Victorian Purchasing Guide for SIT Tourism, Travel and ...



Victorian Purchasing GuideforSIT Tourism, Travel and HospitalityTraining PackageRelease 1.1April 2016? State of Victoria (Department of Education and Training) 2016.Copyright of this material is reserved to the Crown in the right of the State of Victoria. This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Australia licence (). You are free use, copy and distribute to anyone in its original form as long as you attribute the Department of Education and Training (DET) as the author, and you license any derivative work you make available under the same licence.DisclaimerIn compiling the information contained in and accessed through this resource, DET has used its best endeavours to ensure that the information is correct and current at the time of publication but takes no responsibility for any error, omission or defect therein.To the extent permitted by law DET, its employees, agents and consultants exclude all liability for any loss or damage (including indirect, special or consequential loss or damage) arising from the use of, or reliance on the information contained herein, whether caused or not by any negligent act or omission. If any law prohibits the exclusion of such liability, DET limits its liability to the extent permitted by law, for the resupply of the information.Third party sitesThis resource may contain links to third party websites and resources. DET is not responsible for the condition or content of these sites or resources as they are not under its control.Third party material linked from this resource is subject to the copyright conditions of the third party. Users will need to consult the copyright notice of the third party sites for conditions of usage.Victorian Purchasing Guide - Version HistoryTraining Package Version Date VPGReleasedCommentsSIT Tourism, Travel and HospitalityTraining Package Release 1.14 May 2016SIT Release 1.0 was endorsed February 2016; SIT was updated 31st March 2016 to make ISC (SSO) corrections.The VPG was under development when this occurred so this is the first SIT VPG generated.SIT Tourism, Travel and Hospitality Training Package Victorian Purchasing GuideCONTENTS TOC \t "Head1,1,Head2,2" INTRODUCTION5What is a Victorian Purchasing Guide?5Victorian Government subsidised training5QUALIFICATIONS6UNITS OF COMPETENCY7SAMPLE TRAINING Programs16CONTACTS AND LINKS54GLOSSARY56INTRODUCTIONWhat is a Victorian Purchasing Guide?The Victorian Purchasing Guide (VPG) provides information for use by Registered Training Organisations (RTOs) in the provision of Victorian government subsidised training.Specifically, the VPG provides the following information related to the delivery of nationally endorsed Training Packages in Victoria:maximum and minimum payable hours available for each qualification.nominal hours for each unit of competency within the Training Package.They also contain sample training programs which reflect a vocational outcome for the particular qualification it has been developed for.Victorian Government subsidised trainingTo deliver government subsidised training in Victoria, an RTO must have an approved VET funding contract with the Department of Education and Training (DET).The VET funding contract and related guidelines set out the requirements that RTOs must abide by to maintain compliance as contracted providers in receipt of government subsidy. The contract and guidelines set standards of behaviour, as well as prescribing minimum requirements with regard to provider practice in the delivery of training services.For further information relating to obtaining a VET funding contract, please visit the Skills Victoria Training System (SVTS) website: QUALIFICATIONSCodeTitleMinimum Payable HoursMaximum Payable HoursSIT10116Certificate I in Tourism (Australian Indigenous Culture)192202SIT10216Certificate I in Hospitality106112SIT20116Certificate II in Tourism340358SIT20216Certificate II in Holiday Parks and Resorts354373SIT20316Certificate II in Hospitality334352SIT20416Certificate II in Kitchen Operations394415SIT20516Certificate II in Asian Cookery366385SIT30116Certificate III in Tourism562592SIT30216Certificate III in Travel663698SIT30316Certificate III in Guiding684720SIT30416Certificate III in Holiday Parks and Resorts676712SIT30516Certificate III in Events591622SIT30616Certificate III in Hospitality524552SIT30716Certificate III in Hospitality (Restaurant Front of House)520547SIT30816Certificate III in Commercial Cookery898945SIT30916Certificate III in Catering Operations708745SIT31016Certificate III in Patisserie670705SIT31116Certificate III in Asian Cookery909957SIT40116Certificate IV in Travel and Tourism922970SIT40216Certificate IV in Guiding869915SIT40316Certificate IV in Holiday Parks and Resorts475500SIT40416Certificate IV in Hospitality827870SIT40516Certificate IV in Commercial Cookery13251395SIT40616Certificate IV in Catering Operations831875SIT40716Certificate IV in Patisserie12961364SIT40816Certificate IV in Asian Cookery12921360SIT50116Diploma of Travel and Tourism Management11591220SIT50216Diploma of Holiday Park and Resort Management869915SIT50316Diploma of Event Management11071165SIT50416Diploma of Hospitality Management12541320SIT60116Advanced Diploma of Travel and Tourism Management14441520SIT60216Advanced Diploma of Event Management11881250SIT60316Advanced Diploma of Hospitality Management15911675UNITS OF COMPETENCYUnit CodeUnit TitleNominal HoursSITEEVT001Source and use information on the events industry25SITEEVT002Process and monitor event registrations60SITEEVT003Coordinate on-site event registrations40SITEEVT004Provide event staging support31SITEEVT005Plan in-house events or functions40SITEEVT006Develop conference programs30SITEEVT007Select event venues and sites35SITEEVT008Manage event staging components40SITEEVT009Organise event infrastructure40SITEEVT010Manage on-site event operations60SITEEVT011Research event trends and practice40SITEEVT012Develop event concepts30SITEEVT013Determine event feasibility50SITEEVT014Develop and implement event management plans50SITEEVT015Develop event transport plans30SITEEVT016Develop crowd management plans30SITEEVT017Develop multi-venue event plans30SITEEVT018Plan and allocate exhibition space30SITEEVT019Recruit and manage exhibitors30SITHACS001Clean premises and equipment15SITHACS002Provide housekeeping services to guests10SITHACS003Prepare rooms for guests25SITHACS004Launder linen and guest clothes20SITHACS005Provide porter services10SITHACS006Provide valet services40SITHACS007Conduct night audit20SITHACS008Provide accommodation reception services30SITHASC001Prepare dishes using basic methods of Asian cookery90SITHASC002Prepare Asian appetisers and snacks45SITHASC003Prepare Asian stocks and soups25SITHASC004Prepare Asian sauces, dips and accompaniments15SITHASC005Prepare Asian salads40SITHASC006Prepare Asian rice and noodles30SITHASC007Prepare curry pastes and powders25SITHASC008Prepare Asian cooked dishes90SITHASC009Prepare Asian desserts50SITHASC010Prepare Japanese cooked dishes50SITHASC011Prepare sashimi20SITHASC012Prepare sushi25SITHASC013Produce Japanese desserts20SITHASC014Prepare dim sum30SITHASC015Prepare Chinese roast meat and poultry dishes30SITHASC016Prepare tandoori dishes20SITHASC017Prepare Indian breads35SITHASC018Prepare Indian sweetmeats25SITHASC019Prepare Indian pickles and chutneys20SITHCCC001Use food preparation equipment25SITHCCC002Prepare and present simple dishes25SITHCCC003Prepare and present sandwiches10SITHCCC004Package prepared foodstuffs15SITHCCC005Prepare dishes using basic methods of cookery45SITHCCC006Prepare appetisers and salads25SITHCCC007Prepare stocks, sauces and soups35SITHCCC008Prepare vegetable, fruit, egg and farinaceous