, the views of the learner, the potential effect of the adjustment on the learner and others who might be
affected, and the costs and benefits of making the adjustment.
A provider is also entitled to maintain the academic integrity of a course or program and to consider the requirements or
components that are inherent or essential to its nature when assessing whether an adjustment is reasonable. There may
be more than one adjustment that is reasonable in a given set of circumstances; providers are required to make
adjustments that are reasonable and that do not cause them unjustifiable hardship.
It is important that providers understand that the content of the unit cannot be changed as this describes a workplace
outcome. For example, the workplace requires an individual to know the key features of food and beverage items on the
menu in order to provide information to customers when undertaking SITHFAB007 Serve food and beverage.
The inherent requirements of the actual workplace performance described by the unit of competency must inform the
decision about what adjustment is reasonable. That same unit requires individuals to record customer orders and write
clear and precise notes on special requests. Competency could not be solely assessed by asking oral questions about
what should be included; the learner would need to be able to write.
Information about the Disability Standards for Education 2005 is available at: education.gov.au/disability-standards-
education.
2.6 Foundation skills

The five core foundation skills of reading, writing, oral communication, numeracy and learning have been embedded into
the units of competency in this Training Package. Additionally, employment skills (the non-technical skills and knowledge
necessary for effective participation in the workforce) have also been embedded. These employment skills are problem-
solving, initiative and enterprise, teamwork, planning and organising, self-management and technology.
Not every unit of competency will include a description of every foundation skill or employment skill. Some units of
competency describe some of those skills but not others, e.g. a unit may describe reading, numeracy and problem-
solving skills only. Qualifications contain a range of units of competency; the combination will appropriately cover all
foundation skills and employment skills required for the job outcome.
Foundation skills have been included in the unit of competency in two ways.
 Relevant skills essential to performance are explicit in the performance criteria, written in a way that reflects
both the context and the skill level.
 Those skills essential to performance of a unit of competency that are NOT explicit in the performance criteria
are summarised in the foundation skills field within the unit of competency, together with a description reflecting
the workplace skill.
The foundation skill statements are specific to each unit of competency and explain what the person is doing with the
foundation skill; for example, the specific numeracy and technology skills required in SITXINV002 to maintain the quality
of perishable items.
The foundation skill statements also provide guidance on the level of skill required by highlighting their specific
application. For example, the types of documents that must be written and their complexity, which indicates the level of
writing required. The complexity or level of the foundation skill directly reflects the workplace skill described in the unit of
competency.
An example from SITXINV002 Maintain the quality of perishable items is provided below.
Performance criteria
1.1. Conduct temperature checks on delivered goods ensuring they are within specified tolerances.(numeracy,
technology)
1.2. Record temperature results according to organisational procedures. (writing, numeracy)
1.3. Identify deficiencies with delivered food items, and reject supply within scope of own responsibility, or report
findings.(problem solving, oral communication/writing)
1.4. Choose and prepare correct environmental conditions for the storage of perishable supplies. (planning and
organising, technology)
1.5. Date code all perishable supplies to maximise their use. (writing, numeracy)
1.6. Promptly store supplies in appropriate storage area to minimise wastage and avoid food contamination.
(planning and organising)
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2.1. Regularly check and adjust the environmental conditions of all storage areas and equipment to maintain
perishable supplies at optimum quality. (planning and organising, technology)
2.2. Conduct temperature checks according to food safety procedures. and protect supplies from spoilage.
(numeracy, technology)
2.3. Protect supplies from damage of cross-contamination and pests.
2.4. Rotate perishable supplies for maximum use according to expiration dates. (reading, planning and
organising)
3.1. Regularly check perishable supplies for quality. (planning and organising)
3.2. Inspect items for animal and pest damage and report incidents of infestation. (problem solving, oral
communication/writing)
3.3. Identify any deficiencies, and report findings or dispose of any non-usable supplies within scope of own
responsibility. .(problem solving, oral communication/writing)
3.4. Safely dispose of spoilt stock and waste to minimise negative environmental impacts.
Foundation Skills
Skill Description
Writing skills to:  write stock rotation labels and simple documents that record temperature
results.
Oral communication skills to:  make simple verbal reports on the disposal of perished supplies.
Numeracy skills to:  read a thermometer correctly to measure temperatures
 estimate times for regular temperature checks.
Technology skills to:  use thermometers and adjust temperature and humidity controls on
storage equipment.
2.7 Health and safety implications for the tourism, travel and hospitality industries
Work in the tourism, travel and hospitality industry is diverse and involves varied environments and equipment. Particular
risks to health and safety are as follows.
For frontline service personnel in hotels, pubs, taverns and clubs, injury from:
 violent robberies
 aggressive or intoxicated customers.
For those working in kitchens, injury and illness from:
 using hot stoves, ovens, deep fryers and dishwashers (burns)
 using knives and slicing machines (cuts and abrasions)
 slips, trips and falls from wet floors
 lifting, shifting and moving heavy pots, pans, stock and kitchen waste
 inhaling and ingesting, and skin and eye contact with, hazardous cleaning substances
 exposure to hot and cold environments, e.g. cool rooms.
For those working in bars and cellars, injury and illness from:
 using glass-washers (burns)
 using knives (cuts and abrasions)
 slips, trips and falls from wet floors
 lifting, shifting and moving heavy stock and bar waste
 inhaling and ingesting, and skin and eye contact with, hazardous cleaning substances
 inert gases and gas leaks in confined spaces.
For those working in grounds and facility maintenance, injury or illness from:
 use of power tools and heavy mechanical equipment (burns, cuts, abrasions and electric shock)
 lifting, shifting and moving heavy items and waste
 inhaling and ingesting, and skin and eye contact with, hazardous chemicals and cleaning substances
 exposure to extreme heat or cold.
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For those working in tourism delivery (attractions, guiding, tour operations), injury or illness from:
 ride, vehicle, aircraft or vessel accidents
 accidents associated with outdoor recreation equipment or activities
 lifting, shifting and moving heavy items, such as luggage and camping equipment
 exposure to extreme heat and cold, storms, floods and bushfires
 wild animals and local wildlife.
Learners in the workplace or simulated environment are equally exposed to these risks. These risks can be managed
through:
 following procedures to manage risks
 providing suitable personal protective equipment
 work health and safety induction and training
 involving learners in hazard identification and risk assessment practices
 close supervision by trainers, assessors, workplace supervisors and managers.
Each qualification in the SIT Tourism, Travel and Hospitality Training Package contains work health and safety unit(s) of
competency requiring learners to achieve skills and knowledge to participate in, implement or manage safe work
practices as appropriate to the qualification and job outcome. It is recommended that RTOs integrate the acquisition of
these workplace skills and knowledge into daily training and assessment activities.
The SIT Tourism, Travel and Hospitality Training Package includes the following work health and safety (WHS) units of
competency:
 SITXWHS003 Implement and monitor work health and safety practices
 SITXWHS004 Establish and maintain a work health and safety system.
2.8 Legal considerations for learners in the workplace or on placements

Legitimate work-based learning programs and placements give learners an opportunity to gain experience in the
workplace. Under the Fair Work Act 2009, a vocational placement is a working arrangement where all of the following
apply:
 the worker is not paid a wage
 it is a requirement of an Australian-based education or training course
 it is authorised under a law or administrative arrangement of the Commonwealth, or a State or Territory.
A learner in an arrangement that meets all of the above criteria is not covered by the Fair Work Act; and is not entitled to
the minimum wages and other entitlements provided in the National Employment Standards and any applicable modern
awards or agreement.
Refer: fairwork.gov.au/pay/student-placement-and-unpaid-work/pages/student-placements-work-experience-and-
internships.aspx
Learners engaged as trainees or apprentices and those on work placements must comply with any general laws that
regulate customer, business and employee interaction and should be inducted and supervised to ensure compliance.
Trainees, apprentices and learners gaining work experience are considered to be workers under work health and safety
(WHS) law. Provisions of law relating to worker and employer responsibilities apply. Learners should be inducted and
supervised to ensure compliance.
Individuals in the workplace, including learners, cannot be involved in the sale or service of alcohol or the provision of
gambling services until they are 18 years old.
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2.9 Resources and equipment

The assessment requirements for each unit of competency specify the equipment and other resources that must be
provided by the RTO for assessment. This information is also relevant to delivery and is found in the Assessment
Conditions field, which specifies:
 where the assessment must take place, the physical environment, e.g. an operational commercial bar, and
indicates whether a simulated environment is appropriate
 what equipment must be provided for assessment, e.g. the fixtures and large and small equipment required to
operate, for example, a bar
 what types of consumable resources or stock must be provided for assessment; e.g. commercial range of
alcoholic and non-alcoholic beverages for a bar
 what workplace documentation must be provided, e.g. bar menus, wine lists, or cocktail recipes used in a bar
 if relevant, other people who must be present during assessment, e.g. customers with whom the bar attendant
must interact.
2.10 Simulation
Simulation, set up for the purpose of assessment, involves two components:
 simulated environments
 simulated activities.
Some SIT units require a defined number of “service periods” as a part of the performance evidence in the assessment
requirements. It is noted that whether the assessment takes place in a workplace or a simulated environment, a service
period should be defined by the context of the work skill being assessed. Service periods do not necessarily align with
shift periods worked.
For example a “service period” in a hospitality environment such as a restaurant may be a breakfast service, lunch
service or dinner service. A “shift” worked in a restaurant may incorporate one or more of these service periods. A
learner may work a shift that incorporates a breakfast service and a lunch service and although this is one “shift” worked,
it may be used for two service periods for the purpose of assessment. However, the two service periods must be clearly
defined and the start/set-up and finish/close of each service period must be clearly identified.
2.10.1 Simulated environments for assessment
Because assessment in the workplace is not always possible, each SIT unit of competency allows assessment to be
conducted in a simulated environment. Whenever a simulated assessment is conducted it is essential that the
environment is as realistic as possible. Assessment must be conducted in the specified environment using the equipment
and resources mandated in the Assessment Conditions field of the Assessment Requirements. This involves:
 using the appropriate environment, for example an operational touring environment, an operational
accommodation environment, an operational commercial kitchen, or an operational events context
 providing current equipment and technology: that which is typically available in a modern tourism, travel or
hospitality business
 providing a diverse, comprehensive and commercially realistic range of consumable resources or stock
 providing workplace documents currently used in industry: those that are typically available in a tourism, travel
or hospitality business, including items such as policies, procedures, product manuals, plans, and report
templates
 providing sufficient numbers of equipment and resources to service the assessment needs of each learner;
sharing and “taking turns” using inadequate numbers leads to down-time for tasks and does not allow learners
to demonstrate their capacity to work within commercial speed, timing and productivity timeframes
 ensuring that other required people are present, e.g. customers or team members.
2.10.2 Simulated workplace activities for assessment
The tourism, travel and hospitality industries highly value graduates who are ready to work in their businesses because
they have been exposed to industry conditions. Whenever a simulated assessment activity is conducted it is essential
that industry-relevant conditions are provided; those as close to a real work situation as possible.
This can involve:
 providing sufficient customer traffic that allows:
o prioritisation of tasks so that customers are served effectively in a logical sequence
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o learners to deal with multiple sales, service or operational tasks simultaneously

 integrating multiple competencies that an individual would naturally complete simultaneously as part of their job
function
 learners working and communicating with multiple and varied team members, supervisors, managers and
customers, including difficult ones
 requiring learners to work with commercial speed, timing and productivity
 building in a time and efficiency imperative, which might include:
o deadlines for certain tasks
o a number of items that must be produced within a set timeframe
o a number of tasks that must be handled simultaneously
 expecting learners to deal with multiple and varied problems and prioritise competing tasks in given timeframes
 incorporating interruptions to work, typical of the workplace
 integrating health and safety issues, employment skills and compliance demands
 incorporating requirements to use the appropriate level of language, literacy and numeracy required by the work
tasks
 asking learners practically oriented, applied knowledge questions.
2.11 Integrated (holistic) assessment

Holistic assessment brings together a number of units of competency, relevant to the business type, workplace and job
role, that reflect actual workplace practices. The assessor should design integrated assessment activities to collect
evidence for a number of units of competency together. Industry sees this realistic approach as essential for both
delivery and assessment.
Related units of competency can be grouped together in a number of combinations for a logical integrated assessment.
Any units of competency that relate to a job function can be combined to ensure an efficient and effective assessment
process. The combination must be identified by the assessor to support the needs of industry businesses and job
functions.
2.12 Assessor requirements

Assessors must meet certain requirements to assess units of competency in the SIT Tourism, Travel and Hospitality
Training Package. These requirements align to the Standards for Registered Training Organisations. They also prescribe
specific industry requirements to ensure that assessors have the correct vocational competency (occupational
experience) to assess individuals against industry’s standards.
SIT defines the requirements to be met by assessors on a unit by unit basis. Information is found in the Assessment
Conditions field within the assessment requirements associated with each unit of competency. Requirements vary across
units because they are tailored to the specific unit.
An example from SITEEVT004 Provide event staging support:
 have worked in industry for at least three years where they have applied the skills and knowledge of this unit of
competency.
The Standards for Registered Training Organisations nominate that assessors must have:
 vocational competencies at least to the level being delivered and assessed; and
 current industry skills directly relevant to the training and assessment being provided; and
 current knowledge and skills in vocational training and learning that informs their training and assessment; and
 the appropriate assessor qualification or skill set.
This requires assessors to have the relevant vocational competencies for the units of competency they are assessing.
For the tourism, travel and hospitality industries, vocational competency means that assessors must have relevant
industry experience in the unit to fully understand the unit’s workplace requirements and apply them to assessment.
In the above example, SIT defines this as having worked in industry for at least three years where they have applied the
skills and knowledge contained in the unit of competency. This does not have to be in the events industry per se, as it is
recognised that these skills could be gained when working in events, but likewise could be gained in other industries or
sectors, such as venue management.
For many commercial cookery units, the requirement is:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to asses this
unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
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 have worked in industry for at least three years where they have applied the skills and knowledge of this unit of
competency.
Currency of vocational competence, as required by the Standards for Registered Training Organisations, is crucial to the
success of assessment outcomes for the tourism, travel and hospitality industries. It ensures that those involved in
assessment processes have current industry knowledge, expertise in current operational practice, and knowledge of
what workplace equipment is currently used so that assessments reflect up-to-date workplace practice.
In some cases RTOs may elect to use a collaborative approach to assessment, in order to meet the requirements for
industry skills and knowledge and training and assessment competencies required under the assessor requirements.
Co-assessment allows for an individual who meets the three year industry experience requirement found in some SIT
units to assess in collaboration with an individual who holds the necessary training and assessment qualifications and
competencies under the Standards for Registered Training Organisations. Co-assessment requires both the industry
party and the assessor party to work together to collect the evidence to determine competence. The final determination
of competence is made by the qualified assessor, who determines that the evidence collected is valid and sufficient to
meet the assessment requirement.
Co-assessment may involve the parties gathering the evidence in a face-to-face environment, for example when a
learner is completing mandated service periods required in the performance evidence of a unit of competency, or it may
involve one party sending evidence to the other for consideration.
It is important, when considering a co-assessment model, that the assessment tools used are explicit in terms of the
requirements for evidence and that these requirements are explained in detail to those using them to gather the evidence
of competence.
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3.0 Links
3.1 General
Australian Apprenticeships
australianapprenticeships.gov.au/
Australian Skills Quality Authority (ASQA)
asqa.gov.au/
Australian Qualifications Framework
aqf.edu.au/
Department of Education and Training
education.gov.au/
Industry Skills Councils
isc.org.au
Training Accreditation Council of Western Australia (TAC)
tac.wa.gov.au/
Training.gov.au
training.gov.au
Victorian Registration and Qualifications Authority (VRQA)
vrqa.vic.gov.au/Pages/default.aspx
3.2 State and Territory Training Authority

Australian Capital Territory
det.act.gov.au/home
New South Wales
det.nsw.edu.au/
Northern Territory
det.nt.gov.au/
Queensland
training.qld.gov.au/
South Australia
www.skills.sa.gov.au
Tasmania
education.tas.gov.au/
Victoria
vrqa.vic.gov.au/
Western Australia
dtwd.wa.gov.au/
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Appendix 1: Skill Sets in SIT Tourism, Travel and

Hospitality Training Package
Cross-sector skill sets
SITSS00034 Business Management
Description A set of business management skills to equip individuals for work in any sector of
the tourism, travel and hospitality industry.
Pathways information Achievement of these units provides credit towards qualifications in tourism, travel,
hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and
Hospitality Training Package and qualifications in the BSB Business Services
Training Package.
Licensing / regulatory No occupational licensing, certification or specific legislative requirements apply to
information this skill set at the time of publication.
Skill set requirements Unit code Unit title
BSBWRT401 Write complex documents
SITXCCS008 Develop and manage quality customer service practices
SITXCOM005 Manage conflict
SITXFIN003 Manage finances within a budget
SITXFIN004 Prepare and monitor budgets
SITXHRM003 Lead and manage people
SITXMGT001 Monitor work operations
SITXMGT002 Establish and conduct business relationships
SITXWHS003 Implement and monitor work health and safety practices
Target group This skill set is for those tourism, travel and hospitality, industry personnel with
frontline operational skills who require business management skills.
Suggested words for These units of competency from the SIT Tourism, Travel and Hospitality Training
statement of attainment Package provide a set of business management skills to work in the tourism, travel
and hospitality industry.
SITSS00035 Customer Service Management

Description A set of skills to equip individuals managing quality customer service provision in
any sector of the tourism, travel and hospitality industry.
Hospitality Training Package.
SITXCCS007 Enhance customer service experiences
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Target group This skill set is for those tourism, travel and hospitality industry personnel with
frontline customer service skills who require customer service management skills.
statement of attainment Package provide a set of skills to manage the delivery of quality customer service in
the tourism, travel and hospitality industry.
SITSS00036 Customer Service

Description A set of skills to equip individuals to provide quality customer service when working
in any sector of the tourism, travel and hospitality industry.
hospitality, events, guiding, and holiday parks and resorts in the SIT Tourism, Travel
and Hospitality Training Package.
SITXCCS006 Provide service to customers
SITXCOM002 Show social and cultural sensitivity
Target group This skill set is for those tourism, travel and hospitality industry frontline service
personnel who deal directly with customers on a daily basis.
statement of attainment Package provide a set of skills to communicate effectively with, and provide quality
service to, both internal and external customers.
SITSS00037 Essential Business Skills For A Franchisee

Description A set of business skills to equip individuals managing a tourism, travel or hospitality
franchise operation.
Training Package.
BSBFRA402 Establish a franchise
SITXFIN006 Manage revenue
SITXHRM006 Monitor staff performance
SITXWHS004 Establish and maintain a work health and safety system
Target group This skill set is for individuals in the tourism, travel and hospitality industry
responsible for managing a franchise operation.
statement of attainment Package provide a set of skills to manage franchise operations in the tourism, travel
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SITSS00038 Governance For Board Members

Description A set of skills to equip individuals responsible for organisational governance.
Training Package.
BSBGOV401 Implement board member responsibilities

BSBGOV402 Work within organisational structure
SITXFIN002 Interpret financial information
SITXGLC001 Research and comply with regulatory requirements
Target group This skill set is for individuals taking on roles, including voluntary roles, as board and
committee members who require governance skills for tourism, travel and hospitality
organisations or special projects.
statement of attainment Package provide a set of skills to effectively participate as a paid or voluntary board
or committee member in the tourism, travel and hospitality industry.
SITSS00039 Mentoring And Supervision

Description A set of mentoring and supervision skills to equip individuals for work in any sector
of the tourism, travel and hospitality industry.
SITXHRM001 Coach others in job skills
Target group This skill set is for those tourism, travel and hospitality industry personnel with
operational skills who require mentoring and supervisory skills.
statement of attainment Package provide a set of mentoring and supervisory skills to work in the tourism,
travel and hospitality industry.
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SITSS00040 Product Development For International Visitor Markets

Description A set of skills to equip individuals to develop tourism products tailored to
international visitor markets.
Training Package.
BSBMKG605 Evaluate international marketing opportunities
SITTPPD007 Research and analyse tourism data
SITTPPD008 Develop tourism products
Target group This skill set is for senior tourism, travel and hospitality industry personnel working in
strategic planning and product development roles for international markets.
statement of attainment Package provide a set of skills to develop tourism products tailored to international
visitor markets.
SITSS00041 Product Sales For International Visitor Markets

Description A set of skills to equip individuals to package and sell tourism products tailored to
SITTPPD001 Package tourism products
SITTTSL005 Sell tourism products and services
Target group This skill set is for senior operational personnel working in tourism, travel and
hospitality who package and sell tourism products to meet the preferences of
statement of attainment Package provide a set of skills to package and sell tourism products tailored to
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SITSS00042 Service For International Visitors

Description A set of skills to equip individuals in cross-cultural communication and customer
service for international visitors.
hospitality, events, guiding, holiday parks and resorts in the SIT Tourism, Travel and

SITXCOM002 Show social and cultural sensitivity
SITXLAN001 Conduct basic oral communication in a language other than
English
Target group This skill set is for those tourism, travel and hospitality industry frontline service
personnel who deal directly with visitors from international markets on a daily basis.
statement of attainment Package provide a set of skills to provide quality service tailored to the cultural and
language needs of international visitors.
SITSS00043 Understanding Financial Concepts For Budgeting

Description A set of skills to understand basic financial concepts in budget preparation and
management to equip individuals for work in any sector of the tourism, travel and
hospitality industry.
SITXFIN002 Interpret financial information
Target group This skill set is for those tourism, travel and hospitality industry personnel who have
responsibility for budget preparation and management.
statement of attainment Package provide a set of skills to understand basic financial concepts to effectively
prepare and manage budgets.
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SITSS00062 Online Engagement For Small Business

Description A set of skills relating to social media management and website development and
maintenance that equip individuals for work in a small business in the tourism, travel
SITXEBS001 Use social media in a business
SITXEBS002 Develop implement and monitor the use of social media in
a business
SITXEBS003 Build and launch a small business website
Target group This skill set is for those tourism, travel and hospitality industry personnel
responsible for managing the online presence of a small business.
statement of attainment Package provide a set of skills in social media management and website
development and maintenance to work in the tourism, travel and hospitality industry.
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Events skill sets

SITSS00044 Event Coordination
Description A set of fundamental skills to equip individuals to work in event coordination.
hospitality and events in the SIT Tourism, Travel and Hospitality Training Package.
SITEEVT002 Process and monitor event registrations
SITEEVT008 Manage event staging components
Target group This skill set is for individuals working in administrative roles where event
coordination is sometimes required.
statement of attainment Package provide a set of fundamental event coordination skills.
SITSS00045 Event Development

Description A set of skills to equip individuals in developing and funding event concepts.
hospitality and events in the SIT Tourism, Travel and Hospitality Training Package
and qualifications in the CUS Music Training Package.
CUAFIM501 Source funding for projects
SITEEVT012 Develop event concepts
SITEEVT013 Determine event feasibility
Target group This skill set is for event personnel who work on event development and funding,
including those involved in community and cultural events.
statement of attainment Package provide a set of skills required for initial event development and funding.
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Hospitality skill sets

SITSS00046 Beverage Advice
Description A set of skills to equip individuals in providing specialist advice on Australian wines
and imported alcoholic beverages.
Licensing / regulatory Certification requirements apply at a state and territory level to individuals involved
information in the sale, service and promotional service of alcohol in licenced premises.
Certification in some States relies on the achievement of SITHFAB002 Provide
responsible service of alcohol.
Responsible service of alcohol (RSA) legislative and knowledge requirements may
differ across borders. Those developing training to support the RSA unit must
consult the relevant state or territory liquor licensing authority to determine any
accreditation arrangements for courses, trainers and assessors.
SITHFAB002 Provide responsible service of alcohol
SITHFAB011 Provide advice on beers, spirits and liqueurs
SITHFAB012 Provide advice on Australian wines
SITHFAB017 Provide advice on food and beverage matching
Target group This skill set is for frontline food and beverage service personnel working in
hospitality, winery, retail and wholesale organisations, who provide specialist advice
on alcoholic beverages.
statement of attainment Package provide a set of skills to provide specialist advice on Australian wines and
imported alcoholic beverages.
SITSS00047 Essential Business Skills For A Restaurant Manager

Description A set of skills to equip individuals to manage a restaurant.
Training Package.
information in the sale, service, and promotional service of alcohol in licenced premises. It also
applies to the licensee who is ultimately responsible for managing the responsible
service of alcohol (RSA).
Responsible service of alcohol (RSA) legislative and knowledge requirements differ
across borders. Those developing training to support the RSA unit must consult the
relevant state or territory liquor licensing authority to determine any accreditation
Certification requirements also apply at a state and territory level to individuals
involved in food handling. Certification in some States relies on the achievement of
SIXFSA001 Use hygienic practices for food safety.
Food safety legislative and knowledge requirements may differ across borders.
Those developing training to support the unit must consult the relevant state or
territory food safety authority to determine any accreditation arrangements for
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BSBMGT517 Manage operational plan
SITXFSA001 Use hygienic practices for food safety
SITXHRM004 Recruit, select and induct staff
Target group This skill set is for restaurant managers with operational and service skills who
require management skills to operate a restaurant.
statement of attainment Package provide a set of skills for restaurant management.
SITSS00048 Espresso Machine Operation

Description A set of skills to equip individuals in preparing and selling espresso coffee
beverages.
SITHFAB005 Prepare and serve espresso coffee
SITXFIN001 Process financial transactions
Target group This skill set is for espresso machine operators who prepare and sell espresso
coffee beverages in cafés, restaurants, bars, clubs, and function and event venues.
statement of attainment Package provide a set of skills to prepare and sell espresso coffee beverages.
SITSS00049 Food Advice

Description A set of skills to equip individuals in providing specialist advice on a diverse range of
food items and cuisines.
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SITHFAB016 Provide advice on food
Target group This skill set is for frontline food and beverage service personnel in hospitality
environments such as fine dining restaurants, who provide specialist advice on a
diverse range of food items and cuisines.
statement of attainment Package provide a set of skills to provide specialist advice on a diverse range of
food items and cuisines.
SITSS00050 Food Handling

Description A set of skills to equip individuals for work in food handling to ensure food safety.
Pathways information Achievement of this unit provides credit towards qualifications in tourism, travel,
information in food handling. Certification in some States relies on the achievement of
Those developing training to support the unit must consult the relevant state or
territory food safety authority to determine any accreditation arrangements for
Target group This skill set is for food handling personnel working in tourism, hospitality and
catering organisations with permanent or temporary kitchen premises, and smaller
food preparation or bar areas.
Suggested words for This unit of competency from the SIT Tourism, Travel and Hospitality Training
statement of attainment Package provides a set of skills to work hygienically when handling food.
SITSS00051 Food Safety Supervision

Description A set of skills to equip individuals in hygienic practices and handling food safely
during the storage, preparation, display, service, and disposal of food.
information in food handling or supervision. Certification in some States relies on the
achievement of SIXFSA001 Use hygienic practices for food safety and SITXFSA002
Participate in safe food handling practices.
Those developing training to support the SITXFSA001 and SITXFSA002 units must
consult the relevant state or territory food safety authority to determine any
SITXFSA002 Participate in safe food handling practices
Page 109 of 401

Target group This skill set is for food handling personnel or food safety supervisors working in
tourism, hospitality and catering organisations with permanent or temporary kitchen
premises, and smaller food preparation or bar areas.
statement of attainment Package provide a set of skills to work hygienically when handling food and
supervising the safety of food during its storage, preparation, display, service and
disposal.
SITSS00052 Hospitality Compliance

Description A set of skills to equip individuals to work in compliance with laws of particular
relevance to the hospitality industry.
information in the sale, service, and promotional service of alcohol in licenced premises.
Certification requirements also apply at a state and territory level to individuals
involved in food handling or supervision. Certification in some States relies on the
achievement of SIXFSA001 Use hygienic practices for food safety and SITXFSA002
Participate in safe food handling practices.
Those developing training to support SITXFSA001 and SITXFSA002 must consult
the relevant state or territory food safety authority to determine any accreditation
SITHGAM001 Provide responsible gambling services
SITXFSA002 Participate in safe food handling practices
Target group This skill set is for frontline hospitality service personnel whose jobs involve food
handling, the sale and service of alcohol, and the provision of gaming services; and
who must comply with laws of particular relevance to these job functions.
statement of attainment Package provide frontline service personnel with the skills to work in compliance
with laws of particular relevance to the hospitality industry.
Page 110 of 401

SITSS00053 Housekeeping Service

Description A set of skills to equip individuals in providing housekeeping services.
SITHACS001 Clean premises and equipment
SITHACS002 Provide housekeeping services to guests
SITHACS003 Prepare rooms for guests
SITXWHS001 Participate in safe work practices
Target group This skill set is for housekeeping attendants in commercial accommodation
establishments.
statement of attainment Package provide a set of skills in providing housekeeping services.
SITSS00054 Kitchen Management

Description A set of skills to equip individuals to manage the operation of a commercial kitchen.
Training Package.
information in food handling. Certification in some states relies on the achievement of
Those developing training to support the SITXFSA001 unit must consult the relevant
state or territory food safety authority to determine any accreditation arrangements
BSBDIV501 Manage diversity in the workplace
BSBSUS301 Implement and monitor environmentally sustainable work
practices
SITHKOP005 Coordinate cooking operations
Target group This skill set is for commercial cooks, including those who specialise in Asian
cookery or patisserie, with a trade qualification who require kitchen management
skills.
statement of attainment Package provide a set of skills for managing the operation of a commercial kitchen.
Page 111 of 401

SITSS00055 Responsible Service Of Alcohol

Description A set of skills to equip individuals for serving alcohol responsibly.
Pathways information Achievement of this unit provides credit towards qualifications in tourism, travel,
Certification in some states relies on the achievement of SITHFAB002 Provide
Target group This skill set is for personnel involved in the sale, service, and promotional service of
alcohol in licensed premises. It also applies to the licensee who is ultimately
responsible for managing the responsible service of alcohol.
Suggested words for This unit of competency from the SIT Tourism, Travel and Hospitality Training
statement of attainment Package provides the skills and knowledge for individuals to responsibly sell or
serve alcohol.
SITSS00056 Sommelier
Description A set of skills to equip individuals in providing specialist advice on Australian and
imported wine and other alcoholic beverages, and in coordinating wine service and
sales.
Certification in some states relies on the achievement of SITHFAB002 Provide
Some responsible service of alcohol (RSA) legislative and knowledge requirements
differ across borders. Those developing training to support the RSA unit must
consult the relevant state or territory liquor licensing authority to determine any

SITHFAB011 Provide advice on beers, spirits and liqueurs
SITHFAB012 Provide advice on Australian wines
SITHFAB013 Provide advice on imported wines
SITHFAB020 Manage the sale or service of wine
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Target group This skill set is for sommeliers working in hospitality organisations, wineries, and
retail and wholesale liquor businesses, who provide specialist advice on alcoholic
beverages and coordinate wine sales and service.
statement of attainment Package provide a set of skills to provide specialist advice on Australian and
imported wine and other alcoholic beverages and to coordinate wine sales and
service.
SITSS00057 Supervision Of Cookery Apprentices

Description A set of skills to equip individuals to supervise and mentor cookery apprentices.
Pathways information Achievement of these units provides credit towards Certificate IV qualifications in
catering and commercial cookery in the SIT Tourism, Travel and Hospitality Training
Package and qualifications in the TAE Training and Education Training Package.
information in food handling. Certification in some states relies on the achievement of
Those developing training to support the SITXFSA001 unit must consult the relevant
state or territory food safety authority to determine any accreditation arrangements
SITHKOP005 Coordinate cooking operations
SITXHRM001 Coach others in job skills
TAEASS301B Contribute to assessment
TAEDEL404A Mentor in the workplace
Target group This skill set is for trade qualified cooks or chefs who are responsible for the
supervision of apprentices in a commercial kitchen and play a role in the
assessment process.
Suggested words for These units from the SIT Tourism, Travel and Hospitality Training Package provide
statement of attainment a set of skills for supervising and mentoring apprentices in a commercial kitchen.
Page 113 of 401

SITSS00058 Environmentally Sustainable Hospitality And Restaurant

Operations
Description A set of skills to equip individuals to develop and implement environmentally
sustainable work practices in the hospitality industry.
Training Package.
BSBSUS301 Implement and monitor environmentally sustainable work
practices
BSBSUS501 Develop workplace policy and procedures for sustainability
Target group This skill set is for hospitality industry senior service personnel and managers who
develop and implement environmentally sustainable work practices.
Suggested words for These units of competency from the BSB Business Services Training Package
statement of attainment provide a set of skills to effectively develop and implement sustainable work
practices for the hospitality industry.
Page 114 of 401

Tourism and travel skill sets

SITSS00059 Airfare Construction
Description A set of skills to equip individuals to construct normal, promotional and advanced
airfares.
Pathways information Achievement of these units provides credit towards SIT30215 Certificate III in
Travel.
information this Skill Set at the time of publication.
SITTTSL011 Source airfares for domestic flights
SITTTSL012 Construct normal international airfares
SITTTSL013 Construct promotional international airfares
SITTTSL014 Construct advanced international airfares
Target group This skill set is for specialist staff within travel agencies, tour wholesalers,
consolidators and airlines who construct airfares.
statement of attainment Package provide a set of skills to construct normal, promotional and advanced
airfares.
SITSS00060 Grounds Keeping And Maintenance

Description A set of skills to equip individuals to care for grounds and maintain property
structures.
Pathways information Achievement of these units provides credit towards qualifications in Holiday Parks
and Resorts in the SIT Tourism, Travel and Hospitality Training Package.
SIFCBGM001 Provide general grounds care
SIFCBGM002 Maintain property and structures
SITXWHS001 Participate in safe work practices
SITXWHS002 Identify hazards, assess and control safety risks
Target group This skill set is for grounds keeping and maintenance staff in holiday parks and
resorts.
statement of attainment Package provide a set of skills in grounds keeping and maintenance.
Page 115 of 401

SITSS00061 Visitor Information Services

Description A set of skills to equip individuals to service the information needs of visitors to the
local area.
SITTIND001 Source and use information on the tourism and travel

industry
SITTTSL001 Operate online information systems
SITTTSL002 Access and interpret product information
SITTTSL004 Provide advice on Australian destinations
SITXCCS002 Provide visitor information
Target group This skill set is for individuals working in visitor information centres who provide
information on the local area.
statement of attainment Package provide a set of skills to provide visitor information on the local area.
Page 116 of 401

Appendix 2: Packaging of Units in SIT Tourism, Travel

and Hospitality Training Package
Units of Competency do not have an AQF level; Qualifications do. To understand the complexity of the Unit of
Competency and to choose appropriate Units of Competency for electives, users should:
 read the Unit of Competency in entirety to ascertain the complexity of skills and knowledge covered
 read the Application Statement which describes to whom the Unit of Competency applies
 refer to the following table which indicates where Units of Competency are packaged in a Qualification in the
SIT Tourism, Travel and Hospitality Training Package.
Cert Cert Cert Cert Adv