dishes45SITHCCC009Produce cook-chill and cook-freeze foods70SITHCCC010Re-thermalise chilled and frozen foods20SITHCCC011Use cookery skills effectively50SITHCCC012Prepare poultry dishes25SITHCCC013Prepare seafood dishes30SITHCCC014Prepare meat dishes50SITHCCC015Produce and serve food for buffets25SITHCCC016Produce pates and terrines30SITHCCC017Handle and serve cheese5SITHCCC018Prepare food to meet special dietary requirements75SITHCCC019Produce cakes, pastries and breads40SITHCCC020Work effectively as a cook80SITHCCC021Prepare specialised food items60SITHCCC022Prepare portion-controlled meat cuts24SITHFAB001Clean and tidy bar areas15SITHFAB002Provide responsible service of alcohol10SITHFAB003Operate a bar35SITHFAB004Prepare and serve non-alcoholic beverages20SITHFAB005Prepare and serve espresso coffee30SITHFAB006Provide room service15SITHFAB007Serve food and beverage80SITHFAB008Operate and monitor cellar systems40SITHFAB009Conduct a product tasting for alcoholic beverages40SITHFAB010Prepare and serve cocktails20SITHFAB011Provide advice on beers, spirits and liqueurs40SITHFAB012Provide advice on Australian wines40SITHFAB013Provide advice on imported wines40SITHFAB014Provide table service of food and beverage110SITHFAB015Provide silver service30SITHFAB016Provide advice on food40SITHFAB017Provide advice on food and beverage matching50SITHFAB018Provide gueridon service20SITHFAB019Plan and monitor espresso coffee service80SITHFAB020Manage the sale or service of wine80SITHGAM001Provide responsible gambling services10SITHGAM002Attend gaming machines25SITHGAM003Operate a TAB outlet40SITHGAM004Conduct Keno games5SITHGAM005Analyse and report on gaming machine data20SITHGAM006Deal Baccarat games120SITHGAM007Conduct Big Wheel games30SITHGAM008Deal Blackjack games120SITHGAM009Deal Poker games180SITHGAM010Deal Pontoon games30SITHGAM011Conduct Rapid Roulette games30SITHGAM012Conduct Roulette games160SITHGAM013Conduct Sic Bo games30SITHGAM014Manage gaming activities120SITHGAM015Attend casino gaming machines25SITHGAM016Deal Caribbean Stud games40SITHGAM017Deal Casino War games40SITHGAM018Deal Mississippi Stud games40SITHGAM019Conduct Rapid Baccarat games30SITHGAM020Conduct Rapid Big Wheel games30SITHGAM021Deal Three Card Poker games40SITHIND001Use hygienic practices for hospitality service10SITHIND002Source and use information on the hospitality industry25SITHIND003Use hospitality skills effectively0SITHIND004Work effectively in hospitality service0SITHKOP001Clean kitchen premises and equipment13SITHKOP002Plan and cost basic menus30SITHKOP003Plan and display buffets30SITHKOP004Develop menus for special dietary requirements15SITHKOP005Coordinate cooking operations100SITHKOP006Plan catering for events or functions40SITHKOP007Design and cost menus30SITHKOP008Select catering systems30SITHPAT001Produce cakes24SITHPAT002Produce gateaux, torten and cakes60SITHPAT003Produce pastries24SITHPAT004Produce yeast-based bakery products42SITHPAT005Produce petits fours30SITHPAT006Produce desserts100SITHPAT007Prepare and model marzipan24SITHPAT008Produce chocolate confectionery60SITHPAT009Model sugar-based decorations48SITHPAT010Design and produce sweet buffet showpieces30SITTGDE001Interpret aspects of local Australian Indigenous culture100SITTGDE002Work as a guide90SITTGDE003Provide arrival and departure assistance20SITTGDE004Lead tour groups30SITTGDE005Prepare and present tour commentaries or activities70SITTGDE006Develop and maintain the general and regional knowledge required by guides100SITTGDE007Research and share information on AustralianIndigenous cultures80SITTGDE008Prepare specialised interpretive content on flora, fauna and landscape80SITTGDE009Prepare specialised interpretive content on marine environments80SITTGDE010Prepare specialised interpretive content on cultural and heritage environments80SITTGDE011Coordinate and operate tours70SITTGDE012Manage extended touring programs70SITTIND001Source and use information on the tourism and travel industry25SITTIND002Source and use information on the holiday park and resort industry25SITTPPD001Package tourism products25SITTPPD002Develop interpretive activities60SITTPPD003Coordinate and operate sustainable tourism activities70SITTPPD004Develop in-house recreational activities60SITTPPD005Develop host community awareness of tourism30SITTPPD006Assess tourism opportunities for local communities30SITTPPD007Research and analyse tourism data100SITTPPD008Develop tourism products100SITTPPD009Develop environmentally sustainable tourism operations70SITTPPD010Develop culturally appropriate tourism operations60SITTPPD011Develop and implement local or regional tourism plan60SITTTOP001Load touring equipment and supplies30SITTTOP002Provide outdoor catering80SITTTOP003Allocate tour or activity resources30SITTTOP004Set up and operate a camp site50SITTTOP005Operate tours in a remote area73SITTTSL001Operate online information systems40SITTTSL002Access and interpret product information65SITTTSL003Provide advice on international destinations45SITTTSL004Provide advice on Australian destinations40SITTTSL005Sell tourism products and services35SITTTSL006Prepare quotations30SITTTSL007Process reservations30SITTTSL008Book supplier products and services20SITTTSL009Process travel-related documentation26SITTTSL010Use a computerised reservations or operations system120SITTTSL011Source airfares for domestic flights35SITTTSL012Construct normal international airfares40SITTTSL013Construct promotional international airfares40SITTTSL014Construct advanced international airfares40SITTTSL015Administer billing and settlement plans20SITTTSL016Provide specialist advice on cruises30SITTTSL017Maintain product inventories20SITTVAF001Load and unload a ride10SITTVAF002Operate a ride location60SITTVAF003Operate a games location24SITTVAF004Tow and site recreational vehicles15SITTVAF005Fill LPG gas cylinders30SITXCCS001Provide customer information and assistance20SITXCCS002Provide visitor information35SITXCCS003Interact with customers20SITXCCS004Provide lost and found services2SITXCCS005Provide club reception services20SITXCCS006Provide service to customers25SITXCCS007Enhance customer service experiences40SITXCCS008Develop and manage quality customer service practices30SITXCOM001Source and present information10SITXCOM002Show social and cultural sensitivity20SITXCOM003Provide a briefing or scripted commentary20SITXCOM004Address protocol requirements25SITXCOM005Manage conflict20SITXCRI001Respond to a customer in crisis30SITXCRI002Manage a business continuity crisis50SITXEBS001Use social media in a business35SITXEBS002Develop, implement and monitor the use of social media in a business40SITXEBS003Build and launch a small business website85SITXFIN001Process financial transactions25SITXFIN002Interpret financial information60SITXFIN003Manage finances within a budget30SITXFIN004Prepare and monitor budgets30SITXFIN005Manage physical assets40SITXFIN006Manage revenue60SITXFSA001Use hygienic practices for food safety15SITXFSA002Participate in safe food handling practices40SITXFSA003Transport and store food12SITXFSA004Develop and implement a food safety program50SITXGLC001Research and comply with regulatory requirements80SITXHRM001Coach others in job skills20SITXHRM002Roster staff30SITXHRM003Lead and manage people60SITXHRM004Recruit, select and induct staff60SITXHRM005Manage volunteers20SITXHRM006Monitor staff performance50SITXINV001Receive and store stock10SITXINV002Maintain the quality of perishable items10SITXINV003Purchase goods30SITXINV004Control stock25SITXINV005Establish stock purchasing and control systems70SITXLAN001Conduct basic oral communication in a language other than English60SITXLAN002Conduct routine oral communication in a language other than English30SITXLAN003Conduct oral communication in a language other than English30SITXLAN004Conduct complex oral communication in a language other than English30SITXLAN005Read and write information in a language other than English30SITXLAN006Read and write documents in a language other than English30SITXMGT001Monitor work operations20SITXMGT002Establish and conduct business relationships60SITXMGT003Manage projects60SITXMPR001Coordinate production of brochures and marketing materials60SITXMPR002Create a promotional display or stand30SITXMPR003Plan and implement sales activities20SITXMPR004Coordinate marketing activities30SITXMPR005Participate in cooperative online marketing initiatives35SITXMPR006Obtain and manage sponsorship30SITXMPR007Develop and implement marketing strategies80SITXMPR008Prepare and present proposals50SITXWHS001Participate in safe work practices12SITXWHS002Identify hazards, assess and control safety risks30SITXWHS003Implement and monitor work health and safety practices30SITXWHS004Establish and maintain a work health and safety system30SAMPLE TRAINING PROGRAMSThe following pages list a range of Sample Training Programs across the different qualification levels within the SIT Tourism, Travel and Hospitality Training Package to demonstrate how units might be packaged to meet a particular vocational outcome.Occupation/ Work FunctionAssistant in an Indigenous cultural centreQualification Title Certificate I in Tourism (Australian Indigenous Culture)Qualification CodeSIT10116DescriptionThis qualification provides a pathway to work in a range of job roles in the tourism industry in organisations with an Indigenous focus.This sample training program is appropriate for a person working in the Tourism Industry as an assistant in an Indigenous cultural centreUnit CodeUnit TitleHoursCoreSITTGDE001Interpret aspects of local Australian Indigenous culture100SITXWHS001Participate in safe work practices12ElectiveSITHACS001Clean premises and equipment 15SITXCCS001Provide customer information and assistance20BSBCMM201Communicate in the workplace40SITXFSA001Use hygienic practices for food safety15Total Hours202Occupation/ Work FunctionReceptionist and office assistant in a travel agencyQualification Title Certificate II in TourismQualification CodeSIT20116DescriptionThis sample training program is appropriate for a person working in the Tourism industry as a receptionist and office assistant in a travel agencyUnit CodeUnit TitleHoursCoreSITTIND001Source and use information on the tourism and travel industry25SITXCCS003Interact with customers20SITXCOM002Show social and cultural sensitivity20SITXWHS001Participate in safe work practices12ElectiveSITXCCS002Provide visitor information35CUAEVP201Assist with the staging of public activities and events50CUAIND202 Develop and apply knowledge of information and cultural services organisations45BSBCMM201Communicate in the workplace40BSBITU201Produce simple word processed documents60SITXFIN001Process financial transactions25SITTTSL009Process travel-related documentation26Total Hours358Occupation/ Work FunctionBooking agent.Qualification Title Certificate III in TourismQualification CodeSIT30116DescriptionThis 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.This sample training program is appropriate for a person working in the Tourism industry as a booking agent.Unit CodeUnit TitleHoursCoreSITTIND001Source and use information on the tourism and travel industry25SITXCCS006Provide service to customers25SITXCOM002Show social and cultural sensitivity20SITXWHS001Participate in safe work practices12ElectiveSITTTSL001Operate online information systems40SITTTSL002Access and interpret product information65SITXCCS002Provide visitor information35SITTTSL004Provide advice on Australian destinations40SITTTSL005Sell tourism products and services35SITTTSL010Use a computerised reservations or operations system120SITTGDE005Prepare and present tour commentaries or activities70SITTTSL006Prepare quotations30SITXCCS001Provide customer information and assistance20SITXCRI001Respond to a customer in crisis30SITXFIN001Process financial transactions25Total Hours592Occupation/ Work FunctionOffice assistant.Qualification Title Certificate II in Holiday Parks and ResortsQualification CodeSIT20216DescriptionThis qualification provides a pathway to work in a holiday park and resort office, housekeeping, grounds maintenance, or across different operational areas.This sample training program is appropriate for a person working in the Holiday Parks and Resorts Industry as an office assistant.Unit CodeUnit TitleHoursCoreBSBWOR202Organise and complete daily work activities20SITTIND002Source and use information on the holiday park and resort industry25SITXCCS003Interact with customers20SITXWHS001Participate in safe work practices12ElectiveSITTTSL001Operate online information systems40SITTTSL002Access and interpret product information65SITTTSL009Process travel-related documentation26SIRXPDK001Advise on products and services30SITXCCS002Provide visitor information35BSBCMM201Communicate in the workplace40BSBITU201Produce simple word processed documents60Total Hours373Occupation/ Work FunctionReceptionist.Qualification Title Certificate III in Holiday Parks and ResortsQualification CodeSIT30416DescriptionThis 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.This sample training program is appropriate for a person working in the Holiday Parks and Resorts Industry as a receptionist.Unit CodeUnit TitleHoursCoreBSBSUS201Participate in environmentally sustainable work practices20BSBWOR202Organise and complete daily work activities20SITTIND002Source and use information on the holiday park and resort industry25SITXCCS006Provide service to customers25SITXCOM002Show social and cultural sensitivity20SITXWHS001Participate in safe work practices12SITXWHS002Identify hazards, assess and control safety risks30ElectiveSITHACS001Clean premises and equipment 15SITHACS008Provide accommodation reception services30SITTTSL005Sell tourism products and services35SITTTSL006Prepare quotations30SITTTSL007Process reservations30SITTTSL010Use a computerised reservations or operations system120SITXCCS002Provide visitor information35SITXCRI001Respond to a customer in crisis30BSBITU306Design and produce business documents80SITEEVT002Process and monitor event registrations60SITHFAB007Serve food and beverage80SITXFSA001Use hygienic practices for food safety15Total Hours712Occupation/ Work FunctionOperations supervisorQualification Title Certificate IV in Holiday Parks and ResortsQualification CodeSIT40316DescriptionThis 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.This sample training program is appropriate for a person working in the Holiday Parks and Resorts Industry as an operations supervisor.Unit CodeUnit TitleHoursCoreSITXCOM005Manage conflict20SITXFIN002Interpret financial information60SITXHRM001Coach others in job skills20SITXHRM003Lead and manage people60SITXMGT001Monitor work operations20SITXWHS003Implement and monitor work health and safety practices30ElectiveSITTTSL010Use a computerised reservations or operations system120SITTPPD004Develop in-house recreational activities60BSBFIA401Prepare financial reports50SITXMPR001Coordinate production of brochures and marketing materials60Total Hours500Occupation/ Work FunctionManagerQualification Title Diploma of Holiday Park and Resort ManagementQualification CodeSIT50216DescriptionThis qualification provides a pathway to work as a business manager or owner-operator of a holiday park or resort.This sample training program is appropriate for a person working in Holiday Park and Resort Management as a Manager.Unit CodeUnit TitleHoursCoreBSBWRT401?Write complex documents50SITXCCS008Develop and manage quality customer service