Unit Code Unit title Dip
I II III IV Dip
EVENTS (E)
Events (EVT)
SITEEVT001 Source and use information on the events industry   
SITEEVT002 Process and monitor event registrations   
SITEEVT003 Coordinate on-site event registrations   
SITEEVT004 Provide event staging support  
SITEEVT005 Plan in-house events or functions   
SITEEVT006 Develop conference programs  
SITEEVT007 Select event venues and sites  
SITEEVT008 Manage event staging components   
SITEEVT009 Organise event infrastructure  
SITEEVT010 Manage on-site event operations   
SITEEVT011 Research event trends and practice 
SITEEVT012 Develop event concepts 
SITEEVT013 Determine event feasibility 
SITEEVT014 Develop and implement event management plans 
SITEEVT015 Develop event transport plans 
SITEEVT016 Develop crowd management plans 
SITEEVT017 Develop multi-venue event plans 
SITEEVT018 Plan and allocate exhibition space 
SITEEVT019 Recruit and manage exhibitors 
HOSPITALITY (H)
SITHACS001 Clean premises and equipment      
SITHACS002 Provide housekeeping services to guests     
SITHACS003 Prepare rooms for guests     
SITHACS004 Launder linen and guest clothes     
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SITHACS005 Provide porter services     
SITHACS006 Provide valet services    
SITHACS007 Conduct night audit    
SITHACS008 Provide accommodation reception services    
Asian Cookery (ASC)
SITHASC001 Prepare dishes using basic methods of Asian cookery     
SITHASC002 Prepare Asian appetisers and snacks     
SITHASC003 Prepare Asian stocks and soups     
SITHASC004 Prepare Asian sauces, dips and accompaniments     
SITHASC005 Prepare Asian salads     
SITHASC006 Prepare Asian rice and noodles     
SITHASC007 Prepare curry pastes and powders     
SITHASC008 Prepare Asian cooked dishes    
SITHASC009 Prepare Asian desserts    
SITHASC010 Prepare Japanese cooked dishes    
SITHASC011 Prepare sashimi    
SITHASC012 Prepare sushi    
SITHASC013 Produce Japanese desserts    
SITHASC014 Prepare dim sum    
SITHASC015 Prepare Chinese roast meat and poultry dishes    
SITHASC016 Prepare tandoori dishes    
SITHASC017 Prepare Indian breads    
SITHASC018 Prepare Indian sweetmeats    
SITHASC019 Prepare Indian pickles and chutneys    
SITHCCC001 Use food preparation equipment      
SITHCCC002 Prepare and present simple dishes   
SITHCCC003 Prepare and present sandwiches     
SITHCCC004 Package prepared foodstuffs      
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     
SITHCCC009 Produce cook-chill and cook-freeze foods     
SITHCCC010 Re-thermalise chilled and frozen foods     
SITHCCC011 Use cookery skills effectively     
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I II III IV Dip
SITHCCC012 Prepare poultry dishes    
SITHCCC013 Prepare seafood dishes    
SITHCCC014 Prepare meat dishes    
SITHCCC015 Produce and serve food for buffets    
SITHCCC016 Produce pates and terrines    
SITHCCC017 Handle and serve cheese    
SITHCCC018 Prepare food to meet special dietary requirements    
SITHCCC019 Produce cakes, pastries and breads    
SITHCCC020 Work effectively as a cook    
SITHCCC021 Prepare specialised food items    
SITHCCC022 Prepare portion-controlled meat cuts and meat products    
SITHFAB001 Clean and tidy bar areas    
SITHFAB002 Provide responsible service of alcohol     
SITHFAB003 Operate a bar     
SITHFAB004 Prepare and serve non-alcoholic beverages     
SITHFAB005 Prepare and serve espresso coffee     
SITHFAB006 Provide room service     
SITHFAB007 Serve food and beverage     
SITHFAB008 Operate and monitor cellar systems    
SITHFAB009 Conduct a product tasting for alcoholic beverages    
SITHFAB010 Prepare and serve cocktails    
SITHFAB011 Provide advice on beers, spirits and liqueurs    
SITHFAB012 Provide advice on Australian wines    
SITHFAB013 Provide advice on imported wines    
SITHFAB014 Provide table service of food and beverage    
SITHFAB015 Provide silver service    
SITHFAB016 Provide advice on food    
SITHFAB017 Provide advice on food and beverage matching    
SITHFAB018 Provide gueridon service    
SITHFAB019 Plan and monitor espresso coffee service   
SITHFAB020 Manage the sale or service of wine   
Gaming (GAM)
SITHGAM001 Provide responsible gambling services     
SITHGAM002 Attend gaming machines     
SITHGAM003 Operate a TAB outlet     
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SITHGAM004 Conduct Keno games     
SITHGAM005 Analyse and report on gaming machine data    
SITHGAM006 Deal Baccarat games    
SITHGAM007 Conduct Big Wheel games    
SITHGAM008 Deal Blackjack games    
SITHGAM009 Deal Poker games    
SITHGAM010 Deal Pontoon games    
SITHGAM011 Conduct Rapid Roulette games    
SITHGAM012 Conduct Roulette games    
SITHGAM013 Conduct Sic Bo games    
SITHGAM014 Manage gaming activities  
SITHGAM015 Attend casino gaming machines    

SITHGAM016 Deal Caribbean Stud games    
SITHGAM017 Deal Casino War games    
SITHGAM018 Deal Mississippi Stud games    
SITHGAM019 Conduct Rapid Baccarat games    
SITHGAM020 Conduct Rapid Big Wheel games    
SITHGAM021 Deal Three Card Poker games    
SITHIND001 Use hygienic practices for hospitality service      
SITHIND002 Source and use information on the hospitality industry     
SITHIND003 Use hospitality skills effectively 
SITHIND004 Work effectively in hospitality service    
SITHKOP001 Clean kitchen premises and equipment   

SITHKOP002 Plan and cost basic menus  
SITHKOP003 Plan and display buffets   
SITHKOP004 Develop menus for special dietary requirements   
SITHKOP005 Coordinate cooking operations   
SITHKOP006 Plan catering for events or functions   
SITHKOP007 Design and cost menus  
SITHKOP008 Select catering systems  
Patisserie (PAT)
SITHPAT001 Produce cakes    
SITHPAT002 Produce gateaux, torten and cakes    
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SITHPAT003 Produce pastries    
SITHPAT004 Produce yeast-based bakery products    
SITHPAT005 Produce petits fours    
SITHPAT006 Produce desserts    
SITHPAT007 Prepare and model marzipan   
SITHPAT008 Produce chocolate confectionery   
SITHPAT009 Model sugar-based decorations   
SITHPAT010 Design and produce sweet buffet showpieces   
TOURISM (T)
Guiding (GDE)
SITTGDE001 Interpret aspects of local Australian Indigenous culture    
SITTGDE002 Work as a guide  
SITTGDE003 Provide arrival and departure assistance  
SITTGDE004 Lead tour groups    
SITTGDE005 Prepare and present tour commentaries or activities    

Develop and maintain the general and regional
SITTGDE006    
knowledge required by guides
Research and share information on Australian
SITTGDE007    
Indigenous cultures
Prepare specialised interpretive content on flora, fauna
SITTGDE008    
and landscape
Prepare specialised interpretive content on marine
SITTGDE009    
environments
Prepare specialised interpretive content on cultural and
SITTGDE010    
heritage environments
SITTGDE011 Coordinate and operate tours   
SITTGDE012 Manage extended touring programs 
Source and use information on the tourism and travel

SITTIND001     
industry
Source and use information on the holiday park and
SITTIND002  
resort industry
SITTPPD001 Package tourism products  
SITTPPD002 Develop interpretive activities  
SITTPPD003 Coordinate and operate sustainable tourism activities  
SITTPPD004 Develop in-house recreational activities  
SITTPPD005 Develop host community awareness of tourism  
SITTPPD006 Assess tourism opportunities for local communities  
SITTPPD007 Research and analyse tourism data  
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SITTPPD008 Develop tourism products 
SITTPPD009 Develop environmentally sustainable tourism operations 
SITTPPD010 Develop culturally appropriate tourism operations 
SITTPPD011 Develop and implement local or regional tourism plan 
SITTTOP001 Load touring equipment and supplies    
SITTTOP002 Provide outdoor catering    
SITTTOP003 Allocate tour or activity resources   
SITTTOP004 Set up and operate a camp site   
SITTTOP005 Operate tours in a remote area   
SITTTSL001 Operate online information systems  
SITTTSL002 Access and interpret product information     
SITTTSL003 Provide advice on international destinations    
SITTTSL004 Provide advice on Australian destinations    
SITTTSL005 Sell tourism products and services    
SITTTSL006 Prepare quotations    
SITTTSL007 Process reservations    
SITTTSL008 Book supplier products and services    
SITTTSL009 Process travel-related documentation     
SITTTSL010 Use a computerised reservations or operations system    
SITTTSL011 Source airfares for domestic flights    
SITTTSL012 Construct normal international airfares    
SITTTSL013 Construct promotional international airfares    
SITTTSL014 Construct advanced international airfares    

SITTTSL015 Administer billing and settlement plans    
SITTTSL016 Provide specialist advice on cruises    
SITTTSL017 Maintain product inventories   
SITTVAF001 Load and unload a ride  
SITTVAF002 Operate a ride location  
SITTVAF003 Operate a games location 
SITTVAF004 Tow and site recreational vehicles  
SITTVAF005 Fill LPG gas cylinders  
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CROSS-SECTOR (X)
SITXCCS001 Provide customer information and assistance   
SITXCCS002 Provide visitor information     
SITXCCS003 Interact with customers 
SITXCCS004 Provide lost and found services    
SITXCCS005 Provide club reception services    
SITXCCS006 Provide service to customers  
SITXCCS007 Enhance customer service experiences   
SITXCCS008 Develop and manage quality customer service practices  
SITXCOM001 Source and present information   
SITXCOM002 Show social and cultural sensitivity   
SITXCOM003 Provide a briefing or scripted commentary  
SITXCOM004 Address protocol requirements    
SITXCOM005 Manage conflict   
SITXCRI001 Respond to a customer in crisis   
SITXCRI002 Manage a business continuity crisis  
E-Business (EBS)
SITXEBS001 Use social media in a business  

Develop, implement and monitor the use of social media
SITXEBS002  
in a business
SITXEBS003 Build and launch a small business website   
Finance (FIN)
SITXFIN001 Process financial transactions    
SITXFIN002 Interpret financial information   
SITXFIN003 Manage finances within a budget    
SITXFIN004 Prepare and monitor budgets  
SITXFIN005 Manage physical assets 
SITXFIN006 Manage revenue 
Food Safety (FSA)
SITXFSA001 Use hygienic practices for food safety      
SITXFSA002 Participate in safe food handling practices     
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I II III IV Dip
SITXFSA003 Transport and store food     
SITXFSA004 Develop and implement a food safety program   
SITXGLC001 Research and comply with regulatory requirements  
SITXHRM001 Coach others in job skills   
SITXHRM002 Roster staff   
SITXHRM003 Lead and manage people   
SITXHRM004 Recruit, select and induct staff  
SITXHRM005 Manage volunteers  
SITXHRM006 Monitor staff performance  
Inventory (INV)
SITXINV001 Receive and store stock   
SITXINV002 Maintain the quality of perishable items     
SITXINV003 Purchase goods   
SITXINV004 Control stock   
SITXINV005 Establish stock purchasing and control systems 
Conduct basic oral communication in a language other

SITXLAN001  
than English
Conduct routine oral communication in a language other
SITXLAN002  
than English
Conduct oral communication in a language other than
SITXLAN003   
English
Conduct complex oral communication in a language
other than English
Read and write information in a language other than
English
Read and write documents in a language other than
English
SITXMGT001 Monitor work operations   
SITXMGT002 Establish and conduct business relationships  
SITXMGT003 Manage projects  
Coordinate production of brochures and marketing

SITXMPR001   
materials
SITXMPR002 Create a promotional display or stand   
SITXMPR003 Plan and implement sales activities   
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I II III IV Dip
SITXMPR004 Coordinate marketing activities   
SITXMPR005 Participate in cooperative online marketing initiatives   
SITXMPR006 Obtain and manage sponsorship  
SITXMPR007 Develop and implement marketing strategies  
SITXMPR008 Prepare and present proposals  
SITXWHS001 Participate in safe work practices    
SITXWHS002 Identify hazards, assess and control safety risks    
SITXWHS003 Implement and monitor work health and safety practices  
SITXWHS004 Establish and maintain a work health and safety system 
Page 125 of 401

Appendix 3: Unit of Competency and Assessment

Requirements Explained
Each Unit of Competency follows this format:
UNIT CODE Units are coded in sequence from 001 onwards, for example SITHFABS001 – 020 Food
and Beverage.
SI = Service Industries
Version T = Training Package identifier (Tourism, Travel and Hospitality)
indicators (A, B
etc.) have been H = Sector (Hospitality)
removed. Codes no longer contain an AQF indicator which previously identified where a unit of
Subsequent competency was first packaged in a qualification.
versions of units
will be given a Units do not have an AQF level; qualifications do. Inclusion caused confusion for RTO
new and unique users when selecting electives and RTO auditors when checking compliance with
code. packaging rules. Some believed, for example, that a unit of competency with an AQF
indicator 3 or 4, should not or cannot be packaged in a Diploma qualification.
Users should:
 read the unit of competency in its entirety to determine the complexity of skills and
knowledge covered
 read the Application statement which describes to whom the unit applies
 refer to the table in this Companion Volume Implementation Guide to check where
units of competency first appear in a qualification.
UNIT TITLE Titles tell the user at a glance what the unit is about and describe the skill succinctly in
workplace language.
Changes for clarity include:
 Titles changed for consistency with other units of the same type e.g. SITXEVT301
Access information on event industry operations updated to SITEEVT001 Source
and use information on the events industry
 Titles changed to plural e.g. SITXEVT601 Research event industry trends and
practice updated to SITEEVT011 Research event trends and practices
 Titles changed from Produce to Prepare to better reflect cookery tasks e.g.
SITHASC201 Produce dishes using basic methods of Asian cookery updated to
SITHASC001 Prepare dishes using basic methods of Asian cookery
 Titles changed to better meet content of unit e.g. SITTTOP301 Load touring
equipment updated to SITTTOP001 Load touring equipment and supplies.
APPLICATION This statement introduces the unit, assists users to understand its complexity, and includes
the following information:
This combines
the unit  a brief description of unit content
Descriptor and  who performs the function described by the unit and at what level of workplace
Application responsibility
statement in  typical job titles to clarify the unit’s applicability to different jobs
previous units.  the unit’s relationship to any specific occupational licensing, certification or laws;
where none exist this is stated.
PREREQUISITE UNIT Where there is a prerequisite unit, the code and title are shown. Where none exist, the
entry is shown as ‘Nil’.
COMPETENCY FIELD Units are divided into a number of fields which describe similar functions, e.g. customer
service, commercial cookery and catering, tour operations.
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UNIT SECTOR Units are categorised as:

 Events (E)
 Cross-Sector (X)
 Hospitality (H)
 Tourism (T)
ELEMENTS PERFORMANCE CRITERIA

Elements break down Performance Criteria describe the performance needed to demonstrate the achievement of
and describe the key the element – breaks down the element into smaller measurable “tasks”.
outcomes which make
up the Unit of
Competency
FOUNDATION SKILLS
This section describes the language, literacy, numeracy and employment skills that are essential to performance and
which must be assessed along with technical skills. Not every unit will contain every foundation skill.
Foundation skills can include:
 reading
 writing
 oral communication
 numeracy
 learning
 problem-solving
 initiative and enterprise
 teamwork
 planning and organising
 self-management
 technology
They will only be described in this section of the unit if they are not explicit in the performance criteria, or where a
more detailed description will assist trainers and assessors to understand the unit-specific requirements and level of
foundation skill required.
RANGE OF CONDITIONS Information in previous Range Statements has

This is an optional field in units. If used, the Range of been moved – “must” statements.
Conditions cannot provide long explanatory lists of things Some important content previously in Range
that might apply. It is not used in the way that Range
Statements moved to other fields for a better fit.
Statements were previously. Look in:
Anything identified is mandatory for performance in a job  performance evidence (e.g. essential
and, therefore, must be assessed. products or techniques)
Any Range of Conditions statements can only provide details  knowledge evidence
of essential but different work environments or operating  assessment conditions (e.g.
conditions. equipment).
Some SIT units include Range of Conditions but a number of non-essential items have been deleted.
UNIT MAPPING Specifies code and title of any equivalent unit of competency from SIT12.
INFORMATION Does not include detailed information about changes to a unit of competency. Full details
are provided in a mapping table of units of competency in this Companion Volume
Implementation Guide.
LINKS This provides a hyperlink to the Companion Volume Implementation Guide.
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Each Assessment Requirements follows this format:
TITLE Assessment Requirements for [unit of competency code and title]
PERFORMANCE Performance evidence specifies the mandatory:

EVIDENCE  types of product and process evidence
 volume and/or frequency of product or process evidence.
This field
replaces but is This section uses sufficiency, consistency and adaptability as guiding principles for valid
not the same as assessment.
Critical In other words, what does an individual have to do to prove they:
Aspects.
 are competent in the unit? (e.g. prove they can prepare quotations)
Critical aspects  can complete all the tasks described by the performance criteria?
summarised the  have all the necessary foundation skills?
essence of a  have all the knowledge to effectively perform the work task?
rigorous  can consistently demonstrate the outcomes?
assessment.  can adapt to different situations or product requirements?
Performance
evidence is very Performance evidence statements stipulate the type and amount of evidence that a learner
specific. must provide and an assessor must collect. The requirements for assessment are clear,
measurable, auditable and standardised across all RTOs.
KNOWLEDGE Knowledge evidence specifies:

EVIDENCE  what the individual must know in order to effectively complete the work task described
in the unit of competency
This field  the breadth and depth of what the individual must know
replaces  the amount of evidence that must be collected.
Required Knowledge evidence relates directly to the performance criteria and can relate to Range of
Knowledge. Conditions, if included.
ASSESSMENT This field stipulates mandatory conditions for assessment of the unit of competency. It lists
CONDITIONS all the things that an RTO must provide. It specifies:
 where the assessment must take place and the physical environment, and indicates
This field
whether a simulated environment is allowed
includes
 what equipment must be provided for assessment
information
 what types of consumable resources or stock must be provided for assessment
previously
 what workplace documentation must be provided
contained in:
 if relevant, other people who must be present during assessment, e.g. customers or
 Context of team members
and specific  any essential time or timing requirements
resources for  the competency requirements for assessors, including requirements for industry
assessment experience and vocational qualifications.
and
 Assessment
Guidelines.
LINKS This provides a hyperlink to the Companion Volume Implementation Guide.
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Appendix 4: Mandatory Equipment and Resource Requirements
Unit Environment Equipment Consumable Resources Documents Other People
EVENTS (E)
Events (EVT)
SITEEVT001 Source Skills must be  communication technology  information on current

and use information demonstrated in an and information programs events industry practice,
on the events industry operational events used to source industry products and services
business or activity. information. from:
This can be: º accredited
operators
 an industry º associations and
workplace organisations
 a simulated º journals
industry º seminars
environment. º colleagues
º media
º personal
observations and
experience
º reference books
º training courses
º unions
º the internet
 information on codes of
conduct, membership and
benefits distributed by:
º industry
associations
º accreditation
operators
º unions
 plain English documents
issued by government
regulators that describe
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laws specifically relevant

to the events industry.
SITEEVT002 Process Skills must be  event registration  event registrants with
and monitor event demonstrated in an documentation: whom the individual can
registrations operational events º event program interact; these can be:
business or activity º event schedules º registrants in an
where event º event inclusions industry workplace
registrations are and costs who are assisted
º information or sales by the individual
processed and
monitored. This can be: kit during the
º confirmation letters assessment
 an industry º credit notes process; or
workplace º invoices º individuals who
 a simulated event º name lists participate in role
set up for the º participant name plays or simulated
purpose of skills badge or activities, set up for
assessment. identification the purpose of
document assessment, in a
º receipts simulated industry
º service vouchers environment
º site maps operated within a
º sponsor training
advertisements organisation.
º tickets
 comprehensive
operational and capacity
information for venues and
sites for the events listed
in the performance
evidence.
SITEEVT003 Skills must be  industry current  registration equipment and  industry current templates  venue or site personnel
Coordinate on-site demonstrated in an technology and software materials: for: with whom the individual
event registrations operational events for processing on-site º attendee kits º attendee lists can interact
business or activity event registrations. º cash float º financial  industry-realistic ratios of
where event º computer administration of registration staff to
registrations are º display stands on-site event attendees; these can be:
º event program and payments º in an industry
coordinated. This can
running sheet º registration reports workplace who are
be:
º lanyards  event registration assisted by the
documentation: individual during
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 an industry º name badge or º attendance lists per the assessment

workplace identification session, site, process; or
 a simulated event documents venue or table º individuals who
set up for the º promotional display º event programs participate in role
materials º event schedules plays or simulated
purpose of skills
º receipts º inclusions and activities, set up for
assessment.
º service vouchers costs the purpose of
 venues or sites
º º
signage name lists assessment, in a
where events are º º
site maps payment status simulated industry
operated with a º º
stationery special requests environment
designated on-site º tickets. º venue or site operated within a
registration area. agreements training
 organisational procedures organization.
for processing on-site
registrations.
SITEEVT004 Provide Skills must be  technical equipment and  operational documentation  venue personnel, event
event staging support demonstrated in an production services from used to manage on-site staging and technical
operational events the following list as event staging: production specialists with
business or activity required for the event: º briefing papers whom the individual can
where event staging º audiovisual º contact numbers interact; these can be:
support is required. º costumes for contractors and º in an industry
This can be: º props emergency workplace who are
º pyrotechnics services assisted by the
 an industry º rigging º event program and individual during
workplace º sets scheduled time for the assessment
 a simulated event º sound and lighting activities process; or
set up for the º special effects º event orders º individuals who
purpose of skills º stage design and º itemised lists of participate in role
assessment. construction resources plays or simulated
º venue styling. º layout plan for activities, set up for
venue or site the purpose of
º plans and assessment, in a
procedures simulated industry
º registration reports environment
º running sheets for operated within a
delivery of event training
º service vouchers organisation.
º signage
º site maps
º staffing rosters.
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SITEEVT005 Plan in- Skills must be  computerised operations  current and  event operations team,
house events or demonstrated in an system currently used in comprehensive event internal personnel,
functions operational events the events industry to venue information: external suppliers and
business or activity administer event planning º product information customers with whom the
where in-house events functions within sales kits, individual can interact;
and functions are  technical equipment and brochures, product these can be:
planned. This can be: services from the following manuals, º in an industry
list as required for the information kits or workplace who are
 an industry information assisted by the
event:
workplace º databases individual during
audiovisual
 a simulated event º rigging
º site specifications, the assessment
set up for the º stage design and operational and process; or
purpose of skills construction capacity º individuals who
assessment. º venue styling. information participate in role
º technical plays or simulated
production and activities, set up for
staging the purpose of
specifications assessment, in a
º access and simulated industry
security details environment
º car parking operated within a
facilities training
 industry current template organisation.
documents for:
º event proposals
º event run sheet
º event
documentation
issued to
customers:
 booking
conditions
 confirmation
letters
 contracts
 invoices
º event operational
documentation
º floor plans
º menus.
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SITEEVT006 Develop Skills must be  computers and word  dedicated conference  stakeholders with whom
conference programs demonstrated in an processing software to budgets the individual consults and
operational events produce conference  current industry develops a conference
context where programs. documentation relating to program; these can be:
development of a at least three different º in an industry
conference program is conference venues: workplace who are
required. This can be: º audio visual assisted by the
º banquet event individual during
 a live event orders the assessment
 a simulated event, º floors plans process; or
set up for the º insurance and º individuals who
purpose of skills indemnity participate in role
assessment. º menus plays or simulated
º venue access activities, set up for
information the purpose of
º venue assessment, in a
requirements simulated industry
 organisational templates: environment
º booking forms operated within a
º event run sheets training
º registration reports organisation.
º risk assessments
º sign-in and sign-out
records.
SITEEVT007 Select Skills must be  dedicated event budgets  event stakeholders with
event venues and demonstrated in an  comprehensive event whom the individual
sites operational events plans consults
context where the  current and  venue personnel and an
selection of event comprehensive event event operational team
venues and sites is venue and site with whom the individual
required. This can be: information: liaises during the selection
º product information process; these can be:
 a live event within sales kits, º in an industry
 a simulated event brochures, product workplace who are
set up for the manuals, supplier assisted by the
purpose of skills information kits or individual during
assessment. information the assessment
 venues and sites databases process; or
where events are º site specifications, º individuals who
operated. operational and participate in role
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capacity plays or simulated

information activities, set up for
º technical the purpose of
production and assessment, in a
staging simulated industry
specifications environment
 industry current template operated within a
venue or site training
specifications for the organisation.
staging of events.
SITEEVT008 Manage Skills must be  dedicated event budgets  interaction with
event staging demonstrated in an  comprehensive event contractors to select and
components operational events plans manage event staging
context where selection  formal communications requirements, and
of event staging is plans  stakeholders, for whom
required. This can be:  current industry the event is organised;
documentation and these can be:
 a live event º in an industry
publications relating to
 a simulated event workplace who are
staging products and
set up for the assisted by the
services.
purpose of skills individual during
assessment. the assessment
 venues and sites process; or
where events are º individuals who
operated. participate in role
plays or simulated
activities, set up for
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITEEVT009 Skills must be  comprehensive event  suppliers, local authorities
Organise event demonstrated in an plans and stakeholders with
infrastructure operational events  dedicated event budgets whom the individual can
context where event  formal communications interact; these can be:
plans. º in an industry
workplace who are
Page 134 of 401

infrastructure is assisted by the

required. This can be: individual during
the assessment
 a live event process; or
 a simulated event º individuals who
set up for the participate in role
purpose of skills plays or simulated
assessment. activities, set up for
 venues and sites the purpose of
where assessment, in a
infrastructure is simulated industry
required. environment
operated within a
training
organisation.
SITEEVT010 Manage Skills must be  computers, software  dedicated event budgets  client’s internal event team
on-site event demonstrated in an programs and printers  industry current members, venue
operations operational events currently used by the operational documents personnel and external
context where the events industry to prepare used to facilitate effective contractors with whom the
management of on-site event documentation on-site management: individual can interact;
event operations is  two-way communication º briefing papers these can be:
required. This can be: equipment for on-site º contact numbers º in an industry
management. for contractors workplace who are
 a live event and/or emergency assisted by the
 a simulated services individual during
industry event set º copies of the assessment
up for the purpose agreements with process; or
of skills contractors and/or º individuals who
assessment. clients participate in role
 venues and sites º event program and plays or simulated
where events are scheduled time for activities, set up for
operated. activities the purpose of
º event orders assessment, in a
º incident reports simulated industry
º itemised lists of environment
resources, operated within a
suppliers and costs training
º layout plan for organisation.
venue or site
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º plans and
procedures
º registration reports
º risk assessments
º running sheet for
delivery of event
º service vouchers
º signage
º sign-in and sign-out
sheets
º site maps
º staffing rosters.
SITEEVT011 Skills must be   communication technology  industry professionals with
Research event demonstrated in an and information programs whom the individual can
trends and practice operational events used to source industry collaborate.
business or activity information
where research of  a current and varied range
event trends and of general and specialised
practice is required. information sources.
This can be:
 an industry
workplace
 a simulated
industry
environment.
SITEEVT012 Develop Skills must be  industry current  stakeholders with whom
event concepts demonstrated in an implementation the individual can consult;
operational events specifications and these can be:
context where templates for: º in an industry
development of event º briefs for work workplace who are
concepts is required. º concept assisted by the
This can be: specification individual during
º operational plan the assessment
 a live event º resource process; or
 a simulated event breakdown º individuals who
set up for the º staging participate in role
purpose of skills requirements. plays or simulated
the purpose of
Page 136 of 401

assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITEEVT013 Skills must be  dedicated event budgets  event stakeholders with
Determine event demonstrated in an  comprehensive event whom the individual
feasibility operational events plans interacts; these can be:
context where  current industry data and º in an industry
determining event information sources to workplace who are
feasibly is required. inform the feasibility assisted by the
This can be: analysis individual during
 formal communication the assessment
plans.
 a simulated event º individuals who
set up for the participate in role
purpose of skills plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITEEVT014 Develop Skills must be  formal communication  an events team with which
and implement event demonstrated in an plans the individual can interact,
management plans operational events  information to inform event and
context where the plan development:  event stakeholders with
development and º dedicated event whom the individual can
implementation of budgets liaise and negotiate; these
event management º event concept can be:
plans is required. This documents º in an industry
º evaluation criteria. workplace who are
can be:
assisted by the
 a live event individual during
 a simulated the assessment
industry event set process; or
up for the purpose
Page 137 of 401

of skills º individuals who

assessment. participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITEEVT015 Develop Skills must be  dedicated event budgets  event stakeholders with
event transport plans demonstrated in an  comprehensive event whom the individual
operational events plans consults; these can be:
business context where  formal communications º in an industry
development of event plans workplace who are
transport plans is  current industry assisted by the
required. This can be: documentation and individual during
publications relating to the assessment
transport options
 a simulated º individuals who
 geographic information for
industry event set participate in role
venues, sites and local
up for the purpose plays or simulated
area
of skills activities, set up for
 operational information: the purpose of
assessment. º contingency assessment, in a
procedures simulated industry
º emergency environment
information and operated within a
procedures training
º event rosters, organisation.
running sheets and
schedules
 route maps between
venues and sites.
SITEEVT016 Develop Skills must be  venues and sites at which  current legal and other  stakeholders with whom
crowd management demonstrated in an crowd management is regulatory information on the individual can interact
plans operational events required. which to base crowd as part of the planning
context where the management planning process; these can be:
development of crowd
Page 138 of 401

management plans is  operational event º in an industry

required. This can be: information: workplace who are
º contingency assisted by the
 a live event procedures individual during
 a simulated º evacuation the assessment
industry event set procedures process; or
up for the purpose º emergency º individuals who
of skills contacts participate in role
assessment. º event or program plays or simulated
information; activities, set up for
rosters, event the purpose of
running sheets and assessment, in a
schedules simulated industry
º venue or site maps environment
and traffic routes. operated within a
training
organisation.
SITEEVT017 Develop Skills must be  dedicated event budgets  an event operations team
multi-venue event demonstrated in an  comprehensive event and event stakeholders
plans operational events plans with whom the individual
context where multi-  current industry consults, and
venue event planning is documentation and  venue personnel with
required. This can be: publications relating to whom operational and
venues and sites communication strategies
 a live event
 formal communications and procedures can be
 a simulated
plans established; these can be:
industry event set
 operational information for º in an industry
up for the purpose workplace who
multi-venue events:
of skills º are assisted by
contingency
assessment. procedures the individual
 multiple venues º emergency during the
and sites where information assessment
events are º event rosters process; or
operated. º event running º individuals who
sheets participate in role
º event schedules plays or
across venues simulated
º maps and other activities, set up
geographical for the purpose of
information: assessment, in a
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 route maps simulated

between industry
venues and environment
sites operated within a
 information training
for venues, organisation.
sites and
local area
SITEEVT018 Plan Skills must be  dedicated exhibition  an exhibition operations
and allocate demonstrated in an budgets team
exhibition space operational events  exhibition objectives  exhibition stakeholders
context where  exhibitor profiles with whom the individual
exhibition planning and  current and consults; these can be:
space allocation is comprehensive exhibition º in an industry
required. This can be: venue information: workplace who
º site are assisted by
 a live exhibition specifications, the individual
 a simulated floor plans, during the
exhibition set up operational and assessment
for the purpose of capacity process; or
skills assessment. information º individuals who
 venues and sites º technical participate in role
where exhibitions production and plays or
are staged. staging simulated
specifications activities, set up
 formal communication for the purpose of
plans. assessment, in a
simulated
industry
environment
operated within a
training
organisation.
Page 140 of 401

SITEEVT019 Recruit Skills must be  exhibitor kits.  dedicated event budgets  exhibition stakeholders
and manage demonstrated in an  comprehensive exhibition with whom the individual
exhibitors operational exhibition plans can consult and liaise with
context where the  formal communication during the planning and
recruitment and plans operation of exhibitions
management of  exhibitor contracts and and an exhibition
exhibitors is required. agreements. operations team; these
This can be: can be:
º in an industry
 a live exhibition workplace who
 a simulated are assisted by
exhibition set up the individual
for the purpose of during the
skills assessment. assessment
 venues and sites process; or
where exhibitions º individuals who
are staged. participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
HOSPITALITY (H)
SITHACS001 Clean Skills must be  fixtures:  cleaning agents and  organisational

premises and demonstrated in an º chairs chemicals for hard and specifications:
equipment operational commercial º desks soft surfaces: º equipment
environment. This can º lamps and light º acid-based manufacturer
be: fittings products instructions
º mini bar or
refrigerator
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 an industry º shower, bath or º agents for º product

workplace spa specialised manufacturer
 a simulated º soft furnishings surfaces: instructions
industry º telephone º glass º procedures for
º television º wood cleaning
environment.
º toilet º cream cleansers premises and
 wet and dry areas
º vanity unit and º deodorisers equipment
to be cleaned, that
hand basin º disinfectants º standards for
include a range of º º
wall mirrors laundry detergent presentation of
different hard and
 small equipment: º multi-surface premises.
soft surfaces. º bed linen and cleaners
pillows º sanitisers
º crockery º spot cleaning
º cutlery agents
º electric kettles or º pesticides.
jugs
º fire extinguishers
º glassware
º radio or alarm
clock
º tea and coffee
making facilities
º towels and
bathrobes
º waste paper bin
and liners
 cleaning equipment:
º electrically
operated
equipment:
 polishers
 scrubbers
 vacuum
cleaners
º garbage
receptacles
º manual
equipment:
 brushes
 buckets
 dusters
Page 142 of 401

 mops
 pans
 tea towels
 toilet
brushes
º range of cloths:
 dry
 dusting
 lint-free
 polishing
 wet
 personal protective
clothing:
º aprons
º breathing
apparatus
º gloves
º goggles and
masks
º headwear
º jackets
º overalls
º waterproof
clothing and
footwear.
SITHACS002 Provide Skills must be  small equipment:  organisational  guests with whom the
housekeeping demonstrated in an º bathroom specifications: individual can interact;
services to guests operational commercial supplies: º equipment these can be:
accommodation  toilet rolls manufacturer º guests in an
environment. This can  tissues instructions industry
be:  various º customer service workplace who
toiletries standards. are assisted by
 an industry º bed linen and the individual
workplace pillows during the
 a simulated º compendium, assessment
industry stationery and process; or
environment. pens º individuals who
º guest literature participate in role
and information plays or
º hair dryers simulated
Page 143 of 401


º iron and ironing activities, set up
board for the purpose of
º laundry bags and assessment, in a
lists simulated
º tea and coffee industry
making supplies. environment
operated within a
training
organisation.
SITHACS003 Skills must be  fixtures:  cleaning agents and  organisational
Prepare rooms for demonstrated in an º chairs chemicals for hard and specifications:
guests operational commercial º desks soft surfaces: º equipment/supply
accommodation º lamps and light º acid-based checklists for
environment. This can fittings products cleaning trollies
º mini bar or º agents for º equipment
be:
refrigerator specialised manufacturer
 an industry º shower, bath or surfaces: instructions
workplace spa  glass º maintenance
 a simulated º vanity unit and  wood reporting
industry hand basin º cream cleansers procedures
environment. º toilet º deodorisers º product
 guest rooms to be º soft furnishings º disinfectants manufacturer
cleaned, that º telephone º laundry detergent instructions
º television º multi-surface º procedures for
include a range of
º wall mirrors cleaners cleaning
different hard and
º wardrobe and º sanitisers premises and
soft surfaces.
coat hangers º spot cleaning equipment
º various guest agents º procedures for
rooms with º pesticides. reporting
different sized suspicious items
beds or occurrences
 small equipment: º room servicing
º bathroom schedules.
supplies:
 toilet rolls
 tissues
 towels and
bathrobes
 various
toiletries
Page 144 of 401


º bed linen and
pillows
º compendium,
stationery and
pens
º crockery
º cutlery
º door signage and
door stoppers
º electric kettles or
jugs
º fire extinguishers
º glassware
º guest literature
and information
º hair dryers
º iron and ironing
board
º laundry bags and
lists
º radio or alarm
clock
º tea and coffee
making facilities
º waste paper bin
and liners
 cleaning equipment:
º electrically
operated
equipment:
 polishers
 scrubbers
 vacuum
cleaners
º garbage
receptacles
º manual
equipment:
 brushes
 buckets
 dusters
Page 145 of 401

 mops
 pans
 toilet
brushes
º range of cloths:
 dry
 dusting
 lint-free
 polishing
 wet
º trolley for
transporting
cleaning supplies
 personal protective
clothing and equipment:
º aprons
º gloves
º headwear
º jackets
º overalls
º waterproof
clothing and
footwear.
SITHACS004 Skills must be  laundering equipment:  cleaning agents and  organisational
Launder linen and demonstrated in an º dryers chemicals: specifications for laundry
guest clothes operational commercial º hangers º deodorisers operations:
accommodation º heat sealing º disinfectants º equipment
laundry. This can be: equipment and º laundry detergent manufacturer
roll plastic º sanitisers instructions
 an industry º irons º spot cleaning º product
workplace º sorting baskets agents. manufacturer
 a simulated and shelves instructions
industry º steam presses º safety and
environment. º washers environmental
 personal protective procedures.
clothing and equipment:
º aprons
º gloves
º headwear
Page 146 of 401