practices30SITXCOM005Manage conflict20SITXFIN002Interpret financial information60SITXFIN003Manage finances within a budget30SITXFIN004Prepare and monitor budgets30SITXHRM003Lead and manage people60SITXMGT001Monitor work operations20SITXMGT002Establish and conduct business relationships60SITXWHS003Implement and monitor work health and safety practices30ElectiveSITTTSL010Use a computerised reservations or operations system120SITXHRM004Recruit, select and induct staff60SITXMGT003Manage projects60SITXMPR005Participate in cooperative online marketing initiatives35SITXMPR007Develop and implement marketing strategies80SITTPPD003Coordinate and operate sustainable tourism activities70SITTPPD007Research and analyse tourism data100Total Hours915Occupation/ Work FunctionTravel consultantQualification Title Certificate III in TravelQualification CodeSIT30216DescriptionThis 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.This sample training program is appropriate for a person working in the Travel Industry as a domestic travel consultant.Unit CodeUnit TitleHoursCoreSITTIND001Source and use information on the tourism and travel industry25SITTTSL002Access and interpret product information65SITTTSL003Provide advice on international destinations45SITTTSL004Provide advice on Australian destinations40SITTTSL005Sell tourism products and services35SITTTSL006Prepare quotations30SITTTSL008Book supplier products and services20SITTTSL009Process travel-related documentation26SITTTSL010Use a computerised reservations or operations system120SITTTSL012Construct normal international airfares40SITTTSL013Construct promotional international airfares40SITXCCS006Provide service to customers25SITXCOM002Show social and cultural sensitivity20SITXWHS001Participate in safe work practices12ElectiveBSBREL402Build client relationships and business networks50BSBITU306Design and produce business documents80SITXFIN001Process financial transactions25Total Hours698Occupation/ Work FunctionOperations supervisorQualification Title Certificate IV in Travel and TourismQualification CodeSIT40116DescriptionThis qualification provides a pathway to work in many travel and tourism industry sectors and for a diverse range of employers including travel agencies, tour wholesalers, tour operators, inbound tour operators, tourist attractions, visitor information centres and other tourism businesses.This sample training program is appropriate for a person working in the Tourism and Travel Industry as an operations supervisor.Unit CodeUnit TitleHoursCoreSITTIND001Source and use information on the tourism and travel industry25SITXCOM002Show social and cultural sensitivity20SITXCCS007Enhance customer service experiences40SITXCOM005Manage conflict20SITXFIN002Interpret financial information60SITXHRM001Coach others in job skills20SITXWHS003Implement and monitor work health and safety practices30ElectiveSITXCCS002Provide visitor information35SITTTSL002Access and interpret product information65SITTTSL003Provide advice on international destinations45SITTTSL004Provide advice on Australian destinations40SITTTSL010Use a computerised reservations or operations system120SITTTSL014Construct advanced international airfares40SITTGDE005Prepare and present tour commentaries or activities70SITTGDE006Develop and maintain the general and regional knowledge required by guides100BSBMKG401Profile the market50SITXMPR001Coordinate production of brochures and marketing materials60SITTPPD003Coordinate and operate sustainable tourism activities70SITXHRM003Lead and manage people60Total Hours970Occupation/ Work FunctionTour operations managerQualification Title Diploma of Travel and Tourism ManagementQualification CodeSIT50116DescriptionThis sample training program is appropriate for a person working in Travel and Tourism Management as a tour operations managerUnit CodeUnit TitleHoursCoreBSBDIV501Manage diversity in the workplace60SITTIND001Source and use information on the tourism and travel industry25SITXCCS007Enhance customer service experiences40SITXCCS008Develop and manage quality customer service practices30SITXCOM005Manage conflict20SITXFIN002Interpret financial information60SITXFIN003Manage finances within a budget30SITXFIN004Prepare and monitor budgets30SITXHRM003Lead and manage people60SITXMGT001Monitor work operations20SITXMGT002Establish and conduct business relationships60SITXWHS003Implement and monitor work health and safety practices30ElectiveBSBITU306Design and produce business documents80BSBITU402Develop and use complex spreadsheets50SITXEBS003Build and launch a small business website85SITXHRM004Recruit, select and induct staff60SITXHRM006Monitor staff performance50BSBRSK501Manage risk60SITXMGT003Manage projects60SITXMPR001Coordinate production of brochures and marketing materials60SITXMPR007Develop and implement marketing strategies80SITTPPD003Coordinate and operate sustainable tourism activities70SITTPPD007Research and analyse tourism data100Total Hours1220Occupation/ Work FunctionBusiness development managerQualification Title Advanced Diploma of Travel and Tourism ManagementQualification CodeSIT60116DescriptionThis sample training program is appropriate for a person working in Travel and Tourism Management as a business development manager.Unit CodeUnit TitleHoursCoreBSBDIV501Manage diversity in the workplace60BSBMGT617 Develop and implement a business plan60BSBRSK501Manage risk60BSBWRT401?Write complex documents50SITTIND001Source and use information on the tourism and travel industry25SITTPPD008Develop tourism products100SITXCCS007Enhance customer service experiences40SITXCCS008Develop and manage quality customer service practices30SITXFIN002Interpret financial information60SITXFIN003Manage finances within a budget30SITXFIN004Prepare and monitor budgets30SITXGLC001Research and comply with regulatory requirements80SITXHRM003Lead and manage people60SITXMGT001Monitor work operations20SITXMGT002Establish and conduct business relationships60SITXMPR007Develop and implement marketing strategies80SITXWHS004Establish and maintain a work health and safety system30ElectiveSITXMGT003Manage projects60BSBEBU501Investigate and design e-business solutions50BSBEBU502Implement e-business solutions50SITXEBS003Build and launch a small business website85SITXFIN006Manage revenue60BSBHRM604Manage employee relations60SITXMPR008Prepare and present proposals50SITTPPD007Research and analyse tourism data100SITTPPD009Develop environmentally sustainable tourism operations70SITTPPD011Develop and implement local or regional tourism plan60Total Hours1520Occupation/ Work FunctionTour guideQualification Title Certificate III in Guiding Qualification Code SIT30316DescriptionGuides 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.This sample training program is appropriate for a person working in the Guiding Industry as a Tour guideUnit CodeUnit TitleHoursCoreHLTAID003Provide first aid18SITTGDE002Work as a guide90SITTGDE004Lead tour groups30SITTGDE005Prepare and present tour commentaries or activities70SITTGDE006Develop and maintain the general and regional knowledge required by guides100SITXCCS006Provide service to customers25SITXCOM002Show social and cultural sensitivity20SITXWHS001Participate in safe work practices12SITXWHS002Identify hazards, assess and control safety risks30ElectiveSITTGDE010Prepare specialised interpretive content on cultural and heritage environments80SITTGDE001Interpret aspects of local Australian Indigenous culture100SITTGDE008Prepare specialised interpretive content on flora, fauna and landscape80SITTTSL002Access and interpret product information65Total Hours720Occupation/ Work FunctionTour managerQualification Title Certificate IV in GuidingQualification CodeSIT40216DescriptionGuides at this level usually conduct tours that involve multiple products, services and sites involving the management of tour logistics.This sample training program is appropriate for a person working in the Guiding Industry as a tour managerUnit CodeUnit TitleHoursCoreHLTAID003Provide first aid18SITTGDE002Work as a guide90SITTGDE004Lead tour groups30SITTGDE005Prepare and present tour commentaries or activities70SITTGDE011Coordinate and operate tours70SITTGDE012Manage extended touring programs70SITXCCS007Enhance customer service experiences40SITXCOM002Show social and cultural sensitivity20SITXCOM005Manage conflict20SITXWHS001Participate in safe work practices12SITXWHS002Identify hazards, assess and control safety risks30ElectiveSITXCRI001Respond to a customer in crisis30SITTGDE001Interpret aspects of local Australian Indigenous culture100SITTGDE006Develop and maintain the general and regional knowledge required by guides100SITTGDE010Prepare specialised interpretive content on cultural and heritage environments80SITTPPD003Coordinate and operate sustainable tourism activities70SITTTSL002Access and interpret product information65Total Hours915Occupation/ Work FunctionKitchen UsefulQualification Title Certificate I in HospitalityQualification CodeSIT10216DescriptionThis qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shops. Involves a range of routine and predictable hospitality work activities.This sample training program is appropriate for a person working in the Hospitality industry as a Kitchen usefulUnit CodeUnit TitleHoursCoreBSBWOR203Work effectively with others15SITXCCS001Provide customer information and assistance20SITXWHS001Participate in safe work practices12ElectiveSITXFSA001Use hygienic practices for food safety15SITHCCC001Use food preparation equipment25SITHCCC002Prepare and present simple dishes25Total Hours112Occupation/ Work FunctionFood and beverage attendantQualification Title Certificate II in HospitalityQualification CodeSIT20316DescriptionThis qualification provides a pathway to work in various hospitality settings, such as restaurants, hotels, motels, catering operations, clubs, pubs, cafés, and coffee shopsThis sample training program is appropriate for a person working in the Hospitality Industry as a food and beverage attendant.Unit CodeUnit TitleHoursCoreBSBWOR203Work effectively with others15SITHIND002Source and use information on the hospitality industry25SITHIND003Use hospitality skills effectively0SITXCCS003Interact with customers20SITXCOM002Show social and cultural sensitivity20SITXWHS001Participate in safe work practices12ElectiveSITXFSA001Use hygienic practices for food safety15BSBCMM201Communicate in the workplace40SITHCCC002Prepare and present simple dishes25BSBITU201Produce simple word processed documents60SITHFAB007Serve food and beverage80SITXFSA002Participate in safe food handling practices40Total Hours352Occupation/ Work FunctionFood and beverage attendantQualification Title Certificate III in HospitalityQualification CodeSIT30616DescriptionThis qualification provides a pathway to work in organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops.This sample training program is appropriate for a person working in the Hospitality Industry as a food and beverage attendantUnit CodeUnit TitleHoursCoreBSBWOR203Work effectively with others15SITHIND002Source and use information on the hospitality industry25SITHIND004Work effectively in hospitality service0SITXCCS006Provide service to customers25SITXCOM002Show social and cultural sensitivity20SITXHRM001Coach others in job skills20SITXWHS001Participate in safe work practices12ElectiveSITXFSA001Use hygienic practices for food safety15BSBITU306Design and produce business documents80SITHFAB005Prepare and serve espresso coffee30SITHFAB007Serve food and beverage80SITHFAB014Provide table service of food and beverage110SITHFAB016Provide advice on food40SITXFSA002Participate in safe food handling practices40BSBCMM201Communicate in the workplace40Total Hours552Occupation/ Work FunctionWaiterQualification Title Certificate III in Hospitality (Restaurant Front of House)Qualification CodeSIT30716DescriptionThis specialist qualification provides a pathway to work in various front of house roles in restaurants and cafés.This sample training program is appropriate for a person working in the Hospitality Industry as a waiter.Unit CodeUnit TitleHoursCoreBSBWOR203Work effectively with others15SITHFAB002Provide responsible service of alcohol10SITHIND002Source and use information on the hospitality industry25SITHIND004Work effectively in hospitality service0SITXCCS006Provide service to customers25SITXCOM002Show social and cultural sensitivity20SITXFIN001Process financial transactions25SITXFIN003Manage finances within a budget30SITXFSA001Use hygienic practices for food safety15SITXHRM001Coach others in job skills20SITXWHS001Participate in safe work practices12ElectiveSITHFAB001Clean and tidy bar areas15SITHFAB003Operate a bar35SITHFAB005Prepare and serve espresso coffee30SITHFAB010Prepare and serve cocktails20SITHFAB012Provide advice on Australian wines40SITHFAB014Provide table service of food and beverage110SITHFAB017Provide advice on food and beverage matching50SITHFAB018Provide gueridon service20SITXINV003Purchase goods30Total Hours547Occupation/ Work FunctionFood and beverage supervisor or team leaderQualification Title Certificate IV in HospitalityQualification CodeSIT40416DescriptionThis qualification provides a pathway to work as a supervisor in hospitality organisations such as restaurants, hotels, motels, clubs, pubs, cafés, and coffee shops.This sample training program is appropriate for a person working in the Hospitality Industry as a food and beverage supervisor or team leader.Unit CodeUnit TitleHoursCoreBSBDIV501Manage diversity in the workplace60SITHIND004Work effectively in hospitality service0SITXCCS007Enhance customer service experiences40SITXCOM005Manage conflict20SITXFIN003Manage finances within a budget30SITXHRM001Coach others in job skills20SITXHRM003Lead and manage people60SITXMGT001Monitor work operations20SITXWHS003Implement and monitor work health and safety practices30ElectiveSITHIND001Use hygienic practices for hospitality service10SITTTSL002Access and interpret product information65SITEEVT005Plan in-house events or functions40BSBFIA401Prepare financial reports50SITXFIN002Interpret financial information60SITHFAB002Provide responsible service of alcohol10SITHFAB003Operate a bar35SITHFAB014Provide table service of food and beverage110SITHFAB017Provide advice on food and beverage matching50SITHFAB019Plan and monitor espresso coffee service80SITXFSA002Participate in safe food handling practices40SITHKOP006Plan catering for events or functions40Total Hours870Occupation/ Work FunctionBanquet or function managerQualification Title Diploma of Hospitality ManagementQualification CodeSIT50416DescriptionThis qualification provides a pathway to work in any hospitality industry sector as a departmental or small business manager.This sample training program is appropriate for a person working in the Hospitality Industry as a banquet or function manager.Unit CodeUnit TitleHoursCoreBSBDIV501Manage diversity in the workplace60BSBMGT517Manage operational plan70SITXCCS007Enhance customer service experiences40SITXCCS008Develop and manage quality customer service practices30SITXCOM005Manage conflict20SITXFIN003Manage finances within a budget30SITXFIN004Prepare and monitor budgets30SITXGLC001Research and comply with regulatory requirements80SITXHRM002Roster staff30SITXHRM003Lead and manage people60SITXMGT001Monitor work operations20SITXMGT002Establish and conduct business relationships60SITXWHS003Implement and monitor work health and safety practices30ElectiveSITXFSA001Use hygienic practices for food