º waterproof
clothing and
footwear
 linen and clothing with
different types and
amounts of soilage.
SITHACS005 Provide Skills must be  luggage and luggage  industry-realistic systems  guests with whom the
porter services demonstrated in an moving equipment. or documentation for individual can interact;
operational commercial managing the movement these can be:
accommodation and storage of luggage in º guests in an
environment. This can an accommodation venue. industry
be: workplace who
are assisted by
 an industry the individual
workplace during the
 a simulated assessment
industry process; or
environment. º individuals who
participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITHACS006 Provide Skills must be  laundering equipment:  cleaning agents and  guests with whom the
valet service demonstrated in an º hangers chemicals: individual can interact;
operational commercial º irons º deodorisers these can be:
accommodation º ironing boards º disinfectants º guests in an
environment. This can  clothing and other º shoe cleaning industry
be: personal items supplies workplace who
º coats º spot cleaning are assisted by
 an industry º jackets agents. the individual
workplace º shirts during the
º skirts
Page 147 of 401

 a simulated º shoes assessment

industry º trousers process; or
environment.  personal protective º individuals who
clothing: participate in role
º aprons plays or
º gloves simulated
 sewing equipment: activities, set up
º needle for the purpose of
º threads of assessment, in a
varying colours simulated
 shoes requiring cleaning industry
 clothing requiring cleaning environment
or minor repairs. operated within a
training
organisation.
SITHACS007 Skills must be  fixtures and electronic  transaction data from
Conduct night audit demonstrated in an equipment: different operating
operational commercial º cashiering periods.
accommodation facilities, credit
environment. This can card and
be: electronic funds
transfer at point
 an industry of sale
workplace (EFTPOS)
 a simulated facilities
industry º computers,
environment. printers and
scanners
º industry-current
front office
reservations,
accounting and
reporting system
º photocopier
º back-up and
storage systems
for computer data
º telephone lines
and equipment
Page 148 of 401

 computer software and

applications:
º industry-current
computerised
front office or
accounting
system
º email
º internet
º word processing
º spreadsheets
º databases
º specialist
software for
computerised
reservations
º accounting and
bookkeeping.
SITHACS008 Provide Skills must be  fixtures and electronic  organisational  guests requiring
accommodation demonstrated in an equipment: specifications: accommodation reception
reception services operational commercial º cashiering º arrival and services with whom the
accommodation facilities, credit departure lists individual can interact;
environment. This can card and º reservations, these can be:
be: electronic funds accounting and º guests in an
transfer at point reporting data industry
 an industry of sale  industry-current front workplace who
workplace (EFTPOS) office reservations, are assisted by
 a simulated facilities accounting and reporting the individual
industry º computers, system. during the
environment. printers and assessment
scanners process; or
º filing or storage º individuals who
cabinets participate in role
º photocopier plays or
º reception desk or simulated
sales counter activities, set up
º telephone lines for the purpose of
and equipment. assessment, in a
simulated
industry
Page 149 of 401

environment
operated within a
training
organisation.
Asian (ASC)
SITHASC001 Skills must be  fixtures and large  diverse and  organisational  industry-realistic ratios of
Prepare dishes using demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
basic methods of operational commercial º barbecues perishable food supplies º equipment these can be:
Asian cookery kitchen. This can be: º burners, grillers, for Asian cookery manufacturer º staff and
ovens or  cleaning materials and instructions customers in an
 an industry salamanders as º current industry
equipment:
workplace appropriate for º commercial stock workplace during
cleaning cloths
 a simulated the particular º commercial control the assessment
industry type of cuisine cleaning and procedures and process; or
environment, such º charcoal grills sanitising agents documentation º individuals who
as a training º commercial and chemicals for for ordering, participate in role
kitchen servicing grade work cleaning monitoring and plays or
customers. benches commercial maintaining stock simulated
 designated storage (1.5m/person) kitchens, º mise en place activities, set up
areas for dry º commercial oven equipment and lists, menus, for the purpose of
goods and trays (one per food storage standard recipes assessment, in a
perishables. two persons) areas and recipes for simulated
º commercial º dustpans and special dietary industry
refrigeration brooms requirements environment
facilities: º garbage bins and º ordering and operated within a
 freezer bags docketing training
 fridge º hand towel paperwork organisation.
º deep-fryer dispenser and º food safety plan
º double sink hand towels º guidelines
º gas electric or º mops and relating to food
induction stove buckets disposal, storage
tops (two burners º separate hand and presentation
per person) basin and requirements
º microwave antiseptic liquid º safety data
º open spit smoke soap dispenser sheets (SDS) for
drums for hand washing cleaning agents
º storage facilities º sponges, and chemicals.
 small equipment: brushes and
scourers
Page 150 of 401


º cast iron pan º tea towels.
(tava)
º containers for hot
and cold food
º cutting boards
º food handler
gloves
º food processors
º graters and
peelers
º electric rice
cookers and
steamers
º knives and
cleavers
º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º mincers
º oven mitts
º pans and pots:
 stainless
steel, cast
iron and
non-stick fry
pans
 stock pots
 woks
º roasting drums
º scales
º sets of stainless
steel bowls
º service-ware:
Page 151 of 401

 platters,
dishes, and
bowls
 cutlery and
serving
utensils
 chopsticks
º sharpening steels
and stones
º skewers
º small utensils:
 scoops,
skimmers
and spiders
 strainers
 scrapers
 tongs
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º steamers
º stone grinders
º sushi mats
º temperature
probes
º thermometers
º turbo and gas
woks.
Page 152 of 401

Prepare Asian demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
appetisers and operational commercial º commercial: perishable food supplies º equipment these can be:
snacks kitchen. This can be:  blenders and for Asian cookery manufacturer º staff and
food mills  cleaning materials and instructions customers in an
 an industry  food º current industry
equipment:
workplace processors º commercial stock workplace during
cleaning cloths
 a simulated  planetary º commercial control the assessment
industry mixers cleaning and procedures and process; or
environment, such º commercial sanitising agents documentation º individuals who
as a training grade work and chemicals for for ordering, participate in role
kitchen servicing benches cleaning monitoring and plays or
customers. (1.5m/person) commercial maintaining stock simulated
 designated storage º commercial kitchens, º mise en place activities, set up
areas for dry refrigeration equipment and lists, menus, for the purpose of
goods and facilities: food storage standard recipes assessment, in a
perishables.  freezer areas and recipes for simulated
 fridge º dustpans and special dietary industry
º burners, grillers, brooms requirements environment
ovens or º garbage bins and º ordering and operated within a
salamanders as bags docketing training
appropriate for º hand towel paperwork organisation.
the particular dispenser and º food safety plan
type of cuisine hand towels º guidelines
º double sink º mops and relating to food
º gas electric or buckets disposal, storage
induction stove º separate hand and presentation
tops (two burners basin and requirements
per person) antiseptic liquid º safety data
º microwave soap dispenser sheets (SDS) for
º storage facilities for hand washing cleaning agents
 small equipment: º sponges, and chemicals.
º containers for hot brushes and
and cold food scourers
º cutting boards º tea towels.
º food handler
gloves
º graters and
peelers
º knives and
cleavers:
Page 153 of 401

 Asian
carving knife
set
º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º mincers
º oven mitts
º pans and pots:
 stainless
steel, cast
iron and
non-stick fry
pans
 steamers
 stock pots
 woks
º scales
º service-ware:
 platters,
dishes and
bowls
 cutlery and
serving
utensils
 chopsticks
 ladles for
specific
Asian
cuisines
steel bowls
and stones
Page 154 of 401


º skewers
º small utensils:
 scoops,
skimmers
and spiders
 strainers
 scrapers
 tongs
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º stone grinders
º temperature
probes
º thermometers.
Prepare Asian stocks demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
and soups operational commercial º commercial: perishable food supplies º equipment these can be:
kitchen. This can be:  blenders and for Asian cookery manufacturer º staff and
equipment:
workplace processors commercial stock workplace during
 cleaning cloths
environment, such º commercial documentation º individuals who
sanitising agents
benches cleaning monitoring and plays or
(1.5m/person) maintaining stock
Page 155 of 401

kitchen servicing º commercial commercial º mise en place simulated

customers. refrigeration kitchens, lists, menus, activities, set up
 designated storage facilities: equipment and standard recipes for the purpose of
area for dry goods  freezer food storage and recipes for assessment, in a
and perishables.  fridge areas special dietary simulated
º double sink º dustpans and requirements industry
º gas electric or brooms º ordering and environment
induction stove º garbage bins and docketing operated within a
tops (two burners bags paperwork training
per person) º hand towel º food safety plan organisation.
º microwave dispenser and º guidelines
º storage facilities hand towels relating to food
 small equipment: º mops and disposal, storage
º containers for hot buckets and presentation
and cold food º separate hand requirements
º cutting boards basin and º safety data
º food handler antiseptic liquid sheets (SDS) for
gloves soap dispenser cleaning agents
º graters and for hand washing and chemicals.
peelers º sponges,
º grills and griddles brushes and
º knives and Asian scourers
cleavers º tea towels.
º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º mincers
º oven mitts
º pans and pots:
 stainless
steel, cast
iron and
non-stick fry
pans
Page 156 of 401

 stock pots
 woks
º scales
º service-ware:
 platters,
dishes and
bowls
 cutlery
º ladles for specific
Asian cuisines
steel bowls
º small utensils:
 scoops,
skimmers
and spiders
 slicers
 strainers
 scrapers
 tongs
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 wooden
spoons
º steamers
º stone grinders
º temperature
probes
º thermometers.
Page 157 of 401

sauces, dips and operational commercial  commercial: perishable food supplies º equipment these can be:
accompaniments kitchen. This can be:  blenders and for Asian cookery manufacturer º staff and
equipment:
cleaning cloths
area for dry goods refrigeration equipment and lists, menus, for the purpose of
and perishables. facilities: food storage standard recipes assessment, in a
 freezer areas and recipes for simulated
º double sink brooms requirements environment
º gas electric or º garbage bins and º ordering and operated within a
induction stove bags docketing training
tops (two burners º hand towel paperwork organisation.
per person) dispenser and º food safety plan
 small equipment: hand towels º guidelines
º containers for hot º mops and relating to food
and cold food buckets disposal, storage
º cutting boards º separate hand and presentation
º food handler basin and requirements
gloves antiseptic liquid º safety data
º graters and soap dispenser sheets (SDS) for
peelers for hand washing cleaning agents
º knives º sponges, and chemicals.
º measurers: brushes and
 metric scourers
calibrated º tea towels.
measuring
jugs
 measuring
spoons
Page 158 of 401

 portion
control
scoops
º mincers
º mortar and pestle
º pans and pots:
 stainless
steel, cast
iron and
non-stick fry
pans
 stock pots
º scales
steel bowls
º small utensils:
 fruit corers
 scoops,
skimmers
and spiders
 scrapers
 spatulas
 strainers
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons.
Page 159 of 401

Prepare Asian salads demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
operational commercial º commercial: perishable food supplies º equipment these can be:
equipment:
cleaning cloths
º grillers, burners, hand towels º guidelines
ovens or º mops and relating to food
salamanders as buckets disposal, storage
appropriate for º separate hand and presentation
the type of basin and requirements
cuisine antiseptic liquid º safety data
º slicing machine soap dispenser sheets (SDS) for
º storage facilities for hand washing cleaning agents
 small equipment: º sponges, and chemicals.
º containers for hot brushes and
and cold food scourers
º food handler
gloves
º graters and
peelers
º knives
Page 160 of 401


º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º mincers
º pans and pots:
 stainless
steel, cast
iron and
non-stick fry
pans
 stock pots
 woks
º scales
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
 chopsticks
steel bowls
º small utensils:
 scoops,
scrapers
 skimmers
and spiders
 strainers
 tongs
 whisks: fine
and coarse
stainless
steel wire
Page 161 of 401


º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons.
Prepare Asian rice demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
and noodles operational commercial º commercial: perishable food supplies º equipment these can be:
equipment:
cleaning cloths
º gas, electric or º garbage bins and º food safety plan operated within a
induction stove bags º guidelines training
tops (two burners º hand towel relating to food organisation.
per person) dispenser and disposal, storage
º grillers, burners, hand towels and presentation
ovens or º mops and requirements
salamanders as buckets º ordering and
appropriate for º separate hand docketing
the type of basin and paperwork
cuisine
Page 162 of 401


º storage facilities antiseptic liquid º safety data
 small equipment: soap dispenser sheets (SDS) for
º colanders for hand washing cleaning agents
º containers for hot º sponges, and chemicals.
and cold food brushes and
º cutting boards scourers
º deep and shallow º tea towels.
pots and pans
º electric rice
cookers and
steamers
º food handler
gloves
º food processors
º graters and
peelers
º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º scales
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
 chopsticks
º spoons:
 large plain
and slotted
metal
spoons
Page 163 of 401

 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º temperature
probes
º thermometers
º tongs and
serving utensils
º traditional
steamers
º turbo and gas
woks.
SITHASC007 Skills must be  fixtures and large  diverse and  organisational
Prepare curry pastes demonstrated in an equipment: comprehensive range of specifications:
and powders operational commercial º commercial: perishable food supplies º equipment
kitchen. This can be:  blenders and for Asian cookery manufacturer
food mills  cleaning materials and instructions
 an industry  food º current
equipment:
workplace processors º commercial stock
cleaning cloths
 a simulated  planetary º commercial control
industry mixers cleaning and procedures and
environment, such º commercial sanitising agents documentation
as a training grade work and chemicals for for ordering,
kitchen servicing benches cleaning monitoring and
customers. (1.5m/person) commercial maintaining stock
 designated storage º commercial kitchens, º mise en place
area for dry goods refrigeration equipment and lists, menus,
and perishables. facilities: food storage standard recipes
 freezer areas and recipes for
 fridge º dustpans and special dietary
º double sink brooms requirements
º gas electric or º garbage bins and º ordering and
induction stove bags docketing
tops (two burners º hand towel paperwork
relating to food
Page 164 of 401


º containers for hot º mops and disposal, storage
and cold food buckets and presentation
º cutting boards º separate hand requirements
º food handler basin and º safety data
gloves antiseptic liquid sheets (SDS) for
º graters and soap dispenser cleaning agents
peelers for hand washing and chemicals.
º knives º sponges,
º measures: brushes and
 metric scourers
calibrated º tea towels.
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º pans and pots
 stainless
steel, cast
iron and
non-stick fry
pans
º scales sets of
stainless steel
bowls
º small utensils:
 scoops,
skimmers
and spiders
 strainers
 scrapers
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
Page 165 of 401

metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º stone grinders
º temperature
probes
º thermometers.
cooked dishes operational commercial º barbecues perishable food supplies º equipment these can be:
kitchen. This can be: º commercial: for Asian cookery manufacturer º staff and
 blenders and  cleaning materials and instructions customers in an
 an industry food mills º current industry
equipment:
workplace  food º commercial stock workplace during
cleaning cloths
 a simulated processors º commercial control the assessment
industry  planetary cleaning and procedures and process; or
environment, such mixers sanitising agents documentation º individuals who
as a training º commercial and chemicals for for ordering, participate in role
kitchen servicing grade work cleaning monitoring and plays or
customers. benches commercial maintaining stock simulated
 designated area (1.5m/person) kitchens, º mise en place activities, set up
º commercial equipment and lists, menus, for the purpose of
for dry goods and
perishables. refrigeration food storage standard recipes assessment, in a
facilities areas and recipes for simulated
 freezer º dustpans and special dietary industry
 fridge brooms requirements environment
º double sink º garbage bins and º ordering and operated within a
º gas electric or bags docketing training
induction stove º hand towel paperwork organisation.
tops (two burners dispenser and º food safety plan
per person) hand towels º guidelines
º ovens º mops and relating to food
 small equipment: buckets disposal, storage
and presentation
requirements
Page 166 of 401


º cast iron pan º separate hand º safety data
(tava) basin and sheets (SDS) for
º containers for hot antiseptic liquid cleaning agents
and cold food soap dispenser and chemicals.
º cutting boards for hand washing
º electric rice º sponges,
cookers and brushes and
steamers scourers
º food handler º tea towels.
gloves
º graters and
peelers
º grills and hot
plates
º knives and
cleavers
º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º mincers
º oven mitts
º pans and pots:
 stainless
steel, cast
iron and
non-stick fry
pans
 stock pots
º roasting drums
º scales
º service-ware:
 platters,
dishes, and
bowls
Page 167 of 401

 cutlery and
serving
utensils
 chopsticks
steel bowls
and stones
º skewers
º small utensils:
 scoops,
skimmers
and spiders
 strainers
 scrapers
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º spits
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º steamers
º temperature
probes
º thermometers
º turbo and gas
woks.
Page 168 of 401

desserts operational commercial º commercial: perishable food supplies º equipment these can be:
equipment:
cleaning cloths
 designated area º commercial kitchens, º mise en place activities, set up
for storage of dry refrigeration equipment and lists, menus, for the purpose of
goods and facilities: food storage standard recipes assessment, in a
perishables.  freezer areas and recipes for simulated
º baking sheets for hand washing cleaning agents
and trays º sponges, and chemicals.
º beaters brushes and
º bowls scourers
º cake tins with: º tea towels.
 fixed base in
a range of
shapes
 loose bottom
º cutting boards
Page 169 of 401


º food handler
gloves
º knives:
 bread knives
 carving
knives
 large
serrated
cake knives
 utility knives
º ladles
 measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º marble bench or
slab
º moulds and
forms
º oven mitts
º piping bags and
attachments
º small utensils:
 flour and
drum sieves
 strainers
 scrapers
 spatulas
 pastry brush
 fruit corers
 whisks: fine
and coarse
stainless
steel wire
º scales
Page 170 of 401


º service-ware:
 platters,
dishes and
bowls
 cutlery and
serving
utensils
steel bowls
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º traditional and
contemporary
steamers.
Prepare Japanese demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
cooked dishes operational commercial º commercial: perishable food supplies º equipment these can be:
equipment:
workplace processors commercial stock workplace during
 cleaning cloths
environment, such º commercial documentation º individuals who
sanitising agents
 designated storage º commercial º mise en place activities, set up
kitchens,
and perishables. facilities: standard recipes assessment, in a
 freezer and recipes for
Page 171 of 401

 fridge food storage special dietary simulated

º double sink areas requirements industry
º gas electric or º dustpans and º ordering and environment
induction stove brooms docketing operated within a
tops (two burners º garbage bins and paperwork training
per person) bags º food safety plan organisation.
º grillers, burners, º hand towel º guidelines
ovens or dispenser and relating to food
salamanders as hand towels disposal, storage
appropriate for º mops and and presentation
the type of buckets requirements
cuisine º separate hand º safety data
 small equipment: basin and sheets (SDS) for
º barrels antiseptic liquid cleaning agents
º baskets soap dispenser and chemicals.
º containers for hot for hand washing
and cold food º sponges,
º cast iron items brushes and
º cutting boards scourers
º food handler º tea towels.
gloves
º graters and
peelers
º electric rice
cookers and
steamers
º knives:
 butcher and
boning
knives
 carving
knives
 filleting
knives
 utility knives
º measures:
 metric
calibrated
measuring
jugs
Page 172 of 401

 measuring
spoons
 portion
controlled
scoops
º pans and pots:
 stainless
steel, cast
iron and
non-stick fry
pans
 stock pots
 woks
º salad spinner
º scoops and
skimmers
º scales
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
 chopsticks
steel bowls
º sieves
and stones
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
Page 173 of 401

 wooden
spoons
º steamers
º strainers.
SITHASC011 Skills must be  fixtures and large  cleaning materials and  organisational  industry-realistic ratios of
Prepare sashimi demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
operational commercial º commercial: º cleaning cloths º equipment these can be:
kitchen. This can be:  blenders and º commercial manufacturer º staff and
food mills cleaning and instructions customers in an
 an industry  food sanitising agents º current industry
workplace processors and chemicals for commercial stock workplace during
 a simulated  planetary cleaning control the assessment
industry mixers commercial procedures and process; or
environment such º commercial kitchens, documentation º individuals who
as a training grade work equipment and for ordering, participate in role
kitchen servicing benches food storage monitoring and plays or
customers. (1.5m/person) areas maintaining stock simulated
 designated storage º commercial º dustpans and º mise en place activities, set up
area for dry goods refrigeration brooms lists, menus, for the purpose of
facilities: º garbage bins and standard recipes assessment, in a
and perishables.
 freezer bags and recipes for simulated
 fridge º hand towel special dietary industry
º double sink dispenser and requirements environment
 small equipment: hand towels º ordering and operated within a
º cutting boards º mops and docketing training
º food handler buckets paperwork organisation.
gloves º separate hand º food safety plan
º graters and basin and º guidelines
peelers antiseptic liquid relating to food
º knives: soap dispenser disposal, storage
 carving for hand washing and presentation
knives º sponges, requirements
 filleting brushes and º safety data
knives scourers sheets (SDS) for
 utility knives º tea towels cleaning agents
º measures:  diverse and and chemicals.
 metric comprehensive range of
calibrated perishable food supplies
measuring for Asian cookery.
jugs
Page 174 of 401

 measuring
spoons
 portion
controlled
scoops
º mincers
º scales
 service-
ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
 chopsticks
steel bowls
and stones
º stone grinders.
Prepare sushi demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
equipment:
cleaning cloths
Page 175 of 401


º cutting boards for hand washing cleaning agents
º food handler º sponges, and chemicals.
gloves brushes and
º graters and scourers
peelers º tea towels.
º electric rice
cookers and
steamers
º knives:
 carving
knives
 filleting
knives
 utility knives
º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º salad spinner
º scales
steel bowls
º service-ware:
Page 176 of 401

 platters,
dishes and
bowls
 cutlery and
serving
utensils
 chopsticks
º strainers
º sushi mat
º tongs and
serving utensils
º wooden items:
 mixing
spoon
 sushi bowl.
Produce Japanese demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
desserts operational commercial º commercial: perishable food supplies º equipment these can be:
equipment:
cleaning cloths
º grillers, burners, hand towels. º guidelines
ovens or relating to food
salamanders as disposal, storage
Page 177 of 401

appropriate for º mops and and presentation

the type of buckets requirements
cuisine º separate hand º safety data
 small equipment: basin and sheets (SDS) for
º baking sheets antiseptic liquid cleaning agents
and trays soap dispenser and chemicals.
º beaters for hand washing
º bowls º sponges,
º cake tins with: brushes and
 fixed base in scourers
a range of º tea towels.
shapes
 loose bottom
º cutting boards
º food handler
gloves
º knives:
 bread knives
 carving
knives
 large
serrated
cake knives
 utility knives
º ladles
º marble bench or
slab
º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º moulds and
forms
º piping bags and
attachments
Page 178 of 401


º service-ware:
 platters,
dishes and
bowls
 cutlery and
serving
utensils
 chopsticks
º scales
steel bowls
º silicon mats
º small utensils:
 flour and
drum sieves
 strainers
 scrapers
 spatulas
 pastry brush
 fruit corers
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º traditional and
contemporary
steamers.
Page 179 of 401

Prepare dim sum demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
equipment:
cleaning cloths
º knives: º sponges, and chemicals.
 filleting brushes and
knives scourers
 utility knives º tea towels.
º marble bench or
slab
º measures:
 metric
calibrated
Page 180 of 401

measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º mincers
º pastry and dough
rollers
º pans and pots:
 stainless
steel, cast
iron and
non-stick fry
pans
 pots
º service-ware:
 platters,
dishes and
bowls
 cutlery and
serving
utensils
 chopsticks
º small utensils:
 flour and
drum sieves
 skimmers
 strainers
 scrapers
 spatulas
 pastry brush
 fruit corers
 whisks: fine
and coarse
stainless
steel wire
º spoons:
Page 181 of 401

 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º steamers:
 traditional
 electric.
SITHASC015 Skills must be  fixtures and large  cleaning materials and  organisational  industry-realistic ratios of
Prepare Chinese demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
roast meat and operational commercial º barbecues º cleaning cloths º equipment these can be:
poultry dishes kitchen. This can be: º charcoal grills º commercial manufacturer º staff and
º commercial: cleaning and instructions customers in an
 an industry  blenders and sanitising agents º current industry
workplace food mills and chemicals for commercial stock workplace during
 a simulated  food cleaning control the assessment
industry processors commercial procedures and process; or
environment, such  planetary kitchens, documentation º individuals who
as a training mixers equipment and for ordering, participate in role
kitchen servicing º commercial food storage monitoring and plays or
customers. grade work areas maintaining stock simulated
 designated storage benches º dustpans and º mise en place activities, set up
area for dry goods (1.5m/person) brooms lists, menus, for the purpose of
º commercial º garbage bins and standard recipes, assessment, in a
and perishables.
ovens with trays bags and recipes for simulated
(one per two º hand towel special dietary industry
persons) dispenser and requirements environment
º commercial hand towels º ordering and operated within a
refrigeration º mops and docketing training
facilities: buckets paperwork organisation.
 freezer º separate hand º food safety plan
 fridge basin and º guidelines
º double sink antiseptic liquid relating to food
º open spit smoke soap dispenser disposal, storage.
ovens for hand washing
Page 182 of 401


º microwaves º sponges, and presentation
º roasting drums brushes and requirements
 small equipment: scourers º safety data
º containers for hot º tea towels. sheets (SDS) for
and cold food cleaning agents
º cutting boards and chemicals
º food handlers
gloves
º knives and
cleavers
 butcher and
boning
knives
 carving
knives
 filleting
knives
 light and
heavyweight
cleavers
 utility knives
º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º meat:
 bats
 cleavers
 hooks
 thermometer
s
 mincers
 saws
º scales
Page 183 of 401


steel bowls
and stones
º skewers.
Prepare Tandoori demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
dishes operational commercial º clay oven perishable food supplies º equipment these can be:
kitchen. This can be: (tandoori oven) for Asian cookery manufacturer º staff and
º commercial:  cleaning materials and instructions customers in an
 an industry  blenders and º current industry
equipment:
workplace food mills º commercial stock workplace during
cleaning cloths
 a simulated  food º commercial control the assessment
industry processors cleaning and procedures and process; or
environment, such  planetary sanitising agents documentation º individuals who
as a training mixers and chemicals for for ordering, participate in role
kitchen servicing º commercial cleaning monitoring and plays or
customers. grade work commercial maintaining stock simulated
 designated storage benches kitchens, º mise en place activities, set up
area for dry goods (1.5m/person) equipment and lists, menus, for the purpose of
º commercial food storage standard recipes assessment, in a
and perishables.
refrigeration areas and recipes for simulated
facilities: º dustpans and special dietary industry
 freezer brooms requirements environment
 fridge º garbage bins and º ordering and operated within a
º double sink bags docketing training
º gas electric or º hand towel paperwork organisation.
induction stove dispenser and º food safety plan
tops (two burners hand towels º guidelines
per person) º mops and relating to food
º hot plate, grill or buckets disposal, storage
griddle º separate hand and presentation
 small equipment: basin and requirements
º cast iron pan antiseptic liquid º safety data
(tava) soap dispenser sheets (SDS) for
º containers for hot for hand washing cleaning agents
and cold food º sponges, and chemicals.
º cutting boards brushes and
º electric rice scourers
cookers º tea towels
Page 184 of 401


º food handlers
gloves
º knives and
cleavers
 butcher and
boning
knives
 carving
knives
 filleting
knives
 meat cleaver
 utility knives
º measures:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º oven mitts
º small utensils:
 flour and
drum sieves
 strainers
 scrapers
 spatulas
 pastry brush
 fruit corers
º scales
 service-
ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
Page 185 of 401


steel bowls
and stones
º skewers
º temperature
probes
º thermometers
º wok (karahi).
Prepare Indian demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
breads operational commercial º clay oven perishable food supplies º equipment these can be:
kitchen. This can be: (tandoori oven) for Asian cookery manufacturer º staff and
º commercial:  cleaning materials and instructions customers in an
 an industry  blenders and º current industry
equipment:
workplace food mills º commercial stock workplace during
cleaning cloths
 a simulated  food º commercial control the assessment
industry processors cleaning and procedures and process; or
environment, such  planetary sanitising agents documentation º individuals who
as a training mixers and chemicals for for ordering, participate in role
kitchen servicing º commercial cleaning monitoring and plays or
customers. grade work commercial maintaining stock simulated
 designated storage benches kitchens, º mise en place activities, set up
area for dry goods (1.5m/person) equipment and lists, menus, for the purpose of
º commercial food storage standard recipes assessment, in a
and perishables.
refrigeration areas and recipes for simulated
facilities: º dustpans and special dietary industry
 cool room brooms requirements environment
 freezer º garbage bins and º ordering and operated within a
 fridge bags docketing training
º marble bench or º hand towel paperwork organisation.
slab dispenser and º food safety plan
º cast iron pan º mops and relating to food
(tava) buckets disposal, storage
º food handler º separate hand and presentation
gloves basin and requirements
º measures: antiseptic liquid º safety data
 metric soap dispenser sheets (SDS) for
calibrated for hand washing cleaning agents
and chemicals.
Page 186 of 401

measuring º sponges,
jugs brushes and
 measuring scourers
spoons º tea towels.
 portion
controlled
scoops
º oven mitts
º rolling pin
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
º scales
º small utensils:
 flour and
drum sieves
 strainers
 scrapers
 spatulas
 pastry brush
 fruit corers
º spoons:
 serving
spoons
 wooden
spoons
º wok (karahi).
sweetmeats operational commercial º commercial: perishable food supplies º equipment these can be:
equipment:
cleaning cloths
environment, such documentation
Page 187 of 401

as a training º commercial sanitising agents for ordering, º individuals who

kitchen servicing grade work and chemicals for monitoring and participate in role
customers. benches cleaning maintaining stock plays or
(1.5m/person) commercial º mise en place simulated
 designated storage
º commercial kitchens, lists, menus, activities, set up
area for dry goods
and perishables. refrigeration equipment and standard recipes for the purpose of
facilities: food storage and recipes for assessment, in a
 freezer areas special dietary simulated
 fridge º dustpans and requirements industry
º double sink brooms º ordering and environment
º gas electric or º garbage bins and docketing operated within a
induction stove bags paperwork training
tops (two burners º hand towel º food safety plan organisation.
per person) dispenser and º guidelines
 small equipment: hand towels relating to food
º baking sheets º mops and disposal, storage
and trays buckets and presentation
º beaters º separate hand requirements
º bowls basin and º safety data
º cane baskets and antiseptic liquid sheets (SDS) for
banana leaf soap dispenser cleaning agents
linings for hand washing and chemicals.
º cast iron or º sponges,
stainless steel brushes and
pots scourers
º food handler
gloves
º frypans
º knives:
 bread knives
 carving
knives
 large
serrated
cake knives
 utility knives
º ladles
º measures:
 metric
calibrated
Page 188 of 401

measuring
jugs
 measuring
spoons
 portion
controlled
scoops
º marble bench or
slab
º oven mitts
º platters
º scales
steel bowls
º service-ware:
 platters,
dishes and
bowls
 cutlery and
serving
utensils
º small utensils:
 flour and
drum sieves
 strainers
 scrapers
 spatulas
 pastry
brushes
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
Page 189 of 401

 serving
spoons
 wooden
spoons
º steamers
º woks.
pickles and chutneys operational commercial º commercial: perishable food supplies º equipment these can be:
equipment:
cleaning cloths
º measures: º sponges, and chemicals.
 metric brushes and
calibrated scourers
Page 190 of 401

measuring º tea towels.

jugs
 measuring
spoons
 portion
controlled
scoops
º pans and pots:
 stainless
steel, cast
iron and
non-stick fry
pans
 small and
large pots
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º service-ware:
 dishes and
bowls
 cutlery and
serving
utensils
º thermometers
º utility knife.
SITHCCC001 Use Skills must be  fixtures and large  variety of commercial  organisational  industry-realistic ratios of
food preparation demonstrated in an equipment: ingredients used in food specifications: kitchen staff to customers.
equipment º commercial preparation specified in
grade work the performance evidence.
Page 191 of 401

operational commercial benches (1.5  cleaning materials and º equipment

kitchen. This can be: m/person) equipment: manufacturer
º double sink º cleaning cloths instructions
 an industry º food processors º commercial º mise en place
workplace º graters cleaning and lists and standard
 a simulated º griller sanitising agents recipes
industry º refrigeration unit and chemicals for º organisational
environment, such with shelving cleaning food safety plan
as a training º slicing machine commercial º safety data
kitchen servicing º storage facilities kitchens, sheets (SDS) for
customers.  small equipment: equipment and cleaning agents
º assorted pots food storage and chemicals.
and pans areas
º blenders º dustpans and
º can opener brooms
º containers for hot º garbage bins and
and cold food bags
º colanders º hand towel
º cutting boards dispenser and
º food handler hand towels
gloves º mops and
º knife sharpening buckets
equipment: º separate hand
 sharpening basin and
steels and antiseptic liquid
stones soap dispenser
º knives: for hand washing
 butchers and º sponges,
boning brushes and
 chef scourers
 filleting º tea towels.
 palette
 utility
 vegetable
º mandolin
º mouli
º planetary mixers
º scales
º small utensils:
Page 192 of 401

 peelers,
corers and
slicers
 tongs
 whisks
º stainless steel
bowls
º thermometers.
SITHCCC002 Skills must be  fixtures and large  cleaning materials and  organisational  industry-realistic ratios of
Prepare and present demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
simple dishes operational commercial º commercial º cleaning cloths º equipment these can be:
kitchen. This can be: grade work º commercial manufacturer º staff and
benches (1.5 cleaning and instructions customers in an
 an industry m/person) sanitising agents º mise en place industry
workplace º commercial and chemicals for lists and standard workplace during
 a simulated ovens with trays cleaning recipes the assessment
industry (one per two commercial º food safety plan process; or
environment, such persons) kitchens, º guidelines º individuals who
as a training º double sink equipment and relating to food participate in role
kitchen servicing º gas, electric or food storage disposal, storage plays or
customers. induction stove areas and presentation simulated
 designated area tops (two burners º dustpans and requirements activities, set up
for dry goods and per person) brooms º safety data for the purpose of
º food processors º garbage bins and sheets (SDS) for assessment, in a
perishables.
and mixers bags cleaning agents simulated
º fryers with º hand towel and chemicals. industry
baskets dispenser and environment
º grill hand towels operated within a
º hotplate or º mops and training
griddle buckets organisation.
º microwave º separate hand
º refrigeration unit basin and
with shelving antiseptic liquid
º salamanders soap dispenser
º slicing machine for hand washing
 small equipment: º sponges,
º assorted pots brushes and
and pans scourers
º blenders º tea towels
Page 193 of 401


º containers for hot  variety of commercial
and cold food ingredients used to
º crockery prepare the dishes
º cutlery specified in the
º cutting boards performance evidence.
º food handler
gloves
º knife sharpening
equipment
 sharpening
steels and
stones
º knives:
 bread
 chef
 palette
 utility
º oven mitts
º receptacles for
presentation and
display purposes
º scales
º scoops,
skimmers and
spiders
º small utensils:
 peelers,
corers and
slicers
 tongs and
serving
utensils
º thermometers.
Prepare and present demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
sandwiches operational commercial º burner º cleaning cloths º equipment these can be:
kitchen. This can be: º commercial º commercial manufacturer º staff and
grade work cleaning and instructions customers in an
 an industry benches (1.5 sanitising agents º for presentation industry
workplace m/person) and chemicals for requirements workplace during
º double sink cleaning
Page 194 of 401

 a simulated º griller commercial º mise en place the assessment

industry º refrigeration unit kitchens, lists and standard process; or
environment, such with shelving equipment and recipes º individuals who
as a training º salamanders food storage º food safety plan participate in role
º scales areas º guidelines plays or
kitchen servicing
º slicing machine º dustpans and relating to food simulated
customers.
 designated storage  small equipment: brooms disposal, storage activities, set up
º assorted pots º garbage bins and and presentation for the purpose of
areas for dry
and pans bags requirements assessment, in a
goods and º º º
can opener hand towel safety data simulated
perishables º containers for hot dispenser and sheets (SDS) for industry
and cold food hand towels cleaning agents. environment
º colanders º mops and operated within a
º cutting boards buckets training
º food handler º separate hand organisation.
gloves basin and
º knife sharpening antiseptic liquid
equipment soap dispenser
 sharpening for hand washing
steels and º sponges,
stones brushes and
º knives: scourers
 bread º tea towels
 chef  variety of commercial
 palette ingredients for preparing
 utility sandwiches.
º small utensils:
 graters
 peelers,
corers and
slicers
 tongs and
serving
utensils
 sandwich
cutting
guides
º packaging
materials
Page 195 of 401