safety15SITHKOP005Coordinate cooking operations100SITXEBS002Develop, implement and monitor the use of social media in a business40BSBEBU501Investigate and design e-business solutions50BSBSUS501 Develop workplace policy and procedures for sustainability50BSBFIA304Maintain a general ledger60SITHFAB008Operate and monitor cellar systems40SITXFSA004Develop and implement a food safety program50SITHKOP006Plan catering for events or functions40SITXMPR004Coordinate marketing activities30SITXHRM004Recruit, select and induct staff60SITXHRM006Monitor staff performance50BSBRSK501Manage risk60SITXMPR005Participate in cooperative online marketing initiatives35SITXMPR007Develop and implement marketing strategies80Total Hours1320Occupation/ Work FunctionArea manager or operations managerQualification Title Advanced Diploma of Hospitality ManagementQualification CodeSIT60316DescriptionThis sample training program is appropriate for a person working in the Hospitality Industry as an area manager or operations managerUnit CodeUnit TitleHoursCoreBSBDIV501Manage diversity in the workplace60BSBFIM601Manage finances80BSBMGT517Manage operational plan70BSBMGT617 Develop and implement a business plan60SITXCCS008Develop and manage quality customer service practices30SITXFIN003Manage finances within a budget30SITXFIN004Prepare and monitor budgets30SITXFIN005Manage physical assets40SITXGLC001Research and comply with regulatory requirements80SITXHRM003Lead and manage people60SITXHRM004Recruit, select and induct staff60SITXHRM006Monitor staff performance50SITXMGT001Monitor work operations20SITXMGT002Establish and conduct business relationships60SITXMPR007Develop and implement marketing strategies80SITXWHS004Establish and maintain a work health and safety system30ElectiveSITXFSA001Use hygienic practices for food safety15SITHKOP005Coordinate cooking operations100BSBSUS501 Develop workplace policy and procedures for sustainability50SITXFIN002Interpret financial information60SITHFAB002Provide responsible service of alcohol10SITHFAB020Manage the sale or service of wine80SITXFSA004Develop and implement a food safety program50BSBITU302Create electronic presentations20BSBEBU501Investigate and design e-business solutions50BSBHRM604Manage employee relations60SITXINV005Establish stock and purchasing and control systems70SITHKOP006Plan catering for events or functions40SITHKOP007Design and cost menus30BSBRSK501Manage risk60BSBMKG401Profile the market50SITXMPR001Coordinate production of brochures and marketing materials60SITXMPR004Coordinate marketing activities30Total Hours1675Occupation/ Work FunctionCatering assistantQualification Title Certificate II in Kitchen OperationsQualification CodeSIT20416DescriptionThis sample training program is appropriate for a person working in the Food preparation industry as a catering assistant.Unit CodeUnit TitleHoursCoreBSBWOR203Work effectively with others15SITHCCC001Use food preparation equipment25SITHCCC005Prepare dishes using basic methods of cookery45SITHCCC011Use cookery skills effectively50SITHKOP001Clean kitchen premises and equipment13SITXFSA001Use hygienic practices for food safety15SITXINV002Maintain the quality of perishable items10SITXWHS001Participate in safe work practices12ElectiveSITHCCC007Prepare stocks, sauces and soup35SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45SITHCCC009Produce cook-chill and cook-freeze foods70BSBCMM201Communicate in the workplace40SITXFSA002Participate in safe food handling practices40Total Hours415Occupation/ Work FunctionFast food cookQualification Title Certificate II in Asian CookeryQualification CodeSIT20516DescriptionThis sample training program is appropriate for a person working in the Asian restaurant industry as a fast food cook.Unit CodeUnit TitleHoursCoreBSBWOR203Work effectively with others15SITHASC001Prepare dishes using basic methods of Asian cookery90SITHCCC001Use food preparation equipment25SITHCCC011Use cookery skills effectively50SITHKOP001Clean kitchen premises and equipment13SITXFSA001Use hygienic practices for food safety15SITXINV002Maintain the quality of perishable items10SITXWHS001Participate in safe work practices12ElectiveSITHASC002Prepare Asian appetisers and snacks45SITHASC005Prepare Asian salads40SITHASC006Prepare Asian rice and noodles30SITXFSA002Participate in safe food handling practices40Total Hours385Occupation/ Work FunctionCommercial cookQualification Title Certificate III in Commercial CookeryQualification CodeSIT30816DescriptionThis sample training program is appropriate for a person working in the Commercial Cookery Industry as a commercial cook.Unit CodeUnit TitleHoursCoreBSBSUS201Participate in environmentally sustainable work practices20BSBWOR203Work effectively with others15SITHCCC001Use food preparation equipment25SITHCCC005Prepare dishes using basic methods of cookery45SITHCCC006Prepare appetisers and salads25SITHCCC007Prepare stocks, sauces and soup35SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45SITHCCC012Prepare poultry dishes25SITHCCC013Prepare seafood dishes30SITHCCC014Prepare meat dishes50SITHCCC018Prepare food to meet special dietary requirements75SITHCCC019Produce cakes, pastries and breads40SITHCCC020Work effectively as a cook80SITHKOP001Clean kitchen premises and equipment13SITHKOP002Plan and cost basic menus30SITHPAT006Produce desserts100SITXFSA001Use hygienic practices for food safety15SITXFSA002Participate in safe food handling practices40SITXHRM001Coach others in job skills20SITXINV002Maintain the quality of perishable items10SITXWHS001Participate in safe work practices12ElectiveBSBCMM201Communicate in the workplace40SITHASC002Prepare Asian appetisers and snacks45SITHCCC021Prepare specialised food items60SITHASC009Prepare Asian desserts50Total Hours945Occupation/ Work FunctionFood service assistant.Qualification Title Certificate III in Catering OperationsQualification CodeSIT30916DescriptionThis 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.This sample training program is appropriate for a person working in the Catering Operations Industry as a food service assistant.NotesThis qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.Unit CodeUnit TitleHoursCoreBSBSUS201Participate in environmentally sustainable work practices20BSBWOR203Work effectively with others15SITHCCC001Use food preparation equipment25SITHCCC002Prepare and present simple dishes25SITHCCC005Prepare dishes using basic methods of cookery45SITHKOP001Clean kitchen premises and equipment13SITXCOM002Show social and cultural sensitivity20SITXFSA001Use hygienic practices for food safety15SITXFSA002Participate in safe food handling practices40SITXHRM001Coach others in job skills20SITXINV002Maintain the quality of perishable items10SITXWHS001Participate in safe work practices12ElectiveSITHCCC011Use cookery skills effectively50SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45SITHCCC009Produce cook-chill and cook-freeze foods70SITHCCC015Produce and serve food for buffets25SITHCCC018Prepare food to meet special dietary requirements75SITHFAB002Provide responsible service of alcohol10SITHFAB005Prepare and serve espresso coffee30SITHFAB007Serve food and beverage80SITHPAT006Produce desserts100Total Hours745Occupation/ Work FunctionPastry chefQualification Title Certificate III in PatisserieQualification CodeSIT31016DescriptionThis sample training program is appropriate for a person working in the Patisserie Industry as a pastry chef.Unit CodeUnit TitleHoursCoreBSBSUS201Participate in environmentally sustainable work practices20BSBWOR203Work effectively with others15SITHCCC001Use food preparation equipment25SITHCCC005Prepare dishes using basic methods of cookery45SITHCCC011Use cookery skills effectively50SITHKOP001Clean kitchen premises and equipment13SITHPAT001Produce cakes24SITHPAT002Produce gateaux, torten and cakes60SITHPAT003Produce pastries24SITHPAT004Produce yeast-based bakery products42SITHPAT005Produce petit fours30SITHPAT006Produce desserts100SITXFSA001Use hygienic practices for food safety15SITXFSA002Participate in safe food handling practices40SITXHRM001Coach others in job skills20SITXINV002Maintain the quality of perishable items10SITXWHS001Participate in safe work practices12ElectiveBSBCMM201Communicate in the workplace40SITHKOP002Plan and cost basic menus30SITHFAB005Prepare and serve espresso coffee30SITXWHS002Identify hazards, assess and control safety risks30SITXINV003Purchase goods30Total Hours705Occupation/ Work FunctionCookQualification Title Certificate III in Asian CookeryQualification CodeSIT31116DescriptionThis sample training program is appropriate for a person working in Kitchen operations industry to prepare Asian food as a cook.Unit CodeUnit TitleHoursCoreBSBSUS201Participate in environmentally sustainable work practices20BSBWOR203Work effectively with others15SITHASC001Prepare dishes using basic methods of Asian cookery90SITHASC002Prepare Asian appetisers and snacks45SITHASC003Prepare Asian stocks and soups25SITHASC004Prepare Asian sauces, dips and accompaniments15SITHASC005Prepare Asian salads40SITHASC006Prepare Asian rice and noodles30SITHASC008Prepare Asian cooked dishes90SITHCCC001Use food preparation equipment25SITHCCC018Prepare food to meet special dietary requirements75SITHCCC020Work effectively as a cook80SITHKOP001Clean kitchen premises and equipment13SITHKOP002Plan and cost basic menus30SITXFSA001Use hygienic practices for food safety15SITXFSA002Participate in safe food handling practices40SITXHRM001Coach others in job skills20SITXINV002Maintain the quality of perishable items10SITXWHS001Participate in safe work practices12ElectiveSITHASC009Prepare Asian desserts50SITHASC010Prepare Japanese cooked dishes50SITHCCC009Produce cook-chill and cook-freeze foods70SITHCCC015Produce and serve food for buffets25SITHCCC021Prepare specialised food items60SITXFSA003Transport and store food12Total Hours957Occupation/ Work FunctionChefQualification Title Certificate IV in Commercial CookeryQualification CodeSIT40516DescriptionThis sample training program is appropriate for a person working in the Commercial Cookery Industry as a chef.Unit CodeUnit TitleHoursCoreBSBDIV501Manage diversity in the workplace60BSBSUS401Implement and monitor environmentally sustainable work practices?40SITHCCC001Use food preparation equipment25SITHCCC005Prepare dishes using basic methods of cookery45SITHCCC006Prepare appetisers and salads25SITHCCC007Prepare stocks, sauces and soup35SITHCCC008Prepare vegetable, fruit, eggs and farinaceous dishes45SITHCCC012Prepare poultry dishes25SITHCCC013Prepare seafood dishes30SITHCCC014Prepare meat dishes50SITHCCC018Prepare food to meet special dietary requirements75SITHCCC019Produce cakes, pastries and breads40SITHCCC020Work effectively as a cook80SITHKOP002Plan and cost basic menus30SITHKOP004Develop menus for special dietary requirements15SITHKOP005Coordinate cooking operations100SITHPAT006Produce desserts100SITXCOM005Manage conflict20SITXFIN003Manage finances within a budget30SITXFSA001Use hygienic practices for food safety15SITXFSA002Participate in safe food handling practices40SITXHRM001Coach others in job skills20SITXHRM003Lead and manage people60SITXINV002Maintain the quality of perishable items10SITXMGT001Monitor work operations20SITXWHS003Implement and monitor work health and safety practices30ElectiveSITHCCC021Prepare specialised food items60SITHFAB005Prepare and serve espresso coffee30SITXHRM002Roster staff30SITXFIN002Interpret financial information60SITHPAT008Produce chocolate confectionery60SITXFSA004Develop and implement a food safety program50SITHKOP006Plan catering for events or functions40Total Hours1395Occupation/ Work FunctionCatering supervisorQualification Title Certificate IV in Catering OperationsQualification CodeSIT40616DescriptionThis sample training program is appropriate for a person working in the Catering Operations industry as a catering supervisor.Unit CodeUnit TitleHoursCoreBSBSUS401Implement and monitor environmentally sustainable work practices?40SITHCCC001Use food preparation equipment25SITHCCC005Prepare dishes using basic methods of cookery45SITHKOP005Coordinate cooking operations100SITXCOM005Manage conflict20SITXFIN003Manage finances within a budget30SITXFSA001Use hygienic practices for food safety15SITXFSA002Participate in safe food handling practices40SITXHRM001Coach others in job skills20SITXINV002Maintain the quality of perishable items10SITXINV004Control stock25SITXWHS003Implement and monitor work health and safety practices30ElectiveSITHCCC011Use cookery skills effectively50SITHCCC010Re-thermalise chilled and frozen foods20SITHCCC018Prepare food to meet special dietary requirements75SITHCCC021Prepare specialised food items60SITHFAB002Provide responsible service of alcohol10SITHFAB005Prepare and serve espresso coffee30SITHFAB007Serve food and beverage80SITXFSA004Develop and implement a food safety program50SITHKOP002Plan and cost basic menus30SITHKOP003Plan and display buffets30SITHKOP006Plan catering for events or functions40Total Hours875Occupation/ Work FunctionChef de partieQualification Title Certificate IV in PatisserieQualification CodeSIT40716DescriptionThis sample training program is appropriate for a person working in the Patisserie Industry>industry as a chef de partie.Unit CodeUnit TitleHoursCoreBSBDIV501Manage diversity in the workplace60BSBSUS401Implement and monitor environmentally sustainable work practices?40SITHCCC001Use food preparation equipment25SITHCCC005Prepare dishes using basic methods of cookery45SITHCCC011Use cookery skills effectively50SITHCCC018Prepare food to meet special dietary requirements75SITHKOP005Coordinate cooking operations100SITHPAT001Produce cakes24SITHPAT002Produce gateaux, torten and cakes60SITHPAT003Produce pastries24SITHPAT004Produce yeast-based bakery products42SITHPAT005Produce petit fours30SITHPAT006Produce desserts100SITHPAT007Prepare and model marzipan24SITHPAT008Produce chocolate confectionery60SITHPAT009Model sugar-based decorations48SITHPAT010Design and produce sweet buffet showpieces30SITXCOM005Manage conflict20SITXFIN003Manage finances within a budget30SITXFSA001Use hygienic practices for food safety15SITXFSA002Participate in safe food handling practices40SITXHRM001Coach others in job skills20SITXHRM003Lead and manage people60SITXINV002Maintain the quality of perishable items10SITXMGT001Monitor work operations20SITXWHS003Implement and monitor work health and safety practices30ElectiveSITXCCS007Enhance customer service experiences40SITHCCC021Prepare specialised food items60SITHFAB019Plan and monitor espresso coffee service80SITXFSA003Transport and store food12SITXFSA004Develop and implement a food safety program50SITHKOP006Plan catering for events or functions40Total Hours1364Occupation/ Work FunctionChefQualification Title Certificate IV in Asian CookeryQualification CodeSIT40816DescriptionThis qualification reflects the role of commercial cooks who have a supervisory or team leading role in kitchens preparing Asian food.This sample training program is appropriate for a person working in Commercial Cookery Industry as a chef.Unit CodeUnit TitleHoursCoreBSBDIV501Manage diversity in the workplace60BSBSUS401Implement and monitor environmentally sustainable work practices?40SITHASC001Prepare dishes using basic methods of Asian cookery90SITHASC002Prepare Asian appetisers and snacks45SITHASC003Prepare Asian stocks and soups25SITHASC004Prepare Asian sauces, dips and accompaniments15SITHASC005Prepare Asian salads40SITHASC006Prepare Asian rice and noodles30SITHASC008Prepare