º receptacles for
presentation and
display purposes.
Package prepared demonstrated in an equipment: equipment: specifications: kitchen staff to customers.
foodstuffs operational commercial º commercial º cleaning cloths º equipment
kitchen. This can be: grade work º commercial manufacturer
benches cleaning and instructions
 an industry (1.5m/person) sanitising agents º current
workplace º commercial and chemicals for commercial label
 a simulated refrigeration cleaning specifications
industry facilities: commercial º food safety
environment, such  cool room kitchens, procedures for
as a training and/or fridge equipment and packaging food
kitchen packaging  freezer food storage º food safety plan
commercial º computers, areas º procedures
quantities of printers and º dustpans and relating to
foodstuffs. industry stock brooms referring food
control software º garbage bins and quality or
areas for dry systems bags equipment
º lifting and º hand towel problems and
goods and
transporting dispenser and selecting
perishables.
equipment hand towels packaging
 small equipment: º mops and materials
º containers for hot buckets º recording
and cold food º separate hand systems
storage basin and º guidelines
º cutting boards antiseptic liquid relating to food
º food handler soap dispenser disposal, storage
gloves for hand washing and presentation
º measurers: º sponges, requirements
 metric brushes and º safety data
calibrated scourers sheets (SDS) for
measuring º tea towels cleaning agents
jugs  packaging materials and chemicals
 measuring described in the  current Australia New
spoons performance evidence Zealand Food Standards
 portion  packaging labels Code.
control  foodstuffs described in the
performance evidence in
Page 196 of 401

scoops and commercial quantities to

markers be packaged.
º oven mitts
º scales
º temperature
probes
º thermometers
º tongs and
serving utensils.
Prepare dishes using demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
basic methods of operational commercial º commercial º cleaning cloths º equipment these can be:
cookery kitchen. This can be: grade work º commercial manufacturer º staff and
benches (1.5 cleaning and instructions customers in an
 an industry m/person) sanitising agents º mise en place industry
workplace º commercial and chemicals for lists, menus and workplace during
 a simulated ovens and trays cleaning standard recipes the assessment
industry (one per two commercial º ordering and process; or
environment, such persons) kitchens, docketing  individuals who participate
as a training º commercial equipment and paperwork in role plays or simulated
kitchen servicing refrigeration food storage º food safety plan activities, set up for the
customers. facilities: areas º guidelines purpose of assessment, in
 designated storage  cool room º dustpans and relating to food a simulated industry
areas for dry and/or fridge brooms disposal, storage
environment operated
goods and  freezer º garbage bins and and presentation
º
within a training
perishables. double sink bags requirements
º º º organisation
gas, electric or hand towel safety data
induction stove dispenser and sheets (SDS) for
tops (two burners hand towels cleaning agents
per person) º mops and and chemicals
º commercial: buckets º temperature
 blenders and º separate hand recording charts
food mills basin and º work flow
 planetary antiseptic liquid schedules
mixers soap dispenser º cleaning
º deep-fryer for hand washing schedules.
º hot plate or º sponges,
griddle brushes and
º lifting and scourers
transporting º tea towels
equipment
Page 197 of 401


º microwave  diverse and
º salamander or comprehensive range of
other form of perishable food supplies
griller (one per for commercial cookery
four persons) and catering operations as
 small equipment: specified in the
º baking sheets performance evidence.
and trays
º colander
and cold food
º cutting boards
º food handler
gloves
º graters
º juicers
º knife sharpening
equipment
 sharpening
steels and
stones
º knives:
 bread knives
 carving
knives
 filleting
knives
 palette
knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
Page 198 of 401


º mouli
º oven mitts
º pots and pans
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
º salad spinner
º scoops,
skimmers and
spiders
º scales
º slicing machine
º stainless steel
bowls
º small utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 pastry brush
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º steamers
º spoons:
 large plain
and slotted
Page 199 of 401

metal
spoons
 ladles in a
variety of
sizes
 wooden
spoons
º temperature
probes
º thermometers.
Prepare appetisers demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
and salads operational commercial º commercial: º cleaning cloths º equipment these can be:
 an industry  planetary sanitising agents º mise en place industry
workplace mixers and chemicals for lists, menus and workplace during
 a simulated º commercial cleaning standard recipes the assessment
industry grade work commercial º current process; or
environment, such benches (1.5 kitchens, commercial stock º individuals who
as a training m/person) equipment and control participate in role
kitchen servicing º commercial food storage procedures and plays or
customers. ovens with trays areas documentation simulated
 designated area (one per two º dustpans and for ordering, activities, set up
for dry goods and persons): brooms monitoring and for the purpose of
º commercial º garbage bins and maintaining stock assessment, in a
perishables
refrigeration bags º ordering and simulated
facilities: º hand towel docketing industry
areas for dry
 cool room dispenser and paperwork environment
goods and º
and/or fridge hand towels food safety plan operated within a
perishables.  freezer º mops and º guidelines training
º deep-fryer buckets relating to food organisation.
º double sink º separate hand disposal, storage
º gas, electric or basin and and presentation
induction stove antiseptic liquid requirements
tops (two burners soap dispenser º safety data
per person) for hand washing sheets (SDS) for
º hot plate or º sponges, cleaning agents
griddle brushes and and chemicals.
º microwave scourers
º tea towels
Page 200 of 401


º salamander or  diverse and
other form of comprehensive range of
griller (one per perishable food supplies
four persons) for commercial cookery or
º slicing machine catering operations as
and trays
and cold food
º cutting boards
º food handler
gloves
º graters
º juicers
º knife sharpening
equipment
 sharpening
steels and
stones
º knives:
 bread knives
 chef knives
 palette
knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
 mortar and pestle
º oven mitts
º pots and pans
º sauce bottles
º salad spinners
Page 201 of 401


º scales
º scoops,
skimmers and
spiders
steel bowls
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
º small utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 pastry brush
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 wooden
spoons
Page 202 of 401


º steamers
º temperature
probes
º thermometers.
Prepare stocks, demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
sauces and soups operational commercial º commercial: º cleaning cloths º equipment these can be:
workplace processor and chemicals for commercial stock workplace during
industry mixer commercial procedures and process; or
environment, such º commercial kitchens, documentation º individuals who
kitchen servicing benches (1.5 food storage monitoring and plays or
customers. m/person) areas maintaining stock simulated
 designated storage º commercial º dustpans and º ordering and activities, set up
areas for dry ovens and trays brooms docketing for the purpose of
(one per two º garbage bins and paperwork assessment, in a
goods and
persons): bags º food safety plans simulated
perishables.
º commercial º hand towel º guidelines industry
refrigeration dispenser and relating to food environment
facilities: hand towels disposal, storage operated within a
 cool room º mops and and presentation training
and/or fridge buckets requirements organisation.
 freezer º separate hand º mise en place
º double sink basin and lists, menus,
º gas, electric or antiseptic liquid standard recipes,
induction stove soap dispenser and recipes for
tops (two burners for hand washing special dietary
per person) º sponges, requirements
º microwave brushes and º safety data
º salamander or scourers sheets (SDS) for
other form of º tea towels cleaning agents
griller (one per  diverse and and chemicals.
four persons) comprehensive range of
º storage facilities: perishable food supplies
 shelving for producing stocks,
 trays sauces and soups
Page 203 of 401


º containers for hot performance evidence.
and cold food
º cutting boards
º food handler
gloves
º graters
º knife sharpening
equipment
and stones
º knives:
 carving
knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º mouli
º oven mitts
º pots and pans:
 fry pans
 stainless
steel stock
pots (large
and small)
º scales
º scoops,
skimmers and
spiders
steel bowls
º service-ware:
Page 204 of 401

 platters,
dishes, and
bowls
 cutlery and
serving
utensils
º small utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
 scrapers
 spatulas
 strainers and
chinois
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º thermometers.
Prepare vegetable, demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
fruit, egg and operational commercial º commercial: º cleaning cloths º equipment these can be:
farinaceous dishes kitchen. This can be:  blenders and º commercial manufacturer
food mills cleaning and instructions
Page 205 of 401

 an industry  food sanitising agents º current º staff and

workplace processor and chemicals for commercial stock customers in an
 a simulated  planetary cleaning control industry
industry mixer commercial procedures and workplace during
º commercial kitchens, documentation the assessment
environment, such
as a training grade work equipment and for ordering, process; or
benches (1.5 food storage monitoring and º individuals who
kitchen servicing
m/person) areas maintaining stock participate in role
customers. º º º
commercial dustpans and mise en place plays or
ovens with trays brooms lists, menus, simulated
areas for dry (one per two º garbage bins and standard recipes, activities, set up
goods and persons) bags and recipes for for the purpose of
perishables. º commercial º hand towel special dietary assessment, in a
refrigeration dispenser and requirements simulated
facilities: hand towels º guidelines industry
 cool room º mops and relating to food environment
and/or fridge buckets disposal, storage operated within a
 freezer º separate hand and presentation training
º deep-fryer basin and requirements organisation.
º double sink antiseptic liquid º ordering and
º gas, electric or soap dispenser docketing
induction stove for hand washing paperwork
tops (two burners º sponges, º food safety plan
per person) brushes and º safety data
º hot plate or scourers sheets (SDS) for
griddle º tea towels cleaning agents
º microwave  diverse and and chemicals.
º pasta machine comprehensive range of
º salamander or perishable food supplies
other form of for commercial cookery or
griller (one per catering operations as
four persons) specified in the
º storage facilities:
performance evidence.
 shelving
 trays
º baking sheets
and trays
º beaters
and cold food
Page 206 of 401


º cutting boards
º food handler
gloves
º graters
º juicers
º knife sharpening
equipment
 sharpening
steels and
stones
º knives:
 chef knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º oven mitts
º pots and pans for
small and large
production:
 stainless
steel
 cast iron
 non-stick fry
pans
º scoops,
skimmers and
spiders
º scales
º service-ware:
 platters,
dishes and
bowls
Page 207 of 401

 cutlery and
serving
utensils
steel bowls
º steamers
º small utensils:
 flour and
drum sieves
 pastry
brushes
 peelers,
corers and
slicers
 scrapers
 spatulas
 strainers and
chinois
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º thermometers.
Page 208 of 401

Produce cook-chill demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
and cook-freeze operational commercial º commercial: º cleaning cloths º equipment these can be:
foods kitchen. This can be:  blenders and º commercial manufacturer º staff and
workplace processor and chemicals for commercial stock workplace during
areas for dry ovens with trays brooms lists, menus, for the purpose of
(one per two º garbage bins and standard recipes, assessment, in a
goods and
perishables. persons) bags and recipes for simulated
º commercial º hand towel special dietary industry
refrigeration dispenser and requirements environment
facilities: hand towels º ordering and operated within a
 cool room º mops and docketing training
 fridge buckets paperwork organisation.
 freezer º separate hand º food safety plans
º deep-fryer basin and º safety data
º double sink antiseptic liquid sheets (SDS) for
º gas, electric or soap dispenser cleaning agents
induction stove for hand washing and chemicals
tops (two burners º sponges,  recording systems.
per person) brushes and
º hot plate griddle scourers
º lifting and º tea towels
transporting  diverse and
equipment comprehensive range of
º microwave perishable food supplies
º salamander or for commercial cookery or
other form of catering operations.
griller (one per
four persons)
 shelving
 trays
Page 209 of 401


º slicing machine
º steamers
º baking sheets
and trays
º beaters
and cold food
º cutting boards
º food handler
gloves
º forms and
moulds
º graters
º knife sharpening
equipment
 sharpening
steels and
stones
º knives and
cleavers:
 carving
knives
 chef knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º mouli
º oven mitts
º poachers
º pots and pans for
small and large
production:
Page 210 of 401

 bratt pans
 stainless
steel, cast
iron, iron and
non-stick fry
pans
 stock pots
º scoops,
skimmers and
spiders
º scales
steel bowls
º small utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 pastry brush
 tongs
 whisks: fine
and coarse
stainless
steel wire
º steamers
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
Page 211 of 401

 wooden
spoons
º temperature
probes
º thermometers
 cooking equipment
specific to cook-freeze
and cook-chill processes:
º blast chiller
º blast freezer
º chilling
equipment
º ice slurry
º packaging
material
º vacuum sealing
equipment.
SITHCCC010 Re- Skills must be  fixtures and large  cleaning materials and  organisational  industry-realistic ratios of
thermalise chilled and demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
frozen foods operational commercial º bain marie or º antibacterial º current these can be:
kitchen. This can be: hotbox wipes commercial stock º staff and
º commercial º cleaning cloths control customers in an
 an industry grade work º commercial procedures and industry
workplace benches cleaning and documentation workplace during
 a simulated (1.5m/person) sanitising agents for ordering, the assessment
industry º commercial and chemicals for monitoring and process; or
environment, such refrigeration cleaning maintaining stock º individuals who
as a training facilities to commercial º equipment participate in role
kitchen servicing ensure kitchens, manufacturer plays or
customers. appropriate equipment and instructions simulated
thawing of frozen food storage º mise en place activities, set up
food items: areas lists, menus, for the purpose of
 cool room º dustpan and standard recipes, assessment, in a
 refrigerator brooms and recipes for simulated
º double sink º garbage bins and special dietary industry
º storage facilities: bags requirements environment
 shelving º hand towel º ordering and operated within a
 trays dispenser and docketing training
 small equipment: hand towels paperwork organisation.
º mop and bucket º food safety plan
Page 212 of 401


º containers for hot º separate hand º safety data
and cold food basin and sheets (SDS) for
º food handler antiseptic liquid cleaning agents
gloves soap dispenser and chemicals.
º service-ware: for hand washing
 platters, º sponges,
dishes, and brushes and
bowls scourers
 cutlery and º tea towels and
serving oven mitts
utensils  diverse and
º spoons: comprehensive range of
 large plain perishable food supplies
and slotted for commercial cookery or
metal catering.
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º temperature
probes
º thermometers
º tongs
 commercial equipment to
ensure appropriate
reheating of pre-cooked
food items:
º combi ovens
º grill or
salamander
º induction stove
º kettle
º microwave
º steamer
º water bath.
Page 213 of 401

SITHCCC011 Use Skills must be  fixtures and large  cleaning materials and  organisational  industry-realistic ratios of
cookery skills demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
effectively operational commercial º bain marie º cleaning cloths º equipment these can be:
kitchen. This can be: º commercial: º commercial manufacturer º staff and
 blenders and cleaning and instructions customers in an
 an industry food mills sanitising agents º current industry
workplace  food and chemicals for commercial stock workplace during
 a simulated processor cleaning control the assessment
industry  planetary commercial procedures and process; or
environment, such mixers kitchens, documentation º individuals who
as a training º commercial equipment and for ordering, participate in role
kitchen servicing grade work food storage monitoring and plays or
customers. benches (1.5 areas maintaining stock simulated
 designated storage m/person) º dustpans and º mise en place activities, set up
areas for dry º commercial brooms lists, menus, for the purpose of
ovens with trays º garbage bins and standard recipes, assessment, in a
goods and
perishables. (one per two bags and recipes for simulated
persons) º hand towel special dietary industry
º commercial dispenser and requirements environment
refrigeration hand towels º ordering and operated within a
facilities: º mops and docketing training
 cool room buckets paperwork organisation.
 freezer º separate hand º guidelines
 fridge basin and relating to food
º deep-fryer antiseptic liquid disposal, storage
º double sink soap dispenser and presentation
º gas, electric or for hand washing requirements
induction stove º sponges, º food safety plan
tops (two burners brushes and º safety data
per person) scourers sheets (SDS) for
º hot plate or º tea towels cleaning agents
griddle  diverse and and chemicals
º microwave comprehensive range of  recording systems.
º lifting and perishable food supplies
transporting for commercial cookery or
equipment catering operations.
º salamander or
other form of
griller (one per
four persons)
Page 214 of 401

 shelving
 trays
º slicing machine
º steamers
º baking sheets
and trays
º beaters
and cold food
º cutting boards
º food handler
gloves
º graters
º juicers
º knife sharpening
equipment
 sharpening
steels and
stones
º knives and
cleavers:
 bread knives
 butcher and
boning
knives
 chef knives
 carving
knives
 large
serrated
cake knives
 palette
knives
 filleting
knives
 utility knives
º measurers:
 metric
calibrated
Page 215 of 401

measuring
jugs
 measuring
spoons
 portion
control
scoops
º meat mallet
º moulds and
forms
º mouli
º oven mitts
º pans and pots for
small and large
production:
 stainless
steel, cast
iron, iron and
non-stick fry
pans
 stainless
stock pots
º piping bags and
attachments
º poachers
º scoops,
skimmers and
spiders
º service-ware:
 platters,
dishes and
bowls
 cutlery and
serving
utensils
º small utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
Page 216 of 401

 strainers and
chinois
 scrapers
 spatulas
 pastry brush
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º salad spinner
º scales
steel bowls
º steamers
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º temperature
probes
º thermometers.
Prepare poultry demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
dishes operational commercial º commercial: º cleaning cloths º equipment these can be:
 a simulated  planetary cleaning control
industry mixers commercial procedures and
Page 217 of 401

environment, such º commercial kitchens, documentation the assessment

as a training grade work equipment and for ordering, process; or
kitchen servicing benches (1.5 food storage monitoring and º individuals who
customers. m/person) areas maintaining stock participate in role
º commercial º dustpans and º mise en place plays or
areas for dry ovens with trays brooms lists, menus, simulated
(one per two º garbage bins and standard recipes, activities, set up
goods and
persons) bags and recipes for for the purpose of
perishables. º º
commercial hand towel special dietary assessment, in a
refrigeration dispenser and requirements simulated
facilities: hand towels º ordering and industry
 cool room º mops and docketing environment
and/or fridge buckets paperwork operated within a
 freezer º separate hand º food safety plans training
 deep-fryer basin and º guidelines organisation.
º double sink antiseptic liquid relating to food
º gas, electric or soap dispenser disposal, storage
induction stove for hand washing and presentation
tops (two burners º sponges, requirements
per person) brushes and º safety data
º hot plate or scourers sheets (SDS) for
griddle º tea towels cleaning agents
º salamander or  diverse and and chemicals.
other form of comprehensive range of
griller (one per poultry as specified in the
four persons) performance evidence.
 shelving
 trays
º baking sheets
and trays
and cold food
º cutting boards
º food handler
gloves
º graters
º knife sharpening
equipment
Page 218 of 401

 sharpening
steels and
stones
º knives and
cleavers:
 boning
knives
 carving
knives
 chef knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º meat mallet
º oven mitts
small and large
production:
 stainless
steel, cast
iron, iron and
non-stick fry
pans
 large and
small pots
º scoops,
skimmers and
spiders
º scales
steel bowls
º small utensils:
Page 219 of 401

 flour and
drum sieves
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º temperature
probes
º thermometers.
Page 220 of 401

Prepare seafood demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
dishes operational commercial º commercial: º cleaning cloths º equipment these can be:
kitchen. This can be: º blenders and º commercial manufacturer º staff and
 an industry º food processors sanitising agents º current industry
workplace º planetary mixers and chemicals for commercial stock workplace during
 a simulated º commercial cleaning control the assessment
industry grade work commercial procedures and process; or
environment, such benches (1.5 kitchens, documentation º individuals who
as a training m/person) equipment and for ordering, participate in role
customers. ovens with trays areas maintaining stock simulated
 designated storage (one per two º dustpans and º mise en place activities, set up
areas for dry persons) brooms lists, menus, for the purpose of
goods and
perishables. refrigeration bags and recipes for simulated
facilities: º hand towel special dietary industry
 cool room dispenser and requirements environment
and/or fridge hand towels º ordering and operated within a
 freezer º mops and docketing training
º deep-fryer buckets paperwork organisation.
º double sink º separate hand º food safety plan
º gas, electric or basin and º guidelines
induction stove antiseptic liquid relating to food
tops (two burners soap dispenser disposal, storage
per person) for hand washing and presentation
º hot plate or º sponges, requirements
griddle brushes and º safety data
º salamander or scourers sheets (SDS) for
other form of º tea towels cleaning agents
griller (one per  diverse and and chemicals.
four persons) comprehensive range of
º storage facilities: seafood as specified in the
 shelving performance evidence.
 trays
º baking sheets
and trays
and cold food
Page 221 of 401


º cutting boards
º food handler
gloves
º graters
º knife sharpening
equipment
 sharpening
steels and
stones
º knives and
cleavers:
 chef knives
 filleting
knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 portion
control
scoops
º oven mitts
º poachers
small and large
production:
 stainless
steel, cast
iron, iron and
non-stick fry
pans
 large and
small pots
º scoops,
skimmers and
spiders
º scales
steel bowls
Page 222 of 401


º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
º small utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 tongs and
serving
utensils
º steamers
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º thermometers.
Prepare meat dishes demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
operational commercial º commercial º cleaning cloths º equipment these can be:
kitchen. This can be: blenders and º commercial manufacturer º staff and
 an industry º commercial sanitising agents º current industry
workplace grade work and chemicals for commercial stock
Page 223 of 401

 a simulated benches (1.5 cleaning control workplace during

industry m/person) commercial procedures and the assessment
environment, such º commercial kitchens, documentation process; or
as a training ovens with trays equipment and for ordering, º individuals who
kitchen servicing (one per two food storage monitoring and participate in role
customers. persons) areas maintaining stock plays or
º commercial º dustpans and º mise en place simulated
refrigeration brooms lists, menus, activities, set up
areas for dry º
facilities: garbage bins and standard recipes, for the purpose of
goods and
 cool room bags and recipes for assessment, in a
perishables. and/or fridge º hand towel special dietary simulated
 freezer dispenser and requirements industry
º double sink hand towels º ordering and environment
º gas, electric or º mops and docketing operated within a
induction stove buckets paperwork training
tops (two burners º separate hand º food safety plan organisation.
per person) basin and º guidelines
º hot plate or antiseptic liquid relating to food
griddle soap dispenser disposal, storage
º microwave for hand washing and presentation
º salamander or º sponges, requirements
other form of brushes and º safety data
griller (one per scourers sheets (SDS) for
four persons) º tea towels cleaning agents
º storage facilities:  diverse and and chemicals.
 shelving comprehensive range of
 trays meat products as
and trays
and cold food
º cutting boards
º food handler
gloves
º knife sharpening
equipment
 sharpening
steels and
stones
º knives:
Page 224 of 401

 butcher and
boning
knives
 carving
knives
 chef knives
 utility knives
º larding needles
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º meat:
 bats
 cleavers
 mincers
º oven mitts
small and large
production:
 stainless
steel, cast
iron, iron and
non-stick fry
pans
 large and
small pots
º scales
º scoops,
skimmers and
spiders
º service-ware:
 platters,
dishes, and
bowls
Page 225 of 401

 cutlery and
serving
utensils
steel bowls
º small utensils:
 flour and
drum sieves
 strainers and
chinois
 scrapers
 spatulas
 tongs and
serving
utensils
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º temperature
probes
º thermometers.
SITHCCC015 Skills must be  fixtures and large  buffet showpieces and  organisational  industry-realistic ratios of
Produce and serve demonstrated in an equipment: decorations: specifications: kitchen staff to customers;
food for buffets operational commercial º bain marie or hot º candles º current these can be:
kitchen. This can be: box º carved, moulded commercial stock º staff and
 an industry º commercial: or assembled control customers in an
workplace  blenders and items procedures and industry
 a simulated food mills º chocolate documentation workplace during
industry  food º edible and for ordering, the assessment
environment, such processor non-edible monitoring and process; or
as a training  planetary materials maintaining stock
mixer
Page 226 of 401

kitchen servicing º commercial º floral º mise en place º individuals who

customers. grade work arrangements lists, menus, participate in role
 designated storage benches (1.5 º ice, fruit or standard recipes, plays or
areas for dry m/person) vegetable, and recipes for simulated
º commercial chocolate, salt or special dietary activities, set up
goods and
perishables ovens and trays margarine requirements for the purpose of
(one per two carvings º ordering and assessment, in a
persons) º special theme docketing simulated
º commercial items paperwork industry
refrigeration  cleaning materials and º food safety plan environment
facilities: equipment: º guidelines operated within a
 cool room º cleaning cloths relating to food training
 freezer º commercial disposal, storage organisation.
 fridge cleaning and and presentation
º deep-fryer sanitising agents requirements
º double sink and chemicals for º safety data
º gas, electric or cleaning sheets (SDS) for
induction stove commercial cleaning agents
tops (two burners kitchens, and chemicals.
per person) equipment and
º hot plate or food storage
griddle areas
º microwave º dustpans and
º salamander or brooms
other form of º garbage bins and
griller (one per bags
four persons) º hand towel
º storage facilities: dispenser and
 shelving hand towels
 trays º mops and
º steamers buckets
 small equipment: º separate hand
º baking sheets basin and
and trays antiseptic liquid
º beaters soap dispenser
º containers for hot for hand washing
and cold food º sponges,
º cutting boards brushes and
º food handler scourers
gloves º tea towels.
º graters
Page 227 of 401


º knife sharpening  variety of commercial
equipment ingredients to produce the
 sharpening buffet foods specified in
steels and the performance evidence
stones
º knives and
cleavers:
 butcher and
boning
knives
 carving
knives
 chef knives
 filleting
knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º mouli
º oven mitts
º poachers
small and large
production:
 stainless
steel, cast
iron, iron and
non-stick fry
pans
 large and
small pots
º scales
Page 228 of 401


º scoops,
skimmers and
spiders
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
steel bowls
º silicon mats
º small utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º steamers
 spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
Page 229 of 401

 wooden
spoons
º thermometers.
Produce pates and demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
terrines operational commercial º commercial: ◦ cleaning cloths º equipment these can be:
areas for dry ovens with trays brooms lists, menus, for the purpose of
(one per two º garbage bins and standard recipes, assessment, in a
goods and
 freezer buckets paperwork organisation.
 fridge º separate hand º food safety plan
º double sink basin and º guidelines
º gas, electric or antiseptic liquid relating to food
induction stove soap dispenser disposal, storage
tops (two burners for hand washing and presentation
per person) º sponges, requirements
º microwave brushes and º safety data
º storage facilities: scourers sheets (SDS) for
 shelving º tea towels cleaning agents
 trays  diverse and and chemicals.
 small equipment: comprehensive range of
º baking sheets perishable food supplies
and trays for pâtés and terrines
º containers for hot specified in the
and cold food performance evidence.
Page 230 of 401


º cutting boards
º food handler
gloves
º forms and
moulds
º knife sharpening
equipment:
 sharpening
steels and
stones
º knives:
 filleting
knives
 utility knives
º larding needles
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º meat:
 thermometer
s
 mincers
º oven mitts
º poachers
small and large
production:
 stainless
steel, cast
iron and
non-stick fry
pans
 large and
small pots
Page 231 of 401


º scales
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
steel bowls
º small utensils:
 flour and
drum sieves
 strainers and
chinois
 scrapers
 spatulas
 tongs and
serving
utensils
º temperature
probes
º thermometers.
SITHCCC017 Handle Skills must be  fixtures and large  cleaning materials and  organisational  industry-realistic ratios of
and serve cheese demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
operational food and º commercial º cleaning cloths º current these can be:
beverage outlet or grade work º commercial commercial stock º staff and
commercial kitchen. benches (1.5 cleaning and control customers in an
This can be: m/person) sanitising agents procedures and industry
 an industry º commercial and chemicals for documentation workplace during
workplace refrigeration cleaning for ordering, the assessment
 a simulated facilities: commercial monitoring and process; or
industry  cool room kitchens, maintaining stock º individuals who
environment, such  fridge equipment and º mise en place participate in role
as a training º double sink food storage lists plays or
º storage facilities areas º food safety plans simulated
kitchen servicing
customers.  small equipment: º dustpans and º guidelines activities, set up
º containers for hot brooms relating to food for the purpose of
and cold food º garbage bins and disposal, storage assessment, in a
º cutting boards bags and presentation simulated
requirements
Page 232 of 401


º food handler º hand towel º safety data industry
gloves dispenser and sheets (SDS) for environment
º knives: hand towels cleaning agents operated within a
 cheese knife º mops and and chemicals. training
 utility knife buckets organisation.
º service-ware: º separate hand
 cheese basin and
plates antiseptic liquid
 cutlery and soap dispenser
serving for hand washing
utensils º sponges,
 dishes brushes and
 platters scourers
º scales. º tea towels
 diverse and
comprehensive range of
cheeses, garnishes and
accompaniments specified
in the performance
evidence.
SITHCCC018 Skills must be  fixtures and large  cleaning materials and  copy of Dietary Guidelines  industry-realistic ratios of
Prepare food to meet demonstrated in an equipment: equipment: for Australians kitchen staff to customers;
special dietary operational commercial º commercial: º cleaning cloths  organisational these can be:
requirements kitchen. This can be:  blenders and º commercial specifications: º staff and
 an industry food mills cleaning and º equipment customers in an
workplace  food sanitising agents manufacturer industry
 a simulated processors and chemicals for instructions workplace during
industry  planetary cleaning º current the assessment
environment, such mixers commercial commercial stock process; or
as a training º commercial kitchens, control º individuals who
kitchen servicing dishwasher equipment and procedures and participate in role
º commercial food storage documentation plays or
customers.
grade work areas for ordering, simulated
º
benches (1.5 dustpans and monitoring and activities, set up
areas for dry
m/person) brooms maintaining stock for the purpose of
goods and º º
commercial garbage bins and º mise en place assessment, in a
perishables. ovens with trays bags lists, menus, simulated
(one per two º hand towel standard recipes, industry
persons) dispenser and and recipes for environment
hand towels operated within a
Page 233 of 401


º commercial º mops and special dietary training
refrigeration buckets requirements organisation.
facilities: º separate hand º ordering and
 cool room basin and docketing
 freezer antiseptic liquid paperwork
 fridge soap dispenser º food safety plan
º deep-fryer for hand washing º guidelines
º double sink º sponges, relating to food
º gas, electric or brushes and disposal, storage
induction stove scourers and presentation
tops (two burners º tea towels requirements
per person)  diverse and º safety data
º hot plate or comprehensive range of sheets (SDS) for
griddle perishable food supplies cleaning agents
º microwave for commercial cookery or and chemicals.
º salamander or catering operations.
other form of
griller (one per
four persons)
 shelving
 trays
º slicers
º steamers
º baking sheets
and trays
º beaters
 cake tins
with:
 fixed base in
a range of
shapes
 loose bottom
and cold food
º cutting boards
º food handler
gloves
º graters
º juicers
Page 234 of 401


º knife sharpening
equipment
 sharpening
steels and
stones
º knives:
 butcher and
boning
knives
 bread knives
 carving
knives
 large
serrated
cake knives
 filleting
knives
 palette
knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º moulds and
forms
º mouli
º oven mitts
º piping bags and
attachments
º poachers
º range of pans
and pots for
Page 235 of 401

small and large

production:
 tilting fry
pans
 stainless
steel, cast
iron, iron and
non-stick fry
pans
 stock pots
º salad spinner
º scales
º scoops,
skimmers and
spiders
steel bowls
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
º small utensils:
 flour and
drum sieves
 pastry brush
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 tongs and
serving
utensils
 whisks: fine
and coarse
Page 236 of 401

stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º steamers
º temperature
probes
º thermometers.
Produce cakes, demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
pastries and breads operational commercial º commercial º cleaning cloths º equipment these can be:
kitchen. This can be: grade work º commercial manufacturer º staff and
 an industry benches (1.5 cleaning and instructions customers in an
workplace m/person) sanitising agents º current industry
 a simulated º commercial: and chemicals for commercial stock workplace during
industry  blenders and cleaning control the assessment
environment, such food mills commercial procedures and process; or
as a training  food kitchens, documentation º individuals who
kitchen servicing processors equipment and for ordering, participate in role
customers.  planetary food storage monitoring and plays or
mixers areas maintaining stock simulated
º º º
commercial dustpans and mise en place activities, set up
areas for dry
ovens with trays brooms lists, menus, for the purpose of
goods and º
(one per two garbage bins and standard recipes, assessment, in a
 freezer buckets paperwork organisation.
 fridge º food safety plans
Page 237 of 401


º double sink º separate hand º guidelines
º marble slab or basin and relating to food
bench antiseptic liquid disposal, storage
º microwave soap dispenser and presentation
º storage facilities: for hand washing requirements
 shelving º sponges, º safety data
 trays brushes and sheets (SDS) for
 small equipment: scourers cleaning agents
º baking sheets º tea towels and chemicals.
º beaters  diverse and
º cake tins and comprehensive range of
moulds: perishable food supplies
 fixed base in for cakes, pastries and
a range of breads.
shapes
 loose bottom
 muffin tins
and cold food
º cutting boards
º food handler
gloves
º graters
º knives:
 cake knife
º pastry cutters
and shapes
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º moulds, shapes
and cutters
º oven mitts
Page 238 of 401


º piping bags and
attachments
º proofer
º range of
saucepans and
pots for small
and large
production
º scales
steel bowls
º service-ware:
 cutlery and
serving
utensils
 platters,
dishes, and
bowls
 serving
tongs and
trowels
º silicon mats
º spatulas
º spoons:
 ladles in a
variety of
sizes
 wooden
spoons
 large plain
and slotted
metal
spoons
º whisks: fine and
coarse stainless
steel wire
º wire cooling
racks.
Page 239 of 401

SITHCCC020 Work Skills must be  fixtures and large  cleaning materials and  organisational  industry-realistic ratios of
effectively as a cook demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
operational commercial º bain marie or hot º cleaning cloths º equipment these can be:
kitchen. This can be: box º commercial manufacturer º staff and
 an industry º commercial: cleaning and instructions customers in an
workplace  blenders and sanitising agents º current industry
 a simulated food mills and chemicals for commercial stock workplace during
industry  food cleaning control the assessment
environment, such processors commercial procedures and process; or
as a training  planetary kitchens, documentation º individuals who
kitchen servicing mixers equipment and for ordering, participate in role
º commercial food storage monitoring and plays or
customers.
dishwasher areas maintaining stock simulated
º º º
areas for dry
grade work brooms lists, menus, for the purpose of
goods and º
benches (1.5 garbage bins and standard recipes, assessment, in a
perishables. m/person) bags and recipes for simulated
ovens with trays dispenser and requirements environment
(one per two hand towels º ordering and operated within a
persons) º mops and docketing training
º commercial buckets paperwork organisation.
refrigeration º separate hand º food safety plans
facilities: basin and º guidelines
 cool room antiseptic liquid relating to food
 freezer soap dispenser disposal, storage
 fridge for hand washing and presentation
º computers, º sponges, requirements
printers and brushes and º safety data
stock control scourers sheets (SDS) for
software systems º tea towels cleaning agents
currently used by  diverse and and chemicals
the hospitality comprehensive range of  recording systems
industry perishable food supplies
º electronic for commercial cookery or
equipment used catering operations.
for stock control
º deep-fryer
º double sink
º gas, electric or
induction stove
Page 240 of 401

tops (two burners

per person)
º hot plate or
griddle
º lifting and
transporting
equipment
º salamander or
other form of
griller (one per
four persons)
 shelving
 trays
º slicer
º steamers
º baking sheets
and trays
º beaters
and cold food
º cutting boards
º food handler
gloves
º graters
º juicers
º knife sharpening
equipment
 sharpening
steels and
stones
º knives and
cleavers:
 butcher and
boning
knives
 bread knives
 carving
knives
 chef knives
Page 241 of 401

 filleting
knives
 large
serrated
cake knives
 palette
knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º moulds and
forms
º mouli
º oven mitts
º piping bags and
attachments
º poachers
º range of pans
and pots for
small and large
production:
 fry pans:
stainless
steel, cast
iron, iron and
non-stick
 stock pots
º salad spinner
º scales
º scoops,
skimmers and
spiders
Page 242 of 401

 service-
ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
steel bowls
º small utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 pastry brush
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º steamers
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
Page 243 of 401


º temperature
probes
º thermometers.
Prepare specialised demonstrated in an equipment: equipment: specifications: kitchen staff to customers;
food items operational commercial º commercial: º cleaning cloths º equipment these can be:
as a training dishwasher equipment and for ordering, participate in role
customers. grade work areas maintaining stock simulated
 designated storage benches (1.5 º dustpans and º mise en place activities, set up
areas for dry m/person) brooms lists, menus, for the purpose of
goods and
perishables. ovens with trays bags and recipes for simulated
(one per two º hand towel specialised food industry
persons) dispenser and items environment
º commercial hand towels º ordering and operated within a
refrigeration º mops and docketing training
facilities: buckets paperwork organisation.
 cool room º separate hand º food safety plan
 freezer basin and º guidelines
 fridge antiseptic liquid relating to food
º deep-fryer soap dispenser disposal, storage
º double sink for hand washing and presentation
º gas, electric or º sponges, requirements
induction stove brushes and º safety data
tops (two burners scourers sheets (SDS) for
per person) º tea towels cleaning agents
º hot plate or  diverse and and chemicals.
griddle comprehensive range of
º marble bench or perishable food supplies
slab for commercial cookery or
º microwave catering operations.
º salamander or
other form of
Page 244 of 401

griller (one per

four persons)
 shelving
 trays
º slicer
º steamers
º baking sheets
and trays
º beaters
º cake tins with:
 fixed base in
a range of
shapes
 loose bottom
and cold food
º cutting boards
º food handler
gloves
º graters
º juicers
º knife sharpening
equipment
 sharpening
steels and
stones
º knives:
 butcher and
boning
knives
 bread knives
 carving
knives
 filleting
knives
 large
serrated
cake knives
Page 245 of 401

 palette
knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º meat:
 bats
 cleavers
 hooks
 thermometer
s
 mincers
 saws
º moulds and
forms
º mouli
º oven mitts
º piping bags and
attachments
º poachers
º range of pans
and pots for
small and large
production:
 stainless
steel, cast
iron and
non-stick fry
pans
 stock pots
º salad spinner
º scales:
Page 246 of 401

 1 gram
increments
to 5kg
 10th of a
gram
increments
º scoops,
skimmers and
spiders
º service-ware:
 platters,
dishes, and
bowls
 cutlery and
serving
utensils
steel bowls
º small utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 pastry brush
 tongs and
serving
utensils
 whisks: fine
and coarse
stainless
steel wire
º sous vide cooker
º spoons:
 large plain
and slotted
Page 247 of 401

metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
 wooden
spoons
º steamers
º temperature
probes
º thermometers
º vacuum sealer or
cryovac machine.
Prepare portion- demonstrated in an equipment: equipment: specifications: kitchen staff; these can
controlled meat cuts operational commercial º commercial: º cleaning cloths º equipment be:
and meat products kitchen. This can be:  blenders and º commercial manufacturer º staff and
 an industry food mills cleaning and instructions customers in an
workplace  food sanitising agents º current industry
 a simulated processors and chemicals for commercial stock workplace during
industry  planetary cleaning control the assessment
environment, such mixers commercial procedures and process; or
as a training º commercial kitchens, documentation º individuals who
kitchen servicing grade work equipment and for ordering, participate in role
customers. benches (1.5 food storage monitoring and plays or
m/person) areas maintaining stock simulated
º º º
areas for dry
refrigeration brooms lists, menus, for the purpose of
goods and º
facilities: garbage bins and standard recipes, assessment, in a
perishables.  cool room bags and recipes for simulated
 freezer º hand towel special dietary industry
 fridge dispenser and requirements environment
º double sink hand towels º ordering and operated within a
º storage facilities: º mops and docketing training
 shelving buckets paperwork organisation.
 trays º separate hand º food safety plans
 small equipment: basin and º guidelines
antiseptic liquid relating to food
disposal, storage
Page 248 of 401


º containers for hot soap dispenser and presentation
and cold food for hand washing requirements
º cutting boards º sponges, º safety data
º graters and brushes and sheets (SDS) for
peelers scourers cleaning agents
º knife sharpening º tea towels and chemicals.
equipment  diverse and
º sharpening steels comprehensive range of
and stones meat products specified in
º measurers: the performance evidence.
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops
º scales
steel bowls
 equipment for producing
portion-controlled meat
cuts:
º butcher’s block
º cleavers
º butcher and
boning knives
º equipment for
pickling,
smoking, mincing
and sausage
making
º hand saw
º meat mallet or
hammer
º mesh or nylon
cut-resistant
gloves
Page 249 of 401


º packaging
material
º pickling vats
º sausage casing
machines
º saws
º vacuum machine.
SITHFAB001 Clean Skills must be  fixtures and large  cleaning materials and  organisational
and tidy bar areas demonstrated in an equipment: equipment to clean bars, specifications:
operational commercial º bar service area public areas and º standards of
bar. This can be: º cash register and equipment: presentation for
 an industry related º cleaning cloths the premises
workplace equipment º commercial º cleaning
 a simulated º coffee machines cleaning and schedules
industry º dishwashers sanitising agents º equipment
environment, such º glass washer and chemicals for manufacturer
as a training bar, º ice machines cleaning bar instructions
º post-mix areas and º SDS for cleaning
café or restaurant
serving customers. dispensing equipment agents and
system º dishwashers chemicals or
º refrigeration º dustpans and plain English
equipment brooms workplace
º tables and chairs º garbage bins and documents or
 small equipment: bags diagrams that
º bar towels º hand towel interpret the
º bar tray dispenser and content of SDS.
º blenders hand towels
º coasters º mops and
º food containers buckets
for garnishes º personal
º glassware protective
º signage used for equipment
areas of º separate hand
restricted access basin and
º utensils: antiseptic liquid
 small knives soap dispenser
 nip for hand washing
measures
Page 250 of 401

 tongs º sponges,
 spoons: bar brushes and
spoons and scourers
teaspoons. º tea towels.
SITHFAB002 Provide Skills must be  measures used to serve  organisation  industry-realistic range of
responsible service of demonstrated in an standard drinks or specifications: customers to whom
alcohol operational hospitality samples. º signage: alcohol is sold or served;
environment. This can  signs that these can be:
be: comply with º customers in an
 an industry wording industry
workplace required by workplace during
 a simulated legislation the assessment
industry  standard process; or
environment. promotional º individuals who
signs issued participate in role
by the plays or
relevant simulated
state or activities, set up
territory for the purpose of
licensing assessment, in a
authority simulated
 warning industry
notices environment
within any operated within a
form of training
advertising organisation.
º information and
plain English fact
sheets distributed
by government
regulators and
industry bodies
º contact
information on
taxis and
available
transport options
for intoxicated
customers.
Page 251 of 401

SITHFAB003 Operate Skills must be  fixtures and large  stock:  organisational  industry-realistic ratio of
a bar demonstrated in an equipment: º edible and non- specifications: bar staff to customers;
operational commercial º bar service area edible garnishes º equipment these can be:
bar. This can be: º cashiering and manufacturer º customers in an
 an industry facilities: accompaniments instructions industry
workplace  electric cash º ice º cleaning workplace during
 a simulated register º wide commercial schedules the assessment
industry  credit card range of: º bar menus process; or
environment.  EFTPOS  bottled º cocktail menus º individuals who
facilities mixers º standard recipes, participate in role
º coffee and tea-  bottled and preparation plays or
making canned methods and simulated
equipment beers presentation activities, set up
º glass washer  liqueurs standards for for the purpose of
º ice:  wines cocktails assessment, in a
 crusher  basic spirits º wine lists simulated
 maker º wide commercial º price lists industry
 shaver range of non- º retail promotional environment
 grinder alcoholic materials operated within a
º post-mix beverages: º safety data training
dispensing  tea sheets (SDS) for organisation.
system  coffee cleaning agents
º refrigerator  carbonated and chemicals or
º reticulated beer drinks plain English
dispensing  juices workplace
system  cleaning materials and documents or
º storage area for equipment: diagrams that
glassware and º cleaning cloths interpret the
drinks º commercial content of SDS.
º water supply cleaning and
 small equipment: sanitising agents
º bar towels and chemicals for
º blenders cleaning bar
º coasters areas and
º coffee and tea equipment
service-ware º dishwashers
º cutting boards º dustpans and
º garnish brooms
containers º garbage bins and
º ice buckets bags
º jugs
Page 252 of 401


º juicers º hand towel
º napkins dispenser and
º powder shakers hand towels
º pourers: º mops and
 speed buckets
 optic º separate hand
 inverted basin and
optic antiseptic liquid
 nip soap dispenser
measures for hand washing
º utensils: º sponges,
 small knives brushes and
 tongs scourers
 spoons: bar º tea towels.
spoons and
teaspoons
º range of
glassware:
 highball
glasses
 liqueur and
liqueur
coffee
glasses
 old
fashioned
glasses
 beer glasses
 red wine,
white wine,
champagne
flute, brandy,
sherry and
port glasses
 water
glasses
º service trays and
liners
º straws, swizzle
sticks and
toothpicks
Page 253 of 401


º waiter’s friend.
SITHFAB004 Prepare Skills must be  fixtures and large  stock:  organisational  industry-realistic ratio of
and serve non- demonstrated in an equipment: º condiments, specifications: staff of customers; these
alcoholic beverages operational food and º fridges garnishes and º equipment can be:
beverage outlet. This  small equipment: accompaniments manufacturer º customers in an
can be: º blenders º ice instructions industry
 an industry º coffee: º wide commercial º beverage menus workplace during
workplace  percolators range of non- º standard recipes the assessment
 a simulated and urns alcoholic for non-alcoholic process; or
industry  drip filter beverages: beverages º individuals who
environment. systems  tea currently used by participate in role
 plungers  coffee the hospitality plays or
º juicers  carbonated industry simulated
º milk and sugar drinks º price lists activities, set up
containers  juices º retail promotional for the purpose of
º milkshake  cleaning materials and materials assessment, in a
machines equipment: º safety data simulated
º standard range of º cleaning cloths sheets (SDS) for industry
glassware and º commercial cleaning agents environment
service-ware for cleaning and and chemicals or operated within a
the service of sanitising agents plain English training
non-alcoholic and chemicals for workplace organisation.
beverages cleaning bar documents or
specified in the areas and diagrams that
performance equipment interpret the
evidence º dishwashers content of SDS.
º tea and coffee º dustpans and
making facilities brooms
and equipment º garbage bins and
º water jugs. bags
º hand towel
dispenser and
hand towels
º mops and
buckets
º separate hand
basin and
antiseptic liquid
soap dispenser
for hand washing
Page 254 of 401


º sponges,
brushes and
scourers
º tea towels.
and serve espresso demonstrated in an equipment: º commercial specifications: staff to customers; these
coffee operational food and º workstation with range of coffee º equipment can be:
beverage outlet. This industry-current beans, ground manufacturer º customers in an
can be: commercial coffee and other instructions industry
 an industry grade espresso ingredients and º cleaning and workplace during
workplace machine and accompaniments. maintenance the assessment
 a simulated coffee grinders procedures for process; or
industry º bins or knock espresso coffee º individuals who
environment. boxes for used machines and participate in role
coffee grounds grinders plays or
º storage bins º commercial simulated
 small equipment: beverage menus activities, set up
º blind or blank º organisational for the purpose of
filter basket procedures and assessment, in a
º cleaning brushes industry simulated
º colour coded standards for industry
cleaning cloths presenting environment
º flat edge espresso coffee operated within a
implement for beverages training
levelling off º price lists organisation.
º dosed filter º standard recipes
basket for coffee
º measuring beverages
equipment: currently used by
 stopwatch or the hospitality
timer industry
 thermometer º SDS for cleaning
º milk foaming jugs chemicals or
º napkins plain English
º powder shakers workplace
º service trays documents or
º spoons and diagrams that
stirrers interpret the
º straws content of SDS
Page 255 of 401


º service-ware for
different types of
coffee
beverages:
 cups:
espresso
and standard
 saucers
 mugs
 glasses
 take-away
coffee cups
and lids
 take-away
cardboard
trays
º tamp mats
º tampers.
SITHFAB006 Provide Skills must be  small equipment:  customers to whom room
room service demonstrated in a º bill presenter or service is delivered; these
hospitality bill tray can be:
accommodation º coffee plunger º customers in an
business for which º cutlery, crockery industry
room service is and glassware workplace during
provided. This can be: º linen the assessment
 an industry º promotional process; or
workplace material º individuals who
 a simulated º serving trays and participate in role
industry lids plays or
environment. º tea and coffee simulated
pots activities, set up
º toasters for the purpose of
º trolleys assessment, in a
º warming simulated
equipment industry
º serving utensils environment
º ice buckets. operated within a
training
organisation.
Page 256 of 401

SITHFAB007 Serve Skills must be  fixtures and large  stock:  organisational  kitchen staff with whom
food and beverage demonstrated in an equipment: º freshly prepared specifications: the individual can interact
operational food and º sideboards or meals to be º equipment  industry-realistic ratio of
beverage outlet. This crockery and served manufacturer service staff to customers;
can be: cutlery storage º wide commercial instructions these can be:
 an industry area range of º commercial food º customers in an
workplace º coffee and tea beverages and beverage industry
 a simulated making  cleaning materials and menus currently workplace during
industry equipment equipment: used by the the assessment
environment. º ordering system º brooms, brushes hospitality process; or
º espresso and dustpans industry º individuals who
machine º cleaning cloths. º promotional participate in role
º minimum of 15 materials. plays or
chairs simulated
º minimum of five activities, set up
tables for the purpose of
º point-of-sale assessment, in a
system: simulated
 credit card industry
facilities environment
 EFTPOS operated within a
facilities training
º restaurant organisation.
service desk
º containers for
condiments and
accompaniments
º crockery
º cruets and
pepper mills
º cutlery
º docket books
º food service-
ware
º glassware for
alcoholic and
non-alcoholic
beverages
º linen/table
dressing
Page 257 of 401


º milk and sugar
containers
º service trays,
platters and
doilies
º service utensils
º tea and coffee
pots
º tea and coffee
service-ware
º water jugs
 specific equipment for the
service of alcoholic
beverages if these are
present:
º ice buckets and
wine stands
º service cloths for
wine service
º waiter’s cloths
º waiter’s friend
º waiter’s station
º wine baskets
º wine lists.
SITHFAB008 Operate Skills must be  fixtures and large  cleaning agents and  organisational
and monitor cellar demonstrated in an equipment: chemicals: specifications and other
systems operational commercial º beverage system º ‘Corrosive 8’ documentation:
cellar. This can be: parts: detergents º equipment
 an industry  beer lines º general cleaning manufacturer
workplace  beer pumps agents instructions
 a simulated  beer taps º low pH º Australian
industry  connectors detergents standards that
environment.  couplers º one-part directly impact on
 FOB detergent cellar operations:
detectors solutions  AS5034
 transfer º specialised-part Installation
leads cleaning agents and use of
 manifolds º two-part inert gases
º cool room detergent for beverage
º gas systems: solutions dispensing
Page 258 of 401

 alarms  wide commercial range of  AS3780 The

 beverage alcoholic and non- storage and
gases alcoholic bar stock. handling of
 gas cylinders corrosive
 gas substances
regulators º Australia New
 isolating gas Zealand Food
board Standards
º keg area (ANZFS) Code or
º liquor storage plain English
area documents
º post-mix issued by
dispensing national, state or
system territory
º refrigeration government
system regulators
º reticulated beer º SDS for
dispensing hazardous
system: substances used
 two in cellars
complete º current
beer lines, commercial
from keg to policies and
beer tap procedures used
º approved for the operation
cleaning keg or of cellars
dosing unit  industry manual or
 small equipment: electronic stock control
º safety goggles system.
and gloves.
SITHFAB009 Skills must be  small equipment:  stock:  organisational  customers with whom the
Conduct a product demonstrated in an º condiments and º commercial specifications: individual can interact
tasting for alcoholic operational food and accompaniments range of alcoholic º current product  industry-realistic ratio of
beverages beverage outlet. This º decanters beverages to be information in tasting staff to customers;
can be: º glassware and tasted sales kits, these can be:
 an industry service-ware for º ice. brochures, º customers in an
workplace product samples product manuals. industry
 a simulated and tastings workplace during
industry º napkins the assessment
environment. process; or
Page 259 of 401


º service trays, º individuals who
platters and participate in role
doilies plays or
º ice buckets simulated
º waiter’s friend activities, set up
º pourers for the purpose of
º wine preservers assessment, in a
 cleaning materials and simulated
equipment: industry
º cleaning cloths environment
and sponges operated within a
º dishwashers training
º mops and organisation.
buckets.
and serve cocktails demonstrated in an equipment: º garnishes specifications: bar staff to customers;
operational commercial º bar service area º ice º equipment these can be:
bar. This can be: º glass washer º wide commercial manufacturer º customers in an
º ice: range of: instructions industry
 an industry  crusher  bottled º cocktail bar workplace during
workplace  maker mixers menus the assessment
 a simulated  shaver  bottled and º organisational process; or
industry  grinder canned safety º individuals who
environment. º post-mix beers procedures participate in role
dispensing  liqueurs º price lists plays or
system  wines º promotional simulated
º refrigerator  basic spirits materials activities, set up
º storage area for  cleaning materials and º traditional for the purpose of
glassware and equipment: recipes, assessment, in a
drinks º cleaning cloths preparation simulated
 small equipment: º commercial methods and industry
º bar towels cleaning and presentation environment
º coasters sanitising agents standards for operated within a
º cutting boards and chemicals for cocktails training
º garnish cleaning bar º safety data organisation.
containers areas and sheets (SDS) for
º ice buckets equipment cleaning agents
º jugs º dishwashers and chemicals or
º juicers º dustpans and plain English
º napkins brooms workplace
Page 260 of 401


º powder shakers º garbage bins and documents or
º pourers: bags diagrams that
 speed º hand towel interpret the
 optic dispenser and content of SDS.
 inverted hand towels
optic º mops and
º utensils: buckets
 bar spoons º separate hand
and basin and
teaspoons antiseptic liquid
 nip soap dispenser
measures for hand washing
 small knives º sponges,
 tongs brushes and
º glassware: scourers
 brandy º tea towels.
snifter
 champagne
flute/saucer
 Collins glass
 highball
glass
 hurricane
glass
 liqueur and
liqueur
coffee glass
 martini glass
 old
fashioned
glasses
 piña colada
glass
º service trays and
liners
º straws, swizzle
sticks and
toothpicks
Page 261 of 401

 specific equipment for

preparing cocktails and
mocktails:
º blender
º Boston glass
(mixing glass)
º cocktail shakers
º glass chillers
º Hawthorn
glasses and
strainer
º muddler
º standard and
specialised
cocktail
glassware for
different bases
º zester.
SITHFAB011 Provide Skills must be  fixtures and large  stock:  organisational  industry-realistic ratios of
advice on beers, demonstrated in an equipment: º wide commercial specifications: staff to customers; these
spirits and liqueurs operational beverage º bar service area range of: º beverage lists can be:
sales or service º refrigerator  bottled º organisational º staff and
environment. This can º reticulated beer mixers safety customers in an
be: dispensing  bottled and procedures industry
 an industry system canned º price lists workplace during
workplace º storage area for beers º product the assessment
 a simulated glassware and  liqueurs information, process; or
industry drinks  wines product reviews º individuals who
environment.  small equipment:  basic spirits. and information participate in role
º glassware on production plays or
º nip measures methods simulated
º thermometer. º promotional activities, set up
materials and for the purpose of
details of assessment, in a
presentation simulated
sessions industry
º reference texts environment
on beers, spirits operated within a
and liqueurs. training
organisation.
Page 262 of 401

advice on Australian demonstrated in an equipment: º wide commercial specifications: staff to customers; these
wines operational wine sales º bar service area range of º information on can be:
or service environment. º refrigerator Australian wines. wines currently º staff and
This can be: º storage area for listed in the customers in an
 an industry glassware and Australian Wine industry
workplace drinks. and Brandy workplace during
 a simulated Corporation the assessment
industry Register of process; or
environment. Protected Names º individuals who
º price lists participate in role
º promotional plays or
materials simulated
º product activities, set up
information, for the purpose of
product reviews assessment, in a
and information simulated
on production industry
methods environment
º promotional operated within a
materials and training
details of organisation.
presentation
sessions
º reference texts
on Australian
wines
º organisational
safety
procedures
º wine lists.
advice on imported demonstrated in an equipment: º wide commercial specifications: staff to customers; these
wines operational wine sales º bar service area range of imported º price lists can be:
or service environment. º refrigerator wines from the º promotional º staff and
This can be: º storage area for regions specified materials customers in an
 an industry glassware and in the º product industry
workplace drinks. performance information, workplace during
evidence. product reviews the assessment
and information process; or
Page 263 of 401

 a simulated on production º individuals who

industry methods participate in role
environment. º promotional plays or
materials and simulated
details of activities, set up
presentation for the purpose of
sessions assessment, in a
º reference texts simulated
on imported industry
wines environment
º organisational operated within a
safety training
procedures organisation.
º wine lists.
SITHFAB014 Provide Skills must be  fixtures and large  stock:  organisational  kitchen staff with whom
table service of food demonstrated in an equipment: º ice specifications: the individual can interact
and beverage operational food and º sideboards or º freshly prepared º equipment  industry-realistic ratio of
beverage outlet. This crockery and meals: manufacturer service staff to customers;
can be: cutlery storage  entrées instructions these can be:
 an industry areas  main º commercial food º customers in an
workplace º coffee and tea courses and beverage industry
 a simulated making facilities  accompanim menus currently workplace during
industry º minimum of 15 ents used by the the assessment
environment. chairs  desserts hospitality process; or
º minimum of five  cheeses industry º individuals who
tables º wide commercial º standard recipes participate in role
 small equipment: range of non- for non-alcoholic plays or
º bread baskets alcoholic drinks currently simulated
º butter dishes beverages used by the activities, set up
º condiments and º wide commercial hospitality for the purpose of
accompaniments range of: industry assessment, in a
º cruets and  bottled and º promotional simulated
pepper mills canned materials industry
º cutlery: beers º wine lists. environment
 main and  wines operated within a
entrée  spirits. training
knives and organisation.
forks
Page 264 of 401

 soup and
dessert
spoons
 teaspoons
 side knives
 serving
utensils
º food service-
ware
º glassware for
alcoholic and
non-alcoholic
beverages
º ice buckets and
wine stands
º linen/table
dressing:
 tablecloths
 overlays
 placemats
 napkins/servi
ettes
º milk and sugar
containers
wine service
º service trays,
platters and
doilies
º service utensils
º standard range of
glassware for the
service of:
 beer
 cocktails
 spirits
 wine
º tea and coffee
pots
º tea and coffee
service-ware
Page 265 of 401


º waiter’s cloths
º waiter’s station
º water jugs
º wine baskets
 cleaning materials and
equipment:
º brooms, brushes
and dustpans
º cleaning cloths.
SITHFAB015 Provide Skills must be  fixtures and large  stock:  organisational  kitchen staff with whom
silver service demonstrated in an equipment: º meals from all specifications: the individual can interact
operational food and º minimum of 15 the major food º food and  industry-realistic ratio of
beverage outlet. This chairs types, and for beverage menus service staff to customers;
can be: º minimum of five entrees, main these can be:
 an industry tables courses, º customers in an
workplace  small equipment: accompaniments, industry
 a simulated º bread baskets desserts and workplace during
industry º butter dishes cheeses the assessment
environment. º candles and º wide commercial process; or
matches or range of alcoholic º individuals who
lighter and non-alcoholic participate in role
º carafes for beverages. plays or
decanting wine simulated
º condiments and activities, set up
accompaniments for the purpose of
º cruets and assessment, in a
pepper mills simulated
º cutlery industry
appropriate for environment
designated menu operated within a
items to be training
served organisation.
º docket books
º food service-
ware:
 side plates
 main plates
 dessert
bowls
Page 266 of 401

 coupes
 entrée plates
 soup bowls
º heated plates
and hot serving
utensils
º linen/table
dressing:
 tablecloths
 overlays
 placemats
 napkins/servi
ettes
º milk and sugar
containers
º service trays,
platters and
doilies
wine service
º serving utensils
º standard range of
glassware for the
service of
alcoholic and
non-alcoholic
beverages
º table crumber
º tea and coffee
service-ware
º water jugs
º white cotton
gloves
º wine baskets.
SITHFAB016 Provide Skills must be  stock:  Dietary Guidelines for  industry-realistic ratio of
advice on food demonstrated in an º ingredients to Australians service staff to customers;
operational restaurant prepare meals  organisational these can be:
from all the major specifications: º customers in an
food types and industry
for entrees, main
Page 267 of 401

or food and beverage courses, º current food and workplace during

outlet. This can be: accompaniments, cuisine product the assessment
 an industry desserts and information in: process; or
workplace cheeses.  descriptive º individuals who
 a simulated menus participate in role
industry  recipes plays or
environment.  media simulated
reviews activities, set up
 information for the purpose of
databases assessment, in a
 promotional simulated
information industry
º food menus. environment
operated within a
training
organisation.
SITHFAB017 Provide Skills must be  stock:  organisational  kitchen staff with whom
advice on food and demonstrated in an º meals from all specifications: the individual can interact
beverage matching operational restaurant the major food º current beverage  industry-realistic ratio of
or food and beverage types and for product service staff to customers;
outlet. This can be: entrees, main information in these can be:
 an industry courses, sales kits, º customers in an
workplace accompaniments, brochures, industry
 a simulated desserts and product manuals, workplace during
industry cheeses and supplier the assessment
environment. º wide commercial information kits process; or
range of alcoholic º current food º individuals who
beverages: information in participate in role
 Australian recipes and plays or
and imported descriptive simulated
wines menus activities, set up
 beers, spirits º information for the purpose of
and liqueurs. databases and assessment, in a
computerised simulated
information industry
sources environment
º food and operated within a
beverage menus. training
organisation.
Page 268 of 401

SITHFAB018 Provide Skills must be  small equipment:  stock:  organisational  industry-realistic ratio of
gueridon service demonstrated in an º bowls º meals from all specifications: service staff to customers;
operational restaurant º burner the major food º food menus these can be:
or food and beverage º carving boards types and for º safety data º customers in an
outlet. This can be: º condiments and entrées, main sheets (SDS) for industry
 an industry accompaniments courses, cleaning workplace during
workplace º cruets and accompaniments, chemicals or the assessment
 a simulated pepper mills desserts and plain English process; or
industry º cutlery: main and cheeses workplace º individuals who
environment. entrée knives  cleaning materials and documents or participate in role
and forks, soup equipment: diagrams that plays or
and dessert º cleaning cloths interpret the simulated
spoons, º commercial content of SDS. activities, set up
teaspoons and cleaning, for the purpose of
side knives sanitising agents assessment, in a
º docket books and chemicals for simulated
º food service- cleaning industry
ware: restaurant environment
 side plates service operated within a
 main plates equipment. training
 dessert organisation.
bowls
 coupes
 entrée plates
 soup bowls
º fuel
º gueridon cooking
and serving
utensils
º gueridon trolleys
º lighter
º linen
º service crockery
º serving utensils
º towels for hand
cleaning.
SITHFAB019 Plan Skills must be  fixtures and large  stock:  organisational  industry-realistic ratio of
and monitor espresso demonstrated in an equipment: º commercial specifications: staff to customers; these
coffee service operational restaurant º a workstation range of coffee can be:
with beans and
ground coffee
Page 269 of 401

or food and beverage industry-current º milk and º equipment º customers in an

outlet. This can be: commercial alternative manufacturer industry
grade espresso products instructions workplace during
 an industry machine and º other ingredients º cleaning and the assessment
workplace coffee grinders and maintenance process; or
 a simulated º bins for used accompaniments procedures for º individuals who
industry ground coffee required for espresso coffee participate in role
environment. º storage bins or espresso coffee machines and plays or
containers service. grinders simulated
 specific equipment for º commercial activities, set up
preparing espresso coffee: beverage menus for the purpose of
º blind or blank º organisational assessment, in a
filter basket procedures and simulated
º cleaning brushes industry industry
º colour-coded standards for environment
cleaning cloths presenting operated within a
º flat edge espresso coffee training
implement for beverages organisation.
levelling off º price lists
dosed filter º standard recipes
basket for coffee-based
º measuring beverages
equipment: currently used by
 stopwatch or the hospitality
timer industry
 thermometer º safety data
º milk foaming jugs sheets (SDS) for
º napkins cleaning
º powder shakers chemicals or
º service trays plain English
º spoons and workplace
stirrers documents or
º straws diagrams that
º takeaway interpret the
cardboard trays content of SDS.
º tamp mats
º tampers
º service-ware for
different types of
coffee
beverages:
Page 270 of 401

 cups:
espresso
and standard
 saucers
 mugs
 glasses
 takeaway
coffee cups
and lids.
SITHFAB020 Manage Skills must be  fixtures and large  stock:  organisational  team with whom the
the sale or service of demonstrated in an equipment: º wide commercial specifications: individual can interact
wine operational wine sales º refrigeration range of wines. º current product  industry-realistic ratio of
or service environment. º storage facilities information in service staff to customers;
This can be:  small equipment: sales kits, these can be:
º glassware. brochures, º customers in an
 an industry product manuals, industry
workplace and supplier workplace during
 a simulated information kits the assessment
industry º information process; or
environment. databases and º individuals who
computerised participate in role
information plays or
sources simulated
º wine lists. activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
Gaming (GAM)
SITHGAM001 Skills must be  current regulatory  industry-realistic range of
Provide responsible demonstrated in an documents, legislative customers involved in
gambling services operational gaming publications and codes of gambling activities; these
environment. This can conduct outlining can be:
be: responsible gambling º individuals who
requirements distributed participate in role
by key state and territory
Page 271 of 401

 an industry gambling licensing plays or

workplace agencies simulated
 a simulated  industry and activities, set up
industry organisational codes of for the purpose of
environment set up conduct, policies, assessment, in a
for the purposes of procedures, information, simulated
signage and brochures industry
assessment.
relating to responsible environment
 facility where
gambling services. operated within a
industry-realistic
training
gambling activities organisation.
occur.
SITHGAM002 Attend Skills must be  equipment required to  gaming machine
gaming machines demonstrated in an attend gaming machines: customers with whom the
operational gaming º DACOM card individual can interact;
environment. This can º evacuation card these can be:
be: º handpay book º customers in an
º machine keys industry
 an industry º machine service workplace who
workplace record card are assisted by
 a simulated  gaming machines, which the individual
industry include: during the
environment set up º linked machines assessment
for the purposes of º linked process; or
assessment. progressive º individuals who
jackpot systems participate in role
º multi-terminal plays or
gaming machines simulated
º poker machines activities, set up
º progressive or for the purpose of
stand-alone assessment, in a
machines simulated
º stand-alone industry
games environment
 gaming machine operated within a
replacement parts, training
maintenance tools and organisation.
cleaning materials
Page 272 of 401

 ticket redemption
terminals or cash
distribution facility.
SITHGAM003 Skills must be  TAB facilities, terminals  industry-realistic range of
Operate a TAB outlet demonstrated in an and equipment: TAB customers with whom
operational gaming º TAB stationery the individual can interact;
environment. This can and form guides these can be:
be: º replacement º customers in an
parts and industry
 an industry cleaning workplace who
workplace materials for are assisted by
 a simulated equipment the individual
industry º Austext and during the
environment set up teletext facilities assessment
for the purposes of and television process; or
assessment. monitors º individuals who
º ticket bins. participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITHGAM004 Skills must be  Keno terminal, facilities  industry-realistic range of
Conduct Keno games demonstrated in an and equipment: customers playing Keno
operational gaming º online Keno with whom the individual
environment. This can terminal and can interact; these can be:
be: display medium º customers in an
º Keno betting industry
 an industry stationery. workplace who
workplace are assisted by
 a simulated the individual
industry during the
environment set up assessment
process; or
Page 273 of 401

for the purposes of º individuals who

plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITHGAM005 Skills must be  operational gaming venue  gaming machine reporting
Analyse and report on demonstrated in an with machines and software and data.
gaming machine data operational gaming equipment
environment. This can  applicable header systems
be: according to
 an industry organisational
workplace requirements
 a simulated  data retrieval system.
industry
environment set up
for the purposes of
assessment.
SITHGAM006 Deal Skills must be  equipment required for  financial transaction  groups of Baccarat
Baccarat games demonstrated in a fully dealing Baccarat games: documentation or systems players with whom the
equipped gaming º banker and  current organisational individual can interact
environment, with player markers procedures, approved during games; these can
relevant game º cards rules and permitted be:
equipment, cash and º card equipment: variations. º players in an
chips. This can be:  cutting industry
device workplace who
 an industry  discard rack are assisted by
workplace  dealing the individual
 a simulated device (shoe during the
industry or shuffling assessment
environment set up machine) process; or
for the purposes of º chair º individuals who
º pallet participate in role
assessment, such
Page 274 of 401

as a casino º signage: plays or

training room.  advice to simulated
players activities, set up
 notification for the purpose of
of table assessment, in a
closure simulated
 table limit industry
sign environment
º table equipment: operated within a
 drop box training
 float tray and organisation.
cover
 layout
 plaque box
 plunger
 spacers
 table licence
number
 table
number.
SITHGAM007 Skills must be  equipment required for  financial transaction  groups of Big Wheel
Conduct Big Wheel demonstrated in a fully conducting Big Wheel documentation or systems players with whom the
games equipped gaming games:  current organisational individual can interact
environment, with º change block procedures, approved during games; these can
relevant game plunger rules and permitted be:
equipment, cash and º float cover variations. º players in an
chips. This can be: º drop box industry
º table licence workplace who
 an industry number are assisted by
workplace º table number the individual
 a simulated º layout during the
industry º electronic results assessment
environment set up key pad and process; or
for the purposes of associated º individuals who
assessment, such equipment participate in role
as a casino º signage: plays or
training room.  advice to simulated
players activities, set up
for the purpose of
assessment, in a
Page 275 of 401

 notification simulated
of table industry
closure environment
 table limit operated within a
sign training
º wheel. organisation.
SITHGAM008 Deal Skills must be  equipment required for  financial transaction  groups of Blackjack
Blackjack games demonstrated in a fully dealing Blackjack games: documentation or systems players with whom the
equipped gaming º cards  current organisational individual can interact
environment, with º card equipment: procedures, approved during games; these can
relevant game  cutting rules and permitted be:
equipment, cash and device variations. º players in an
chips. This can be:  discard rack industry
 dealing workplace who
 an industry device (shoe are assisted by
workplace or shuffling the individual
 a simulated machine) during the
industry º signage: assessment
environment set up  advice to process; or
for the purposes of players º individuals who
assessment, such  notification participate in role
as a casino of table plays or
training room. closure simulated
 table limit activities, set up
sign for the purpose of
º table equipment: assessment, in a
 drop box simulated
 float tray and industry
cover environment
 layout operated within a
 plunger training
 spacers organisation.
 table licence
number
 table
number.
SITHGAM009 Deal Skills must be  equipment required for  financial transaction  groups of Poker players
Poker games demonstrated in a fully dealing Poker games: documentation or systems with whom the individual
equipped gaming º cards  current organisational can interact during games;
environment, with º card equipment: procedures, approved these can be:
Page 276 of 401

relevant game  discard rack rules and permitted º players in an

equipment, cash and  shoe or variations. industry
chips. This can be: dealing workplace who
 an industry device are assisted by
workplace  shuffling the individual
 a simulated machine during the
industry º dealer button or assessment
environment set up puck process; or
º signage: º individuals who
for the purposes of
assessment, such  advice to participate in role
players plays or
as a casino
training room. of table activities, set up
closure for the purpose of
 table limit assessment, in a
sign simulated
º table equipment: industry
 drop box environment
 float tray and operated within a
cover training
 layout organisation.
 plaque box
 plunger
 spacers
 table licence
number
 table
number.
SITHGAM010 Deal Skills must be  equipment required for  financial transaction  groups of Pontoon players
Pontoon games demonstrated in a fully dealing Pontoon games: documentation or systems with whom the individual
equipped gaming º cards  current organisational can interact during games;
environment, with º card equipment: procedures, approved these can be:
relevant game  cutting rules and permitted º players in an
equipment, cash and device variations. industry
chips. This can be:  discard rack workplace who
 an industry  dealing are assisted by
workplace device (shoe the individual
 a simulated or shuffling during the
industry machine) assessment
environment set up º signage: process; or
Page 277 of 401

for the purposes of  advice to º individuals who

assessment, such players participate in role
as a casino  notification plays or
training room. of table simulated
closure activities, set up
 table limit for the purpose of
sign assessment, in a
º table equipment: simulated
 drop box industry
 float tray and environment
cover operated within a
 layout training
 plunger organisation.
 spacers
 table licence
number
 table number
º Pontoon
Pandemonium
button and
jackpot meter.
SITHGAM011 Skills must be  equipment required for  financial transaction  groups of Rapid Roulette
Conduct Rapid demonstrated in a fully conducting Rapid Roulette documentation or systems players with whom the
Roulette games equipped gaming games:  current organisational individual can interact
environment, with º approved Rapid procedures, approved during games; these can
relevant game Roulette wheel rules and permitted be:
equipment, cash and º electronic results variations. º players in an
chips. This can be: display industry
 an industry º dealer terminal, workplace who
workplace key pad and are assisted by
 a simulated associated the individual
industry equipment during the
environment set up º Roulette balls assessment
for the purposes of º change block process; or
assessment, such º plunger º individuals who
º float cover participate in role
as a casino
º drop box plays or
training room.
º table licence simulated
number activities, set up
º table number for the purpose of
Page 278 of 401