Asian cooked dishes90SITHCCC001Use food preparation equipment25SITHCCC018Prepare food to meet special dietary requirements75SITHCCC020Work effectively as a cook80SITHKOP002Plan and cost basic menus30SITHKOP005Coordinate cooking operations100SITXCOM005Manage conflict20SITXFIN003Manage finances within a budget30SITXFSA001Use hygienic practices for food safety15SITXFSA002Participate in safe food handling practices40SITXHRM001Coach others in job skills20SITXHRM003Lead and manage people60SITXINV002Maintain the quality of perishable items10SITXMGT001Monitor work operations20SITXWHS003Implement and monitor work health and safety practices30ElectiveSITHASC009Prepare Asian desserts50SITXCCS007Enhance customer service experiences40SITHASC015Prepare Chinese roast meat and poultry dishes30BSBITU306Design and produce business documents80SITHFAB007Serve food and beverage80SITXFSA004Develop and implement a food safety program50SITHKOP006Plan catering for events or functions40Total Hours1360Occupation/ Work FunctionEvent or exhibition assistantQualification Title Certificate III in EventsQualification CodeSIT30516DescriptionThis sample training program is appropriate for a person working in the Events Industry as an event or exhibition assistant.Unit CodeUnit TitleHoursCoreBSBWOR203Work effectively with others15SITEEVT001Source and use information on the events industry25SITEEVT002Process and monitor event registrations60SITXCCS006Provide service to customers25SITXCOM002Show social and cultural sensitivity20SITXWHS001Participate in safe work practices12ElectiveSITEEVT003Coordinate on-site event registrations40SITTTSL010Use a computerised reservations or operations system120BSBITU306Design and produce business documents80CUASTA201Develop basic staging skills80BSBITU305Conduct online transactions40SITTTSL001Operate online information systems40SITTTSL002Access and interpret product information65Total Hours622Occupation/ Work FunctionEvent or exhibition coordinatorQualification Title Diploma of Event ManagementQualification CodeSIT50316DescriptionThis sample training program is appropriate for a person working in the Event Management Industry as an event or exhibition coordinator.Unit CodeUnit TitleHoursCoreSITEEVT001Source and use information on the events industry25SITEEVT003Coordinate on-site event registrations40SITEEVT008Manage event staging components40SITEEVT010Manage on-site event operations60SITXCCS007Enhance customer service experiences40SITXFIN003Manage finances within a budget30SITXHRM003Lead and manage people60SITXMGT001Monitor work operations20SITXMGT002Establish and conduct business relationships60SITXMGT003Manage projects60SITXWHS002Identify hazards, assess and control safety risks30ElectiveCUASMT503Develop and maintain production documents100CUAFOH501Manage front of house services100BSBITU306Design and produce business documents80BSBSMB401Establish legal and risk management requirements of small business60SITXGLC001Research and comply with regulatory requirements80SITXHRM004Recruit, select and induct staff60SITXHRM006Monitor staff performance50BSBMGT517Manage operational plan70SITTPPD007Research and analyse tourism data100Total Hours1165Occupation/ Work FunctionFunctions managerQualification Title Advanced Diploma of Event ManagementQualification CodeSIT60216DescriptionThis sample training program is appropriate for a person working in the Event Management Industry as a functions manager.Unit CodeUnit TitleHoursCoreBSBMGT608Manage innovation and continuous improvement70BSBRSK501Manage risk60BSBSUS501 Develop workplace policy and procedures for sustainability50BSBWRT401?Write complex documents50SITEEVT008Manage event staging components40SITEEVT011Research event industry trends and practice40SITEEVT012Develop event concepts30SITEEVT013Determine event feasibility50SITEEVT014Develop and implement event managementplans50SITXCCS008Develop and manage quality customer service practices30SITXFIN004Prepare and monitor budgets30SITXGLC001Research and comply with regulatory requirements80SITXHRM003Lead and manage people60SITXMGT002Establish and conduct business relationships60SITXMPR007Develop and implement marketing strategies80SITXWHS004Establish and maintain a work health and safety system30ElectiveCULMS008BConceive, develop and realise exhibition designs50SITEEVT009Organise event infrastructure40SITEEVT010Manage on-site event operations60BSBFIM601Manage finances80SITXFIN006Manage revenue60BSBMGT617 Develop and implement a business plan60CUVPUB501ADevelop and manage public relations strategies40SITXMPR008Prepare and present proposals50Total Hours1250CONTACTS AND LINKSCurriculum Maintenance Manager (CMM)Tourism and HospitalityThe CMM Service is provided by Executive Officers, across all industry areas covered by Training Packages.They can assist with questions on payable and nominal hours.Alison HollandsVictoria University PO Box 14428, Melbourne VIC 8001 (03) 9919-8351Alison.Hollands@vu.edu.auService Skills Organisation (SSO)SkillsIQ LtdThis SSO is responsible for developing this Tourism, Travel and Hospitality Training Package, companion volumes and support material and can be contacted for further information.GPO Box 4194, Sydney NSW 2000.au enquiries@.auNational Register for VET in .au (TGA)TGA is the Australian governments’ official National Register of information on Training Packages, Accredited Courses, qualifications, units of competency and RTOs. Australian GovernmentDepartment of Education and TrainingThe Commonwealth Department is responsible for national policies and programmes that help Australians access quality vocational education and training. Victorian State GovernmentDepartment of Education and Training (DET)DET is responsible for funding and the implementation of Vocational Education and Training (VET) in Victoria, including Apprenticeships and Traineeships policy.(03) 9637 2000education..au National VET Regulatory AuthorityAustralian Skills Quality Authority (ASQA)ASQA is the national regulator for Australia’s VET line: 1300 701 801.auVictorian State VET Regulatory AuthorityVictorian Registration and Qualifications Authority (VRQA)The VRQA is a statutory authority responsible for the registration and regulation of Victorian RTOs and for the regulation of apprenticeships and traineeships in Victoria.(03) 9637 2806vrqa..auIndustry Regulatory Bodies applicable to this Training Package Victorian Commission for Gambling and Liquor Regulation (VCGLR)?The VCGLR is the independent statutory authority that administers Victoria’s liquor and gambling laws and ensures that the Government’s policies on gambling and liquor are implemented.Phone 1300 182 457vcglr..au?GLOSSARYCodeNationally endorsed Training Package qualification code.TitleNationally endorsed Training Package qualification title.Unit CodeNationally endorsed Training Package unit of competency code.Unit TitleNationally endorsed Training Package unit of competency title.Payable HoursThe maximum number of hours the Victorian Government will subsidise under the Victorian Training Guarantee for the achievement of the minimum realistic vocational outcome of any qualification, as determined by the qualification packaging rules. The maximum payable hours do not cover every possible combination of core and elective units available for a specific qualification.Nominal HoursNominal hours reflect the anticipated time taken to deliver and assess the outcomes of a unit of competency excluding unsupervised delivery or the time taken for repeated practical application of skills. Nominal hours are determined by the Victorian State Training Authority (DET) and are primarily developed for funding purposes in Victoria. ................
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