º signage: assessment, in a
 advice to simulated
players industry
 notification environment
of table operated within a
closure training
 table limit organisation.
sign
º in-house
computer system
for the Rapid
Roulette station
º player terminals
that link to
back-of-house
system.
SITHGAM012 Skills must be  equipment required for  financial transaction  groups of players with
Conduct Roulette demonstrated in a fully conducting Roulette documentation or systems whom the individual can
games equipped gaming games:  current organisational interact during games;
environment, with º change block procedures, approved these can be:
relevant game º chip tree rules and permitted º players in an
equipment, cash and º chipping machine variations. industry
chips. This can be: º dolly workplace who
 an industry º marker buttons are assisted by
workplace º roulette balls the individual
 a simulated º chip inventory during the
industry slips assessment
environment set up º plunger process; or
for the purposes of º table equipment º individuals who
assessment, such º drop box participate in role
º float cover plays or
as a casino
º layout to simulated
training room.
approved activities, set up
organisational for the purpose of
design assessment, in a
º table licence simulated
number industry
º table number environment
º signage: operated within a
Page 279 of 401

 advice to training
players organisation.
 notification
of table
closure
 table limit
sign.
SITHGAM013 Skills must be  equipment required for  financial transaction  groups of Sic Bo players
Conduct Sic Bo demonstrated in a fully conducting Sic Bo games: documentation or systems with whom the individual
games equipped gaming º change block  current organisational can interact during games;
environment, with º plunger procedures, approved these can be:
relevant game º float cover rules and permitted º players in an
equipment, cash and º drop box variations. industry
º table licence workplace who
chips. This can be:
number are assisted by
 an industry º table number the individual
workplace º layout during the
 a simulated º electronic dice assessment
industry tumbling device process; or
environment, such and cover º individuals who
as a casino º electronic key participate in role
training room. pad and plays or
associated simulated
equipment activities, set up
º signage: for the purpose of
 advice to assessment, in a
players simulated
 notification industry
of table environment
closure. operated within a
training
organisation.
SITHGAM014 Skills must be  physical and human  suppliers and promoters of
Manage gaming demonstrated in an resources required to gaming products with
activities operational gaming establish a gaming venue. whom the individual can
environment for which interact; these can be:
the individual can plan º in an industry
and develop gaming workplace who
facilities, systems and are assisted by
the individual
Page 280 of 401

promotional initiatives. during the

This can be: assessment
 an industry process; or
workplace º individuals who
 a simulated participate in role
industry plays or
environment. simulated
 a real or simulated activities, set up
gaming business for the purpose of
assessment, in a
with associated
simulated
organisational
industry
budget for gaming environment
activities. operated within a
training
organisation.
SITHGAM015 Attend Skills must be  equipment required to  gaming machine
casino gaming demonstrated in an attend gaming machines: customers with whom the
machines operational casino º Dacom card individual can interact;
gaming environment. º evacuation card these can be:
This can be: º handpay book º customers in an
 an industry º machine keys industry
workplace º machine service workplace who
 a simulated record card are assisted by
industry  gaming machines, which the individual
environment set up include: during the
for the purposes of º linked machines assessment
assessment. º linked process; or
progressive º individuals who
jackpot systems participate in role
º multi-terminal plays or
gaming machines simulated
º poker machines activities, set up
º progressive or for the purpose of
stand-alone assessment, in a
machines simulated
º stand-alone industry
games environment
operated within a
Page 281 of 401

 gaming machine training

maintenance tools and organisation.
cleaning materials
 ticket redemption
terminals or cash
distribution facility.
SITHGAM016 Deal Skills must be  equipment required for  financial transaction  groups of Caribbean Stud
Caribbean Stud demonstrated in a fully dealing Caribbean Stud documentation or systems players with whom the
games equipped gaming games:  current organisational individual can interact
environment, with º cards procedures, approved during games; these can
relevant game º card equipment: rules and permitted be:
equipment, cash and  discard rack variations. º players in an
chips. This can be:  shoe or industry
 an industry dealing workplace who
workplace device are assisted by
 a simulated  shuffling the individual
industry machine during the
environment, such º dealer button or assessment
as a casino puck process; or
training room. º signage: º individuals who
 advice to participate in role
players plays or
of table activities, set up
sign simulated
º table equipment industry
cover training
 plaque box
 plunger
 spacers
 table licence
number
 table number
º progressive
jackpot keypad.
Page 282 of 401

SITHGAM017 Deal Skills must be  equipment required for  financial transaction  groups of Casino War
Casino War games demonstrated in a fully dealing Casino War documentation or systems players with whom the
equipped gaming games:  current organisational individual can interact
equipment, cash and  cutting variations. º players in an
chips. This can be: device industry
 an industry  discard rack workplace who
workplace  dealing are assisted by
 a simulated device (shoe the individual
industry or shuffling during the
environment set up machine) assessment
for the purposes of º signage: process; or
assessment, such  advice to º individuals who
as a casino players participate in role
training room.  notification plays or
of table simulated
closure activities, set up
 table limit for the purpose of
sign assessment, in a
º table equipment: simulated
 drop box industry
 float tray and environment
cover operated within a
 layout training
 plunger organisation.
 spacers
 table licence
number
 table
number.
SITHGAM018 Deal Skills must be  equipment required for  financial transaction  groups of Mississippi Stud
Mississippi Stud demonstrated in a fully dealing Mississippi Stud documentation or systems players with whom the
game equipped gaming games:  current organisational individual can interact
 an industry dealing workplace who
workplace device are assisted by
Page 283 of 401

 a simulated  shuffling the individual

industry machine during the
environment set up º dealer button or assessment
for the purposes of puck process; or
º signage: º individuals who
assessment, such
as a casino  advice to participate in role
players plays or
training room.
sign simulated
cover training
 plaque box
 plunger
 spacers
 table licence
number
 table
number.
SITHGAM019 Skills must be  equipment required for  financial transaction  groups of Rapid Baccarat
Conduct Rapid demonstrated in a fully conducting Rapid documentation or systems players with whom the
Baccarat games equipped gaming Baccarat games:  current organisational individual can interact
equipment, cash and  cutting variations. º players in an
chips. This can be: device industry
 an industry  discard rack workplace who
workplace  dealing are assisted by
 a simulated device (shoe the individual
industry or shuffling during the
environment, such machine) assessment
as a casino º electronic Rapid process; or
training room. Baccarat shoe º individuals who
º electronic results participate in role
display plays or
Page 284 of 401


º dealer terminal, simulated
key pad and activities, set up
associated for the purpose of
equipment assessment, in a
º signage: simulated
 advice to industry
players environment
 table limit operated within a
sign training
 notification organisation.
of table
closure
º table equipment:
 drop box
 float cover
 layout
 plunger
 table licence
number
 table number
 in-house computer system
for the Rapid Baccarat
station
 player terminals that link
to back-of-house system.
SITHGAM020 Skills must be  equipment required for  financial transaction  groups of Rapid Big
Conduct Rapid Big demonstrated in a fully conducting Rapid Big documentation or systems Wheel players with whom
Wheel games equipped gaming Wheel Games:  current organisational the individual can interact
environment, with º approved Rapid procedures, approved during games; these can
relevant game Big Wheel rules and permitted be:
equipment, cash and º electronic results variations. º players in an
chips. This can be: display industry
 an industry º dealer terminal, workplace who
workplace key pad and are assisted by
 a simulated associated the individual
industry equipment during the
environment, such º change block assessment
as a casino º plunger process; or
training room. º float cover º individuals who
º drop box participate in role
Page 285 of 401


º table licence plays or
number simulated
º table number activities, set up
º signage: for the purpose of
 advice to assessment, in a
players simulated
 notification industry
of table environment
closure operated within a
 table limit training
sign organisation.
 in-house computer system
for the Rapid Big Wheel
station
 player terminals that link
to back-of-house system.
SITHGAM021 Deal Skills must be  equipment required for  financial transaction  groups of Three Card
Three Card Poker demonstrated in a fully dealing Three Card Poker documentation or systems Poker players with whom
games equipped gaming games:  current organisational the individual can interact
relevant game º card equipment: rules, and permitted be:
dealing workplace who
 an industry device are assisted by
workplace  shuffling the individual
 a simulated machine during the
industry º dealer button or assessment
environment set up puck process; or
for the purposes of º signage: º individuals who
assessment, such  advice to participate in role
as a casino players plays or
training room.  notification simulated
sign simulated
operated within a
Page 286 of 401

 float tray and training

cover organisation.
 layout
 plaque box
 plunger
 spacers
 table licence
number
 table
number.
SITHIND001 Use Skills must be  organisational  others with whom the
hygienic practice for demonstrated in a specifications: individual can interact;
hospitality service hospitality industry º guidelines these can be:
service environment. relating to º others in an
This can be: personal hygiene industry
and presentation workplace who
 an industry requirements are assisted by
workplace º guidelines the individual
 a simulated relating to during the
industry workplace assessment
environment. hygiene process; or
standards and º individuals who
hazards. participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITHIND002 Source Skills must be  computers, printers,  plain English documents
and use information demonstrated in a communication technology issued by government
on the hospitality hospitality industry and information programs regulators that describe
industry
Page 287 of 401

service environment. used to source industry laws specifically relevant

This can be: information. to the hospitality industry:
º food safety
 an industry º responsible
workplace service of alcohol
 a simulated º responsible
industry conduct of
environment or gaming
activity for which º local community
information on the protection.
hospitality industry
is sourced.
SITHIND003 Use Skills must be  products and services to  industry-realistic ratios of
hospitality skills demonstrated in an be delivered to customers. service staff to customers
effectively operational hospitality
environment. This can
be:
 an industry
workplace
 a simulated
industry
environment, such
as training in a:
º restaurant
/cafe
environm
ent
º accommo
dation
services
environm
ent
º housekee
ping
environm
ent
º gaming
operation
s
Page 288 of 401

environm
ent.
SITHIND004 Work Skills must be  products and services to  organisational policies and  industry-realistic ratios of
effectively in demonstrated in an be delivered to customers. procedures. service staff to customers;
hospitality service operational hospitality these can be:
environment. This can º customers in an
be: industry
 an industry workplace who
workplace are assisted by
 a simulated the individual
industry during the
environment, such assessment
as in a training: process; or
º restaurant º individuals who
/cafe participate in role
environm plays or
ent simulated
º accommo activities, set up
dation for the purpose of
services assessment, in a
environm simulated
ent industry
º housekee environment
ping operated within a
environm training
ent organisation.
º gaming
operation
s
environm
ent.
SITHKOP001 Clean Skills must be  fixtures and large  organisational

kitchen premises and demonstrated in an equipment: specifications:
equipment operational commercial º bain marie or hot º equipment
kitchen. This can be: box manufacturer
º commercial: manuals
 an industry  blenders and º current
workplace food mills commercial stock
Page 289 of 401

 a simulated  mixers and control

industry attachments procedures and
environment, such º commercial documentation
as a training dishwasher for ordering,
º commercial monitoring and
kitchen servicing
customers. grade work maintaining
benches cleaning stock
 commercial
º º
commercial commercial
kitchen with food
ovens with timer cleaning
preparation and
and trays: schedules
storage areas with  convection º food preparation
floor, walls and  deck lists
shelves.  microwave º ordering and
º commercial docketing
refrigeration paperwork
facilities: º safety
 cool room procedures for
 freezer chemical
 fridge accidents
º electronic º SDS for cleaning
equipment used agents and
for stock control chemicals
º deep-fryer andplain English
º double sink workplace
º gas, electric or documents or
induction stove diagrams that
tops interpret the
º salamander or content of SDS.
other form of
griller
 shelving
 trays
º slicing machine
º cutting, chopping
and slicing
implements
º cutting boards
º graters
Page 290 of 401


º knives and
cleavers:
 butcher and
boning
knives
 butter
spreading
knives
 bread knives
 carving
knives
 large
serrated
cake knives
 filleting
knives
 utility knives
º measurers:
 metric
calibrated
measuring
jugs
 measuring
spoons
 portion
control
scoops and
markers
º meat:
 bats
 cleavers
 hooks
 thermometer
s
 mincers
 saws
º scales (1 gram
increments) and
scales for
weighing large
quantities
Page 291 of 401


º scoops,
skimmers and
spiders
º service-ware:
 platters,
dishes and
bowls
 cutlery and
serving
utensils
 small
utensils:
 flour and
drum sieves
 peelers,
corers and
slicers
 strainers and
chinois
 scrapers
 spatulas
 pastry brush
 tongs and
serving
utensils
º whisks:
 fine and
coarse
stainless
steel wire
º spoons:
 large plain
and slotted
metal
spoons
 ladles in a
variety of
sizes
 serving
spoons
Page 292 of 401

 wooden
spoons
º temperature
probes
º thermometers
º personal
protective
equipment
specified in the
knowledge
evidence
equipment:
º cleaning cloths
º commercial
cleaning and
sanitising agents
and chemicals for
cleaning
commercial
kitchens,
equipment and
food storage
areas
º dishwashers
º dustpans and
brooms
º floor scrubbers or
polishers
º garbage bins and
bags
º mops and
buckets
º pressurised
steam and water
cleaners
º sponges,
brushes and
scourers
º swabs
º tea towels
Page 293 of 401


º waste sink for
mops.
SITHKOP002 Plan Skills must be  commercial information:
and cost basic menus demonstrated in a º preferred supplier
hospitality business arrangements
operation where menus º purchase
are planned and specifications
º sources of
costed. This can be:
negotiated cost
 an industry of supply:
workplace  tariffs
 a simulated  price lists
industry  product information:
environment or º food preparation
activity. lists
º menus for
restaurants
º price lists
º recipes
º costs of food
supply for food
service
businesses
º menus for the
variety of
cuisines and
service styles
specified in the
performance
evidence.
SITHKOP003 Plan Skills must be  a buffet display and  food and food items for  organisational
and display buffets demonstrated in an service area with: buffet. specifications:
operational commercial º buffet º food preparation
kitchen. This can be: showpieces and lists
 an industry decorations º display plans.
workplace specified in the
 a simulated knowledge
industry evidence
environment, such º lighting for buffet
as a training food º linen
Page 294 of 401

and beverage º specific

outlet servicing equipment for
customers. buffet service:
º chafing dishes
º display crockery
º serving
equipment
 computers and software
programs to produce food
preparation lists and
display plans/
SITHKOP004 Skills must be  computers, printers and  Australian Dietary
Develop menus for demonstrated in a software for costing and Guidelines
special dietary hospitality industry developing menus and  recipes that accommodate
requirements business operation or meal plans. a range of special dietary
activity for which requirements.
special menus and
meal plans are
prepared. This can be:
 an industry
workplace
 a simulated
industry
environment.
SITHKOP005 Skills must be  fixtures and large  diverse and  organisational  industry-realistic ratios of
Coordinate cooking demonstrated in an equipment: comprehensive range of specifications: food production staff to the
operations operational commercial º commercial perishable food supplies º commercial individual who is
kitchen. This can be: grade work for commercial cookery or cleaning coordinating them
benches (1.5 catering operations. schedules throughout food
 an industry m/person) º current production periods; these
workplace º commercial commercial stock can be:
 a simulated refrigeration control º staff and
industry facilities: procedures and customers in an
environment, such  cool room documentation industry
as a training  freezer for ordering, workplace during
kitchen servicing  fridge monitoring and the assessment
customers. º storage facilities: maintaining stock process; or
 designated storage º mise en place º individuals who
areas for dry lists, menus and participate in role
Page 295 of 401

goods and  containers standard recipes plays or

perishables for hot and and recipes for simulated
cold food special dietary activities, set up
 shelving requirements for the purpose of
 trays º ordering and assessment, in a
 small equipment: docketing simulated
º thermometers paperwork industry
º tongs and º food safety plan environment
serving utensils. º safety data operated within a
sheets (SDS) for training
cleaning agents organisation.
and chemicals
º work flow
schedules
 recording systems.
SITHKOP006 Plan Skills must be  computers, printers and  sources of negotiated cost  customers with whom the
catering for events or demonstrated in a software programs of supply: individual can interact;
functions hospitality or catering currently used by the º tariffs these can be:
business operation for hospitality and catering º price lists º customers in an
which catering industry to prepare  organisational industry
proposals and plans proposals and plans. specifications: workplace who
are prepared and º food safety interact with the
implemented. This can policies and individual during
be: procedures the assessment
 an industry º environmental process
workplace management º individuals who
 a simulated procedures participate in role
industry º purchase plays, simulated
environment. specifications activities, or
 event and function º risk management simulated events
venues where procedures set up for the
catering is º supplier purpose of
provided. contracts. assessment in an
operational
context.
SITHKOP007 Design Skills must be  commercial information:
and cost menus demonstrated in a º financial data and
commercial cookery or budgets for the
catering context where operation of a
hospitality
Page 296 of 401

menus are designed or industry

costed. This can be: businesses
º preferred supplier
 an industry arrangements
workplace º purchase
 a simulated specifications
industry º sources of
environment. negotiated cost
of supply:
 tariffs
 price lists
 product information:
º food preparation
lists
º menus for the
variety of
cuisines and
service styles
specified in the
performance
evidence
º price lists
º recipes
º costs of food
supply for food
service
businesses.
SITHKOP008 Select Skills must be  food safety and work  key personnel with whom
catering systems demonstrated a health and safety (WHS) the individual can interact;
hospitality or catering information relevant to these can be:
industry business operating catering º staff in an
operation for which a systems industry
tailored catering  operational information workplace who
system is selected. about food production interact with the
This can be: processes for commercial individual during
caterers the assessment
 an industry process
 product specifications for
º
workplace individuals who
a range of integrated
participate in role
catering systems.
plays or
Page 297 of 401

 a simulated simulated
industry activities, set up
environment. for the purpose of
assessment in an
operational
context.
Patisserie (PAT)
SITHPAT001 Skills must be  fixtures and large  diverse and  organisational  industry-realistic ratios of
Produce cakes demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
operational pastry º commercial commercial ingredients for º equipment these can be:
kitchen; this can be: grade work the cakes and sponges manufacturer º staff and
benches (1.5 specified in the instructions customers in an
 an industry m/person) º current industry
performance evidence
workplace º commercial cake commercial stock workplace during
 a simulated mixer, and control the assessment
equipment:
industry attachments: º procedures and process; or
cleaning cloths
environment such  dough hook º commercial documentation º individuals who
as a training  paddle cleaning and for ordering, participate in role
kitchen servicing  whisk sanitising agents monitoring and plays or
customers. º commercial maintaining stock simulated
and chemicals for
refrigeration and º food preparation activities, set up
cleaning
freezer unit with commercial lists for the purpose of
shelving º mise en place assessment, in a
kitchens,
º double sinks lists, menus, simulated
equipment and
º gas or electric standard recipes, industry
food storage
stove tops areas and recipes for environment
º industrial º special dietary operated within a
dustpans and
strength food brooms requirements training
processor º º ordering and organisation.
garbage bins and
º marble bench or docketing
bags
slab º hand towel paperwork
º ovens with timer º food safety plans
dispenser and
and trays: º guidelines
hand towels
 convection º mops and relating to food
 deck buckets disposal, storage
 microwave º separate hand and presentation
º pastry/dough requirements
basin and
break º safety data
antiseptic liquid
º proofer sheets (SDS) for
Page 298 of 401


º storage facilities: soap dispenser cleaning agents
 shelving for hand washing and chemicals.
 trays º sponges,
º acetate plastic scourers
sheets, baking º tea towels.
sheets/paper,
parchment paper
and silicon paper
º beaters
º blenders
º bowl cutters
º cake bases,
stands and
platforms
º cake tins with:
 fixed base in
a range of
shapes
 loose bottom
º cake moulds
º cake wheels
º cutting boards
º cutting
implements for
nuts and fruits
º food handler
gloves
º fluted and plain
flan rings and
cutter
º graters
º juicers
º knives: large
serrated cake
knives
º ladles in a variety
of sizes
º measurers:
metric calibrated
measuring jugs
Page 299 of 401


º mixers
º oven mitts
º pastry brushes
º pastry cutters
and shapes
º piping bags and
attachments
º portion control
scoops and
markers
º presentation
equipment:
 cake boards
 cake boxes
 cake stands:
multi-tier and
clear cover
 doilies
 mirrors
 platters
 refrigerated
cake display
cases or
towers
º service-ware:
 platters,
dishes, and
bowls
 serving
tongs and
trowels
º small utensils:
 flour and
drum sieves
 strainers and
chinois
 spatulas
 whisks: fine
and coarse
stainless
steel wire
Page 300 of 401


º range of
saucepans and
pots for small
and large
production
º saccharometer
º salamander
º scales (1 gram
increments)
steel bowls
º silicon mats
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
º storage
containers and
trays
º wire cooling
racks.
Produce gateaux, demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
torten and cakes operational pastry º commercial commercial ingredients for º equipment these can be:
kitchen. This can be: grade work the gateaux, torten and manufacturer º staff and
benches (1.5 cakes specified in the instructions customers in an
equipment:
cleaning cloths
environment, such  dough hook º commercial documentation º individuals who
and chemicals for
cleaning
kitchens,
lists, menus,
Page 301 of 401


º double sinks with equipment and standard recipes, simulated
hot and cold food storage and recipes for industry
water areas special dietary environment
º gas or electric º dustpans and requirements operated within a
stove tops brooms º ordering and training
º industrial º garbage bins and docketing organisation.
strength food bags paperwork
processor º hand towel º food safety plans
º marble bench or dispenser and º guidelines
slab hand towels relating to food
º ovens with timer º mops and disposal, storage
and trays: buckets and presentation
 convection º separate hand requirements
 deck basin and º safety data
 microwave antiseptic liquid sheets (SDS) for
º storage facilities: soap dispenser cleaning agents
 shelving for hand washing and chemicals.
sheets/paper,
parchment paper
and silicon paper
º beaters
º blenders
º bowl cutters
º cutting boards
º cutting
implements for
fruit and nuts
º food handler
gloves
º fluted and plain
flan rings and
cutter
º graters
º juicers
º knives: large
serrated cake
knives
Page 302 of 401


of sizes
º measurers:
metric calibrated
measuring jugs
º mixers
º oven mitts
º pastry brushes
º pastry cutters
and shapes
º piping bags and
attachments
º portion control
scoops and
markers
º probe
thermometer
º service-ware:
 platters,
dishes, and
bowls
 serving tong
and trowels
º small utensils:
 flour and
drum sieves
 strainers and
chinois
 spatulas
 whisks: fine
and coarse
stainless
steel wire
º range of
saucepans and
pots for small
and large
production
º saccharometer
º scales (1 gram
increments)
Page 303 of 401


º service-ware:
 platters,
dishes, and
bowls
 serving
utensils
º silicon mats
º serving tongs
and trowels
steel bowls
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
º storage
containers and
trays
º wire cooling
racks
producing gateaux, torten
and cakes:
º icing and
decorating
equipment:
 crimpers
 decorative
combs
 fine icing
sugar sieves
 fine piping
tubes
 matfer-type
stencils
º presentation
equipment:
 cake bases
Page 304 of 401

 cake boards
for individual
and large
gateaux
 cake boxes
 cake
platforms
 cake stands:
multi-tier and
clear cover
 doilies
 gateaux
serving
tongs and
trowels
 mirrors
 platters
 refrigerated
cake display
cases or
towers
º specialised cake
tins, rings and
moulds:
 croquembou
che mould
 D-shape
cake log
forms
 fixed base
and loose
bottom in a
range of
shapes
 form cake
rings for
individual
petit gateaux
 novelty cake
tins and
forms
Page 305 of 401

 silicon
moulds for
individual
petit
gateaux.
Produce pastries demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
kitchen. This can be: grade work the pastries and pastry manufacturer º staff and
benches (1.5 products specified in the instructions customers in an
equipment:
cleaning cloths
environment, such  dough hook º commercial documentation º individuals who
and chemicals for
cleaning
kitchens,
º double sinks with lists, menus, simulated
equipment and
hot and cold food storage standard recipes, industry
water areas and recipes for environment
º gas or electric º special dietary operated within a
dustpans and
stove tops brooms requirements training
º industrial º º ordering and organisation.
garbage bins and
strength food bags docketing
processor º hand towel paperwork
º marble bench or º food safety plans
dispenser and
slab º guidelines
hand towels
º ovens with timer º relating to food
mops and
and trays: buckets disposal, storage
 convection º separate hand and presentation
 deck basin and requirements
 microwave antiseptic liquid
º safety data
º pastry/dough sheets (SDS) for
soap dispenser
break for hand washing cleaning agents
º proofer and chemicals.
 shelving
Page 306 of 401

sheets/paper,
parchment paper
and silicon paper
º beaters
º blenders
º bowl cutters
º cutting boards
º cutting
implements for
nuts and fruits
º food handler
gloves
º fluted and plain
flan rings and
cutter
º graters
º juicers
º knives:
 large
serrated
cake knives
of sizes
º measurers:
 metric
calibrated
measuring
jugs
º mixers
º moulds and
shapes
º oven mitts
º pastry brushes
º pastry cutters
and shapes
º piping bags and
attachments
Page 307 of 401


º portion control
scoops and
markers
º presentation
equipment:
 cake boards
 cake boxes
 cake stands:
multi-tier and
clear cover
 doilies
 mirrors
 platters
 refrigerated
cake display
cases or
towers
º service-ware:
 platters,
dishes, and
bowls
 serving
tongs and
trowels
º small utensils:
 flour and
drum sieves
 strainers and
chinois
 spatulas
 whisks: fine
and coarse
stainless
steel wire
º range of
saucepans and
pots for small
and large
production
º saccharometer
º salamander
Page 308 of 401


º scales (1 gram
increments)
º silicon mats
steel bowls
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
º storage
containers and
trays
º wire cooling
racks.
Produce yeast-based demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
bakery products operational pastry º bowl cutters commercial ingredients for º equipment these can be:
kitchen. This can be: º commercial the yeast-based bakery manufacturer º staff and
grade work products specified in the instructions customers in an
 an industry benches (1.5 º current industry
workplace m/person) commercial stock workplace during
 a simulated º commercial cake control the assessment
equipment:
industry mixer, and º procedures and process; or
cleaning cloths
environment, such attachments: º documentation º individuals who
commercial
as a training  dough hook cleaning and for ordering, participate in role
kitchen servicing  paddle sanitising agents monitoring and plays or
customers.  whisk and chemicals for maintaining stock simulated
º commercial º food preparation activities, set up
cleaning
refrigeration and commercial lists for the purpose of
freezer unit with º mise en place assessment, in a
kitchens,
shelving equipment and lists, menus, simulated
º double sinks with standard recipes, industry
food storage
hot and cold areas and recipes for environment
water º dustpans and special dietary operated within a
º gas or electric requirements training
brooms
stove tops º º ordering and organisation.
garbage bins and
bags docketing
paperwork
Page 309 of 401


º industrial º hand towel º food safety plans
strength food dispenser and º guidelines
processor hand towels relating to food
º marble bench or º mops and disposal, storage
slab buckets and presentation
º ovens with timer º separate hand requirements
and trays: basin and º safety data
 convection antiseptic liquid sheets (SDS) for
 deck soap dispenser cleaning agents
 microwave for hand washing and chemicals.
º pastry/dough º sponges,
break brushes and
º proofer scourers
º storage facilities: º tea towels.
 shelving
 trays
º acetate plastic
sheets, baking
sheets/paper,
parchment paper
and silicon paper
º beaters
º blenders
º cutting boards
º cutting
implements
º food handler
gloves
º graters
º knives: large
serrated cake
knives
of sizes
º measurers:
metric calibrated
measuring jugs
º moulds, shapes
and cutters
º oven mitts
Page 310 of 401


º pastry cutters
and shapes
º piping bags and
attachments
º service-ware:
 platters,
dishes, and
bowls
 serving
tongs and
trowels
º small utensils:
 flour and
drum sieves
 strainers and
chinois
 spatulas
 whisks: fine
and coarse
stainless
steel wire
º range of
saucepans and
pots for small
and large
production
º scales (1 gram
increments)
steel bowls
º silicon mats
º spatulas
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
Page 311 of 401


º storage
containers and
trays
º wire cooling
racks.
Produce petit fours demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
kitchen. This can be: grade work the petits fours specified in manufacturer º staff and
benches (1.5 the performance evidence instructions customers in an
 an industry m/person) º current
 cleaning materials and industry
equipment:
 a simulated mixer, and º cleaning cloths control the assessment
industry attachments: º commercial procedures and process; or
environment, such  dough hook cleaning and documentation º individuals who
as a training  paddle sanitising agents for ordering, participate in role
kitchen servicing  whisk and chemicals for monitoring and plays or
cleaning
commercial
freezer unit with kitchens, lists for the purpose of
equipment and
food storage
hot and cold areas standard recipes, industry
water º dustpans and and recipes for environment
º gas or electric special dietary operated within a
brooms
stove tops º garbage bins and requirements training
º industrial º ordering and organisation.
bags
strength food º hand towel docketing
processor dispenser and paperwork
º marble bench or º food safety plans
hand towels
slab º º guidelines
mops and
º ovens with timer relating to food
buckets
and trays: º separate hand disposal, storage
 convection basin and and presentation
 deck antiseptic liquid requirements
 microwave soap dispenser º safety data
º pastry/dough sheets (SDS) for
for hand washing
break º sponges, cleaning agents
º proofer and chemicals.
brushes and
º storage facilities: scourers
 shelving
Page 312 of 401

 trays º tea towels.

º beaters
º bowl cutters
º cake moulds
º cutting boards
º cutting
implements for
nuts and fruits
º fluted and plain
flan rings and
cutter
º food handler
gloves
º graters
º knives:
 large
serrated
cake knives
º measurers:
 metric
calibrated
measuring
jugs
º oven mitts
º saccharometer
º scales
º service-ware:
 platters,
dishes, and
bowls
 serving
tongs and
trowels
steel bowls
º silicon mats
º small utensils:
 flour and
drum sieves
Page 313 of 401

 strainers and
chinois
 spatulas
 whisks: fine
and coarse
stainless
steel wire
º spatulas
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
º storage
containers and
trays
º wire cooling
racks
producing petits fours:
º chocolate
thermometer
º dipping forks
º icing and
decorating
equipment:
 chocolate
spray gun
 crimpers
 decorative
combs
 fine icing
sugar sieves
 fine paint
brushes
 fine piping
tubes
 matfer-type
stencils
Page 314 of 401

 piping bags
and
attachments
 silk screens
º presentation
equipment:
 cake boards
 cake boxes
 cake stands:
multi-tier and
clear cover
 cake wheels
 doilies
 mirrors
 petit four
cutters
 petit four
dipping
racks
 petit four
moulds
 petit four
paper cases
 platters
 refrigerated
cake display
cases or
towers
º receptacles
made from both
edible and non-
edible materials:
 ceramic
 chocolate
 croquant
 crystal
 glass
 metallic
platters and
trays
 sugar lace
Page 315 of 401

 tulip paste.
Produce desserts demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
kitchen. This can be: grade work the desserts specified in manufacturer º staff and
benches (1.5 the performance evidence instructions customers in an
 cleaning materials and industry
equipment:
 a simulated mixer, and º cleaning cloths control the assessment
industry attachments: º commercial procedures and process; or
environment, such  dough hook cleaning and documentation º individuals who
as a training  paddle sanitising agents for ordering, participate in role
kitchen servicing  whisk and chemicals for monitoring and plays or
cleaning
commercial
freezer unit with kitchens, lists for the purpose of
equipment and
food storage
hot and cold areas standard recipes, industry
water º dustpans and and recipes for environment
º gas or electric special dietary operated within a
brooms
stove tops º garbage bins and requirements training
º industrial º ordering and organisation.
bags
strength food º hand towel docketing
processor, dispenser and paperwork
º ovens with timer º food safety plans
hand towels
and trays: º º guidelines
mops and
 convection buckets relating to food
 deck º separate hand disposal, storage
 microwave basin and and presentation
º pastry/dough requirements
antiseptic liquid
break º safety data
soap dispenser
º storage facilities: sheets (SDS) for
for hand washing
 shelving º sponges, cleaning agents
 trays brushes and and chemicals.
 small equipment: scourers
º acetate plastic º tea towels.
sheets
º beaters
º blenders
Page 316 of 401


º bowl cutters
º commercial
mixers and
attachments
º cutting boards
º cutting
implements for
nuts and fruits
º decorating
equipment:
 blow torch
 chocolate
spray gun
 fine icing
sugar sieves
 fine piping
tubes
 icing and
cocoa
powder
dusters
 matfer-type
stencils
 silk screens
 templates
º deep-fryer
º dessert service-
ware:
 dessert
plates
 dishes
 glasses
 bowl
 coupes
 cutlery
 doilies
º fine and heavy
gauge whisks
and strainers
º fine icing sugar
sieves
Page 317 of 401


º fluted and plain
flan rings
º graters
º gratin dishes
º ice makers
º ice cream
machines
º juicers
º knives:
 large
serrated
cake knives
of sizes
º measurers:
 metric
calibrated
measuring
jugs
º mixers
º moulds and
dishes:
 tartlet
 darioles
º oven mitts
º pans:
 crêpe
 omelete
º presentation
equipment:
 cake boards
 cake boxes
 cake stands
 doilies
º piping bags and
attachments
º portion control
markers
º ramekins
º range of
saucepans and
Page 318 of 401

pots for small

and large
production
º salamander
º scales
º scoops
º serving tongs
and trowels
steel bowls
º skewers:
 metal
 bamboo
º soufflé cups
º spatulas
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
º steamer
º storage
containers and
trays
º sweets trolley or
dessert buffet
table
º vitamisers
º wire cooling
racks.
SITHPAT007 Prepare Skills must be  fixtures and large  diverse and  organisational
and model marzipan demonstrated in an equipment: comprehensive range of specifications:
operational pastry º commercial commercial ingredients for º equipment
kitchen. This can be: grade work the marzipan icing and manufacturer
 an industry benches (1.5 modelled and moulded instructions
workplace m/person) shapes specified in the º current
 a simulated º commercial cake performance evidence commercial stock
industry mixer, and control
attachments: procedures and
Page 319 of 401

environment, such  dough hook  cleaning materials and documentation

as a training  paddle equipment: for ordering,
kitchen servicing  whisk º cleaning cloths monitoring and
customers. º commercial º commercial maintaining stock
refrigeration and cleaning and º food preparation
freezer unit with sanitising agents lists
shelving and chemicals for º food safety plans
º double sinks with cleaning º guidelines
hot and cold commercial relating to food
water kitchens, disposal, storage
º gas or electric equipment and and presentation
stove tops food storage requirements
º marble bench or areas º safety data
slab º dustpans and sheets (SDS) for
º marzipan refiner brooms cleaning agents
or industrial º garbage bins and and chemicals.
strength food bags
processor º hand towel
º ovens with timer dispenser and
and trays: hand towels
 convection º mops and
 deck buckets
 microwave º separate hand
º pastry/dough basin and
break antiseptic liquid
º proofer soap dispenser
º storage facilities: for hand washing
 shelving º sponges,
 trays brushes and
 small equipment: scourers
º acetate plastic º tea towels.
sheets, baking
sheets/paper,
parchment paper
and silicon paper
º beaters
º blenders
º bowl cutters
º cake bases,
stands and
platforms
Page 320 of 401


º cake tins with:
 fixed base in
a range of
shapes
 loose bottom
º cake moulds
º cake wheels
º cutting boards
º cutting
implements for
nuts and fruits
º deep-fryer
º food handler
gloves
º fluted and plain
flan rings and
cutter
º graters
º juicers
º knives:
 large
serrated
cake knives
of sizes
º measurers:
 metric
calibrated
measuring
jugs
º mixers
º pastry brushes
º pastry cutters
and shapes
º piping bags and
attachments
º portion control
scoops and
markers
º service-ware:
Page 321 of 401

 platters,
dishes, and
bowls
 serving
tongs
º small utensils:
 flour and
drum sieves
 strainers
 spatulas
 whisks: fine
and coarse
stainless
steel wire
º saccharometer
º scales (1 gram
increments)
º silicon mats
steel bowls
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
º storage
containers and
trays
modelling marzipan:
º chocolate
thermometer
º icing and
decorating
equipment:
 aerosol and
airbrush
 chocolate
spray gun
Page 322 of 401

 fine paint
brushes
º marzipan
modelling tools
and moulds:
 crimpers
 dipping forks
 fine icing
sugar sieves
 leaf, flower
and petal
cutters
 novelty
moulds
 piping bags
and
attachments
 piping tubes
in a variety
of sizes
 textured
boards
 textured
rolling pins
º range of
presentation
equipment:
 cake boards
 cake boxes
 cake stands:
multi-tier and
clear cover
 doilies
 mirrors
 platters
 refrigerated
cake display
cases or
towers.
Page 323 of 401

Produce chocolate demonstrated in an equipment: comprehensive range of specifications: kitchen staff to customers;
confectionery operational pastry º commercial commercial ingredients for º equipment these can be:
kitchen. This can be: grade work the chocolate manufacturer º staff and
 an industry benches (1.5 confectionery specified in instructions customers in an
workplace m/person) the performance evidence º current industry
 a simulated º commercial  cleaning materials and commercial stock workplace during
industry refrigeration and equipment: control the assessment
environment, such freezer unit with º cleaning cloths procedures and process; or
as a training shelving º documentation º individuals who
commercial
º double sinks with for ordering, participate in role
kitchen servicing cleaning and
customers. hot and cold sanitising agents monitoring and plays or
water and chemicals for maintaining stock simulated
º gas or electric º food preparation activities, set up
cleaning
stove tops commercial lists for the purpose of
º industrial º mise en place assessment, in a
kitchens,
strength food equipment and lists, standard simulated
processor food storage recipes, and industry
º marble bench or recipes for environment
areas
slab º dustpans and special dietary operated within a
º microwave requirements training
brooms
º proofer º º ordering and organisation.
garbage bins and
º storage facilities: docketing
bags
 shelving º hand towel paperwork
 trays dispenser and
º food safety plans
º warming area º guidelines
hand towels
 small equipment: º mops and relating to food
º acetate plastic disposal, storage
buckets
sheets, baking º separate hand and presentation
sheets/paper, basin and requirements
parchment paper º safety data
antiseptic liquid
and silicon paper soap dispenser sheets (SDS) for
º beaters cleaning agents
for hand washing
º brushes º and chemicals.
sponges,
º bowl cutters brushes and
º cutting scourers
implements for º tea towels.
nuts and fruits
º cutting boards
º food handler
gloves
Page 324 of 401


º graters
º knives:
 large
serrated
cake knives
º measurers:
 metric
calibrated
measuring
jugs
º mixers
º pastry brushes
º pastry cutters
and shapes
º piping bags and
attachments
º range of
presentation
equipment:
 doilies
 mirrors
 platters
º range of service-
ware
º range of
saucepans and
pots for small
and large
production
º saccharometer
º scales (1 gram
increments)
steel bowls
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
Page 325 of 401


º storage
containers and
trays
º whisks: fine and
coarse stainless
steel wire.
SITHPAT009 Model Skills must be  fixtures and large  diverse and  organisational
sugar-based demonstrated in an equipment: comprehensive range of specifications:
decorations operational pastry º commercial commercial ingredients for º equipment
kitchen. This can be: grade work modelling the sugar-based manufacturer
benches (1.5 decorations for cakes and instructions
desserts specified in the
workplace º commercial commercial stock
 a simulated refrigeration and control
industry freezer unit with procedures and
equipment:
environment, such shelving º documentation
cleaning cloths
as a training º double sinks with for ordering,
º commercial
kitchen servicing hot and cold monitoring and
cleaning and
customers. water maintaining stock
sanitising agents
º gas or electric º food preparation
and chemicals for
stove tops lists
cleaning
º marble bench or º mise en place
commercial
slab lists, standard
kitchens,
º microwave recipes, and
equipment and
º proofer recipes for
food storage
º shelving special dietary
areas
 small equipment: º dustpans and
requirements
º acetate plastic º designs for
brooms
sheets, baking º sugar-based
garbage bins and
sheets/paper, decorations for
bags
parchment paper º cakes and
hand towel
and silicon paper desserts
dispenser and
º cutting boards º ordering and
hand towels
º knives: º docketing
mops and
 large buckets
paperwork
serrated º food safety plans
º separate hand
cake knives º guidelines
basin and
º ladles in a variety relating to food
antiseptic liquid
of sizes disposal, storage
soap dispenser
º measurers: and presentation
for hand washing
requirements
Page 326 of 401

 metric º sponges, º safety data

calibrated brushes and sheets (SDS) for
measuring scourers cleaning agents
jugs º tea towels. and chemicals.
º mixers
º piping bags and
attachments
º service-ware:
 platters,
dishes, and
bowls
 serving
utensils
º small utensils:
 flour and
drum sieves
 strainers
 spatulas
 whisks: fine
and coarse
stainless
steel wire
º range of
saucepans and
pots for small
and large
production
º scales (1 gram
increments)
steel bowls
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
º storage
containers and
trays
Page 327 of 401


modelling sugar-based
decorations:
º airtight sugar
display cases
º assorted rings,
moulds, and
metal bars for
poured and
moulded sugar
work
º basket weave
boards (round
and oval shaped)
complete with
metal rods
º blow torch
º blowpipes
º cake wheels
º hair drier with
cold air setting
º hand pump for
blowing sugar
º heat-resistant
disposable
gloves for pulling
and shaping
sugar
º heat resistant
plasticine
º heating lamp with
red or white light
º metal strapping
º modelling tools
º moulds
º patterns
º rubber mats
º saccharometer
º scissors
º shears
Page 328 of 401


º silicon paper and
mats
º sugar boilers
º small cooling fan
º sugar boilers
º sugar
thermometers.
SITHPAT010 Design Skills must be  fixtures and large  diverse and  organisational
and produce sweet demonstrated in an equipment: comprehensive range of specifications:
buffet showpieces operational pastry º commercial commercial ingredients for º equipment
kitchen. This can be: grade work producing the sweet buffet manufacturer
benches (1.5 showpieces specified in instructions
the performance evidence
workplace º commercial commercial stock
 a simulated refrigeration and control
equipment:
industry freezer unit with º procedures and
cleaning cloths
environment, such shelving º commercial documentation
as a training º double sinks with for ordering,
cleaning and
kitchen servicing hot and cold sanitising agents monitoring and
customers. water and chemicals for maintaining stock
º gas or electric º food preparation
cleaning
stove tops commercial lists
º marble bench or º mise en place
kitchens,
slab equipment and lists, standard
º microwave recipes, and
food storage
º storage facilities: recipes for
areas
 shelving º dustpans and special dietary
 trays brooms requirements
 small equipment: º garbage bins and
º sweet buffet
º acetate plastic showpiece
bags
sheets, baking º hand towel designs
sheets/paper, º ordering and
dispenser and
parchment paper hand towels docketing
and silicon paper º mops and paperwork
º cutting boards º food safety plans
buckets
º knives º º guidelines
separate hand
º ladles in a variety relating to food
basin and
of sizes antiseptic liquid disposal, storage
º measurers: and presentation
soap dispenser
for hand washing requirements
Page 329 of 401

 metric º sponges, º safety data

calibrated brushes and sheets (SDS) for
measuring scourers cleaning agents
jugs º tea towels. and chemicals.
º mixers
º piping bags and
attachments
º service-ware:
 platters,
dishes, and
bowls
 serving
utensils
º small utensils:
 flour and
drum sieves
 strainers
 spatulas
 whisks: fine
and coarse
stainless
steel wire
º range of
saucepans and
pots for small
and large
production
º scales (1 gram
increments)
steel bowls
º spoons:
 wooden
spoons
 large plain
and slotted
metal
spoons
producing sweet buffet
showpieces:
Page 330 of 401


º air brush kit
complete with
alcohol-based
colours
º airtight display
cases, domes
and containers
º aluminium rolling
pin
º calcium
carbonate, pure
alcohol, tartaric
acid (stored in
bottle with eye
dropper lid) and
quicklime
º doilies
º fine icing sugar
sieves
º fine paint
brushes
º fine piping tubes
º firm wire and
pliers
º food handler
gloves
º hair drier with
cold air setting
º heat resistant
disposable
gloves for pulling
and shaping
sugar
º heat-resistant
plasticine
º large and small
scissors
º marzipan
modelling tools
º moulds:
Page 331 of 401

 metal or
silicon leaf
moulds
 novelty
shapes
 plastic and
metal egg
moulds
 silicon
rubber
novelty
moulds and
shapes
º multi-tier, platters
and mirrors, cake
boards, socles
and decorative
cloths
º nougat lacquer
and sugar
colours, water-
based, paste
colours,
powdered
colours or alcohol
colours
º polystyrene
boxes and satay
sticks or tooth
picks
º round and oval-
shaped basket
weave boards
complete with
metal rods
º silicon paper and
mats
º small cooling fan
º small very fine
strainers
Page 332 of 401


º specific
equipment for
pastillage:
 cutters
 dried starch
 moulds
 sandpaper
 scalpels
 stencils
 wood saw
º specific
equipment for
preparing
chocolate
showpieces:
 chocolate
carving tools
 chocolate
spray gun kit
 chocolate
thermometer
 dipping forks
 gold leaf
 pasta
machine for
modelling
chocolate
 plastic
acetate
sheets
 wooden
boards
º spirit burners with
wicks and
methylated spirits
º textured rolling
pin
º equipment for
storage of
showpieces:
 cool rooms
Page 333 of 401

 temperature-
controlled
display
cabinets.
TOURISM (T)
Guiding (GDE)
SITTGDE001 Skills must be  involvement of relevant

Interpret aspects of demonstrated in an local Indigenous
local Australian Australian Indigenous community elders or
Indigenous culture tourism environment. persons approved by
This can be: relevant local Indigenous
community elders in the
 an industry
assessment process
workplace where
 customers with whom the
research is
individual can interact;
conducted and
these can be:
shared on º customers in an
Australian industry
Indigenous workplace who
cultures are assisted by
 a simulated activity the individual
involving the during the
researching and assessment
sharing of process; or
information on º individuals who
Australian participate in role
Indigenous plays or
cultures. simulated
 sites where activities, set up
Indigenous cultural for the purpose of
experiences take assessment, in a
simulated
place:
º
industry
cultural
environment
centre
º
operated within a
gallery
º
training
natural
organisation.
setting.
Page 334 of 401

SITTGDE002 Work Skills must be  microphone  organisational  customer groups of a size

as a guide demonstrated in an  props and signage. specifications: and nature that reflect the
operational guiding º codes of conduct commercial environment
environment. This can º procedures for in which the guide
be: liaising with operates
tourism industry  tourism industry operators
 a real guiding operators that with whom the individual
activity are involved in can interact; these can be:
 a simulated the operation of º those involved in
industry guided activities organising a tour
environment or º running sheets or activity who
activity. for tours and interact with the
 environments in activities individual during
which guiding º incident report the assessment
activities take templates process; or
º passenger lists º
place: individuals who
º º risk assessment
tourist participate in role
attraction template. plays or
s simulated
º visitor activities set up
sites for the purpose of
º on board assessment in an
various operational
forms of touring context
transporta  participants undertaking a
tion. tour or activity for whom
the individual can act as
guide; participants can be:
º those
participating in a
tour or activity
who interact with
the individual
during the
assessment
process; or
º individuals who
participate in role
plays or
simulated
Page 335 of 401

activities set up
for the purpose of
assessment in an
operational
touring context.
SITTGDE003 Provide Skills must be  transport used by local  documentation that refers  customer groups of a size
arrival and departure demonstrated in industry for the conduct of to customer arrival and and nature that reflect the
assistance operational transport transfers. departure times and commercial environment
terminals or an schedules in which the guide
accommodation  customer and operational operates
environment. This can arrival and departure  tourism industry operators
be: information and with whom the individual
requirements. can interact; these can be:
 an industry º those involved in
workplace performing
 a simulated check-in and
industry check-out duties
environment. at an
 accommodation accommodation
venues used by facility, who
local industry. interact with the
individual during
the assessment
process; or
º individuals who
participate in role
plays or
simulated
activities set up
for the purpose of
assessment in an
operational
touring context
 customers for whom the
individual can act as
guide; these can be:
º those
participating in a
tour or activity
requiring arrival
Page 336 of 401

or departure
assistance, who
interact with the
individual during
the assessment
process; or
º individuals who
participate in role
plays or
simulated
activities set up
for the purpose of
assessment in an
operational
touring context.
SITTGDE004 Lead Skills must be  microphone  organisational  customer groups of a size
tour groups demonstrated in an  props and signage. specifications: and nature that reflect the
operational touring º running sheets commercial environment
environment that for tours and in which the guide
reflects the nature of activities operates
º incident report
tours commercially  participants undertaking a
available in the relevant templates tour or activity for whom
º passenger lists.
city or region. This can the individual can act as
be: guide; participants can be:
º those
 a commercial participating in a
environment where tour or activity
tour guide who interact with
activities are the individual
conducted during the
commercial process; or
environment or º individuals who
activity where tour participate in role
guide activities are plays or
conducted. simulated
 real or simulated activities set up
touring activities. for the purpose of
assessment in an
Page 337 of 401

operational
touring context.
SITTGDE005 Skills must be  microphone  sources of information to  customer groups of a size
Prepare and present demonstrated in an  props and signage. prepare commentaries or and nature that reflect the
tour commentaries or operational touring activities commercial environment
activities environment that  organisational in which the guide
reflects the nature of specifications: operates
tours commercially º running sheets  participants undertaking a
available in the relevant for tours and tour or activity for whom
city or region. This can activities the individual can act as
be: º incident report guide; participants can be:
 an industry templates º those
workplace where º passenger lists. participating in a
tour commentaries tour or activity
are prepared and who interact with
presented the individual
 a simulated activity during the
or role play where assessment
tour commentaries process; or
are prepared and º individuals who
presented. participate in role
 real or simulated plays or
touring activities. simulated
activities set up
for the purpose of
assessment in an
operational
touring context.
SITTGDE006 Skills must be  equipment used to source,  current sources of
Develop and maintain demonstrated in an record and store information as listed in the
the general and operational guiding information: knowledge evidence.
regional knowledge environment. This can º computer and
required by guides be: software
º internet
 an industry º data storage
workplace where equipment.
research is
conducted to
update industry
knowledge on
Page 338 of 401

aspects of
Australia in
general and
specific aspects of
the local region
 a simulated
industry
environment or
activity involving a
research activity to
update industry
knowledge of
aspects of
Australia in
general and
specific aspects of
the local region.
SITTGDE007 Skills must be  cultural sites, galleries or  information sources  involvement of relevant
Research and share demonstrated in an natural settings. verified or supported by local Indigenous
general information Australian Indigenous Indigenous communities. community elders or
on Australian tourism environment. persons approved by
Indigenous cultures This can be: relevant local Indigenous
 an industry community elders in the
workplace where assessment process
research is  customers with whom the
conducted and individual can interact;
shared on these can be:
Australian º customers in an
Indigenous industry
cultures workplace who
 a simulated activity are assisted by
involving the the individual
researching and during the
sharing of assessment
information on process; or
Australian º individuals who
Indigenous participate in role
cultures. plays or
simulated
Page 339 of 401

activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
Prepare specialised demonstrated in an record and store information as listed in the
interpretive content operational guiding information knowledge evidence
on flora, fauna and environment. This can º computer and  current interpretive
landscape be: software resources.
º internet
specialised
interpretive content
is developed for
guiding activities
 a simulated activity
involving the
development of
specialised
for guiding
activities.
interpretive content operational guiding information: knowledge evidence
on marine environment. This can º computer and  current interpretive
environments be: software resources.
º internet
specialised
is developed for
guiding activities
Page 340 of 401

involving the
development of
specialised
for guiding
activities.
interpretive content operational guiding information knowledge evidence
on cultural and environment. This can º computer and  current interpretive
heritage be: software resources.
environments º internet
specialised
is developed for
guiding activities
involving the
development of
specialised
for guiding
activities.
SITTGDE011 Skills must be  equipment and resources  customer and operational  customer groups of a size
Coordinate and demonstrated in an required for the delivery of documentation to support and nature that reflect the
operate tours operational guiding tours: the delivery of a commercial environment
environment that º transport multifaceted touring in which the guide
reflects the nature of º venue access. itinerary. operates
tours commercially  participants undertaking a
available in the relevant tour or activity for whom
city or region. This can the individual can act as
be: guide; these can be:
º those
 a commercial participating in a
environment where tour or activity
tours are who interact with
Page 341 of 401

coordinated and the individual

operated during the
º individuals who
environment
activity for which participate in role
plays or
tours are
simulated
coordinated and
activities set up
operated.
for the purpose of
 real or simulated assessment in an
touring activities. operational
touring context.
SITTGDE012 Skills must be  equipment and resources  customer and operational  customer groups of a size
Manage extended demonstrated in an required for the delivery of documentation to support and nature that reflect the
touring programs extended touring tours: the delivery of a commercial environment
environment that º transport multifaceted touring in which the guide
reflects the nature of º venue access. itinerary. operates
tours commercially  a group of customers for
available in the relevant whom the individual can
city or region. This can act as a tour manager;
be: these can be:
º those
 a commercial participating in an
environment where extended tour
extended tours are who interact with
managed and the individual
conducted during the
environment º individuals who
activity for which participate in a
an extended tour is simulated
managed and extended tour set
conducted. up for the
 real or simulated purpose of
touring activities. assessment.
Page 342 of 401

SITTIND001 Source Skills must be  computers, printers,  information on codes of  experienced industry
and use information demonstrated in an communication technology conduct, membership and personnel, colleagues or
on the tourism and operational tourism or and information programs benefits distributed by: suppliers with whom the
travel industry travel environment. used to source industry º industry individual can interact to
This can be: information. associations obtain current industry
º accreditation information; these can be:
 an industry operators º industry
workplace º unions personnel,
 a simulated  plain English documents colleagues or
industry issued by government suppliers within a
environment or regulators that describe workplace; or
activity. laws specifically relevant º individuals who
to the tourism industry: participate in role
º Criminal Code plays or
Act (1995) for simulated
child sex activities set up
offences outside for the purpose of
Australia assessment.
º Queensland
Tourism Services
Act (2003).
SITTIND002 Source Skills must be  computers, printers,  information on codes of  experienced industry
and use information demonstrated in an communication conduct, membership and personnel, colleagues or
on the holiday park operational holiday technology, information benefits distributed by: suppliers with whom the
and resort industry parks and resorts programs to source º industry individual can interact to
environment. This can industry information. associations obtain current industry
be:  accreditation operators information; these can be:
 unions º industry
 an industry
 plain English documents personnel,
workplace issued by government colleagues or
 a simulated regulators that describe suppliers within a
industry laws: workplace; or
environment or º local community º individuals who
activity. protection participate in role
º consumer plays or
protection simulated
º EEO. activities set up
for the purpose of
assessment.
Page 343 of 401

SITTPPD001 Skills must be  customer and market  customers sufficient in

Package tourism demonstrated in an information on which number to reflect different
products operational tourism and products can be based markets and customer
travel environment  current information and types, as well as different
where tourism products communications required packages; these
are packaged. This can technology can be:
be:
 current destination and º customers in an
 an industry
product information industry
workplace workplace who
sources that support the
 a simulated
costing process: are assisted by
industry º brochures the individual
environment set up º tariffs during the
for the purposes of º product sales kits assessment
assessment. º supplier process; or
contracts. º individuals who
participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTPPD002 Skills must be  a real or simulated  information sources on  customers sufficient in
Develop interpretive demonstrated in an environment for which subject matter of number to reflect different
activities operational tourism interpretive activities can interpretive activities, customer, organisational
environment. This can be planned and developed resources and other or community needs and
be:  current technology for use specialists. locations for interpretive
 an industry in activity development. activities; these can be:
workplace º customers in an
 a simulated industry
industry workplace who
environment set up are assisted by
Page 344 of 401

for the purposes of the individual

assessment. during the
assessment
process; or
º individuals who
participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTPPD003 Skills must be  current information about
Coordinate and demonstrated in an environmental practices:
operate sustainable operational tourism º legislation
tourism activities environment. This can º guidelines
be: º industry codes of
 an industry practice.
workplace
 a simulated
industry
environment set up
for the purposes of
assessment.
 an environmentally
sensitive location
in which activities
can be conducted
 real or simulated
tourism activities.
SITTPPD004 Skills must be  computers, printers,  current plain English  different customer groups
Develop in-house demonstrated in a communication regulatory documents that match the commercial
recreational activities resort, holiday park, technology, information distributed by government focus and values of the
cruise ship or attraction programs and publications regulators tourism organisation and
Page 345 of 401

business operation for to facilitate the  current commercial for which diverse
which recreational administrative processes documents used for recreational activities must
activities are involved in developing managing recreational be developed; these can
developed, recreational activities. activities: be:
implemented and º customer surveys º customers in an
evaluated. This can be: º operational industry
itineraries and workplace who
 an industry schedules for are assisted by
workplace allocating specific the individual
 a simulated duties and during the
industry specific physical assessment
environment set up resources process; or
for the purposes of º operational º individuals who
assessment. checklists and participate in role
briefings plays or
º invoices and simulated
receipts activities, set up
º participant for the purpose of
numbers, names assessment, in a
and profiles simulated
º participant waiver industry
and indemnity environment
forms operated within a
º staffing rosters training
º templates for organisation.
reporting.
SITTPPD005 Skills must be   current information and  a host community for
Develop host demonstrated in an communications which a program can be
community operational tourism technology to support developed
awareness of tourism environment. This can communication activities.  community stakeholders
be: with whom the individual
can consult; these can be:
 an industry º community
workplace groups
 a simulated º elders of
industry Indigenous
environment set up communities
for the purposes of º elected officials
assessment. º general public
Page 346 of 401


º government
officers
º land
management and
protection
authorities
º media
º tourism industry
associations
º tourism operators
º trade unions; or
º individuals who
participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTPPD006 Assess Skills must be  current tourism industry  community for which
tourism opportunities demonstrated in an data and information tourism opportunities can
for local communities operational tourism sources. be assessed
environment. This can  community stakeholders
be: with whom the individual
can consult; these can be:
 an industry º extended families
workplace where in urban or rural
there is the settings
potential for º groups with
tourism common cultural
development or to links and
expand current interests
tourism activities º individuals who
 a simulated identify with and
industry
Page 347 of 401

environment set up are accepted by

for the purposes of a particular group
assessment. º residents in
urban, regional or
rural settings
º traditional
communities on
ancestral lands;
or
º individuals who
participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTPPD007 Skills must be  current information and  current tourism industry  an organisation for which
Research and demonstrated in an communications data and information tourism research can be
analyse tourism data operational tourism technology. sources. conducted
environment. This can
be:
 an industry
workplace
 a simulated
industry
environment set up
for the purposes of
assessment.
SITTPPD008 Skills must be  current information and  current tourism industry
Develop tourism demonstrated in a communications data and information
products tourism business technology. sources about tourism
operation for which market trends.
tourism products can
Page 348 of 401

be developed. This can

be:
 an industry
workplace
 a simulated
industry
environment set up
for the purposes of
assessment.
SITTPPD009 Skills must be  current information and  current information about  stakeholders with whom
Develop demonstrated in a communications environmental practices: consultations can take
environmentally destination, location, technology to support the º legislation place, these can be:
sustainable tourism organisation or event research and planning º guidelines º consumer
operations for which an process. º industry codes of representatives
environmentally practice. º host community
sustainable operation º investors
º government
can be established.
This can be: authorities
º land
 an industry management
workplace agencies
 a simulated º suppliers of
industry environmentally-f
environment set up riendly products;
for the purposes of or
º individuals who
assessment.
participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
Page 349 of 401

SITTPPD010 Skills must be  current information and  current information about  stakeholders relevant to
Develop culturally demonstrated in a communications practices that support the tourism operation and
appropriate tourism destination, location, technology to support the cultural sustainability. with whom consultations
operations organisation or event research and planning can take place; these can
for which a culturally process. be:
sustainable operation º host community
can be established. º government
This can be: authorities; or
º individuals who
 an industry participate in role
workplace plays or
 a simulated simulated
industry activities, set up
environment set up for the purpose of
for the purposes of assessment, in a
assessment. simulated
industry
environment
operated within a
training
organisation.
SITTPPD011 Skills must be  current tourism industry  local or regional tourism
Develop and demonstrated in a information and data on area for which a plan can
implement local or local, regional, state or the area. be developed
regional tourism plan territory tourism  community stakeholders
organisation. This can for participation in
be: consultation these can be:
º host community
 an industry º investors
workplace º government
 a simulated authorities
industry º land
environment set up management
for the purposes of agencies; or
assessment. º individuals who
participate in role
plays or
simulated
activities, set up
for the purpose of
Page 350 of 401

assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTTOP001 Load Skills must be  supplies and equipment  tour documentation.  commercially-realistic
touring equipment demonstrated in a used in the operation of a ratios of operational staff
and supplies venue, such as an tour in the relevant to equipment and
operational depot, from context. supplies.
where tours depart and
pre-departure checks
and loading take place.
This can be:
 an industry
workplace
 a simulated
industry
environment set up
for the purposes of
assessment.
SITTTOP002 Provide Skills must be  appropriate outdoor  sufficient numbers of
outdoor catering demonstrated in a catering equipment people to be catered for to
tourism environment or  food and beverage reflect local industry needs
activity where outdoor supplies used for and product profile.
catering is provided. preparing and providing
This can be: outdoor meals that are:
º canned
 an industry º convenience
workplace º dehydrated
 a simulated º fresh
industry º frozen
environment set up º long-life
for the purposes of º vacuum-packed
assessment.
Page 351 of 401

 an outdoor  storage equipment

environment suitable for outdoor
catering:
º dry goods
storage
containers
º ice boxes
º refrigeration.
SITTTOP003 Allocate Skills must be  current information and  systems and
tour or activity demonstrated within an communications documentation used by
resources operational touring technology used for tour operators to control
environment for which resource allocation. resource allocation
resources are  operational, reservations
allocated. This can be: and sales data on which
resource allocation is
 an industry
based.
workplace
 a simulated
industry
environment set up
for the purposes of
assessment.
SITTTOP004 Set up Skills must be  camping equipment  regulation, guidelines and  a group for or with whom
and operate a camp demonstrated in an designated in the industry codes of practice the site is set up and
site operational tourism performance evidence that apply to camping in operated; this can be:
environment where a  camping equipment suited the relevant area. º a group in an
camp site is set up. to local industry industry
This can be: conditions. workplace who
are assisted by
environment set up º individuals who
for the purposes of participate in role
assessment. plays or
simulated
activities, set up
for the purpose of
assessment, in a
Page 352 of 401

simulated
industry
environment
operated within a
training
organisation
SITTTOP005 Operate Skills must be  camping equipment  customers and remote
tours in a remote area demonstrated in a  navigation and tours sufficient in number
remote area where communication to reflect typical
bushcraft and survival equipment: experiences; these can
techniques can be º compass be:
demonstrated. This can º emergency º customers in an
be: position industry
indicating radio workplace who
 a real tour beacon (EPIRB) are assisted by
 a simulated º global positioning the individual
industry activity or system (GPS) during the
tour set up for the º radio assessment
purposes of communication process; or
assessment. equipment º individuals who
 transportation and other participate in role
equipment used on plays or
remote tours. simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation
SITTTSL001 Operate Skills must be  computers and information  current plain English
online information demonstrated in an systems currently used by regulatory documents
systems operational tourism, the tourism, travel, describing copyright and
travel, hospitality or hospitality or events intellectual property
industries to store product requirements.
Page 353 of 401

events environment. and service-related

This can be: information
 internet and email
 an industry
 printers
workplace
 storage for computer data
 a simulated
 an online information
industry
system currently used in
environment set up
the tourism, travel,
for the purposes of
hospitality or events
assessment.
industry to administer
booking and operational
functions.
SITTTSL002 Access Skills must be  computers and information  industry sources of  customers and colleagues
and interpret product demonstrated in an systems currently used by product information. with whom the individual
information operational tourism, the tourism, travel, can interact; these can be:
travel, hospitality or hospitality and event º customers and
events environment. industries to store product- colleagues in an
This can be: related information industry
 the internet workplace who
 an industry are assisted by
 printers and scanners
workplace the individual
 storage for computer data.
 a simulated during the
industry assessment
environment set up process; or
for the purposes of º individuals who
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
Page 354 of 401

SITTTSL003 Provide Skills must be  computers, printers and  current destination and  customers with whom the
advice on demonstrated in an information programs general product individual can interact;
international operation where currently used by the information found in sales these can be:
destinations destination information tourism, hospitality and kits, brochures, product º customers in an
is provided to event industries to store manuals, destination industry
customers. This can destination information marketing organisation workplace who
be:  internet and email information kits, electronic are assisted by
 telephone information sources and the individual
 an industry during the
 generic computer software information databases.
workplace assessment
and applications:
 a simulated º computer
process; or
industry º individuals who
operating
environment set up participate in role
systems
for the purposes of º plays or
databases.
assessment. simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTTSL004 Provide Skills must be  computers, printers and  current destination and  customers with whom the
advice on Australian demonstrated in a information programs general product individual can interact;
destinations tourism, travel, currently used by the information found in sales these can be:
hospitality or events tourism, travel hospitality kits, brochures, product º customers in an
environment where or event industries to store manuals, destination industry
destination information destination information marketing organisation workplace who
is provided to  internet and email information kits, electronic are assisted by
customers. This can  telephone information sources and the individual
be:  generic computer software information databases. during the
assessment
and applications:
 an industry º computer
process; or
workplace º individuals who
operating
 a simulated systems
participate in role
industry º plays or
databases.
environment set up simulated
activities, set up
Page 355 of 401

for the purposes of for the purpose of

assessment. assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTTSL005 Sell Skills must be  computers and information  customers with whom the
tourism products and demonstrated in a systems currently used by individual can interact;
services business operation or the tourism, travel, these can be:
activity that sells hospitality and event º customers in an
tourism, travel, industries to store product- industry
hospitality or events related information workplace who
products. This can be:  internet are assisted by
 printer the individual
 telephone
 a simulated process; or
 specific computerised º
industry individuals who
systems and software
environment set up participate in role
programs currently used plays or
for the purposes of
by tourism, travel, simulated
assessment.
hospitality and events activities, set up
industry operators to: for the purpose of
º administer travel assessment, in a
documents simulated
º control product industry
inventory environment
º control the operated within a
reservations training
function for the organisation.
supply of product
º facilitate airfare
calculations
º prepare
quotations
º process
reservations
º process event
registrations
Page 356 of 401


º store industry-
related and
product
information
 computerised reservations
systems (CRS) currently
used in the tourism
industry to administer
booking and operational
functions, book supplier
services and maintain
accounting records.
SITTTSL006 Prepare Skills must be  computers, information  current costing information  customers with whom the
quotations demonstrated in a systems and software found within brochures, individual can interact;
tourism, travel, currently used by the product manuals, tariffs, these can be:
hospitality or events tourism, travel, hospitality price lists, supplier º customers in an
business operation or and event industries to information kits, industry
activity that prepares produce and store information databases and workplace who
quotations. This can quotations and product- computerised reservations are assisted by
be: related information systems (CRS) the individual
 internet and email  operational documentation during the
 an industry assessment
 printers and scanners  details of supplier
workplace process; or
 storage for computer data contracts and customer
 telephone. files
participate in role
industry
 current plain English plays or
environment set up
regulatory documents simulated
for the purposes of
distributed by government activities, set up
assessment.
consumer protection for the purpose of
regulators. assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTTSL007 Process Skills must be  a reservations system  current commercial  customers with whom the
reservations demonstrated in a currently used by tourism, reservations individual can interact;
tourism, travel, travel, hospitality or event documentation, these can be:
hospitality or events industry operators to
Page 357 of 401

business operation or control the reservations confirmation letters, º customers in an

activity that receives function for the supply of invoices and credit notes. industry
and processes their product or service workplace who
reservations. This can  internet and email are assisted by
be:  printers the individual
 storage for computer data during the
 telephone
 generic computer software
and applications:
industry participate in role
º computer
environment set up plays or
operating system simulated
for the purposes of º databases
assessment. activities, set up
º spreadsheets
for the purpose of
º word processing. assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTTSL008 Book Skills must be  CRS currently used by  customer booking  customers with whom the
supplier products and demonstrated in a tourism, travel hospitality requirements for which individual can interact;
services tourism, travel, or event industries to supplier bookings can be these can be:
hospitality or events administer booking and made º customers in an
business operation or operational functions,  operational industry
activity that books book supplier services and documentation, details of workplace who
supplier services. This maintain accounting supplier contracts and are assisted by
can be: records customer files. the individual
 internet and email during the
 telephone lines and
equipment
 computers, printers and plays or
environment set up
software programs simulated
for the purposes of
currently used by tourism, activities, set up
assessment.
hospitality or event for the purpose of
industry operators to book assessment, in a
supplier services. simulated
Page 358 of 401

industry
environment
operated within a
training
organisation.
SITTTSL009 Process Skills must be  computers, printers and  customer and operational  customers with whom the
travel-related demonstrated in a software programs files providing reservation individual can interact;
documentation tourism, travel, currently used by the and operational these can be:
hospitality or events tourism, hospitality or information for issuing º customers in an
business operation or event industries to documentation industry
activity that processes administer travel and  current product workplace who
travel-related are assisted by
tourism documents. information found in sales
documents. This can the individual
kits, brochures,
be: during the
timetables, tour
schedules, product
manuals, supplier
information kits,
information databases and plays or
environment set up
CRS simulated
for the purposes of
 current template activities, set up
assessment.
documents for each of the for the purpose of
documents listed in the assessment, in a
knowledge evidence simulated
 where assessment covers industry
air documents and tickets: environment
º current airline, operated within a
consolidator and training
International Air organisation.
Transport
Association
(IATA)
documentation or
computer data,
schedules, tariffs
and bulletins
outlining rules,
conditions and
regulations
Page 359 of 401


º IATA actual or
training facsimile
air
documentation.
SITTTSL010 Use a Skills must be  a computerised  reservations for products
computerised demonstrated in a reservations or operations or services for which the
reservations or tourism, travel, system currently used in computerised reservations
operations system hospitality or events the tourism, travel, or operations system must
business operation or hospitality or event be used.
activity that uses a industries to administer
computerised sales and operational
reservations system to functions.
administer sales or
operational functions.
This can be:
 an industry
workplace
 a simulated
industry
environment set up
for the purposes of
assessment.
SITTTSL011 Source Skills must be  computers, software  current airline and  customers with whom the
airfares for domestic demonstrated in a programs, printers, and consolidator individual can interact;
flights tourism or travel CRS currently used in the documentation or these can be:
business operation or tourism or travel industry computer data, published º customers in an
activity that sells to facilitate domestic fares, schedules and industry
domestic airfares. This airfare quotes bulletins outlining fares workplace who
can be: are assisted by
 internet and email and conditions.
 telephone.
simulated
activities, set up
for the purpose of
Page 360 of 401

assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTTSL012 Skills must be  computers, software  current airline,  customers with whom the
Construct normal demonstrated in a programs, printers, and consolidator and IATA individual can interact;
international airfares tourism or travel computerised reservations documentation or these can be:
business operation or systems (CRS) currently computer data, published º customers in an
activity that sells used in the tourism or fares, schedules and industry
international airfares. travel industry to facilitate bulletins outlining fares, workplace who
This can be: international airfare rules, conditions and are assisted by
 an industry
calculations regulations. the individual
 telephone. º
environment set up individuals who
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
Construct promotional demonstrated in a programs, printers, and consolidator and IATA individual can interact;
business operation or systems (CRS) currently computer data, published º customers in an
activity that sells used in the tourism or fares, schedules and industry
international airfares. travel industry to facilitate bulletins outlining fares, workplace who
This can be: are assisted by
promotional international rules, conditions and
 an industry
airfare calculations regulations. the individual
Page 361 of 401

 a simulated  storage for computer data assessment

industry  telephone. process; or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
Construct advanced demonstrated in a programs, printers, and consolidator and IATA individual can interact;
business operation or systems (CRS) currently computer data, such º customers in an
activity that sells used in the tourism or schedules and bulletins industry
complex international travel industry to facilitate outlining fares, rules, workplace who
airfares. This can be: advanced international conditions and are assisted by
 an industry
airfare calculations regulations. the individual
 telephone. º
environment set up individuals who
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
Page 362 of 401

SITTTSL015 Skills must be  computers and software  current actual or training

Administer billing and demonstrated in a programs currently used in facsimile IATA BSP
settlement plan tourism or travel the tourism or travel documentation, and
business operation or industry to control the agency billing analysis
activity that is IATA administration of billing reports.
accredited to sell and and settlement plans
ticket airfares and
undertakes BSP
 printers and scanners
reporting. This can be:
 an industry
workplace
 a simulated
industry
environment set up
for the purpose of
assessment.
SITTTSL016 Provide Skills must be  computers, printers and  current cruise operation,  customers with whom the
specialist advice on demonstrated in a information programs product and destination individual can interact;
cruises tourism or travel currently used by the information found in sales these can be:
business operation that tourism, travel hospitality kits, brochures, product º customers in an
provides advice on and or event industries to store manuals, destination industry
sells cruise products. cruise product and marketing organisation workplace who
This can be: are assisted by
destination information information kits, electronic
 internet and email information sources and
 storage for computer data information databases.
 telephone.
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
Page 363 of 401

SITTTSL017 Maintain Skills must be  computers, printers,  current commercial

product inventories demonstrated in a information software and product information and
tourism, travel, database programs operational documentation
hospitality or events currently used in the and data, supplier
business operation or tourism, travel, hospitality contracts and rates.
activity that maintains a or events industry to
product inventory. This
control product inventory
can be:
 an industry
workplace
 a simulated
industry
environment set up
for the purposes of
assessment.
SITTVAF001 Load Skills must be  operational rides and  organisational policies and  commercially realistic
and unload a ride demonstrated in an associated safety procedures: numbers of customers
operational theme park equipment. º ride loading  customers with whom the
or attraction. This can documentation or individual can interact;
be: procedures these can be:
 an industry º safety º customers in an
workplace procedures industry
 a simulated º emergency workplace who
industry procedures. are assisted by
environment set up the individual
for the purposes of during the
assessment. assessment
process; or
º individuals who
participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
Page 364 of 401

environment
operated within a
training
organisation.
SITTVAF002 Operate Skills must be  operational rides and  ride loading  commercially realistic
a ride location demonstrated in an associated safety documentation and numbers of customers
operational theme park equipment. procedures  customers with whom the
or attraction. This can  organisational policies and individual can interact;
be: procedures: these can be:
 an industry º ride loading º customers in an
workplace documentation or industry
 a simulated procedures workplace who
industry º safety are assisted by
environment set up procedures the individual
for the purposes of º emergency during the
assessment. procedures assessment
º incident reporting process; or
templates. º individuals who
participate in role
plays or
simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTVAF003 Operate Skills must be  organisational policies and  customers sufficient in
a games location demonstrated in an procedures: number to reflect typical
operational games º games operation workplace conditions;
area. This can be: procedures and these can be:
 an industry reporting º customers in an
workplace templates industry
 a simulated º safety workplace who
industry procedures are assisted by
environment set up º emergency the individual
procedures during the
Page 365 of 401

for the purposes of º incident reporting assessment

assessment. templates. process; or
 a real or simulated º individuals who
games location participate in role
with operational plays or
games. simulated
activities, set up
for the purpose of
assessment, in a
simulated
industry
environment
operated within a
training
organisation.
SITTVAF004 Tow Skills must be  different types of  maps of sites
and site recreational demonstrated in an recreational vehicles  current commercial
vehicles operational holiday  towing vehicles manufacturer instructions
park and resort context. appropriate to recreational  current schedules of
This can be: vehicles being used. weight-to-vehicle towing
 an industry ratios issued by
workplace government regulators.
 a simulated
industry
environment set up
for the purposes of
assessment.
 off-road locations
where recreational
vehicles are towed
and sited.
Page 366 of 401

SITTVAF005 Fill LPG Skills must be  safety equipment for  relevant documentation:  customers and colleagues
gas cylinders demonstrated in an decanting LPG: º current plain with whom the individual
operational business or º PPE English can interact; these can be:
activity where LPG º 9kg dry chemical regulatory º customers or
cylinder filling is powder fire documents colleagues in an
required and safe extinguisher distributed by the industry
working practices must º hose attached LPG supplier and workplace; or
be maintained, this can permanently to a local work health º individuals who
be: water tap and safety participate in role
 an industry  tools and equipment for government plays or
workplace decanting LPG: regulator simulated
 a simulated º set spanner or º policies, activities, set up
environment set up adjustable procedures, for the purpose of
for the purpose of spanner to fit codes of practice assessment, in a
skills assessment. plug and and standards simulated
connection issued by industry
º screwdrivers to government environment
meet size of regulators or operated within a
bleed valves on industry groups training
different size º LPG safe organisation.
cylinders handling and
º lockable padlock decanting
on decanting manuals
bottle º current
º filling hose organisational
 drill and drill bits for policies,
making a hazardous procedures and
cylinder safe template
documents
 LPG gas cylinders
º LPG incident and
requiring filling
hazard report
 LPG decanting cylinder.
identifying:
 cause of
emergency
 outcome
 recommenda
tion for
prevention of
reoccurrence
 required warning notices
positioned correctly.
Page 367 of 401

CROSS SECTOR (X)
SITXCCS001 Provide Skills must be  business equipment:  sources of information on  customers from different
information and demonstrated in an º computers facilities and services cultural backgrounds with
assistance operational customer º telephones.  organisational whom the individual can
service environment in specifications for customer interact; these can be:
a service based service standards. º customers in an
industry such as industry workplace
tourism, travel, during the
hospitality or events. assessment
This can be: process; or
 an industry º individuals who
workplace participate in role
 a simulated plays or simulated
industry activities, set up for
environment. the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXCCS002 Provide Skills must be  sources of information on  visitors from different
visitor information demonstrated in an the local area, facilities cultural backgrounds with
operational customer and general products whom the individual can
service environment in available interact; these can be:
a service based  organisational º visitors to an
industry such as specifications for customer industry workplace
tourism, travel, during the
service standards
hospitality or events assessment
 visitor surveys and
where information is process; or
feedback forms.
sourced and provided º individuals who
to visitors. This can be: participate in role
 an industry plays or simulated
workplace activities, set up for
the purpose of
assessment, in a
Page 368 of 401

 a simulated simulated industry

industry environment
environment. operated within a
training
organisation.
SITXCCS003 Interact Skills must be  organisational policies and  internal and external
with customers demonstrated in an procedures relating to: customers with whom the
operational business º customer service individual can interact;
environment where standards these can be:
customers are served. º designated º customers in an
This can be: response times industry workplace
 an industry º presentation during the
workplace standards assessment
 a simulated º procedures for process; or
industry dealing with º individuals who
environment. customer problems participate in role
º recording and plays or simulated
reporting customer activities, set up for
feedback. the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXCCS004 Provide Skills must be  secure storage facilities for  current commercial lost  property owners with
lost and found demonstrated in an found items. and found registers, whom the individual can
services operational procedures and reporting interact regarding lost and
environment where lost documents. found items; these can be:
and found services are º customers in an
provided. This can be: industry workplace
environment. participate in role
plays or simulated
the purpose of
assessment, in a
Page 369 of 401

simulated industry
environment
operated within a
training
organisation.
SITXCCS005 Provide Skills must be  club reception technology:  current plain English  club members, guests and
club reception demonstrated in an º communications regulatory documents visitors with whom the
services environment where equipment outlining club entry individual can interact;
operational club º telephones requirements these can be:
reception services are º internal public  club documents outlining º customers in an
offered. This can be: address system current policies, industry workplace
 an industry º computers and procedures, facilities, during the
workplace information membership benefits, assessment
 a simulated systems currently
costs and dress process; or
industry used by clubs to º individuals who
regulations
environment. manage participate in role
membership  club membership
plays or simulated
 scanning equipment for application forms.
temporary membership the purpose of
documents. assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXCCS006 Provide Skills must be  organisational policies,  internal and external
service to customers demonstrated in an procedures and templates customers with different
operational business relating to: cultural backgrounds, and
environment where º customer service those with special service
customers are served. standards needs with whom the
This can be: º designated individual can interact;
 an industry response times these can be:
workplace º presentation º customers in an
 a simulated standards industry workplace
industry º procedures for during the
environment. dealing with assessment
customer process; or
complaints
Page 370 of 401


º customer surveys º individuals who
and feedback participate in role
collection plays or simulated
º recording and activities, set up for
reporting customer the purpose of
feedback. assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXCCS007 Skills must be  computers and databases  organisational policies,  internal and external
Enhance the demonstrated in an that manage customer procedures and templates customers with different
customer service operational business profiles and promotional relating to: cultural backgrounds and
experience environment where activities. º customer service special service needs with
customers are served. standards whom the individual can
This can be: º designated interact; these can be:
 an industry response times º customers in an
workplace º presentation industry workplace
 a simulated standards during the
industry º procedures for assessment
environment. dealing with process; or
customer º individuals who
complaints participate in role
º customer surveys plays or simulated
and feedback activities, set up for
collection the purpose of
º recording and assessment, in a
reporting customer simulated industry
feedback. environment
operated within a
training
organisation.
SITXCCS008 Skills must be  current plain English  team members with whom
Develop and manage demonstrated in an regulatory documents the individual can interact;
quality customer operational business distributed by government these can be:
service practices environment for which consumer protection º staff in an industry
tailored customer regulators workplace during
service practices are  codes of practice and the assessment
required. This can be: standards for customer process; or
Page 371 of 401

 an industry service issued by industry º individuals who

workplace groups participate in role
 a simulated  sources of information on plays or simulated
industry customer needs, activities, set up for
environment. complaints and feedback the purpose of
 customer surveys and assessment, in a
simulated industry
feedback collection tools
environment
and templates.
operated within a
training
organisation.
SITXCOM001 Source Skills must be  current information and

and present demonstrated in: communications
information  an industry technology
workplace  sources of information:
 a simulated º customer feedback
industry º general and trade
environment. media
º industry
associations
º industry marketing
or research bodies
º lectures and
presentations
º other colleagues
and personnel
º product suppliers
º trade shows and
exhibitions.
SITXCOM002 Show Skills must be  current organisational  customers and other
social and cultural demonstrated in an anti-discrimination policies colleagues from a diverse
sensitivity operational tourism,  plain English documents range of social and
travel, hospitality or issued by government cultural groups with whom
events environment regulators that provide the individual can interact;
where communication information on these can be:
with socially diverse anti-discrimination laws. º customers and
customers and colleagues in an
Page 372 of 401

colleagues takes place. industry workplace

This can be: who are assisted
 an industry by the individual
º individuals who
environment.
participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXCOM003 Skills must be  presentation equipment  a group of people to whom
Provide a briefing or demonstrated in an that supports the briefing the presentation is
scripted commentary operational tourism, or scripted commentary: delivered; these can be:
travel, hospitality or º digital º customers in an
events environment presentations industry workplace
where a presentation º loud speaker who are assisted
would take place. This º microphone by the individual
can be: º monitors. during the
environment. plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
Page 373 of 401

SITXCOM004 Skills must be  current protocol

Address protocol demonstrated in an information.
requirements operational tourism,
travel, hospitality or
events environment.
This can be:
 an industry
workplace
 a simulated
industry
environment.
SITXCOM005 Skills must be  current commercial  internal and external
Manage conflict demonstrated in an policies and procedures customers and colleagues
operational tourism, for complaint, conflict and with whom the individual
travel, hospitality or dispute resolution. can interact to resolve
events environment conflicts; these can be:
where conflicts occur. º customers in an
This can be: industry workplace
 an industry who are assisted
workplace by the individual
industry assessment
º individuals who
participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXCRI001 Skills must be  customer service

Respond to a demonstrated in an arrangements or
customer in crisis operational tourism, itineraries
Page 374 of 401

travel, hospitality or  customer crisis

events environment information
where a customer is in  current industry
crisis. This can be: procedures for reporting
 an industry and managing customer
workplace incidents.
 a simulated
industry
environment.
SITXCRI002 Manage Skills must be  computers, software  current commercial plans  a team so that
a business continuity demonstrated in a programs, printers and and financial reports consultative actions can
crisis tourism, travel, communication technology  crisis information: be implemented; this can
hospitality or event used to administer crisis º emergency be:
industry business management. services reports º team in an industry
operation or event º health advisory workplace who are
facing a business notices and assisted by the
continuity crisis. This vaccination individual during
can be: information issued the assessment
 an industry by local and process; or
workplace international bodies º individuals who
 a simulated º industry participate in role
industry associations and plays or simulated
environment. organisations activities, set up for
º industry journals the purpose of
º informal assessment, in a
discussions and simulated industry
networking with environment
internal and operated within a
external colleagues training
º media reports on organisation.
external crises
º press releases and
emergency advice
notices issued by:
 local, state,
territory or
federal
governments
Page 375 of 401

 destination
marketing
companies
 regional,
state and
national
tourism
offices
 franchisors
º staff, contractor,
supplier reports
on:
 accidents
 breakdown
or complete
failure of key
equipment
 death
 injury
 major work
health and
safety
incidents
º travel warning
advice issued by
the federal
government for
Australian
travellers.
E-Business (EBS)
SITXEBS001 Use Skills must be  content calendar that lists:  files for use in social  customers or stakeholders
social media in a demonstrated in a º key events media: on social media with
business business where use of º milestones and º images whom the individual can
social media is relevant dates º text files interact; these can be:
required. This can be: º content for release º PDFs º customers or
 an industry  computer or mobile device º audio files stakeholders in an
workplace with internet access º video files industry workplace;
 a simulated  social media monitoring º link associated files or
industry workplace tools
Page 376 of 401

set up for the  social media platforms  organisational social º individuals who
purpose of skills and tools. media plan participate in role
assessment.  social media platform and plays or simulated
tool policies and terms of activities, set up for
use. the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXEBS002 Skills must be  computers or mobile  organisational social  customers or stakeholders
Develop, implement demonstrated in a devices with internet media plan on social media with
and monitor the use business where access  policies and terms of use whom the individual can
of social media in a management of social  social media platforms of social media platforms interact; these can be:
business media is required. This and tools and tools º customers or
can be:  social media monitoring  social media usage and stakeholders in an
 an industry tools. activity reports. industry workplace;
workplace or
industry workplace participate in role
set up for the plays or simulated
purpose of skills activities, set up for
assessment. the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXEBS003 Build Skills must be  computer or mobile device  current information and  customers or stakeholders
and launch a small demonstrated in an with internet access. communications in the online environment
business website operational small technology: with whom the individual
business environment º software can interact; these can be:
where a website is to º authoring tools º customers or
be built and launched.  files for use on website: stakeholders in an
This can be: º images industry workplace;
 an industry º text files or
workplace º audio files º individuals who
º video files participate in role
Page 377 of 401

 a simulated º link associated files plays or simulated

activity.  information on web activities, set up for
 a real or simulated hosting services and the purpose of
operation, product providers. assessment, in a
or service for simulated industry
which the environment
operated within a
individual can build
training
and launch a
organisation.
website.
Finance (FIN)
SITXFIN001 Process Skills must be  point-of-sale equipment  cash and other forms of  current commercial  customers from whom the
financial transactions demonstrated in an and software currently payments. procedures and individual can take
operational tourism, used to process and documentation for the payments and with whom
travel, hospitality or reconcile financial processing of financial they can interact; these
events environment transactions. transactions. can be:
where financial º customers in an
transactions are industry workplace
processed. This can who are assisted
be: by the individual
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXFIN002 Interpret Skills must be  computers, printers and  financial data and reports.
financial information demonstrated in an accounting software
operational tourism, packages.
Page 378 of 401

travel, hospitality or
events environment for
which financial
information can be
interpreted. This can
be:
 an industry
workplace
 a simulated
industry
environment.
SITXFIN003 Manage Skills must be  computers, printers and  budgets for specific  others with whom the
finances within a demonstrated in an accounting software projects, events or individual can discuss
budget operational tourism, packages. operational activities. budget components; these
travel, hospitality or can be:
events business º others in an
operation for which industry workplace
budgets are managed. who are assisted
This can be: by the individual
during the
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXFIN004 Prepare Skills must be  computers, printers and  financial and operational  others with whom the
and monitor budgets demonstrated in an accounting software data and reports used to individual can discuss,
operational tourism, packages. prepare budgets. and negotiate draft and
travel, hospitality or final budget components;
events business these can be:
operation or activity for º others in an
industry workplace
Page 379 of 401

which budgets are who are assisted

prepared. This can be: by the individual
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXFIN005 Manage Skills must be  current commercial
physical assets demonstrated in an purchase specifications,
operational tourism, supplier product and cost
travel, hospitality or information and
event operation for contractual documentation
which physical assets used for the purchase of
are monitored and
assets.
maintained. This can
be:
 an industry
workplace
 a simulated
industry
environment
SITXFIN006 Manage Skills must be  current information and
revenue demonstrated in an communications
operational tourism, technology
travel, hospitality or  current industry and
event business business data.
operation for which
revenue management
initiatives can be
developed. This can
be:
Page 380 of 401

 an industry
workplace
 a simulated
industry
environment.
Food Safety (FSA)
SITXFSA001 Use Skills must be  fixtures:  appropriate facilities for  current plain English
hygienic practices for demonstrated in an º work benches handwashing: regulatory documents
food safety operational food º refrigeration unit º designated hand distributed by the
preparation area. This º sink washing sink commonwealth, state,
can be: º storage facilities º antiseptic liquid territory or local
 an industry  small equipment: soap government food safety
workplace º assorted pots and º single use towels authority
 a simulated pans º warm running  the Australia New Zealand
industry º containers for hot water Food Standards Code
environment. and cold storage  food ingredients and ready
º  current commercial food
crockery to eat food items.
º safety programs, policies
cutlery
º cutting boards and procedures used for
º food handler gloves managing food safety.
º glassware
º knives
º packaging
materials
º receptacles for
presentation and
display purposes
º small utensils:
 tongs
 serving
utensils.
SITXFSA002 Skills must be  fixtures:  appropriate facilities for  current plain English
Participate in safe demonstrated in an º commercial grade handwashing: regulatory documents
food handling operational food work benches º designated hand distributed by the national,
practices º refrigeration unit washing sink state, territory or local
º sink º antiseptic liquid government food safety
º storage facilities soap authority
Page 381 of 401

preparation area. This  small equipment: º single use towels  the Australia New Zealand
can be: º assorted pots and º warm running Food Standards Code
 an industry pans water  current organisational food
workplace º containers for hot  food ingredients and ready safety programs, policies
 a simulated and cold storage to eat food items. and procedures used for
industry º crockery managing food safety.
environment. º cutting boards
º food handler gloves
º knives
º packaging
materials
º receptacles for
presentation and
display purposes
º small utensils:
 tongs
 serving
utensils
º temperature
monitoring device.
SITXFSA003 Skills must be  vehicles suitable for the  food ingredients and ready  organisational º
Transport and store demonstrated in an transportation of food to eat food items to be specifications:
food operational hospitality  industry-current transported. º current plain
environment. This can equipment for the English regulatory
be: transportation and storage documents
 an industry of food. distributed by the
workplace national, state,
 a simulated territory or local
industry government food
environment. safety authority
º the Australia New
Zealand Food
Standards Code
º current commercial
food safety
programs, policies
and procedures
used for managing
food safety.
Page 382 of 401

SITXFSA004 Develop Skills must be  current plain English

and implement a food demonstrated in an regulatory documents
safety program operational hospitality distributed by the
business for which a commonwealth, state,
food safety plan is territory or local
developed and government food safety
implemented. This can
authority
be:
 the Australia New Zealand
 an industry
Food Standards Code.
workplace
 a simulated
industry
environment.
SITXGLC001 Skills must be  computers, software  current legislation

Research and comply demonstrated in an programs, printers and  current plain English
with regulatory operational tourism, communication technology regulatory documents
requirements travel, hospitality or used to administer distributed by government
events business regulatory requirements. regulators
operation for which a  codes of practice and
tailored set of
standards issued by
regulatory
regulatory authorities
requirements can be
researched and  regulatory information and
compliance business management
management manuals issued by
implemented. This can industry associations or
be: commercial publishers
 an industry  current commercial
workplace policies and procedures
 a simulated used to manage
industry regulatory issues
environment.  sources of specialist legal
advice:
º compliance
consultants
º industry
associations
º lawyers
Page 383 of 401


º local, state, territory
or commonwealth
government
departments or
regulatory
agencies.
SITXHRM001 Coach Skills must be  work tasks in which to

others in job skills demonstrated in an coach others
operational  colleagues in need of
environment with training; these can be:
colleagues requiring º colleagues in an
coaching. This can be: industry workplace
 an industry who are assisted
workplace by the individual
industry assessment
º individuals who
participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXHRM002 Roster Skills must be  computers, printers and  where relevant electronic
staff demonstrated in an rostering software equipment used by staff to
operational tourism, programs log commencement and
travel, hospitality or  records of shift time and completion time of
events business where relevant electronic rostered duties
operation or activity equipment used by staff to  applicable industrial
requiring staff rostering. log commencement and awards and enterprise
This can be:
completion time of agreements
 an industry
rostered duties.
workplace
Page 384 of 401

 a simulated  operational information

industry about the organisation or
environment. department subject to
rostering
 information about the
cultural and skills mix of a
team subject to rostering.
SITXHRM003 Lead Skills must be  a team whose overall
and manage people demonstrated in an performance is the
operational tourism, responsibility of the
travel, hospitality or individual; this can be:
events business º in an industry
operation or activity for workplace who are
which a team is assisted by the
managed. This can be: individual during
 an industry the assessment
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXHRM004 Skills must be  operational information  multiple applicants with
Recruit, select and demonstrated in a about the organisation or whom the individual can
induct staff tourism, travel, activity subject to interact; these can be:
hospitality or events recruitment º in an industry
business operation or  organisational workplace who are
activity for which new specifications that are assisted by the
staff members are industry current: individual during
recruited and selected. º the assessment
recruitment and
This can be: process; or
induction
 an industry documentation º individuals who
workplace participate in role
plays or simulated
Page 385 of 401

 a simulated º job descriptions, activities, set up for

industry linked selection the purpose of
environment. criteria and assessment, in a
interview questions simulated industry
º key human environment
resource policies. operated within a
training
organisation.
SITXHRM005 Skills must be  organisation  volunteers with whom the
Manage volunteers demonstrated in an specifications: individual can interact;
operational business or º operational these can be:
activity for which information about º volunteers in an
volunteers are the organisation or industry workplace
recruited, selected and activity subject to who are assisted
managed. This can be: volunteer use by the individual
 an industry º current recruitment during the
workplace documentation, assessment
 a simulated volunteer position process; or
industry descriptions. º individuals who
environment or participate in role
activity. plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXHRM006 Monitor Skills must be  organisational  team members with whom
staff performance demonstrated in an specifications: the individual can interact;
operation for which º commercial these can be:
staff performance is procedures for º team members in
monitored. This can be: conducting an industry
 an industry performance workplace who are
workplace appraisals and assisted by the
 a simulated formal counselling individual during
industry sessions the assessment
environment. º current process; or
performance
Page 386 of 401

appraisal and º individuals who

counselling participate in role
documents. plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
Inventory (INV)
SITXINV001 Receive Skills must be  computers, printers and  diverse and  organisation
and store stock demonstrated in an stock control software comprehensive range of specifications:
operational business systems tourism, hospitality or º current commercial
where stock is received  electronic equipment used event industry stock items. stock recording
and stored. This can for stock control. procedures and
be: documentation for
 an industry the receipt and
workplace storage of stock.
 a simulated
industry
environment.
SITXINV002 Maintain Skills must be  commercial refrigeration  diverse and  proformas used by the
the quality of demonstrated in an facilities: comprehensive range of workplace
perishable items operational º freezer perishable food supplies  organisation
environment that º fridge for commercial cookery or specifications:
makes use of  computers, printers and catering operations for the º current commercial
perishable food and stock control software groups selected from the stock control
beverage supplies. systems procedures and
list in the Performance
This can be:  electronic equipment used documentation for
Evidence
 an industry the ordering,
for stock control  recording systems.
workplace  containers for hot and cold monitoring and
 a simulated storage maintenance of
industry  thermometers. stock
environment, such º temperature
as a training recording charts
kitchen or food and
Page 387 of 401

beverage outlet
serving customers.
 designated:
º delivery
area
º storage
areas for
dry goods
and
perishables.
SITXINV003 Skills must be  diverse and  operational workplace
Purchase goods demonstrated in a comprehensive range of specifications:
tourism, travel, tourism, hospitality or º details of supplier
hospitality or events event industry supply contracts
business or activity for items that can be  job costings current
which goods are assessed for quality and commercial stock control
purchased. This can suitability. procedures and
be: documentation for the
 an industry ordering of goods.
workplace
 a simulated
industry
environment.
SITXINV004 Control Skills must be  computers, printers and  diverse and  current commercial stock
stock demonstrated in an stock control software comprehensive range of control procedures and
operational tourism, systems tourism, travel, hospitality documentation for the
travel, hospitality or  electronic equipment used or event industry stock ordering, monitoring and
events environment for stock control. items that are monitored maintenance of stock.
where stock levels are and maintained.
monitored and
maintained. This can
be:
 an industry
workplace
 a simulated
industry
environment.
SITXINV005 Skills must be  computers, printers and  stock.  current commercial  suppliers with whom the
Establish stock and demonstrated in an stock control software purchase specifications, individual can interact and
operational tourism, systems. stock control procedures negotiate.
Page 388 of 401

purchasing and travel, hospitality or and reports, supplier cost

control systems events business for and contractual
which stock is documentation used for
purchased and stock the purchase of stock.
control systems are
developed. This can
be:
 an industry
workplace
 a simulated
industry
environment.
SITXLAN001 Skills must be  resources that support  other people with whom
Conduct basic oral demonstrated in an communication in the individual can interact
communication in a operational languages other than in the relevant language;
language other than environment or English: these can be:
English workplace activity for º dictionaries and º customers in an
which communication phrase books industry workplace
in languages other than º language mats who are assisted
English is required. º signs by the individual
This can be: o industry materials, during the
 an industry written in assessment
workplace languages other process; or
 a simulated than English. º individuals who
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organization.
Conduct routine oral demonstrated in an communication in the individual can interact
communication in a operational
environment or
Page 389 of 401

language other than workplace activity for languages other than in the relevant language;
English which communication English: these can be:
in languages other than º dictionaries and º customers in an
English is required. phrase books industry workplace
This can be: º signs and maps who are assisted
 an industry º language mats by the individual
workplace º industry materials, during the
 a simulated written in assessment
industry languages other process; or
environment. than English. º individuals who
participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation
Conduct oral demonstrated in an communication in the individual can interact
communication in a operational languages other than in the relevant language;
language other than environment or English: these can be:
English workplace activity for º dictionaries and º customers in an
which communication phrase books industry workplace
in languages other than º language mats who are assisted
English is required. º industry materials, by the individual
This can be: written in during the
 an industry languages other assessment
workplace than English. process; or
the purpose of
assessment, in a
simulated industry
environment
operated within a
Page 390 of 401

training
organisation.
Conduct complex demonstrated in an communication in the individual can interact
oral communication operational languages other than in the relevant language;
in a language other environment or activity English: these can be:
than English for which º dictionaries and º customers in an
communication in phrase books industry workplace
languages other than º industry materials, who are assisted
English is required. written in by the individual
This can be: languages other during the
 an industry than English. assessment
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXLAN005 Read Skills must be  industry materials, written
and write information demonstrated in an in languages other than
in a language other operational English.
than English environment or activity
where written
communication in
languages other than
English is required.
This can be:
 an industry
workplace
 a simulated
industry
environment.
Page 391 of 401

SITXLAN006 Read Skills must be  industry documents,

and write documents demonstrated in an written in languages other
in a language other operational than English.
than English environment or activity
where written
communication in
languages other than
English is required.
This can be:
 an industry
workplace
 a simulated
industry
environment.
SITXMGT001 Monitor Skills must be  organisational documents  a team for whom the
work operations demonstrated in a and templates: individual can plan and
business operation or º performance organise workflow; this
activity in any industry reports can be:
where the individual º rosters º teams in an
can monitor work º staff reports. industry workplace
activities. This can be: who are assisted
 an industry by the individual
participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
Page 392 of 401

SITXMGT002 Skills must be  materials that support the  other people with whom
Establish and conduct demonstrated in an negotiation process: business relationships can
business environment or activity º preparatory facts be established; these can
relationships in any industry sector and statistics be:
where contracts may º key performance º in an industry
be negotiated and indicators workplace who are
agreed. This can be: º market information. assisted by the
 an industry individual during
workplace the assessment
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXMGT003 Skills must be  projects to be managed by  a project team for whom
Manage projects demonstrated in an the individual the individual is a leader
operational tourism,  information and  project stakeholders with
travel, hospitality or communications whom the individual can
events business technology currently used interact; these can be:
operation or activity for to manage projects º in an industry
which projects are
 physical and financial workplace who are
managed, such as the assisted by the
resources to support the
introduction of new individual during
project.
workplace systems or the assessment
technologies. This can process; or
be: º individuals who
workplace plays or simulated
 a simulated activities, set up for
industry the purpose of
environment. assessment, in a
simulated industry
environment
Page 393 of 401

operated within a
training
organisation.
SITXMPR001 Skills must be  current information and  suppliers, such as graphic

Coordinate demonstrated in an communications designers, print production
production of operational business technology for the organisations and
brochures and environment for which development of content. copywriters with whom the
marketing materials brochures and individual can interact;
marketing materials these can be:
can be developed. This º in an industry
can be: workplace who are
 an industry assisted by the
workplace individual during
participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXMPR002 Create Skills must be  audio-visual systems  display supplies:  display and promotional
a promotional display demonstrated in an  furniture. º adhesives and materials used in the
or stand operational business velcro relevant industry sector.
environment or activity. º balloons and other
This can be: decorations
 an industry º collateral materials
workplace º computers
 a simulated º floral arrangements
industry and potted plants
environment. º mobiles
º pins
º scissors
Page 394 of 401

 display space or º string.

promotional stand.
SITXMPR003 Plan Skills must be  current information and  other people with whom
and implement sales demonstrated in an communications the individual can interact;
activities operational business technology used by these can be:
operation or activity for industry to manage sales º in an industry
which the individual activities workplace who are
can conduct sales  marketing plans and assisted by the
activities for products operational sales individual during
or services. This can documents, sales reports the assessment
be: and sales support process; or
º individuals who
materials.
workplace plays or simulated
 a simulated activities, set up for
industry the purpose of
environment. assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXMPR004 Skills must be  products or services for
Coordinate marketing demonstrated in an which the individual can
activities operational business conduct marketing
environment. This can activities
be:  current information and
communications
 an industry
technology used by
workplace
industry for marketing
 a simulated
activities
industry
 marketing plans and
environment.
operational marketing
documents, action plans
and marketing reports.
SITXMPR005 Skills must be  current information and
Participate in demonstrated in an communications
cooperative online operational business or technology
marketing initiatives activity. This can be:
Page 395 of 401

 an industry  content suitable for online

workplace use:
 a simulated º text
industry º images
environment. º multimedia
 different style guides and
online technical
specifications.
SITXMPR006 Obtain Skills must be  computers, printers and  current commercial  sponsors to allow the
and manage demonstrated in an software packages to sponsorship contract individual to communicate,
sponsorship operational tourism, design effective templates. negotiate and manage
travel, hospitality or sponsorship proposals. sponsorship
events business with arrangements; these can
which a sponsor can be be:
involved. This can be: º in an industry
workplace who are
 an industry assisted by the
workplace individual during
participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXMPR007 Skills must be  real or simulated product  group of stakeholders who
Develop and demonstrated in an or service for which contribute to the planning
implement marketing operational business market planning can be process and customers to
strategies operation or activity. undertaken whom products and
This can be:  current information and services are marketed;
 an industry communications these can be:
workplace technology to support the º in an industry
workplace who are
assisted by the
Page 396 of 401

 a simulated research and planning individual during

industry process. the assessment
º individuals who
participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
SITXMPR008 Skills must be  organisational templates:  customers seeking
Prepare and present demonstrated in a º budgets services via a tender
proposals tourism, hospitality or º proposals process and team
events environment º product or service members from whom to
where tenders, specifications seek input on proposal
proposals or bids are  tender briefs and preparation; these can be:
prepared. This can be: specifications for products º in an industry
 an industry and services workplace who are
workplace  financial and operational assisted by the
 a simulated data used to prepare individual during
industry tenders. the assessment
º individuals who
participate in role
plays or simulated
the purpose of
assessment, in a
simulated industry
environment
operated within a
training
organisation.
Page 397 of 401

SITXWHS001 Skills must be  current plain English

Participate in safe demonstrated in an regulatory documents
work practices operational business distributed by the local
environment. This can WHS government
be: regulator
 an industry  codes of practice and
workplace standards issued by
 a simulated government regulators or
industry industry groups
environment.  WHS information and
business management
manuals issued by
industry associations or
commercial publishers
 current commercial
policies, procedures and
template documents used
for managing WHS
practices.
SITXWHS002 Identify Skills must be  current plain English
hazards, assess and demonstrated in an regulatory documents
control safety risks operational tourism, distributed by the local
travel, hospitality or WHS government
events environment regulator
where hazards must be  WHS information and
identified and risk business management
assessed. This can be: manuals issued by
industry associations or
 an industry
commercial publishers
workplace
 current commercial
 a simulated
policies and procedures,
industry
and hazard identification
environment.
and risk assessment
template documents.
SITXWHS003 Skills must be  computers, software  relevant state or territory  operational team for which
Implement and demonstrated in an programs, printers and WHS legislation the individual coordinates
monitor work health operational tourism, communication technology  current plain English WHS management
and safety practices travel, hospitality or used to administer the regulatory documents practices; this can be:
Page 398 of 401

events business implementation and distributed by the local º teams in an

operation where WHS monitoring of a WHS WHS government industry workplace
management practices system. regulator who are assisted
are implemented and  codes of practice and by the individual
monitored. This can be: standards issued by during the
 an industry government regulators or assessment
industry groups
 WHS information and
business management
manuals issued by activities, set up for
industry associations or the purpose of
commercial publishers assessment, in a
 current commercial WHS simulated industry
policies and procedures. environment
operated within a
training
organisation.
SITXWHS004 Skills must be  computers, software  organisational  team for which the
Establish and demonstrated in an programs, printers and specifications: individual establishes
maintain a work operational tourism, communication technology º relevant state or WHS management
health and safety travel, hospitality or used to administer the territory WHS practices; this can be:
system events business development of a WHS legislation º teams in an
operation for which a system º current plain industry workplace
tailored WHS English regulatory who are assisted
management system documents by the individual
can be established and distributed by the during the
monitored. This can be: local WHS assessment
 an industry government process; or
workplace regulator º individuals who
 a simulated º codes of practice participate in role
industry and standards plays or simulated
environment. issued by activities, set up for
regulatory the purpose of
authorities or assessment, in a
industry groups simulated industry
º WHS information environment
and business operated within a
management training
manuals issued by organisation.
industry
Page 399 of 401

associations or
commercial
publishers
º current commercial
policies and
procedures, and
hazard
identification and
risk assessment
template
documents.
Page 400 of 401


SIT Companion Volume Implementation Guide Final March16

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SIT TOURISM, TRAVEL AND

HOSPITALITY TRAINING PACKAGE

COMPANION VOLUME IMPLEMENTATION GUIDE

Version control and modification history

Version Release Date Comments

Level 10, 171 Clarence Street, Sydney NSW 2000 Australia

2.12 Assessor requirements .......................................................................................................................................... 97

Quality assurance of companion volumes

1.1 SIT qualifications

Qualification Code Qualification Title

SIT10116 Certificate I in Tourism (Australian Indigenous Culture)

Qualification Code Qualification Title

SIT50116 Diploma of Travel and Tourism Management

1.2 SIT skill sets

Skill Set Code Skill Set Title

Tourism and Travel

1.3 SIT units of competency and prerequisite units

Unit Code Unit Title Prerequisite Unit(s)

SITEEVT001 Source and use information on the events Nil

SITEEVT007 Select event venues and sites Nil

Accommodation Services (ACS)

Unit Code Unit Title Prerequisite Unit(s)

SITHACS006 Provide valet services Nil

Asian Cookery (ASC)

Commercial Cookery and Catering (CCC)

Unit Code Unit Title Prerequisite Unit(s)

Food and Beverage (FAB)

Unit Code Unit Title Prerequisite Unit(s)

SITHFAB012 Provide advice on Australian wines SITHFAB002 Provide responsible service of

Unit Code Unit Title Prerequisite Unit(s)

SITHGAM019 Conduct Rapid Baccarat games SITHGAM001 Provide responsible gambling

Working in Industry (IND)

Kitchen Operations (KOP)

Unit Code Unit Title Prerequisite Unit(s)

SITTGDE002 Work as a guide Nil

Working in Industry (IND)

Planning and Product Development (PPD)

Tour Operations (TOP)

SITTTOP004 Set up and operate a camp site Nil

Unit Code Unit Title Prerequisite Unit(s)

Tourism Sales and Operations (TSL)

Venue and Facility Operations (VAF)

Client and Customer Service (CCS)

Communication and Teamwork (COM)

Unit Code Unit Title Prerequisite Unit(s)

SITXCOM004 Address protocol requirements Nil

Crisis Management (CRI)

Food Safety (FSA)

Governance and Legal Compliance (GLC)

Human Resource Management (HRM)

Unit Code Unit Title Prerequisite Unit(s)

Languages other than English (LAN)

Management and Leadership (MGT)

SITXMGT002 Establish and conduct business relationships Nil

Marketing and Public Relations (MPR)

SITXMPR007 Develop and implement marketing strategies Nil

Work Health and Safety (WHS)

1.4 Imported units of competency and prerequisite units

Unit Code Unit Title Prerequisite(s)

AHC10 Agriculture, Horticulture and Conservation and Land Management

AHCIRG302A Install irrigation systems Nil

AHCIRG306A Troubleshoot irrigation systems Nil

BSB Business Services

BSBADM502 Manage meetings Nil